How to make Korean Whole Oat + Chalbori Rice Grain Tea
I made a light drinkable grain tea by stir-frying Korean whole oats and glutinous barley rice. Chalbori rice has a lot of dietary fiber, so it is good for preventing constipation, digestion, and diet. Beta-glucan is good for diabetes as it is good for reducing blood sugar levels. It contains a lot of potassium, which helps discharge salt from the body and helps with swelling and high blood pressure. Tonggwi is one of the top 10 super foods in the world, and it is good for dieting, constipation, and beta-glucan because it has low calories and high dietary fiber among grains. Calcium is twice as good as rice and has a lot of essential amino acids, which is good for growing children. There are many similarities with barley. It looks similar and has similar effects, so it goes well with tea. I made tea by mixing Chalbori rice and whole oats, and it tastes similar to brown rice tea, and it has a slight misugaru scent. The recipe is very simple. Wash it, drain it, and dry it in a dry frying pan. It is savory and savory, and there is also a weak sweetness unique to grains, so you can enjoy it like Sungnyung. It's not strong, so I don't think it's too much to drink lightly. It's a car with a grain, so it replenishes your energy. If you leave it cool in the refrigerator when it's hot, it becomes a healthy tea that blows away the heat, and if you drink it with warm tea when the weather is cold, it warms your body temperature. It is said that the body needs to be warm to improve immunity and ageing progresses late.^^
6 serving
Within 60 minutes
Tina소울푸드
Ingredients
  • Oats
    1cup
  • barley rice
    1cup
Cooking Steps
STEP 1/6
Wash whole oats and barley rice thoroughly.
STEP 2/6
Strain through a sieve.
STEP 3/6
Pour into a dry frying pan and mix. At first, blow away the moisture over high heat.
STEP 4/6
Stir well and reduce heat when the water evaporates and dry over medium heat for another 10 minutes. Turn off the heat, leave it in residual heat, and heat again over medium heat for another 10 minutes. Repeat the same procedure until the oats and barley are brown. I think it takes about an hour. To brown, heat high at the end for about 5 minutes and stir well.
STEP 5/6
Add a spoonful of tea to 200 ml of boiled water and simmer for 5-10 minutes.
STEP 6/6
Store the tea in a milpe container at cool room temperature.
Stir washed and drained oats and barley rice in a dry frying pan. When the moisture is gone, reduce the heat and heat it over medium heat for about 10 minutes, turn off the heat, leave it in the residual heat, and then heat it over medium heat for about 10 minutes again and slowly heat it until it turns brown.
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