1. Description: Coix lachryma-jobi has a smooth surface with occasional yellowish brown seed coat, one end is blunt and round, the other end is wide and slightly concave, the hilum is light brown and punctate, and the cross section is white and powdery. The surface of grass beads is not smooth, and occasionally there are residual reddish-brown seed coats. Umbilical cord with flat ends and brown and black spots at one end. The cross section is white or translucent keratin-like.
2. Color: The really good coix seed color is milky white, slightly cyan, while the grass bead color is milky white and slightly transparent. The white one is smoked with sulfur. Neither coix seed nor grass beads are suitable for eating or medicine, which is completely out of consideration.
3, taste: the really good glutinous rice tastes slightly sweet after cooking, tastes sticky, and it is a bit sticky in the mouth. If there is no such taste and taste, it is a fake such as grass beads. In addition, Job's tears and grass beads will not be bitter, nor will they taste of traditional Chinese medicine. If they taste spicy, bitter or traditional Chinese medicine, it means that they have been stored for too long and are old.
How to eat barley;
Barley mung bean porridge
Ingredients: 50 grams of coix seed and 25 grams of mung bean.
Method:
1, Coicis Semen and mung bean were washed and soaked in clear water for 3 hours.
2. Put the barley and mung beans into the pot together, add appropriate amount of water and cook until the beans are rotten and cooked.
Steamed winter melon with barley
Ingredients: 50g of Coix seed, wax gourd 1, 20g of mushrooms, chopped green onion, Jiang Mo and salt.
Method:
1. soak coix seed for 3 hours, peel and cut wax gourd, blanch in boiling water, wash mushrooms and tear them in half.
2. Cook the glutinous rice in a pot and put it in a bowl; Put the sliced wax gourd into a steaming basin, add coix seed, and steam in a cage for 30 minutes.
3. Put the mushrooms in the oil pan, add chopped green onion, Jiang Mo and salt, and then pour them on the steamed wax gourd.