How to make red bean and barley porridge to remove moisture

How to make dehumidifying red bean and barley porridge. Nowadays, people lack the necessary exercise due to work, which leads to the ineffective excretion of water from the body. At the same time, mistakes in diet can also cause the problem of excessive moisture. In order to effectively solve this problem, many people choose to use a little secret recipe to solve it, which is to combine red beans and coix seeds together. However, there are certain aspects in the production process and material selection of these two materials that require everyone to pay attention. Today we will introduce them to you in detail.

How to make red bean and barley porridge to remove moisture

1. Choose adzuki beans

Speaking of the red beans for red bean and barley porridge, if you use ordinary round red beans, then you have chosen the wrong material. This red bean is not that red bean. The red beans here are not this kind of round red beans, the surface is dark red, but the adzuki beans, which are slender in shape. In terms of efficacy, red beans and adzuki beans are also different. Red beans cannot promote diuresis or remove dampness, but can only nourish the heart, while adzuki beans can remove dampness.

What is the difference between adzuki beans and red beans?

(1) In essence: Adzuki beans are also known as "red beans" and "red beans". It is an annual herb. Flowers yellow or light grey. The pods are hairless, and the seeds are oval or oblong, usually red. Native to Asia; widely cultivated in China. The seeds are rich in starch, protein, B vitamins, etc., and can be used as food, side dish, and medicinal purposes.

Red bean, also known as sea red bean, belongs to the legume family, also known as red bean and adzuki bean. Red beans are light-loving, warm-loving, sweet and non-toxic. Red beans are rich in nutrients, such as protein, carbohydrates, fat, dietary fiber, various vitamins, carotene, inorganic salts, etc. Eating red beans has a nourishing effect on the human body.

(2) In terms of appearance: Generally speaking, the two are different in shape. Red beans are relatively round, while adzuki beans are slender and slightly flat.

(3) In terms of usage: Red beans are relatively large in size and are most commonly used to make delicious red bean soup. Adzuki beans are relatively small in size and are best used for making soup or porridge. They have a diuretic effect and can eliminate edema, making them very suitable for postpartum women.

(4) From the taste point of view: Adzuki beans are hard in texture and difficult to cook. They are suitable for seasoning with an appropriate amount of sugar, but salt should not be added, otherwise it will be difficult to discharge water. Red beans are softer, more easily sandy, and have a dense texture. From a pure taste perspective, red beans are indeed more suitable for consumption.

2. Fry the barley first

Many people just grab a handful of coix seed and start to cook it. In fact, when making red bean and coix seed porridge, the coix seed needs to be processed before cooking. Coix seed has a strong cold nature. If you cook the porridge directly like this, it may hurt the spleen. You need to fry the coix seed first to reduce its cold nature. The coldness of fried coix seeds is reduced, so it is better to use it to cook porridge, which is better for the spleen and stomach.

It is not enough to just remove dampness without strengthening the spleen:

You can't just think about removing dampness, you have to remove dampness and strengthen the spleen at the same time. The presence of dampness will cause spleen deficiency, and dampness will aggravate spleen deficiency. Therefore, removing dampness and strengthening the spleen should be done together. The spleen transports water vapor in the body to various organs, such as the kidneys and pores.

Relatively speaking, the spleen likes dryness and does not like moisture. If there is too much moisture, the spleen's workload will increase. If it keeps working, the spleen will be overloaded, causing spleen damage and spleen deficiency. Once the spleen is weak, the ability to transport and transform water vapor is weakened, and the water vapor accumulates in the body and cannot be discharged, forming dampness. Spleen deficiency and dampness are closely linked.

3. Soak red beans and coix seeds in advance

When cooking, don't just cook it casually. Considering that red beans and coix seeds are difficult to cook thoroughly, they need to be soaked in water for two hours or even longer. During the soaking process, the red beans and coix seeds can be softened, which is conducive to cooking, allowing the nutrients to easily overflow and having a better effect in removing dampness.

4. Never cook with rice

If you cook red bean and barley porridge to remove moisture, you must not add rice. Rice is cold in nature, has high moisture content, and easily becomes sticky. Adding it to rice while cooking may make it taste better, but red beans and coix seeds will be affected, which is undoubtedly not good, as it will increase the moisture content.

5. It is better to add Gorgon fruit to cook together

Eating water chestnuts is safer and helps strengthen the spleen. Eating water chestnuts can strengthen the spleen, regulate the spleen and stomach, expel water vapor from the body, make the body dry, and eliminate moisture. Combine coix seed and water chestnut and make coix seed, red bean and water chestnut porridge. Eating them in this combination can remove dampness, strengthen the spleen, and regulate the body.

Tips: Drinking red bean and barley porridge in summer, pay attention to some details, it can better remove dampness. Combining spleen strengthening and removing dampness will have twice the result with half the effort.

How to make red bean and barley porridge

1. Wash 100 grams of red beans, pick out the bad ones, and soak them in clean water for about 4 hours.

2. Place 100 grams of coix seed in a clean wok and stir-fry over low heat until it turns yellow and fragrant.

3. Pour the soaked red beans and water into the pot, then add the fried coix seeds.

4. Cover the lid and start stewing. Cook for 5 to 10 minutes after the water boils, then turn off the heat and simmer for about 30 minutes.

5. Turn on the fire again, cook for another 5 to 10 minutes after the water boils, turn off the heat and simmer for about 30 minutes.