First of all, choose a better coix seed, clean it, dry it in the sun, and don't bring water, otherwise it will paste.

Then prepare a clean, water-free and oil-free pot and turn on a small fire to preheat it.

Add coix seed and stir-fry over low heat. Don't stop, at first you will feel that the barley will become a little wet and a little heavy when frying. This is the evaporation of water from Job's tears. It doesn't matter if you fry until it starts to change color and rattle, and there is no feeling of wetness or adhesion. Stir fry until the color turns yellow.

You can bite one open and have a taste. Is it still raw?

Pour into a clean, oil-free container. A big bowl, a big basin, or anything without water will do. Wait for coix seed to cool before canning.

skill

1, I didn't write down the time and quantity, because there is no way to achieve unity. Gas, natural gas, induction cooker, and other stoves are all different, and how much you want to fry is different, including the degree of dryness and wetness of barley. I myself have the same amount, the same fire, and sometimes the time is different. For example, after the same coix seed is washed and dried, the first day is long and the next day is long.

2. Don't dry it in the pot. My mother used to put it in the pot when she fried soybeans, and the fried soybeans were all burnt.

3. Soak in water:

Brew it in boiling water with 100 degree, cover it and stew for about 15 minutes, and Job's tears will bloom. Tears in this job are delicious. Or soak in hot water until the color of the water turns white, but Job's tears are a little hard and not as delicious as boiled water.

You can also use bubbling method in the introduction.

I am ignorant, careless and lazy. Please forgive me if there is anything wrong with the menu.