Red adzuki bean is red, and red enters the heart, so it can also nourish the heart and blood. It is recorded in ancient books that "slimming after long service" means that eating adzuki beans often has the effect of losing weight. It also has obvious effects of diuresis, detumescence and spleen and stomach strengthening. Modern people are under great mental pressure and lack of spirit; Poor diet, less exercise, spleen deficiency and dampness. To eliminate dampness, nourish the heart and strengthen the spleen and stomach, it is none other than coix seed and red bean. Boiling it into porridge is intended to make its effective components fully absorbed by the human body, and at the same time it will not cause too much burden on the spleen and stomach. Summer is just a hot summer, wet inside and wet outside. Using these two drugs can just nourish blood and eliminate dampness.
Boiling method:
There are many skills and exquisite skills in the cooking of glutinous rice and red bean porridge. Coix seed is hard, and so are red beans. If you keep cooking in the pot, it won't rot for more than an hour, wasting fire or electricity, and if you are not careful, you will boil the water dry and cause the bottom to paste.
Therefore, the cooking method is particular: first soak the coix seed and adzuki bean for several hours, then add enough water to the pot, turn off the fire after boiling, let the coix seed and adzuki bean stew in the pot for half an hour, then add fire, and then simmer for half an hour after boiling, and the adzuki bean porridge will be cooked. If there is a pressure cooker, just boil it for a while.
One advantage of glutinous rice red bean porridge is that it won't be sticky no matter how you cook it. There are always rotten red beans and glutinous rice under it, and reddish soup on it. Most of the active ingredients of adzuki bean and adzuki bean are in the soup. It is this clear and light, non-sticky and non-thick phase that can achieve the effect of clearing heat and eliminating dampness.
Because there is a lot of water when cooking porridge, these soups can be drunk as tea for a long time. If it's summer, you have to try to finish it in the morning, and it's easy to spoil it in the hot afternoon. Those glutinous rice and red beans that sink to the bottom can still be eaten. If you think it tastes bad, you can add some sugar. This can be used as both tea and food.
Regarding the "detumescence" effect of coix seed and adzuki bean, don't think that swelling is edema. At least five or six people around are fat and swollen, which is called edema. In Chinese medicine, obesity or edema means that the body is wet, and water can't stay between somatic cells with the flow of qi and blood, which makes the human body expand rapidly. So is edema, and so is obesity, but to different degrees. Drugs or foods with strong dehumidification function can discharge these watery liquids remaining in the human body and also reduce swelling. Therefore, adzuki bean must be used to treat edema, and practice has proved that the glutinous rice adzuki bean porridge has a good weight loss effect, which can not only lose weight, but also does not hurt the body. Especially for middle-aged and elderly obesity, the effect is particularly good.
Some people add a handful of rice to glutinous rice and red bean porridge. In this way, the porridge will thicken and taste delicious. Never add rice to it! Why can't we increase rice? Because rice grows in water and contains moisture, it is wet and sticky, so it will thicken when cooked. Both adzuki bean and coix seed are dehumidified and contain no water, so the soup is not strong and clear. Traditional Chinese medicine just uses its clarity to get rid of the dryness and dampness of the human body. Once rice is added, it is equivalent to adding water, so the whole porridge is thick. Although the taste is better, it is not a good thing for health. Because of that handful of rice, all the red beans and barley were wasted, and the effect was useless.