Barley and Red Bean Soup
1.
Soaking rice: Rinse barley and red beans and soak overnight. Now it’s hot, it’s best to cover it and put it in the refrigerator for soaking. I used to soak it directly in the kitchen, but it sprouted... (Rinse before soaking, soak the water overnight. Yes)
2.
Cooking: Pour the soaked barley and red beans into the rice cooker together with water, and just cook the porridge. But the red beans and barley are not easy to rot. The porridge stall is not too bad. I cooked the porridge again after half an hour. After cooking for about an hour and a half, the red beans and barley were both rotten and soft. Up. (If you are afraid that you can’t wake up in the morning, soak the rice early, cook it the night before and refrigerate it. It’s fine to heat it in the microwave in the morning. It’s best not to drink this soup cold. I usually cook it before going to sleep. ...)
3.
Eat! If you like sweet, add sugar according to your personal taste. If you add rock sugar, add it when you start cooking. If you like red dates, you can start to cook them. It is suitable to put two, the taste is richer and the nutrition is better.