Ingredients
Rehmannia flowers to taste, 100 g (about 1/2 cup) millet.
Instructions
1. Dry the rehmannia flowers in the shade, then grind them into a powder, using 3 g (about 1 teaspoon) per serving.
2. First cook the millet into a porridge; when it is done, add the dried rehmannia flower powder, stir well, then bring to a boil once more and it is ready.