What soup to drink to get wet? What water to boil and drink can get rid of moisture

What soup can you drink to get rid of dampness?

Boil red bean barley in water to remove moisture.

Raw materials required:

1. Ingredients: 150 grams of red beans, 50 grams of barley rice.

2. Excipients: rock sugar.

Step 1: Soak the red beans and barley one night in advance.

Step 2: Put the soaked red bean barley into a casserole.

Step 3: Add an appropriate amount of water, and put more soup if you want to.

Step 4: Turn on the power and select "Casserole Porridge Wheel Coarse" for 2 and a half hours by default.

Step 5: Add an appropriate amount of rock sugar to melt the cooked soup.

The first six steps: the finished product is as follows.

Boil red bean barley in water to remove moisture.

Raw materials required:

1. Ingredients: 150 grams of red beans and 50 grams of barley.

2. Excipients: rock sugar.

Step 1: Soak the red beans and barley one night in advance.

Step 2: Put the soaked red bean barley into a casserole.

Step 3: Add an appropriate amount of water, and put more soup if you want to.

Step 4: Turn on the power and select "Casserole Porridge" for 2 and a half hours by default.

Step 5: Add an appropriate amount of rock sugar to melt the cooked soup.

Step 6: The finished product is as follows.

People with tooth marks on the tongue and spleen deficiency are also prone to the following 5 symptoms.

It's not a good thing to have heavy body moisture, and this knowledge has learned to "eat" moisture!

Barley and red bean water can be drunk to remove moisture, or it is more convenient, you can drink dilute barley and red bean tea, which is brewed in a bag, and it is good to drink it directly with boiling water.

You can cook barley and red bean porridge, and boil barley and red bean water in summer, which can dispel dampness, and the effect is very good.

Ginger water or pepper water seems to be fine.

Hello! Often with barley porridge can dispel dampness.

Clam soup with leeks and knurled flowers.

Since ancient times, the folk of our country have the habit of eating umami and tasting spring plate in spring, and the leeks at this time are particularly fresh and refreshing. Flower clams, also known as clams, are extremely delicious in their flesh. The leek knurled clam soup is delicious and delicious, which has the effect of helping qi and yang, nourishing yin and strengthening the stomach.

Ingredients: 150 grams of leeks, 400 grams of fresh clams (200 grams of clam meat), 3 slices of ginger.

Cooking: Wash the leeks, cut them into sections, and dry them to dry; The clams are slightly raised in light salt water for 10 minutes and washed. Add 1250ml of water (5 bowls) and ginger to the pot, boil, add leeks and fresh clams, the clams open to represent that they are cooked, add an appropriate amount of salt and a little raw oil.

Photo: Zhang Xiaoming).