中文介紹
薄荷筒骨兔柳湯，兔肉類菜譜；原料：筒子骨、兔裡脊、大棗、老薑、薄荷、枸杞、大蔥；
薄荷筒骨兔柳湯的烹飪製作方法：筒子骨加姜、蔥、1500克水燉製2小時；把兔裡脊片成片，碼味上粉備用；鍋上火加入筒骨湯燒沸，下兔片，吃味後下薄荷起鍋盛入湯缽即可。
口味：鹹鮮味
營養分析：兔肉性涼、味甘，有補中益氣、養陰潤燥、清熱涼血等功效，而薄荷則有疏風、散熱、辟穢、解毒的功效。而且薄荷口感涼爽，很適合在炎熱夏季食用。
英文解說
Liu mint tube rabbit bone soup, rabbit meat type recipes; Ingredients: cheese bones, rabbit loin, jujube, ginger, mint, medlar, onion;
Liu rabbit bone soup mint tube production methods of cooking: cheese bone add ginger, onions, stewed 1500 grams of water 2 hours; the rabbit fillet into pieces, reserve the powder yards taste; barrel soup by adding boiling pot lit, the next rabbit pieces, and taste following the mint soup bowl to pour into pot.
Taste: salty flavor
Nutritional analysis: rabbit of cool, sweet, with deficiency of Yin dryness, heat and cooling blood and other effects, but there Shufeng mint, heat, the provision of foul, detoxification effect. And cool mint taste, it is suitable for consumption during the hot summer months.
