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The jumping red beans add a sense of agility to the porridge, and the red beans and cinnamon barley porridge are eaten in the morning

author：Food and life
The jumping red beans add a sense of agility to the porridge, and the red beans and cinnamon barley porridge are eaten in the morning

Ingredients fee

100 g of rice, 50 g of adzuki beans, 50 g of barley, 10 dried cinnamon balls, 30 g of rock sugar, 2 mint leaves

The jumping red beans add a sense of agility to the porridge, and the red beans and cinnamon barley porridge are eaten in the morning

1. Wash the red beans and soak them in water for 6 to 10 hours in advance. Wash the barley and soak it in clean water for 4 hours in advance.

The jumping red beans add a sense of agility to the porridge, and the red beans and cinnamon barley porridge are eaten in the morning

2. Wash the rice and soak in water for 30 minutes in advance.

The jumping red beans add a sense of agility to the porridge, and the red beans and cinnamon barley porridge are eaten in the morning

3. Wash after peeling the dried cinnamon balls and set aside.

The jumping red beans add a sense of agility to the porridge, and the red beans and cinnamon barley porridge are eaten in the morning

4. Add about 1000 ml of water to a casserole dish, bring to a boil over high heat and add the soaked red beans, rice and barley.

The jumping red beans add a sense of agility to the porridge, and the red beans and cinnamon barley porridge are eaten in the morning

5. Bring to a boil again, turn to low heat and simmer for about 30 minutes until the ingredients are soft and rotten, stir from time to time with a rice spoon to prevent the pot from simmering.

The jumping red beans add a sense of agility to the porridge, and the red beans and cinnamon barley porridge are eaten in the morning

6. Add the dried cinnamon balls and rock sugar and continue to simmer for about 10 minutes to turn off the heat.

The jumping red beans add a sense of agility to the porridge, and the red beans and cinnamon barley porridge are eaten in the morning

7. After the porridge is served, place mint leaves on the surface as a decoration.

Love Tips

1. Red beans are rich in potassium and saponins, have a diuretic effect, and can effectively improve the condition of body edema, with relatively high medicinal value and relatively large health care effects.

2. Because red beans are more difficult to cook, the soaking time is longer, and it can also be soaked overnight in advance. Jumping red beans add a sense of agility to the porridge, red beans and cinnamon barley porridge, eat it in the morning!

Excerpted from the book "Warm Porridge".

Red beans Rice porridge
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