Five-finger peach is a kind of Chinese herbal medicine, and it is also the best raw material for soup-making in Guangdong. When it is used in soup, it has the effects of invigorating spleen and lung, promoting qi circulation and promoting diuresis, relaxing muscles and tendons, and activating collaterals. Especially in spring and summer, drinking more five-finger peach soup can eliminate dampness and activate collaterals. Common five-fingered peaches with soup materials include pork bone, chicken, duck, pig hand, etc. Other ingredients include Rhizoma Smilacis Glabrae, Radix Codonopsis, Fructus Lycopersici Macrophyllae, Semen Phaseoli, Ganoderma, Radix Ophiopogonis, Fructus Lycii, Fructus Jujubae, Semen Euryales, Rhizoma Dioscoreae, and Coicis Semen.

First, Wuzhi Maotaosu Decoction

Ingredients: Finger Peach150g, Smilax glabra 50g, dried mushrooms 50g, poached beans 50g, adzuki beans 50g, Ganoderma lucidum 50g and Momordica grosvenori 5g.

Practice:

1, all the raw materials are processed, washed and soaked in clean water for 30 minutes.

2. After that, put all the processed materials into the soup pot, heat enough water and cover the lid.

3. After the fire is boiled, turn to low heat and continue to simmer for 2 hours. Finally, add salt to taste and drink soup.

Efficacy: This soup has the functions of invigorating qi, tonifying deficiency, promoting qi circulation, relieving depression, strengthening tendons and activating collaterals, invigorating spleen, eliminating dampness, relieving cough and resolving phlegm.

Second, the five-finger peach pot keel

Ingredients: 500 grams of keel, 80 grams of peach with five fingers, red dates, medlar, ginger slices and salt.

Practice:

1, soak the five-finger peaches in clear water 15 minutes; Cut the pig's keel into pieces, put it in boiling water, blanch the blood and smell, and pick it up.

2. Then put the five-fingered peaches and keels together into the soup pot, add ginger slices, red dates, medlar and enough water.

3. After the fire boils, turn to low heat and continue to simmer for 2 hours, and finally season.

Efficacy: This soup has the effects of invigorating spleen, eliminating dampness, promoting qi circulation and resolving phlegm.

Three, five fingers peach Niudali bone soup

Ingredients: 250g of pig bone, fresh Millettia speciosa150g, Syzygium pentaphyllum150g, Ophiopogon japonicus15g, 2-3 slices of ginger, and proper amount of salt.

Practice:

1, wash the pig bones, cut them into pieces, blanch them in boiling water to remove blood, and pick them up for later use.

2. Then wash the cow vigorously; Wash the five-finger peaches; Wash Ophiopogon japonicus.

3. Add enough water into the pot, and pour Ophiopogon japonicus and Niuli into it.

4. Then pour the pig bones and five-fingered peaches into the soup pot.

5. After the fire is boiled, turn to low heat and continue to cook slowly for 2-3 hours. Add salt to taste before turning off the fire.

Efficacy: This soup has the effects of invigorating qi, promoting fluid production, invigorating spleen and stomach, nourishing and strengthening the body.