How to make mung bean and barley porridge

Mung bean and barley porridge is an ideal porridge for detoxification and dehumidification in summer. Regular consumption can also play an important role in strengthening the spleen and clearing away heat. It can also provide the human body with a variety of vitamins and a large amount of carbohydrates. So how should this mung bean and barley porridge be made? If you want to know, please read my detailed introduction to the method of making mung bean and barley porridge below.

How to make mung bean and barley porridge

Ingredients for mung bean and barley porridge

When making mung bean and coix seed porridge, you need to prepare an appropriate amount of 50 mung beans, 50 grams of coix seed, as well as an appropriate amount of polished rice and water.

Specific steps for making mung bean and barley porridge

1. Wash the prepared mung beans and coix seeds in clean water, then soak them in clean water for two hours. They will be easier to cook after soaking.

2. Rinse the japonica rice with clean water and soak it in clean water for about half an hour. Put clean water in the porridge pot, put the soaked mung beans and coix seeds into the pot and cook. Bring to a boil over high heat, then turn down the heat and simmer slowly.

3. After the mung beans and coix seeds in the pot have all bloomed, put the soaked japonica rice into the pot and continue to simmer. After about half an hour, the porridge in the pot will become thick and you can turn off the heat.

4. If you like to eat sweets, you can put an appropriate amount of rock sugar in the porridge before turning off the fire. Turn off the fire after the rock sugar is completely melted, simmer for a while, take it out and serve it in a bowl. In addition, you need to pay attention when cooking mung bean and barley porridge. They cannot be cooked with rice, otherwise the dehumidification effect will decrease. If you don't like polished rice, you can also use rice ingredients other than rice instead.