Red beans and barley are common whole grains in our daily lives. They are generally used to cook porridge. Red beans and barley are relatively difficult to cook. You can use water to boil the red bean and barley before cooking porridge. Soak the red bean and barley, which will make it easier to cook. However, there are some taboos when eating red bean and barley porridge. What should you not eat with red bean and barley porridge?

1. Rice

Red bean and barley porridge has a strong dehumidifying effect. Most people eat red bean and barley porridge because of its dehumidifying function, while rice will affect the dehumidification of red bean and barley porridge. It has a dehumidifying effect, so it is not recommended to eat red bean and barley porridge with rice, and rice ingredients cannot be added when cooking red bean and barley porridge.

2. Pumpkin

Pumpkin contains oxidase components, which will promote the decomposition of starch substances and produce a large amount of gas. Red bean and barley porridge is rich in starch components and should be eaten together. Too much will cause abdominal distension, which will affect your health and lead to physical discomfort.

3. Sweet potato

Starch is absorbed and digested in the intestines, and red bean and barley porridge is rich in starch and protein, which itself takes time to digest, and then eat some rich foods. Ingredients such as starchy sweet potatoes can easily cause a large amount of food to accumulate in the stomach, leading to indigestion and even acid reflux and nausea.

4. Raw soy milk

Red beans and barley are rich in protein ingredients, while raw soy milk contains a large amount of trypsin inhibitor enzyme, which will reduce the digestion and absorption of protein, so Red bean and barley porridge cannot be eaten together with raw soy milk, which will cause a waste of nutrients.

5. Kelp

Red bean and barley porridge has a strong dehumidifying effect and is often used for dietary dehumidification. If eaten together with kelp, it will affect the dehumidifying effect of red bean and barley porridge, so it is not recommended. Recommended to eat with kelp.

6. Benefits of drinking red bean and barley porridge

(1) Diuresis and removing dampness

After barley and red beans are cooked into porridge, you can combine the dehumidifying properties of barley and red beans. The diuretic effect is fully combined and exerted, and it has a positive therapeutic effect on dampness and diuretic blockage in the body.

(2) Improve energy and spirit

When the moisture in the body is heavy, you may suffer from lack of energy, lethargy, palpitations, irritability, etc. At this time, you can eat some barley and red bean porridge. To effectively improve this situation, eating barley and red bean porridge can soothe the mind, relieve stress, and improve physical fitness.

(3) Strengthen the spleen and reduce swelling

Barley and red bean porridge has a very good auxiliary effect on improving loss of appetite, strengthening the spleen and reducing swelling, abdominal fullness and distension, spleen and stomach absorption, and transportation and transformation. Oh, daily consumption is very effective in nourishing the stomach and strengthening the spleen.

(4) Lose weight and remove freckles

Because barley and red bean porridge can eliminate excess water in the human body, the water will stay in human cells and gradually produce obesity, so barley and red bean porridge It is very effective in removing water and losing weight. At the same time, the diuretic and detoxifying effect of barley and red bean porridge can also remove acne, remove spots and nourish the skin.

7. How to cook red bean and barley porridge

1. Prepare 5 slices of ginger, 5 jujubes, 70 grams of adzuki beans, and appropriate amount of brown sugar.

2. Wash the adzuki beans and soak them in water for 2 to 3 hours.

3. Add appropriate amount of water to the pot and bring to a boil over high heat.

4. After the water boils, add ginger slices, adzuki beans, and jujubes to the pot and cook together.

5. Bring to a boil over high heat, then simmer over low heat.

6. After cooking, add appropriate amount of brown sugar to taste.