Accessories: winter bamboo shoots 50g mushrooms (fresh) 50g tomatoes 50g celery 10g.

Seasoning: 2 g of chicken essence, 0/0 g of angelica/kloc-,3 g of salt, 20 g of peanut oil, and proper amount.

Method of gluten mushroom soup;

1. Gluten is kneaded by hand into round particles with a diameter of 1.5cm;

1. Cut the mushroom into two pieces;

2. Cut the winter bamboo shoots into hob blocks;

3. Cut the tomatoes into diced soybeans;

4. Cut Angelica into thin slices;

5. Wash celery and dice it;

6. Heat the wok, pour in oil and burn it to 90% heat, add gluten particles and stir-fry the water;

7. Take it out when it is reddish, drain the oil, soak it in boiling water until it is soft, take it out and drain it, and cut it into 0.5 cm thick discs;

8. Wash the wok and set it on fire, add 500 grams of water, and add gluten, mushrooms, angelica, winter bamboo shoots and refined salt after boiling;

9. Cook until the gluten is soft, remove the angelica, and put the remaining soup into a large bowl for precipitation;

10. Take another big bowl, spread peanut oil evenly on the inner wall of the bowl, put mushroom slices and gluten slices on both sides of the bottom of the bowl, then add winter bamboo shoots, pour the precipitated gluten soup, take another small bowl, add 150g of Chinese angelica and water, put the two bowls into a cage and cook them with strong fire;

1 1. Wash the wok, put it on the fire, add clear soup, refined salt and chicken essence to boil, sprinkle with diced celery and diced tomatoes, then pour the angelica soup into a small bowl and mix well. When taking out the wok, gently pour it into a big soup bowl.