When cooking barley porridge, you should soak barley for several hours, preferably overnight. When cooking porridge, first boil it with high fire, and then simmer it slowly with low fire, so that the porridge cooked is fragrant and waxy, especially delicious. It should be reminded that coix seed is cold and not suitable for consumption during menstruation, pregnancy and early cold.

Mung bean and barley porridge

Materials;

Mung beans, coix seed, sugar or honey.

Soak mung beans and coix seed overnight, put them in a pot and add water to cook. Add sugar or honey when eating.

Yam and barley porridge

Materials;

Coix seed,

Dice Chinese yam, remove the core of lotus seeds, remove the core of jujube, and add sugar to millet. .

Soak coix seed overnight, put water in the pot, add coix seed and lotus seed and cook for 15 minutes, then add yam, jujube and millet, cook porridge with low fire, and add sugar when eating.

Coix seed and lily porridge

Materials; Soak coix seed overnight in dried lily [available in the miscellaneous grains area of the supermarket], remove the core from lotus seeds, tear tremella into small flowers in water, and remove the core from jujube.

Add more water to the pot, add all the ingredients except jujube, and bring to a boil with high fire and cook with low fire. When the Coix lachryma-jobi seeds bloom, add jujube and cook for 10 minute, then cool and store. You can drink cold drinks in summer and hot drinks in winter. You can add honey when drinking. 1 cup insist on drinking in the morning and evening, which can whiten and protect skin.