1, no oil is put in the pot, mung beans do not need to be soaked, washed and drained, and fried directly in the pot. Stir-fry mung beans until the original moisture of washed mung beans runs away, and mung beans begin to feel hot. You can add 1 tbsp of water and continue to stir fry.

2. Stir-fry until the added steam comes out, then dry-fry 1 min, and then add 1 tbsp of water to continue stirring. This repetition can be done 2-3 times. After frying, add more water, without mung beans.

3. Cover the pot and boil the water in the pot. After boiling for 5 minutes, turn off the fire and simmer for 30 minutes. After stewing for 30 minutes, the mung bean has cracked and the mung bean soup is almost ready. Add sugar with the desired sweetness and bring to a boil over low heat. If you stew it again, it will be softer and more delicious.

4. Soak Coix seed in water for several hours, then filter the water and put it in the refrigerator for one night.

5. Add water, cover and boil. After boiling for 5 minutes, turn off the heat and simmer for 30 minutes.

6. After stewing for 30 minutes, the coix seed is already very soft.

7, mung beans and barley together, add water and sugar, after boiling, it is delicious mung bean barley soup.