Strengthen the spleen and replenish qi---Yam, Coix, Gorgon porridge
Overview
Yams are as beautiful as jade, fragrant as flowers, and sweet as honey. If you want to taste such delicious food, choosing fresh ingredients is the first step. The surface is smooth and yellowish brown. A good yam has no abnormal spots. If the surface is black, it means it is not fresh. Hold the yam with your hand for a few minutes. If the skin is warm after letting go, it means it is fresh. If it has been frozen, water will ooze out. If you break it into pieces, fresh yam will have a lot of mucus, and frozen yam will have red flesh. There are many ways to eat yam and it is easy to cook. Steaming, stewing and stewing have different flavors. Steaming directly with the skin on can preserve the nutrients to the maximum extent; when making soup, you need to add it when the soup is almost cooked...Yam itself has no taste, so it is suitable with almost any ingredient. The rice soup is mixed with a strong aroma of yam, which not only makes the autumn full of warmth, but also regulates the spleen and stomach and replenishes qi and blood.
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Ingredients
Steps
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Wash the barley and gorgon seeds and soak them in water overnight; wash the rice and soak them in water for 20 minutes.
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Peel and cut the yams into pieces and soak them in water to prevent them from turning black.
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Bring an appropriate amount of water to a boil in a pot, add barley, gorgon seeds, and rice.
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Bring to a boil over high heat, then reduce to low heat and simmer for about 30 minutes until soft.
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Add yam cubes and wolfberry and cook for about 10 minutes.
