How to fry barley, do you need to fry barley

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A pound of clean barley, heat the iron pot over high heat, and grab the barley into the pot.

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After the barley is put into the pot, start stir-frying over high heat. After the overall temperature increases, it can be adjusted to medium heat, not always with high heat, it is easy to paste, keep stir-frying, so that the barley is heated evenly, this process is a bit hard. Stir-fry for a while, there is a little aroma of cooked rice, and there are dots on the barley that turn slightly yellow, it's okay, don't wait until it's fully cooked, because the rice itself retains heat, and it looks like it's fully cooked, and it will be slightly pasty when it comes out.

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Pour the rice into a large tray, let it cool, shake and shake, and grasp the storage rice jar with your hands, so that because there will be a small amount of broken skin at the bottom, it will be removed directly.

Stir-fried barley is to take the clean barley and fry it over a simmer, take it out when it is slightly yellow and bulging, let it cool, slightly burnt spots, and slightly fragrant. In the traditional Chinese medicine brewing method, there is also a method of stir-frying the medicine with wheat bran, that is, stir-fried barley with bran. After the pot is hot, sprinkle in the wheat bran first, the amount is one-tenth of the barley, heat to smoke, add the net barley, fry until the surface is yellow and bulge, take it out, sieve off the wheat bran and let it cool, slightly aromatic.

According to the different degrees of stir-frying of traditional Chinese medicine, this aroma is divided into stir-fried yellow, stir-fried charcoal and stir-fried charcoal. Stir-fried yellow refers to stir-frying the herbs to the inherent aroma of the herbs, or when they are bulging and bursting. Stir-fried yellow can alleviate the excessive nature of the medicine, and at the same time exude the aroma, as well as the effect of regulating qi and relieving depression.

Stir-fried barley rice is to add barley rice to the pot, stir-fry over low heat, and stir-fry until the barley is yellow. Among them, the technique of frying barley rice is to wash and dry the barley rice and then fry, and the whole process is a low heat, otherwise it will be easy to paste, if the middle is a little hot, you can turn off the fire, wait a while and continue to fry on low heat, be sure to always pay attention to the heat.

How do you fry fried corn? Brush the pot and boil it dry, put the corn in the pot, and fry slowly over low heat, and the barley is fried.

Barley can be fried or not, depending on the individual's physique. Raw barley is rich in nutrients, soak it in water for about two hours before cooking, it is suitable for people with good physical fitness, and the nutrients are lost after the barley is fried, but it is easier for the human body to absorb.

If you only eat barley occasionally, whether you fry it or not has little impact on cooking and eating, you can use it to make dishes, if you eat barley more often, it is recommended to fry it.

Clean the barley before frying, pick out the bad ones, do not need to put oil when frying, pour it directly into the pot and stir-fry, and wait until the surface of the barley partially turns golden brown and take it out.

Barley, also known as coix seed, coix rice, etc., is a traditional medicinal and edible grain resource, rich in amino acids, coixin, coix, protein, fat, vitamins and other nutrients.

Prepare the barley to be fried in advance, wash it with water, drain and set aside. Add barley to the pot, stir-fry over low heat throughout the whole process, and stir-fry until the barley turns yellow. <

1. Prepare the barley to be fried in advance, wash it with water, drain the water and set aside.

2. Add barley to the pot, stir-fry over low heat throughout the whole process, and stir-fry until the barley turns yellow.

Here's how to fry barley correctly:1. Prepare the barley. Rinse with water and dry in the sun. Put the barley in the pot.

2. Fry over low heat until the barley is browned, which lasts about 1 hour.

3. Put the fried dry and fragrant barley into a clean bottle and seal it. To eat, take 2 tablespoons of fried barley and add 300ml of boiling water to soak.

Here's how to fry barley correctly:1. Prepare the barley. Rinse with water and dry in the sun. Put the barley in the pot.

2. Fry over low heat until the barley is browned, which lasts about 1 hour.

3. Put the fried dry and fragrant barley into a clean bottle and seal it. To eat, take 2 tablespoons of fried barley and add 300ml of boiling water to soak.

Here's how to fry barley correctly:Tools Materials: Shovel, pot, barley.

1. Carefully select the barley, remove the bad ones and discard them.

2. Wash and put in the pot.

3. Heat the iron pot Zheng Bi to keep the heat on the simmer, and stir-fry the barley seeds under the dry pot Tonglu.

4. Keep stir-frying to prevent it from being overly burnt, stir-fry until it turns yellow, and exudes the smell of burnt rice and stools.

5. Remove from heat and wait for cooling.

Here's how to properly fry the barley:Material preparation: barley, jujubes, pots, kitchen paper, chopsticks, sealed jars, etc.

1. Wash the barley (it has a concave and convex texture and is easy to get dirty) and use kitchen paper to absorb the water.

2. Cut the jujube and soak it in water to make it more flavorful.

3. Put it in a frying pan over low heat and stir it with chopsticks.

4. Add red dates and stir-fry.

5. After about 20 minutes, take out the barley after it swells and is slightly yellow.

6. Put it into a sealed tank.

Ingredients: 200 grams of barley.

Excipients: boiling water to taste.

Specific steps: 1. Don't wash the barley, just use it dry, or you can use a wet towel to clean it.

2. Heat the pot over low heat and add the clean barley.

3. Stir-fry over low heat until the skin is slightly yellow.

4. The fried barley is slightly browned.

5. After frying, let the barley cool and put it in a sealed container for preservation.

6. Stir-fried barley water is very suitable for the current hot and humid weather.