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一(yi)(yi)(yi)個東西(xi)你(ni)要看(kan)到效(xiao)(xiao)果(guo)的話，就(jiu)要堅(jian)持去喝(he)/吃一(yi)(yi)(yi)段(duan)時間。可以堅(jian)持每(mei)(mei)天(tian)(tian)喝(he)1到2包(bao)，天(tian)(tian)天(tian)(tian)堅(jian)持，不能確切說第幾天(tian)(tian)就(jiu)有變化，要看(kan)每(mei)(mei)個人(ren)體質的敏(min)感(gan)度，但堅(jian)持一(yi)(yi)(yi)個月，肯定會發(fa)現對你(ni)的效(xiao)(xiao)果(guo)。刺五加對有睡眠、心腦血(xue)管方面疾(ji)病困(kun)擾的人(ren)有較明(ming)顯(xian)的功效(xiao)(xiao)。
刺五(wu)加(jia)茶(cha)就是用刺五(wu)加(jia)的嫩(nen)葉烘干(gan)，泡水就是刺五(wu)加(jia)茶(cha)。
問題分析：你(ni)好，可(ke)以一起飲用，因(yin)為山(shan)楂味甘、性(xing)微溫(wen)酸，入脾、胃、肝經；具有消(xiao)食健(jian)胃，降血壓、降血脂(zhi)、柔和血管、促進(jin)消(xiao)化等功(gong)能(neng)。意見(jian)建(jian)議：建(jian)議飲食要規律，不進(jin)食高脂(zhi)肪食物，適量(liang)鍛煉身(shen)體，增加(jia)抵抗力。
刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)有(you)(you)哪些形(xing)態特征和功效？關注頭條(tiao)號“小吃(chi)(chi)(chi)(chi)(chi)創(chuang)業園”，做(zuo)能(neng)(neng)盈利(li)的(de)(de)小吃(chi)(chi)(chi)(chi)(chi)、美食經營者。刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)又叫做(zuo)刺(ci)(ci)(ci)(ci)拐棒(bang)、刺(ci)(ci)(ci)(ci)老(lao)牙、老(lao)虎撩等名字(zi)，主要分(fen)布在我國北方(fang)。一般(ban)在現(xian)(xian)在這(zhe)個季節采摘嫩(nen)芽或(huo)嫩(nen)葉(xie)食用(yong)(yong)(yong)(yong)。做(zuo)藥(yao)(yao)用(yong)(yong)(yong)(yong)的(de)(de)話，一般(ban)在8月以后(hou)(hou)采摘根莖或(huo)葉(xie)片，有(you)(you)抗(kang)菌、抗(kang)病毒、抗(kang)輻射、抗(kang)氧化、抗(kang) 等作用(yong)(yong)(yong)(yong)。刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)的(de)(de)樹(shu)皮(pi)能(neng)(neng)祛風除濕、強健筋骨(gu)。根莖補益(yi)脾腎(shen)、 安神。《本草(cao)綱目》、《名醫(yi)別(bie)(bie)錄》等醫(yi)藥(yao)(yao)典籍均有(you)(you)記載。刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)雖好，小編編還是建(jian)議朋友(you)(you)們(men)(men)結合自己身體情況，咨詢醫(yi)生(sheng)(sheng)藥(yao)(yao)用(yong)(yong)(yong)(yong)。這(zhe)里咱們(men)(men)只分(fen)享怎(zen)么吃(chi)(chi)(chi)(chi)(chi)。黃(huang)(huang)醬(jiang)刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)準(zhun)備(bei)刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)嫩(nen)莖葉(xie)已(yi)經，黃(huang)(huang)醬(jiang)二兩，色(se)拉(la)(la)油(you)(you)(you)適量。先(xian)將(jiang)(jiang)水(shui)(shui)(shui)(shui)(shui)鍋(guo)(guo)置(zhi)(zhi)火(huo)(huo)上燒(shao)(shao)開(kai)，將(jiang)(jiang)清(qing)洗干(gan)(gan)(gan)(gan)凈(jing)的(de)(de)刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)放(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)燙(tang)(tang)(tang)一會。撈出(chu)(chu)投入(ru)(ru)(ru)(ru)(ru)(ru)到(dao)(dao)涼(liang)水(shui)(shui)(shui)(shui)(shui)中過(guo)涼(liang)，再擠(ji)干(gan)(gan)(gan)(gan)水(shui)(shui)(shui)(shui)(shui)分(fen)備(bei)用(yong)(yong)(yong)(yong)。炒鍋(guo)(guo)置(zhi)(zhi)火(huo)(huo)上，倒(dao)入(ru)(ru)(ru)(ru)(ru)(ru)色(se)拉(la)(la)油(you)(you)(you)燒(shao)(shao)熱(re)，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)黃(huang)(huang)醬(jiang)和少(shao)許清(qing)水(shui)(shui)(shui)(shui)(shui)。燒(shao)(shao)開(kai)后(hou)(hou)盛(sheng)入(ru)(ru)(ru)(ru)(ru)(ru)小碗內(nei)(nei)，直(zhi)接(jie)將(jiang)(jiang)刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)蘸醬(jiang)吃(chi)(chi)(chi)(chi)(chi)。也可以放(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)色(se)拉(la)(la)油(you)(you)(you)燒(shao)(shao)熱(re)后(hou)(hou)，下入(ru)(ru)(ru)(ru)(ru)(ru)黃(huang)(huang)醬(jiang)炒香，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)炒勻(yun)，裝盤食用(yong)(yong)(yong)(yong)。刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)茶(cha)因為刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)有(you)(you)調節人體神經系統，安神 的(de)(de)作用(yong)(yong)(yong)(yong)，而(er)且還祛風呢廚師、強壯筋骨(gu)， 化瘀。不(bu)少(shao)朋友(you)(you)用(yong)(yong)(yong)(yong)刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)泡(pao)茶(cha)飲用(yong)(yong)(yong)(yong)。一般(ban)做(zuo)法(fa)是將(jiang)(jiang)刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)切碎研成(cheng)(cheng)(cheng)粉末。倒(dao)入(ru)(ru)(ru)(ru)(ru)(ru)有(you)(you)蓋(gai)子的(de)(de)杯(bei)子中，用(yong)(yong)(yong)(yong)剛燒(shao)(shao)開(kai)的(de)(de)沸(fei)水(shui)(shui)(shui)(shui)(shui)沖服。刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)拌(ban)三(san)丁(ding)(ding)準(zhun)備(bei)刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)6兩，核(he)桃(tao)仁(ren)(ren)1兩，胡蘿(luo)(luo)卜1兩，花(hua)生(sheng)(sheng)仁(ren)(ren)1兩，食鹽(yan)(yan)、味(wei)(wei)(wei)精(jing)(jing)、芝(zhi)麻(ma)油(you)(you)(you)各適量。先(xian)將(jiang)(jiang)水(shui)(shui)(shui)(shui)(shui)鍋(guo)(guo)置(zhi)(zhi)火(huo)(huo)上燒(shao)(shao)開(kai)。將(jiang)(jiang)清(qing)洗干(gan)(gan)(gan)(gan)凈(jing)的(de)(de)刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)放(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)燙(tang)(tang)(tang)一會。撈出(chu)(chu)投入(ru)(ru)(ru)(ru)(ru)(ru)到(dao)(dao)涼(liang)水(shui)(shui)(shui)(shui)(shui)中過(guo)涼(liang)，再擠(ji)干(gan)(gan)(gan)(gan)水(shui)(shui)(shui)(shui)(shui)分(fen)切成(cheng)(cheng)(cheng)丁(ding)(ding)，放(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)菜盤。核(he)桃(tao)仁(ren)(ren)去皮(pi)。跟(gen)(gen)(gen)花(hua)生(sheng)(sheng)仁(ren)(ren)分(fen)別(bie)(bie)用(yong)(yong)(yong)(yong)油(you)(you)(you)炸香后(hou)(hou)撈出(chu)(chu)瀝油(you)(you)(you)、冷卻。胡蘿(luo)(luo)卜清(qing)洗干(gan)(gan)(gan)(gan)凈(jing)，刮去表皮(pi)，切成(cheng)(cheng)(cheng)丁(ding)(ding)后(hou)(hou)放(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)沸(fei)水(shui)(shui)(shui)(shui)(shui)中過(guo)水(shui)(shui)(shui)(shui)(shui)燙(tang)(tang)(tang)熟。將(jiang)(jiang)胡蘿(luo)(luo)卜丁(ding)(ding)、花(hua)生(sheng)(sheng)仁(ren)(ren)、核(he)桃(tao)人混合，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)味(wei)(wei)(wei)精(jing)(jing)、食鹽(yan)(yan)和芝(zhi)麻(ma)油(you)(you)(you)拌(ban)勻(yun)，腌制入(ru)(ru)(ru)(ru)(ru)(ru)味(wei)(wei)(wei)后(hou)(hou)即可食用(yong)(yong)(yong)(yong)。刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)煎雞蛋(dan)準(zhun)備(bei)刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)3兩，雞蛋(dan)3各，黑木(mu)耳(er)、食鹽(yan)(yan)、色(se)拉(la)(la)油(you)(you)(you)、味(wei)(wei)(wei)精(jing)(jing)各適量。將(jiang)(jiang)黑木(mu)耳(er)先(xian)用(yong)(yong)(yong)(yong)清(qing)水(shui)(shui)(shui)(shui)(shui)泡(pao)發后(hou)(hou)撕成(cheng)(cheng)(cheng)小朵(duo)。將(jiang)(jiang)水(shui)(shui)(shui)(shui)(shui)鍋(guo)(guo)置(zhi)(zhi)火(huo)(huo)上燒(shao)(shao)開(kai)，將(jiang)(jiang)清(qing)洗干(gan)(gan)(gan)(gan)凈(jing)的(de)(de)刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)放(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)燙(tang)(tang)(tang)一會。撈出(chu)(chu)投入(ru)(ru)(ru)(ru)(ru)(ru)到(dao)(dao)涼(liang)水(shui)(shui)(shui)(shui)(shui)中過(guo)涼(liang)，再擠(ji)干(gan)(gan)(gan)(gan)水(shui)(shui)(shui)(shui)(shui)分(fen)切碎。木(mu)耳(er)同樣(yang)放(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)沸(fei)水(shui)(shui)(shui)(shui)(shui)中燙(tang)(tang)(tang)熟，撈出(chu)(chu)晾涼(liang)后(hou)(hou)改刀切碎。將(jiang)(jiang)雞蛋(dan)磕入(ru)(ru)(ru)(ru)(ru)(ru)碗內(nei)(nei)，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)味(wei)(wei)(wei)精(jing)(jing)、食鹽(yan)(yan)、攪打(da)成(cheng)(cheng)(cheng)雞蛋(dan)糊。平底鍋(guo)(guo)內(nei)(nei)放(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)色(se)拉(la)(la)油(you)(you)(you)燒(shao)(shao)熱(re)，將(jiang)(jiang)蛋(dan)液倒(dao)入(ru)(ru)(ru)(ru)(ru)(ru)煎成(cheng)(cheng)(cheng)蛋(dan)餅，出(chu)(chu)鍋(guo)(guo)切碎，跟(gen)(gen)(gen)木(mu)耳(er)、刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)拌(ban)勻(yun)。或(huo)者將(jiang)(jiang)雞蛋(dan)跟(gen)(gen)(gen)刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)、木(mu)耳(er)混勻(yun)再煎。刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)豬(zhu)耳(er)湯準(zhun)備(bei)豬(zhu)耳(er)朵(duo)3兩，刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)、山茱萸(yu)、胡桃(tao)肉(rou)(rou)、紅(hong)棗、生(sheng)(sheng)姜各適量。將(jiang)(jiang)豬(zhu)耳(er)朵(duo)整理(li)干(gan)(gan)(gan)(gan)凈(jing)切成(cheng)(cheng)(cheng)條(tiao)。水(shui)(shui)(shui)(shui)(shui)鍋(guo)(guo)注入(ru)(ru)(ru)(ru)(ru)(ru)清(qing)水(shui)(shui)(shui)(shui)(shui)燒(shao)(shao)開(kai)，將(jiang)(jiang)豬(zhu)耳(er)朵(duo)放(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)沸(fei)水(shui)(shui)(shui)(shui)(shui)燙(tang)(tang)(tang)一下，撈出(chu)(chu)清(qing)洗干(gan)(gan)(gan)(gan)凈(jing)，放(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)湯鍋(guo)(guo)內(nei)(nei)，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)胡桃(tao)肉(rou)(rou)、山茱萸(yu)、刺(ci)(ci)(ci)(ci)五(wu)(wu)(wu)加(jia)(jia)(jia)(jia)(jia)(jia)。生(sheng)(sheng)姜去皮(pi)清(qing)洗干(gan)(gan)(gan)(gan)凈(jing)切成(cheng)(cheng)(cheng)片放(fang)(fang)入(ru)(ru)(ru)(ru)(ru)(ru)湯鍋(guo)(guo)內(nei)(nei)，加(jia)(jia)(jia)(jia)(jia)(jia)入(ru)(ru)(ru)(ru)(ru)(ru)適量清(qing)水(shui)(shui)(shui)(shui)(shui)，燒(shao)(shao)開(kai)后(hou)(hou)改小火(huo)(huo)將(jiang)(jiang)豬(zhu)耳(er)朵(duo)燉至熟爛，撒入(ru)(ru)(ru)(ru)(ru)(ru)味(wei)(wei)(wei)精(jing)(jing)、食鹽(yan)(yan)調味(wei)(wei)(wei)即可。閱(yue)讀提示(shi)：本文旨在介紹(shao)方(fang)法(fa)。部分(fen)圖片來源于網(wang)絡，可能(neng)(neng)出(chu)(chu)現(xian)(xian)圖片與內(nei)(nei)容無(wu)關的(de)(de)情景。讀者朋友(you)(you)自行查閱(yue)相關資料(liao)！小吃(chi)(chi)(chi)(chi)(chi)、美食創(chuang)業者，可以從頭條(tiao)客(ke)戶端搜索“小吃(chi)(chi)(chi)(chi)(chi)創(chuang)業園”，點擊(ji)頭像，進(jin)入(ru)(ru)(ru)(ru)(ru)(ru)主頁(ye)面再點擊(ji)底部菜單“小吃(chi)(chi)(chi)(chi)(chi)創(chuang)業”或(huo)“小吃(chi)(chi)(chi)(chi)(chi)專欄(lan)”，深入(ru)(ru)(ru)(ru)(ru)(ru)探討！
有相似疑問未得到解(jie)答，
刺(ci)五(wu)加(jia)茶是刺(ci)五(wu)加(jia)葉干品，刺(ci)五(wu)加(jia)葉是刺(ci)五(wu)加(jia)樹(shu)葉
刺五加(jia)(jia)茶(cha)(cha)(cha)(cha)(cha)的制(zhi)作方(fang)法：每(mei)年春天(tian)采其嫩葉，按(an)制(zhi)烘(hong)青綠茶(cha)(cha)(cha)(cha)(cha)的方(fang)法，制(zhi)成刺五加(jia)(jia)毛(mao)茶(cha)(cha)(cha)(cha)(cha)，再適當精制(zhi)整形后即成為刺五加(jia)(jia)茶(cha)(cha)(cha)(cha)(cha)。也(ye)有的將它加(jia)(jia)入茉莉鮮(xian)花(hua)，按(an)花(hua)茶(cha)(cha)(cha)(cha)(cha)窨制(zhi)工藝，窨制(zhi)成刺五加(jia)(jia)茉莉花(hua)茶(cha)(cha)(cha)(cha)(cha)。刺五加(jia)(jia)茶(cha)(cha)(cha)(cha)(cha)香味醇厚，回(hui)味甜潤，湯色淺褐，質地(di)厚實，甚(shen)為可口，即使嗜茶(cha)(cha)(cha)(cha)(cha)成癮的茶(cha)(cha)(cha)(cha)(cha)客品飲(yin)，也(ye)會感到滋(zi)味和諧，常飲(yin)不厭(yan)。
