Preparation materials of red bean barley soup: barley 280g, red dates 200g, water 30g, honey 1500g, 1. Wash red beans and barley and soak them in warm water for two hours. 2. Pour the red beans and barley into the pot, boil them with high fire, and then stew them with low fire for about 40 minutes. 3. When barley and red beans are soft and rotten, add appropriate amount of honey and cook. Tip: Both red beans and coix seed are dehumidified and contain no water, so they are not strong and the soup is clear. Traditional Chinese medicine just uses its clarity to get rid of the dryness and dampness of human body. Once rice is added, it is equivalent to adding water, so the whole porridge is thick. Nutrition tips: Gleditsia saponin contained in red bean skin not only contains rich potassium, but also has a strong diuretic effect, which can improve the edema of face and feet caused by beriberi and decreased renal function; Red beans are rich in B vitamins and iron, and also contain protein, fat, sugar, calcium, phosphorus, nicotinic acid and other ingredients, which have the functions of clearing away heat and diuresis, eliminating dampness and expelling toxins. Coix seed has the functions of invigorating spleen and lung, clearing away heat and promoting diuresis, and is particularly easy to digest and absorb. It is a good diet food, suitable for people with weak spleen and stomach.