五指(zhi)毛桃(tao)煲豬肉就可以了，也可以加(jia)些(xie)紅(hong)棗、黨參、銀耳之(zhi)類的藥(yao)材蒸湯，老人家(jia)講有(you)開胃健脾的功效(xiao)。五指(zhi)毛桃(tao)煲湯
一材料：五指(zhi)毛(mao)桃，瘦肉，脊骨，玉米(mi)，煲(bao)湯料若(ruo)干，有人(ren)會(hui)加只(zhi)老母雞。煲(bao)的過程中飄來陣陣椰子香，很(hen)獨特(te)！
二材料：五指毛桃200克，排骨兩條(tiao)（大(da)概(gai)一斤），姜兩片。
做法：五指毛桃洗干凈(jing)(jing)，放(fang)水里(li)泡十五分(fen)鐘。排骨(gu)洗干凈(jing)(jing)過熱水。材料(liao)放(fang)瓦煲里(li)，先用(yong)大火燒開，再用(yong)小(xiao)火煲兩(liang)小(xiao)時，放(fang)鹽調(diao)味即可。
客家人自古以(yi)來，有采(cai)挖(wa)五(wu)指毛桃根用(yong)(yong)來煲雞、煲豬骨、豬腳湯(tang)作為保(bao)健湯(tang)飲用(yong)(yong)的(de)習慣(guan)。用(yong)(yong)五(wu)指毛桃煲雞、煲豬骨湯(tang)其味道鮮(xian)美、氣(qi)味芳香、營(ying)養豐富具有很好的(de)保(bao)健作用(yong)(yong)。特別是對支氣(qi)管(guan)炎(yan)(yan)、氣(qi)虛、食欲不振(zhen)、貧血(xue)、胃(wei)痛、慢性胃(wei)炎(yan)(yan)及產(chan)后少(shao)乳(ru)等病癥都有一定的(de)作用(yong)(yong)。
五(wu)(wu)指(zhi)毛(mao)(mao)桃，別(bie)名佛(fo)掌榕(rong)、粗葉榕(rong)，《廣(guang)州植(zhi)(zhi)物(wu)志(zhi)》廣(guang)東(dong)通(tong)稱“五(wu)(wu)爪龍(long)”，又(you)名五(wu)(wu)爪毛(mao)(mao)桃、五(wu)(wu)爪牛奶、土黃(huang)芪、南(nan)芪等。植(zhi)(zhi)物(wu)形態，小灌(guan)木(mu)或小喬木(mu)，全(quan)株莖果(guo)皮(pi)葉含(han)乳(ru)液，根(gen)皮(pi)有(you)香氣。其成份：含(han)有(you)機(ji)酸(suan)、氨基酸(suan)、三萜、生物(wu)堿(jian)、香豆精等。《中華藥(yao)典》記載，五(wu)(wu)指(zhi)毛(mao)(mao)桃味辛甘、性(xing)平、微溫，其功(gong)能(neng)：具(ju)有(you)益氣補虛(xu)、行氣解郁(yu)、壯筋(jin)活絡、健(jian)脾(pi)化濕、止咳(ke)化痰等功(gong)效。五(wu)(wu)指(zhi)毛(mao)(mao)桃功(gong)能(neng)主治：健(jian)脾(pi)化濕，行氣化痰，舒筋(jin)活絡。用于肺結核咳(ke)嗽，慢性(xing)支氣管(guan)炎，風(feng)濕性(xing)關節炎，腰腿疼，脾(pi)虛(xu)浮腫，病后盜汗，白(bai)帶。
一、五指毛桃淮山煲(bao)瘦(shou)肉功效
健(jian)脾益氣、平肝明目、滋陰降火。原料(liao)
1.五指毛(mao)桃30克、淮(huai)山30克、蜜(mi)棗2粒、瘦肉半斤。
2.鹽適(shi)量。制作(zuo)過程
1.五指毛桃、淮山及蜜棗洗凈；瘦肉洗凈后切塊。
2.將五指毛桃、淮山、蜜棗、瘦肉放入電(dian)砂煲(bao)中(zhong)，加入1升水煲(bao)2小時。
3.加入(ru)適(shi)量(liang)(liang)鹽(yan)調(diao)味(wei)即(ji)可(ke)。二、五(wu)指毛(mao)桃(tao)土(tu)茯苓豬(zhu)骨湯功(gong)效(xiao)：清(qing)熱(re)祛濕(shi)，清(qing)肝潤(run)肺。做(zuo)法：1.五(wu)指毛(mao)桃(tao)、土(tu)茯苓洗(xi)凈(jing)(jing)，稍浸泡；2.豬(zhu)脊骨斬(zhan)塊，洗(xi)凈(jing)(jing)，汆水(shui)撈(lao)起(qi)；3.煮(zhu)沸(fei)清(qing)水(shui)，放入(ru)所有材(cai)料，武火(huo)煮(zhu)20分鐘(zhong)，轉(zhuan)文火(huo)煲(bao)(bao)一個(ge)(ge)半(ban)小時(shi)，下鹽(yan)調(diao)味(wei)即(ji)可(ke)飲用。三(san)、五(wu)指毛(mao)桃(tao)龍骨湯功(gong)效(xiao)：健脾化濕(shi)，行(xing)氣化痰，舒(shu)筋活絡材(cai)料：鮮豬(zhu)筒骨500克(ke)(ke)，五(wu)指毛(mao)桃(tao)50克(ke)(ke)，姜3片(pian)，鹽(yan)2味(wei)匙，雞(ji)(ji)精(jing)半(ban)味(wei)匙。做(zuo)法：第一步(bu)：五(wu)指毛(mao)桃(tao)洗(xi)凈(jing)(jing)與(yu)姜及(ji)8碗(wan)清(qing)水(shui)一起(qi)入(ru)瓦(wa)煲(bao)(bao)大火(huo)煲(bao)(bao)開后轉(zhuan)小火(huo)；第二步(bu)：豬(zhu)骨頭（買(mai)時(shi)已讓老板斬(zhan)件）洗(xi)干(gan)凈(jing)(jing)后另用鍋煮(zhu)開水(shui)稍焯，去掉過多的油脂及(ji)血水(shui)撈(lao)出過入(ru)瓦(wa)煲(bao)(bao)與(yu)其(qi)它材(cai)料一起(qi)煲(bao)(bao)二小時(shi)，調(diao)入(ru)鹽(yan)及(ji)雞(ji)(ji)精(jing)即(ji)可(ke)四、五(wu)指毛(mao)桃(tao)煲(bao)(bao)雞(ji)(ji)材(cai)料：新鮮五(wu)指毛(mao)桃(tao)100克(ke)(ke)左右（干(gan)品約(yue)(yue)45～60克(ke)(ke)）；母(mu)雞(ji)(ji)半(ban)只；紅棗8個(ge)(ge)（去核）；陳皮1個(ge)(ge)(去囊)；生姜3片(pian)。做(zuo)法：洗(xi)凈(jing)(jing)各(ge)材(cai)料放進瓦(wa)煲(bao)(bao)內，加入(ru)適(shi)量(liang)(liang)清(qing)水(shui)，武火(huo)煲(bao)(bao)沸(fei)后改文火(huo)煲(bao)(bao)約(yue)(yue)3-4小時(shi)，調(diao)入(ru)適(shi)量(liang)(liang)鹽(yan)即(ji)可(ke)。
我覺得還是保持原味做個水果罐頭(tou)好(hao)吧(ba)冰糖水加上桃(tao)上鍋蒸桃(tao)爛就好(hao)了(le)
五(wu)指(zhi)毛(mao)桃(tao)煲(bao)(bao)(bao)豬肉就可(ke)(ke)以(yi)了，也可(ke)(ke)以(yi)加些紅棗、黨(dang)參(can)、銀(yin)耳之類的(de)(de)藥材(cai)蒸湯(tang)，老(lao)人(ren)家講有(you)開胃健脾的(de)(de)功效。五(wu)指(zhi)毛(mao)桃(tao)煲(bao)(bao)(bao)湯(tang)一(yi)(yi)材(cai)料(liao)(liao)(liao)：五(wu)指(zhi)毛(mao)桃(tao)，瘦肉，脊骨(gu)(gu)，玉米，煲(bao)(bao)(bao)湯(tang)料(liao)(liao)(liao)若干，有(you)人(ren)會(hui)加只老(lao)母雞。煲(bao)(bao)(bao)的(de)(de)過程中飄來陣陣椰子香，很獨特(te)！二材(cai)料(liao)(liao)(liao)：五(wu)指(zhi)毛(mao)桃(tao)200克，排(pai)骨(gu)(gu)兩條（大概一(yi)(yi)斤），姜兩片。做(zuo)法：五(wu)指(zhi)毛(mao)桃(tao)洗干凈，放水里泡十五(wu)分鐘。排(pai)骨(gu)(gu)洗干凈過熱水。材(cai)料(liao)(liao)(liao)放瓦煲(bao)(bao)(bao)里，先用大火(huo)燒開，再用小火(huo)煲(bao)(bao)(bao)兩小時，放鹽(yan)調味即可(ke)(ke)
五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)煲(bao)(bao)(bao)豬(zhu)(zhu)肉(rou)就可(ke)(ke)(ke)以了，也可(ke)(ke)(ke)以加(jia)(jia)些紅(hong)棗、黨(dang)參(can)、銀(yin)耳之(zhi)類(lei)的藥(yao)材(cai)(cai)蒸湯，老(lao)人(ren)(ren)家(jia)講有(you)(you)開(kai)(kai)胃健(jian)(jian)(jian)脾的功(gong)(gong)(gong)(gong)效(xiao)(xiao)(xiao)。五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)煲(bao)(bao)(bao)湯一(yi)(yi)材(cai)(cai)料(liao)(liao)(liao)：五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)，瘦(shou)肉(rou)，脊(ji)骨(gu)，玉米，煲(bao)(bao)(bao)湯料(liao)(liao)(liao)若干，有(you)(you)人(ren)(ren)會(hui)加(jia)(jia)只老(lao)母(mu)雞(ji)(ji)。煲(bao)(bao)(bao)的過(guo)程中(zhong)飄來陣(zhen)陣(zhen)椰(ye)子香(xiang)(xiang)(xiang)，很獨特！二材(cai)(cai)料(liao)(liao)(liao)：五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)200克(ke)，排骨(gu)兩條（大概一(yi)(yi)斤），姜(jiang)(jiang)兩片(pian)。做(zuo)法：五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)洗(xi)(xi)干凈(jing)(jing)，放水里(li)泡十五(wu)(wu)(wu)(wu)(wu)分鐘。排骨(gu)洗(xi)(xi)干凈(jing)(jing)過(guo)熱水。材(cai)(cai)料(liao)(liao)(liao)放瓦煲(bao)(bao)(bao)里(li)，先用(yong)(yong)(yong)大火(huo)燒開(kai)(kai)，再用(yong)(yong)(yong)小(xiao)火(huo)煲(bao)(bao)(bao)兩小(xiao)時(shi)(shi)，放鹽(yan)(yan)調味(wei)即(ji)(ji)可(ke)(ke)(ke)。客家(jia)人(ren)(ren)自(zi)古以來，有(you)(you)采(cai)挖(wa)五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)根用(yong)(yong)(yong)來煲(bao)(bao)(bao)雞(ji)(ji)、煲(bao)(bao)(bao)豬(zhu)(zhu)骨(gu)、豬(zhu)(zhu)腳(jiao)湯作為保健(jian)(jian)(jian)湯飲用(yong)(yong)(yong)的習慣。用(yong)(yong)(yong)五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)煲(bao)(bao)(bao)雞(ji)(ji)、煲(bao)(bao)(bao)豬(zhu)(zhu)骨(gu)湯其味(wei)道鮮(xian)(xian)美(mei)、氣(qi)(qi)味(wei)芳香(xiang)(xiang)(xiang)、營養豐富具(ju)有(you)(you)很好的保健(jian)(jian)(jian)作用(yong)(yong)(yong)。特別是對支(zhi)氣(qi)(qi)管(guan)炎、氣(qi)(qi)虛、食欲不振、貧血(xue)、胃痛、慢性(xing)胃炎及(ji)產后(hou)少(shao)乳(ru)等病癥都有(you)(you)一(yi)(yi)定的作用(yong)(yong)(yong)。五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)，別名(ming)佛掌(zhang)榕、粗葉榕，《廣州植(zhi)(zhi)物(wu)志》廣東通稱“五(wu)(wu)(wu)(wu)(wu)爪龍”，又(you)名(ming)五(wu)(wu)(wu)(wu)(wu)爪毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)、五(wu)(wu)(wu)(wu)(wu)爪牛奶(nai)、土黃芪、南(nan)芪等。植(zhi)(zhi)物(wu)形態，小(xiao)灌(guan)木或小(xiao)喬(qiao)木，全株莖果(guo)皮葉含(han)乳(ru)液，根皮有(you)(you)香(xiang)(xiang)(xiang)氣(qi)(qi)。其成(cheng)份(fen)：含(han)有(you)(you)機酸(suan)、氨基酸(suan)、三萜、生物(wu)堿、香(xiang)(xiang)(xiang)豆(dou)精等。《中(zhong)華藥(yao)典》記載，五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)味(wei)辛(xin)甘、性(xing)平(ping)、微溫，其功(gong)(gong)(gong)(gong)能：具(ju)有(you)(you)益氣(qi)(qi)補虛、行(xing)氣(qi)(qi)解郁、壯筋活絡、健(jian)(jian)(jian)脾化(hua)濕、止咳(ke)化(hua)痰(tan)等功(gong)(gong)(gong)(gong)效(xiao)(xiao)(xiao)。五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)功(gong)(gong)(gong)(gong)能主(zhu)治：健(jian)(jian)(jian)脾化(hua)濕，行(xing)氣(qi)(qi)化(hua)痰(tan)，舒筋活絡。用(yong)(yong)(yong)于肺結(jie)核咳(ke)嗽，慢性(xing)支(zhi)氣(qi)(qi)管(guan)炎，風濕性(xing)關節炎，腰腿疼，脾虛浮腫，病后(hou)盜汗，白帶。一(yi)(yi)、五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)淮(huai)山(shan)(shan)煲(bao)(bao)(bao)瘦(shou)肉(rou)功(gong)(gong)(gong)(gong)效(xiao)(xiao)(xiao)健(jian)(jian)(jian)脾益氣(qi)(qi)、平(ping)肝明目、滋陰降火(huo)。原料(liao)(liao)(liao)1.五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)30克(ke)、淮(huai)山(shan)(shan)30克(ke)、蜜(mi)棗2粒、瘦(shou)肉(rou)半(ban)(ban)斤。2.鹽(yan)(yan)適(shi)量(liang)。制作過(guo)程1.五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)、淮(huai)山(shan)(shan)及(ji)蜜(mi)棗洗(xi)(xi)凈(jing)(jing)；瘦(shou)肉(rou)洗(xi)(xi)凈(jing)(jing)后(hou)切塊(kuai)(kuai)。2.將五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)、淮(huai)山(shan)(shan)、蜜(mi)棗、瘦(shou)肉(rou)放入(ru)(ru)電砂煲(bao)(bao)(bao)中(zhong)，加(jia)(jia)入(ru)(ru)1升(sheng)水煲(bao)(bao)(bao)2小(xiao)時(shi)(shi)。3.加(jia)(jia)入(ru)(ru)適(shi)量(liang)鹽(yan)(yan)調味(wei)即(ji)(ji)可(ke)(ke)(ke)。二、五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)土茯(fu)苓豬(zhu)(zhu)骨(gu)湯功(gong)(gong)(gong)(gong)效(xiao)(xiao)(xiao)：清熱祛濕，清肝潤肺。做(zuo)法：1.五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)、土茯(fu)苓洗(xi)(xi)凈(jing)(jing)，稍浸泡；2.豬(zhu)(zhu)脊(ji)骨(gu)斬塊(kuai)(kuai)，洗(xi)(xi)凈(jing)(jing)，汆(cuan)水撈(lao)起；3.煮沸清水，放入(ru)(ru)所有(you)(you)材(cai)(cai)料(liao)(liao)(liao)，武火(huo)煮20分鐘，轉文(wen)(wen)火(huo)煲(bao)(bao)(bao)一(yi)(yi)個(ge)(ge)半(ban)(ban)小(xiao)時(shi)(shi)，下鹽(yan)(yan)調味(wei)即(ji)(ji)可(ke)(ke)(ke)飲用(yong)(yong)(yong)。三、五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)龍骨(gu)湯功(gong)(gong)(gong)(gong)效(xiao)(xiao)(xiao)：健(jian)(jian)(jian)脾化(hua)濕，行(xing)氣(qi)(qi)化(hua)痰(tan)，舒筋活絡材(cai)(cai)料(liao)(liao)(liao)：鮮(xian)(xian)豬(zhu)(zhu)筒骨(gu)500克(ke)，五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)50克(ke)，姜(jiang)(jiang)3片(pian)，鹽(yan)(yan)2味(wei)匙(chi)，雞(ji)(ji)精半(ban)(ban)味(wei)匙(chi)。做(zuo)法：第(di)一(yi)(yi)步(bu)：五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)洗(xi)(xi)凈(jing)(jing)與姜(jiang)(jiang)及(ji)8碗清水一(yi)(yi)起入(ru)(ru)瓦煲(bao)(bao)(bao)大火(huo)煲(bao)(bao)(bao)開(kai)(kai)后(hou)轉小(xiao)火(huo)；第(di)二步(bu)：豬(zhu)(zhu)骨(gu)頭（買(mai)時(shi)(shi)已(yi)讓老(lao)板斬件）洗(xi)(xi)干凈(jing)(jing)后(hou)另用(yong)(yong)(yong)鍋煮開(kai)(kai)水稍焯，去掉過(guo)多的油(you)脂及(ji)血(xue)水撈(lao)出過(guo)入(ru)(ru)瓦煲(bao)(bao)(bao)與其它(ta)材(cai)(cai)料(liao)(liao)(liao)一(yi)(yi)起煲(bao)(bao)(bao)二小(xiao)時(shi)(shi)，調入(ru)(ru)鹽(yan)(yan)及(ji)雞(ji)(ji)精即(ji)(ji)可(ke)(ke)(ke)四(si)、五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)煲(bao)(bao)(bao)雞(ji)(ji)材(cai)(cai)料(liao)(liao)(liao)：新鮮(xian)(xian)五(wu)(wu)(wu)(wu)(wu)指(zhi)(zhi)(zhi)(zhi)毛(mao)(mao)(mao)(mao)(mao)桃(tao)(tao)(tao)100克(ke)左右(you)（干品約45～60克(ke)）；母(mu)雞(ji)(ji)半(ban)(ban)只；紅(hong)棗8個(ge)(ge)（去核）；陳皮1個(ge)(ge)(去囊)；生姜(jiang)(jiang)3片(pian)。做(zuo)法：洗(xi)(xi)凈(jing)(jing)各材(cai)(cai)料(liao)(liao)(liao)放進瓦煲(bao)(bao)(bao)內，加(jia)(jia)入(ru)(ru)適(shi)量(liang)清水，武火(huo)煲(bao)(bao)(bao)沸后(hou)改文(wen)(wen)火(huo)煲(bao)(bao)(bao)約3-4小(xiao)時(shi)(shi)，調入(ru)(ru)適(shi)量(liang)鹽(yan)(yan)即(ji)(ji)可(ke)(ke)(ke)。
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