Raw materials: wet hair about 50 grams of mushrooms, asparagus 90 grams, about 10 grams of angelica, about 320 grams of oil gluten, vegetarian soup 7 cups.

Practice:

1, angelica cut thin slices; asparagus shells to remove the head and tail, blanch and cut into pieces; oil gluten blanch water over the cold river, cut into 3 mm thick slices; mushroom stem cut in half.

2, mushrooms, gluten, one-third of the angelica, asparagus slices into the boiling veggie broth, cook for 30 minutes and then pick up and drain (picking off the angelica), leave the soup standby.

3, take a round bowl, bowl wipe peanut oil, mushroom slices in the bottom of the bowl on both sides, and then into the asparagus slices, pour a little of the soup of the boiled mushrooms; another small bowl, put the remaining angelica and half a cup of water; two bowls of the same steamer with the steamer basket with a high flame for 20 minutes, take out the round bowl of the steam ingredients in the big bowl, gluten lay on the surface of the mushrooms on the side of the half.

4. Boil the soup on top of the mushrooms, add the steamed angelica soup and mix well, gently pour into the soup bowl.

Chicken flavor spring bamboo shoots

Raw materials: 500 grams of spring bamboo shoots, 1 bowl of chicken broth, 2 dried chili peppers, 1 tablespoon of wine, sugar, a little salt.

Practice:

1, bamboo shoots vertical cut shells, about the cut to the depth of the bamboo shoot meat, from the bottom to the top of the bamboo shoot shells intact, so that the bamboo shoots will not break, the back of the cut out is a complete strip;

2, bamboo shoots cleaned into the pot of boiling water blanch 5 minutes to remove the bamboo shoots astringent flavor;

3, fish out the bamboo shoots, over the cool water, and cool chicken broth with the pot with a medium heat boil;

4, pour 1 tablespoon of shaoxing wine with dried chili, simmer over low heat for 8 minutes;

5, taste the saltiness, add salt and sugar to taste, simmer for a few moments to plate, pay attention to chopsticks to straighten out and pinch out the chili.