2, spring mushroom soup: about 50 grams of wet mushrooms, 90 grams of winter bamboo shoots, about 10 grams of angelica, about 320 grams of oil gluten, 7 cups of vegetarian soup. Angelica slices; Shell the winter bamboo shoots, remove the head and tail, blanch and cut into pieces; Soak the oil gluten in water to cool the river and cut it into 3 mm thick slices; Cut the mushrooms in half. Put mushrooms, gluten, one third of angelica sinensis and bamboo shoots into the cooked soup, cook for 30 minutes, then take out and drain (remove angelica sinensis), and keep the soup for later use. Take a round bowl, spread peanut oil evenly in the bowl, put mushroom slices on both sides of the bottom of the bowl, add bamboo shoots, and pour a little boiled mushroom soup; In another small bowl, put the remaining angelica and half a glass of water; Steam the two bowls in a steamer for 20 minutes, take them out, pour the steamed materials from the round bowl into the big soup bowl, and spread the gluten on half of the mushroom noodles. Boil the soup on the cooked mushrooms, add the steamed angelica soup, mix well, and gently pour it into a big soup bowl.
3, crucian carp spring bamboo shoots soup: crucian carp 1 treaty 400 grams, spring bamboo shoots 200 grams, mushrooms, ginger slices, salt, pepper, plum vegetables, chopped green onion. Wrap crucian carp with salt and yellow wine for 20 minutes; Stir-fry ginger slices and stir-fry two crucian carp slightly (so that the soup will turn white easily); Add water, add bamboo shoots and mushrooms, bring to a boil and simmer for 30 minutes, then add salt, pepper and chopped green onion.