1, dehumidification:

Red beans, also known as red beans, are sweet, sour and slightly cold in nature, which can be used to induce diuresis and eliminate dampness, while coix seed is sweet, light and cool in nature, which has the functions of light infiltration and nourishing, inducing diuresis and reducing swelling, so it can be used to eliminate dampness. ?

2, diuretic swelling:

Red beans, coix seed and brown sugar are rich in minerals, which can promote metabolism and increase urine output, while saponins contained in red beans and coix seed oil in coix seed can stimulate the intestine and promote water discharge, so eating them has diuretic and detumescence effects.

3. Spleen and stomach:

Red beans, coix seed and brown sugar all enter the spleen and stomach meridian, which has the function of strengthening the spleen and nourishing the stomach in the efficacy of traditional Chinese medicine. Adzuki bean and coix seed are highly gelatinized and easy to digest after stewing, so eating them can reduce the damage to the spleen and stomach, so eating them can strengthen the spleen and stomach.

4, laxatives:

Coix seed is cool, and it has a certain coldness when eaten. Moreover, saponin in red beans and Coix seed oil in Coix seed can stimulate the intestines, while brown sugar contains certain fiber components, which can promote intestinal peristalsis, so eating has the effect of moistening the intestines and relaxing the bowels.

5. Beauty:

Brown sugar is a kind of sugar that women often eat. Eating it can promote rosy complexion and luster, while the effective components contained in red beans can promote capillary dilation and promote facial blood circulation. Women with strong blood will have ruddy and shiny faces. Moreover, red bean coix seed also has the function of eliminating dampness, which can promote weight loss, so eating it has the function of beauty beauty.

6. Replenish energy:

The main components of red beans and coix seed are carbohydrates, protein and a little fat. After cooking, a large amount of starch is gelatinized and easy to digest, and the sugar contained in brown sugar is also easy to be absorbed, so eating can quickly replenish energy.

7. Blood:

There is a certain amount of iron ion in brown sugar, which can promote the growth of hemoglobin, while protein in red beans and coix seed can provide raw materials for the synthesis of hemoglobin, so eating it has the function of enriching blood.

8, antipyretic and calm:

Coix seed is cool and has antipyretic effect. Coix seed can treat fever caused by inflammation, while Coix seed oil can inhibit the contraction of motor nerve endings of striated muscle and has sedative effect, so eating it has sedative and antipyretic effects.

9, protect the cardiovascular and cerebrovascular:

Coix seed oil and saponin can dilate blood vessels, lower blood pressure and prevent thrombosis; Coix lachryma-jobi polysaccharides A, B and C have the function of lowering blood sugar. Red beans, coix seed and brown sugar are rich in minerals, which can promote the elimination of metal ions, increase osmotic pressure and lower blood pressure, so eating more can protect cardiovascular and cerebrovascular diseases.

10, anti-tumor:

Flavonoids and vitamins contained in brown sugar and red beans have antioxidant effect, which can resist the damage of free radicals to cells and prevent cell canceration. The coix seed component in coix seed can cause the protoplasm degeneration of cancer cells, so it can inhibit the proliferation of many cancer cells, so eating it has anti-tumor effect.

Extended data:

1, red beans and barley are not easy to cook. If you don't use a pressure cooker, use a teapot or rice cooker to cook sugar water. Please wash red beans and coix seed and soak them in clear water for more than 6 hours, which can greatly shorten the stewing time.

2, red beans must be cooked until flowering and desertification are delicious. If you want to increase the effect of nourishing blood, you can change the rock sugar into brown sugar.

3. The amount of water and sugar is adjusted according to your own taste. If you like thick, add less water, if you like refreshing, add more water.

Dietary taboos:

When cooking glutinous rice and red bean porridge, generally do not add more rice. Because rice grows in water and contains moisture, it is wet and sticky, so it thickens as soon as it is cooked. Both red beans and coix seed are dampness-removing, so they are not strong and the soup is very clear.

Traditional Chinese medicine just uses its clarity to get rid of the dryness and dampness of the human body. Once rice is added, it is equivalent to adding water, so the whole porridge is thick. Although the taste may be better, it is not a good thing for health. Because of that handful of rice, all the red beans and barley were wasted, and the effect was useless.

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