Removing dampness, barley and yam paste

Overview

There is a pile of fresh iron bar yam and I don’t want to use dried yam tablets anymore. In the past, when I used raw yam to make soy milk, it felt sticky and slippery, not as mushy as I imagined. I wonder if the yam will turn into a paste like rice paste if it is steamed and then beaten into pulp? Try it. The result doesn't seem to be much different. Barley, yam, and poria are all good for removing dampness. However, Poria cocos is actually not very delicious. Although it only accounts for one-third of the amount, its taste seems to be slightly more obvious. And the two jujubes can actually bring a little sweetness to the whole vat of soy milk. Perhaps, if it is sweeter, it will taste better? . . . .

Tags

• drinks
• home cooking
• baby
• spring recipes
• banquet dishes
• dinner
• barley
• iron bar yam
• jujube
• poria
• water

Ingredients

Steps

1. 1 Ingredients: 30g barley, 30g poria, 150g iron yam, 2 jujubes, 1500ml water

   

2. 2 Wash the barley and poria cocos,

   

3. 3 Add water and soak until thickened.

   

4. 4 Wash and cut the yam into sections, steam them in a pot,

   

5. 5 Cut into small pieces and set aside.

   

6. 6 Wash the red dates, remove the core, cut into small cubes and set aside.

   

7. 7 Put the filter cloth on the filter frame and put it into the tofu machine beating bucket.

   

8. 8 Pour in all the ingredients,

   

9. 9 Add water.

   

10. 10 Close the lid,

    

11. 11 Put it into the base and snap it in place.

    

12. 12 Activate the soy milk function.

    

13. 13 After beating, remove the beating bucket

    

14. 14 Uncover,

    

15. 15 Remove the filter frame and mix the slurry,

    

16. 16 Pour out.