How to make red bean and barley porridge

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn from me how to make red bean and barley porridge now.

1.1 Put the red beans and coix seeds soaked overnight into the rice cooker, add water and start cooking [Blogger is a student, and can only use the rice cooker to cook in the dormitory OTL]

2.2 Put appropriate amount of red beans and coix seeds in a bowl and soak them in cold water overnight

3. During the cooking process, you should open the lid from time to time to check to avoid adding too much water and causing the water to overflow. When you can see the color of the soup change from light to dark, the red beans are sandy, and the coix seeds are blooming, you can add sugar. The amount of sugar can be added according to personal taste.

4. The blogger likes to eat glutinous rice balls, so when cooking red bean and barley, I made a few unfilled glutinous rice balls with glutinous rice flour and put them in the pot to cook together. Just like that, a bowl of red bean and barley porridge is ready! [I am a student, I don’t have any complete kitchen utensils at school, and my mobile phone has poor pixel quality, please forgive me!] Red bean and barley porridge nourishes the heart, reduces swelling, strengthens the spleen, and removes dampness. Eating more is good for your health~

After reading the introduction to the recipe of red bean and barley porridge, many of you must be drooling. Wipe it off quickly. You should know that if you master the specific steps, you will definitely be able to make different delicacies on your own.