Barley Yam Paste for Removing Dampness

Name: Barley Yam Paste for Removing Dampness
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 30g Barley; 150g Yam; 30g Poria; 2 pcs Jujube; 1500ml water

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

There are piles of fresh iron rod yam, and I don't want to use dried yam anymore.
In the past, raw yam was used to make soy milk, which felt sticky and slippery, not as mushy as imagined. I don’t know if the yam is steamed and then beaten, will it turn into a paste like rice paste? Try it. As a result, it doesn't seem to be much different.
Barley, Chinese yam, and Poria are all good things for removing dampness. However, Poria is actually not very tasty. Although it only accounts for one-third of the amount, it seems that its taste is slightly more pronounced. And two jujubes can make this whole jar of soy milk add a little sweetness, maybe, sweeter, it will taste better? . . . .

Ingredients

30g Barley
150g Yam
30g Poria
2 pcs Jujube
1500ml Water

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Barley Yam Paste for Removing Dampness

1. Ingredients: 30 grams of barley, 30 grams of Poria, 150 grams of iron yam, 2 jujubes, 1500 ml of water

2. Wash the barley and Poria cocos,

3. Add water and soak until the hair rises.

4. Wash the yam and cut into sections, steam it in a pot,

5. Cut into small pieces and set aside.

6. Wash the red dates, remove the pits, cut into small dices, and set aside.

7. Put the filter cloth on the filter frame and put it into the tofu machine beating bucket.

8. Pour all the ingredients,

9. Add water.

10. Close the lid,

11. Put it into the base, and the card is good.

12. Activate the soy milk function.

13. When the beating is over, remove the beating bucket

14. Uncover,

15. Remove the filter frame and mix the slurry,

16. Pour out.

Tips:
The water consumption can be adjusted according to your preference.
When drinking, you can add sugar to taste according to your own taste.
If you don't like the taste of Poria, you can put a little less.