2. Practice 2: Prepare materials. Pleurotus eryngii, garlic, shallots, millet, soy sauce, oil consumption, vinegar and salt. Wash Pleurotus eryngii with salt water and cut it into two halves or four halves; Chop Xiaomi spicy, chop garlic into minced garlic, put it in a bowl, and add a little soy sauce; Add water to the pot, steam Pleurotus eryngii in a steamer, cover with steam 10-20 minutes. After steaming, take it out and let it cool, and then tear it into filaments, slightly thinner; Tear it all up, add some salt, millet spicy, garlic juice soaked before, a little oil consumption, a few drops of vinegar, then sprinkle with chopped green onion and mix well to serve.
3. Practice 3: Prepare materials. Pleurotus eryngii, garlic, shallots, coriander, pepper, chicken powder, salt, sesame oil, sugar, aged vinegar, soy sauce and millet pepper. Wash Pleurotus eryngii; Wash shallots and coriander, and peel garlic; Boil water in the pot and prepare Pleurotus eryngii for blanching; Pleurotus eryngii is cut from the middle, and one is changed into two, and the length is just right. First cut the blade into thick pieces, and then cut it into small strips; Blanch in boiling water for 5 minutes; Pre-cooking time of Pleurotus eryngii, cutting shallots, coriander and garlic; Prepare a juice bowl and stir well; After blanching Pleurotus eryngii, pour the dripping basket into tap water to cool down and maintain a refreshing taste; After the tap water is drained, pour Pleurotus eryngii into the prepared cold-boiled basin and stir again. Drain water; Put a proper amount of cooking oil in the pot, heat it and pour it on the garlic, listen to the garlic and stimulate the fragrance; All the materials in the juice bowl are poured on garlic; Stir well with chopsticks.