Exercise:
1. Soak Coicis Semen for 3-4 hours in advance, slice ginger and tie shallots.
2. Wash the ribs with water first, and then put them in a boiling pot to remove blood foam.
3. Pour water, ribs, ginger slices and onion knots into the casserole, and turn to low heat after the fire is boiled.
4. After boiling for 20 minutes, add Coicis Semen. After boiling again, turn to low heat and simmer 1 hour.
5. Season with salt 5 minutes before turning off the fire.
Two: red bean glutinous rice porridge ingredients: red dates, red beans, barley, rock sugar.
Exercise:
1. Wash red beans and coix seed and soak for one night.
2. Put the washed Coicis Semen, red beans and red dates into the rice cooker.
3. Add enough water and bring to a boil.
4. After the soup is boiled, add appropriate amount of rock sugar, and then turn to low heat for slow stew.
5. Cook until the red beans are slightly rotten.
6, the soup is sweet and glutinous, and the warm food flavor is better.
Three: lemon barley water ingredients: barley, lemon
Exercise:
1. After washing Coix seed, soak it in clear water for one night, which can save time and effort the next day.
2. Put enough water into the pot, then add Coicis Semen and cook for 1.5 hours.
3. While waiting, cut off some lemons for later use.
When the water is milky white and slightly sticky, it can be cooked.
5. Pour out the coix seed water and let it cool. Finally, add lemon slices and you can start drinking.
6. If you want a sweet and sour taste, pour some honey on it.
Four: Yam glutinous rice porridge Ingredients: Yam, lotus seed, glutinous rice, lily, rock sugar.
Exercise:
1. Wash yam, lotus seed meat, coix seed and dried lily first.
2. Cover with plastic wrap and soak for one night.
3. Pour the water into the blender and break it into slurry.
4. Pour into the casserole, add two bowls of water and turn to low heat.
5. Add appropriate amount of crystal sugar according to taste, and cook while stirring 10~ 15 minutes.
Five: millet barley porridge ingredients: millet, barley.
Exercise:
1. Wash millet and soak in water 1 hour.
2. Put the soaked millet and washed coix seed into the pot and fill it with water at one time.
3. Boil the water with medium heat and skim off the foam.
4. Cook the pot cover on the top of your head with chopsticks over low heat.
5. When the fire gets thicker, put it out and simmer for a while.