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Should the barley be washed first or fried first? how to fry the rice kernel?

Barley rice is usually washed and fried. Choose a better Coix seed, wash it, dry it completely in the sun, do not bring water when stir-frying Coix seed, otherwise it will be easy to stir-fry, the Coix seed medicine will become milder and have better medicinal and edible effects. Coix seed, also known as Coix seed, Coix seed and so on, is widely cultivated in China, Japan and Vietnam. It is a traditional grain resource for both medicine and food, and is known as "the king of Gramineae plants in the world".

Prepare the fried barley in advance, wash it with water, drain and set aside. Add the barley in the pan, stir-fry over low heat and stir-fry until the barley turns yellow.

First of all, wash the barley seeds with clean water, drain them, and dry them in the sun, because the dried barley won't stick to the pan. Add Coix rice to the pot, stir-fry over low heat, and the surface will turn yellow. Spread out to dissipate heat, then seal and store. Put a little into an insulation cup every night, add 50 degrees water and drink. Coix seed has the effect of dispelling wind and dehumidification. But the barley seed is cold.

To wash, first choose a better barley seed, clean, dry in the sun, completely dry, can not bring water, otherwise it will paste; prepare a clean, water-free, oil-free pan, preheat over low heat; put in the barley seed, stir-fry over medium heat. Don't stop, at first you will feel that the fried barley will become a little wet and heavy.

Fried rice should be washed first, then dried before stir-frying. Barley rice is beneficial to detumescence, invigorate the spleen and remove dampness, relax muscles and remove arthralgia, clear heat and remove pus, and is a commonly used diuresis and dampness medicine. Make the skin smooth, reduce wrinkles and eliminate pigment spots. It has obvious curative effect on facial acne and rough skin. in addition, it also has the ability to absorb ultraviolet rays, and its extract can also achieve the effect of sun protection and ultraviolet protection when added to cosmetics.

Barley rice does not need to use blisters in advance, can be washed with clean water, drain the water and then stir-fry. Fried rice kernel: material: barley 100g. Wash the barley rice with clean water and drain. Don't stir-fry too much at a time, about half a bowl. Put into the pan, stir-fry over low heat, when the water is not dry, you can react until the water is dry, stir-fry over low heat, turn slightly, and stir until slightly scorched yellow.

The rice is cooked as long as it is fried.

1. Stir-fry the barley for about 40 minutes, turn golden brown and ripe. A total of four steps, the following detailed operation: the first step: dry spare will be bought to wash the barley, dry spare. Step 2: pour the dried barley in a non-stick pot into a non-stick pot. Step 3: stir-fry the barley over low heat for 40 minutes. Step 4: turn off the heat and pack the barley rice and stir-fry it until golden brown, then turn off the heat.

2. Stir-fry until the barley is scorched yellow, then it is ripe. Wash the bought barley rice and dry it. Pour the dried barley into a non-stick pan. Stir-fry the barley over low heat. After the barley rice turns golden brown, it is fried, just turn off the heat.

3. Stir-fry the barley for about 40 minutes, turn golden brown and cook. Fried barley generally need to use low heat, stir-fry constantly in the process of stir-frying, so as to avoid its frying. Generally speaking, stir-fry the barley rice until it is yellowish and the smell is scorched. The main function of barley rice is to dispel the dampness and heat of the body. It can be boiled into red bean barley porridge with red beans, red dates and japonica rice, and can also be used to drink tea directly from fried barley rice.

How to stir-fry barley rice

Soak the barley rice in advance, after soaking, drain the water; prepare the wok, put the barley rice into the pan and stir over low heat; turn more when the water is not drained until the water is dry; after the water is dry, continue to stir over low heat until the surface is scorched; after cooling, put the fried barley rice into a prepared container.

Prepare the barley: soak the barley in clean water for about 30 minutes, then remove and drain. In this way, the impurities on the surface of barley can be removed, making it easier to fry. Preheat the pot: heat the pot, add the right amount of cooking oil, wait for the oil temperature to rise, put in the barley. Stir-fry barley: constantly stir-fry barley with a shovel to make it heated evenly. In the process of stir-frying barley rice, we should pay attention to the mastery of heat to avoid frying.

A kilo of clean barley rice, iron pot heat, will barley rice into the pot. After putting the barley into the pot, the rice began to stir-fry. After the overall temperature increases, can be adjusted to medium heat, can not always use the fire, it is easy to paste, keep stir-frying, so that the barley is heated evenly, this process is a bit hard.

Only one kind of material is prepared: barley rice, about half a bowl. The barley used for stir-frying does not need to be blistered in advance, rinse with clean water and drain the water. Put it into the pan and stir-fry it over a gentle fire. When the water is not dry, you can react until the water is dry, stir-fry over low heat, turn it over slightly, and fry until slightly scorched and turned off. After turning off the heat, the temperature in the pot is still relatively high. You can turn it over and leave it for a few minutes until it cools.

The method of fried barley is as follows: material:-barley: right amount-vegetable oil: right amount-salt: right amount (can be adjusted according to personal taste) step: soak the barley rice in clean water for 20-30 minutes to soften it. Put the soaked barley into the pot and add the right amount of water. Put the pot on the stove, heat it over medium heat, bring it to a boil, then turn to low heat and cook it slowly.

Processing method of fried barley rice

Coix seed: take the original medicinal materials, remove the shell and impurities, screen the ash shavings. Fried Coix kernels: take pure Coix kernels, place them in a stir-fried container, heat them over low heat, stir-fry until yellowish on the surface, bulge slightly, take out and cool. Stir-fry Coix kernels with bran: sprinkle the bran in a hot pot, heat it over medium heat until smoking, stir-fry until the surface is yellow, bulge slightly, remove, sift the bran and let cool.

The correct way to stir-fry barley is as follows: prepare barley. Wash with clean water and dry in the sun. Put the barley into the pot. Stir-fry the barley over low heat until the barley is scorched yellow, which lasts about 1 hour. Put the fried barley rice into a clean bottle and keep it sealed. When eating, take 2 tablespoons of fried barley rice and soak in 300ml boiling water.

First of all, soak the prepared barley rice in water for 2 hours, remove and wash. Drain. Drain water and put it into the pot. Turn on a small fire and keep stir-frying with a shovel. Stir-fry until it turns yellow. Turn off the heat after yellowing, put it flat, cool it, and do it.

How to cook the barley rice will take a few minutes.

Stir-fry barley rice for 15-20 minutes. Barley is a commonly used traditional Chinese medicine in clinic, which has the effects of promoting diuresis, permeating dampness, reducing swelling and expelling pus, removing dampness and heat, relieving diarrhea, invigorating spleen and so on. Coix rice is cold and can reduce coolness after fried.

Usually, barley needs to be fried for 20-40 minutes, which is not fixed, depending on the amount of barley and other factors. Fried barley generally need to use low heat, stir-fry constantly in the process of stir-frying, so as to avoid its frying. Generally speaking, stir-fry the barley rice until it is yellowish and the smell is scorched.

Stir-fry the barley for about 40 minutes, turn golden brown and cook. Fried barley generally need to use low heat, stir-fry constantly in the process of stir-frying, so as to avoid its frying. Generally speaking, stir-fry the barley rice until it is yellowish and the smell is scorched. The main function of barley rice is to dispel the dampness and heat of the body. It can be boiled into red bean barley porridge with red beans, red dates and japonica rice, and can also be used to drink tea directly from fried barley rice.

The wok began to fry. Keep medium heat throughout the process and keep stirring to avoid frying. Raw rice is cold white, will slowly turn yellow in the stir-frying process, emitting small smoke, fragrance. Usually stir-fry for about 20 minutes. The fried barley is yellowish and has some cracks and vesicles on the surface. After stir-frying and cooling, put it in a sealed pot and soak it in water when needed.

Barley fried for about 40 minutes, turn golden and ripe. Here are the specific methods: prepare materials: half a jin of barley rice will be washed, dried and set aside. Pour the dried barley into a non-stick pan. Stir-fry barley over low heat for 40 minutes. After the barley rice turns golden brown, it is fried, just turn off the heat. Fried barley can be soaked in water with lemon to drink.

How to stir-fry barley seed

1. Stir-fry the barley for about 40 minutes, turn golden brown and cook. Material: half a jin of barley rice. Wash the bought barley rice and dry it. Pour the dried barley into a non-stick pan. Stir-fry barley over low heat for 40 minutes. After the barley rice turns golden brown, it is fried, just turn off the heat.

2. Materials: appropriate amount of barley. Prepare the fried barley in advance. Rinse with water and drain. Add the barley in the pan and stir-fry over low heat until the barley turns yellow. Spread the heat out of the pot and keep it sealed.

3. A kilo of clean barley, heat the iron pot and grab the barley into the pot. After putting the barley into the pot, the rice began to stir-fry. After the overall temperature increases, can be adjusted to medium heat, can not always use the fire, it is easy to paste, keep stir-frying, so that the barley is heated evenly. Stir-fry for a period of time, there is a little flavor of ripe rice, there are dots of barley above slightly yellow, on it.

4. Before starting to stir-fry, it is best to soak the barley in clean water for a period of time, so that the barley can fully absorb water, soften its outer layer, and contribute to the follow-up stir-frying process. After soaking, the rice is drained and then can be put into a preheated pan for stir-frying. Use small and medium heat when stir-frying, and constantly turn the barley to ensure that it is evenly heated. With the passage of time, barley will gradually change color and send out a unique fragrance, which is a sign of fried.

5. First of all, wash the barley seeds with clean water, drain them, and dry them in the sun, because the dried barley won't stick to the pan. Add Coix rice to the pot, stir-fry over low heat, and the surface will turn yellow. Spread out to dissipate heat, then seal and store. Put a little into an insulation cup every night, add 50 degrees water and drink. Coix seed has the effect of dispelling wind and dehumidification. But the barley seed is cold.

6, stir-fry until the barley is scorched yellow, even if it is ripe, the following introduction is done: prepare the material: the right amount of barley, the right amount of boiling water production steps: prepare the barley. Wash with clean water and dry in the sun. Put the barley into the pot. Stir-fry the barley over low heat until the barley is scorched yellow, which lasts about 1 hour. Put the fried barley rice into a clean bottle and keep it sealed.