Chinese Yam and Barley Porridge

How much do you know about Chinese yam and barley porridge? Let me give you a detailed introduction.

People with too much turbid air in their bodies will feel full and bloated after drinking this porridge. People with excessive liver fire will feel chest tightness and discomfort, people with blood stasis will have aggravated pain, and people with dry body fluids and blood, wind-cold wheezing, short and red urine, and heat-stagnation constipation are not suitable. It's like if you want to attract clear springs, you have to drain the sewage first. "If the old blood is not removed, the new blood will not be produced. If the turbid air is not removed, the clear air will be difficult to maintain." How to make Chinese yam, coix seed and Euryale ferox porridge: Chinese yam, coix seed and Euryale ferox porridge is made of real ingredients, nutritious and delicious. It is no exaggeration to say that it is the best health product today (who knows what ingredients are used in those health products you buy. Hehe). More importantly, there are many ways to make Chinese yam, coix seed and gorgon fruit porridge, which are healthy and delicious! 1: The original method - directly cook the Chinese yam slices, coix seed rice and gorgon fruit to make porridge. This should be the most recognized Chinese yam, coix seed and gorgon fruit porridge. The biggest advantage of this method is that it is the simplest, and the disadvantage is that it is not very delicious (in my personal opinion ~), because the rice is rice, the soup is soup, and it is not sticky at all, and the Chinese yam slices are crispy when cooked, and chewing them together with coix seed and gorgon fruit is an indescribable feeling. Anyway, it is not pleasant to chew several things of different flavors in your mouth at the same time. I have done it a few times and I don't do it this way anymore.

When making this dish, you should pay attention to the fact that all the ingredients must be soaked in advance and for a relatively long time. Only after they are soaked can they be cooked more easily, otherwise they will basically not be cooked at all (you don't need to soak them when using a pressure cooker). In addition, you can use fresh iron sticks instead of dried Chinese yam slices, which will make them easy to cook, and fresh iron stick yam tastes good when cooked. Of course, friends who have water chestnuts (chicken head rice) in their hometowns can also use fresh water chestnuts to make porridge, which is fragrant and sticky and delicious. I once thought how nice it would be if all three were fresh and cooked together, but that is impossible. They do not mature in the same season. Now is almost a good time to eat fresh water chestnuts, and this year's fresh Chinese yam will not be on the market until about a month later, and coix seeds will be even later! Haha, I'm off topic. Let me get back to the topic. I have one more trick of mine. I cut the dried Chinese yam slices into yam crumbs with a knife, crush the water chestnuts and coix seeds with a rolling pin respectively, and then soak them for 20 minutes. I think the porridge cooked out of this is delicious and more fire-saving. You can try it.