Cook separately. Millet is cooked into porridge and eaten. Boil adzuki beans and barley into soup and drink it.

Millet is rich in protein, fat and vitamins. It is not only for food, but also used as medicine to clear away heat, relieve thirst, nourish yin, nourish the spleen, kidneys and intestines and stomach, facilitate urination, and treat watery diarrhea.

Adzuki bean, also known as: adzuki bean, red rice bean, adzuki bean, is mainly used in traditional Chinese medicine and is often mixed with red beans. It has the functions of diuretic, swelling, detoxification and pus removal. Commonly cultivated throughout the country. Adzuki beans can be eaten whole, or used for cooking rice, porridge, and adzuki bean soup. It is often used to make bean paste as a filling, which is delicious.

Coix: It is the seed kernel of the gramineous plant Coix. It is cool in nature, sweet and light in taste, enters the spleen, lung, and kidney meridian, and has the effects of diuresis, strengthening the spleen, removing paralysis, clearing away heat and draining pus. ?

Millet is the most nourishing food. It strengthens the spleen and stomach, clears away heat, quenches thirst and helps sleep. At the same time, millet is the most suitable for making porridge. After the starch is gelatinized, it is soft and smooth, and is very easy to digest. It is suitable for people of any age group. .

Red bean and barley water can remove dampness and replenish blood. The barley should be selected without musty smell and soft and waxy, so that the cooked barley water will have a strong rice aroma. Red beans are preferably adzuki beans. Take 50 grams each time, put them into a stew pot, and cook them into soup. But remember, do not add sugar. Once sugar is added, the effect of removing dampness and replenishing blood will be compromised.

Extended information?

Coix and adzuki beans are cooked into porridge and soup. The barley in this recipe is coix kernel, which can be divided into raw coix kernel and fried coix kernel, both of which are good at removing dampness. The difference is that raw coix kernels are a bit cold, and cooking porridge directly can damage the spleen. The coldness of fried coix seed will be reduced, and its effect of removing dampness is better than that of raw coix seed.

Therefore, when cooking "red bean and barley porridge", you should fry coix kernels. You can stir-fry the coix kernels at home. Take clean coix kernels and stir-fry them over a slow fire until they are slightly yellow and swollen. Take them out and let them cool until they are slightly burnt and slightly fragrant. You can also buy fried coix kernels at a traditional Chinese medicine store.

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