Job's tears and safflower porridge

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Job's tears and safflower porridge

Ingredients for Job's tears and safflower porridge

Recipe: 30g coix seed, 6g safflower, 100g rice, 10g sugar

How to make Job's tears and safflower porridge

1. Wash the coix seeds and remove impurities; wash the safflower; wash the rice.

2. Put rice and coix seeds into a pot, add 600 ml of water, and bring to a boil over high heat;

3 Simmer over low heat until 80% cooked, add safflower and sugar, stir well, and continue cooking until the porridge is done.

How to eat: Take once a day, 100 grams of porridge each time.

Efficacy: Remove blood stasis, dampness and heat. It is used for patients with hepatitis, blood stasis, dampness and heat, edema and muscle aches.

When people usually eat coix seeds, they usually cook them directly into soup or porridge. You can also stew winter melon with coix seeds. Winter melon is sweet and cold in nature, and is known for its diuretic and swelling-reducing effects. It is a good product for treating edema and losing weight. When eaten with coix seeds, it is like the same-direction combined force in physics, which has a greater effect. The greatest effect of this soup is to remove dampness, reduce swelling, and lose weight. It is very suitable for people with edema symptoms and people with excessive dampness and obesity. At the same time, it has a certain effect on pain in the limbs, poor flexion and extension, and excessive and turbid leucorrhea. Winter melon is cold in nature, so when stewing it with coix seeds, be sure to add onions and ginger to dispel the cold.

Boiled pig lung with coix seed can nourish the lung and quench thirst, and strengthen the spleen and promote water. 1 pig lung, 30 grams of coix seed, and appropriate seasoning. When making it, wash the coix seed and mash it into powder. Wash the pig lung and fill it with clean water when washing. Note that you should wash it gently with cold water first, and do not rub it hard. Since coix seed is tough and difficult to cook, it needs to be soaked for 2-3 hours before cooking. The water used to soak the rice should be cooked with the rice and cannot be discarded, so as to avoid the loss of nutrients contained in the coix seed during soaking.