How to soak barley in water

There are many ingredients in our lives that can be used as both medicine and food, and Job's tears is one of them. When eating coix seeds, you can not only make them into dry rice or porridge, but also boil them into soup, which is also a very good way. The easiest way to eat coix seeds is to boil them in water, because this method only requires the coix seeds to be fried until cooked. If you like to eat coix seeds, don’t miss the step of soaking coix seeds in boiling water.

Barley soaked in water

Materials

Barley

How to make soaked barley in water

First wash the pot and heat it up, pour in the barley and stir constantly to fry until a light fragrance comes out.

When the coix seeds turn golden brown, remove from the pan and let cool. Pour boiling water into it and simmer for two or three minutes before eating.

Store the fried barley in a sealed container.

The whole process only takes about 3 minutes, simple and quick.

Raw coix seeds cannot be soaked in water directly, but they can be boiled in water with other ingredients and drunk.

For example, red bean and barley water:

1. Wash the coix seeds and red beans, soak them for 24 hours or overnight, put them in a cooking pot, and pour in enough water (equivalent to the amount of water used to make porridge).

2. Turn on the heat and cook until the water in the pot boils, then turn off the heat and simmer for one hour.

3. Turn on the heat again and cook until the water in the pot boils again, then turn off the heat, filter out the soup and drink it as water, and eat the red beans and coix seeds as rice or porridge.

How to prepare coix seed

1. Job's tears: Take the original medicinal material, remove the skin and impurities, and sieve out the ash.

2. Stir-fry coix seeds: Take clean coix seeds, place them in a preheated frying container, heat them over low heat, and fry until the surface is slightly yellow, slightly bulging, and has an aroma, then take them out and let them cool.

3. Stir-fried coix seeds with bran: Sprinkle bran into a hot pan, heat over medium heat until smoking, pour in clean coix seeds, stir-fry until the surface turns yellow and slightly bulges, take out, sieve out the bran, and let cool. (15Kg bran for every 100Kg coix seeds)