Red Bean and Barley Water

Name: Red Bean and Barley Water
Total time: 1 h
Yield: 1
Cuisine: Chinese
Ingredients: 50g red beans; 50g Barley; Some Shimizu; 1 port Pressure cooker

by Dark blue millet porridge

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

1

Red beans and barley water can reduce swelling and dampness. Red beans are low in calories and are rich in vitamin E and active ingredients such as potassium, magnesium, phosphorus, zinc and selenium. , Heat-clearing and detoxifying effect. Eating often is definitely good for girls. However, barley is slightly cold, and MM with a colder body can not add barley or add less barley, you can add millet, longan, and red dates to cook together. Use a normal pot to cook the red bean and barley water, and the red bean and barley rice must be soaked in advance, which is more troublesome; use the Supor Fresh Breath pressure cooker to cook the red bean and barley water, the ingredients do not need to be soaked in advance, and the boiled water has a stronger color!

Ingredients

50g Red Beans
50g Barley
Some Shimizu
1 port Pressure Cooker

Red Bean and Barley Water

1. Prepare ingredients: 50 grams of red beans, 50 grams of red barley;

2. Clean the red beans and red barley;

3. This time I cook this red bean and barley water, using red barley (red barley contains a lot of vitamins and iron, which can effectively help women replenish qi and blood. For some women with irregular menstruation, it can be used to adjust endocrine and nourish blood. Beauty.);

4. Put the red beans and barley into the Supor Fresh Breathing Pressure Cooker, add appropriate amount of water;

5. Supor Fresh Breath Pressure Cooker selects the "bean soup" function;

6. The lid of the electric pressure cooker can be opened when the pressure display "green light" after exhausting;

7. Open the lid, filter out the red bean and barley residue with a flour sieve, ready to drink! (The soup cooked with red barley is a little darker.)

Tips:
When boiling red bean and barley water, never add more rice to it! Because rice grows in water, contains moisture, and is moist and viscous, the rice becomes thick as soon as it is boiled. Red beans and barley are both anti-dampness and do not contain moisture, so they are not thick anyhow, and the soup is very clear. Traditional Chinese medicine uses its cleansing properties to get rid of the dampness of the human body. Once rice is added, it is equivalent to adding dampness, so the whole porridge becomes thick. Although the taste may be better, it is not a good thing for health preservation. Because of that handful of rice, all the red beans and barley are in vain, with no effect.