The taboos of barley and red bean porridge: see if you are eating it wrong

No matter what food you eat, it has its own taboos, and these taboos need to be followed. If we accidentally eat the wrong food, it will easily harm our body. So what are the taboos of barley and red bean porridge?

Taboos of Barley and Red Bean Porridge

1. Do not add rice and barley and red bean porridge together

Rice grows in water and is inherently humid. Cooking it into porridge will make it sticky and destroy the efficacy of barley and red beans.

2. Eat in moderation and avoid overdosage

Job's tears and red beans have medicinal effects, which is what we often call food therapy, so they should not be consumed with three meals a day, as this can easily cause diarrhea and abdominal pain.

3. Reasonably arrange the time of consumption

The best time to eat barley and red bean porridge is after breakfast and before lunch, because this period is the time when the stomach and spleen work successively, and eating at this time is just the right time to supplement the stomach and spleen with nutrients.

How to make barley and red bean porridge

Barley and Red Bean Porridge

Main ingredients: Prepare 100 grams of coix seed.

Auxiliary materials: 25 grams of jujube (dried), 50 grams of red beans, and 10 grams of herb.

Seasoning: Prepare some white sugar.

Method: 1. Soak coix seed and red bean in warm water for half a day. 2. Wrap the safflower with gauze. 3. Remove the core of jujube and soak. 4. Put coix seed, red bean, safflower and jujube into the pot. 5. Add water and cook into porridge, sprinkle with sugar to taste.