Some time ago, the pickled sauerkraut by myself has turned yellow and can be eaten. I bought half of the pig's heart and fried it together. The appetizer is crisp and delicious. Then make a steamed vermicelli with pork ribs and stir-fried red amaranth for the children, and the simple dinner is completed.
Sauerkraut Fried Pig Heart
Ingredients: half a sauerkraut, half a pig heart, a little garlic sprouts, two spicy millets, appropriate amount of ginger, appropriate amount of minced garlic, two spoons of cooking wine, half a spoon of pepper powder, two spoons of soy sauce, half a spoon of salt, edible Appropriate amount of oil.
Practice:
1. Clean the sauerkraut and cut it into small pieces, wash the spicy millet, remove the stems and cut into small pieces.
2. Wash the garlic sprouts and cut them into small pieces.
3. Soak the pig heart in clean water for ten minutes, then squeeze out the small blood clots in the pig heart by hand, wash it and drain less water, and cut into small slices.
4. Put the pig heart in cold water, add cooking wine and blanch for one minute, remove and rinse.
5. Heat the pot, put the sauerkraut in the pot, stir dry and drain.
6. Add oil to the pot, add minced garlic, minced ginger and millet to stir-fry until fragrant, add the boiled pig heart and stir-fry evenly, add Chinese pepper powder and light soy sauce and stir-fry for color.
7. After frying the garlic sprouts together, add the sauerkraut and continue to fry evenly, add salt and a little water and simmer for a minute.
Steamed vermicelli with ribs
Ingredients: two small ribs, a little Yangjiang tempeh, an appropriate amount of vermicelli, half a spoon of pepper, half a spoon of cooking wine, two spoons of soy sauce, one spoon of oyster sauce, and a little shredded ginger.
Practice:
1. Clean the ribs and chop them into small pieces and drain, put them in a large bowl, add cooking wine, pepper, soy sauce, oyster sauce, shredded ginger, stir well and marinate for 20 minutes.
2. Rinse and chop the tempeh for later use.
3. Soak the fans in water for five minutes, cut them into two sections and drain, and then lay them flat on the bottom of the plate.
4. Spread the marinated spareribs on top of the vermicelli, and place chopped tempeh and ginger.
5. After the steamer is boiled with water, put the ribs on the steamer and steam for 15 minutes.
Tips: Light soy sauce, oyster sauce, and tempeh all contain salt, so you don't need to add salt when steaming.
Fried red amaranth
Ingredients: 400 grams of red amaranth, half a teaspoon of salt, appropriate amount of lard.
Practice:
1. Remove the roots and old leaves from the red amaranth, and clean it.
2. Heat the pot and add lard to fry, pour in the red amaranth and fry over high heat.
3. Add salt and stir fry evenly.
