First, red bean and barley porridge

Materials: a handful of red beans, a handful of barley, appropriate amount of rice and water.

Practice:

1. Soak red beans and coix seed one day in advance and wash the rice;

2. Put the washed rice, soaked red beans and coix seed into the rice cooker, add some water, and choose the porridge cooking mode.

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Second, salty yam lean barley porridge

Materials: yam, barley (soaked in advance), lean meat, rice, shredded ginger, shallots and salt.

Practice:

1. Cut lean meat into shredded pork or minced meat, cut yam into strips, mince shallots, and wash rice;

2. Pour clear water into the pot, add yam, coix seed, shredded lean meat (minced meat), rice and shredded ginger into the pot, and cook to make porridge;

3. Add chopped green onion to enhance fragrance and season with a little salt before serving.

3. Pork ribs and Coix seed seaweed soup

Ingredients: cut ribs, appropriate amount of Coix seed (soaked one night in advance), appropriate amount of kelp and appropriate amount of salt.

Practice:

1. Blanch the ribs for later use;

2. Pour cold water into the casserole, add spareribs and Coix seed and boil over high fire;

3. Add kelp, simmer for half an hour, and add salt before taking out the pot.

Iv. Wax gourd, auricularia and Coix seed soup

Ingredients: appropriate amount of Coix seed (soaked one night in advance), appropriate amount of wax gourd cut into pieces, appropriate amount of auricularia, a little chopped green onion, appropriate amount of salt, a little sesame oil and appropriate amount of chicken essence.

Practice:

Boil water, add wax gourd and coix seed, add auricularia after 11 minutes, and add chopped green onion, sesame oil, salt and chicken essence after 5 minutes.