Cooking Steps

1. 

   Step1:Peel and wash the potatoes. Cut them in half. Wipe the silk into a bowl. Add 2 tablespoons of salt and mix well. Let stand. Force out the water.

2. 

   Step2:Cut the onions.

3. 

   Step3:Leave some mints on the plate. Chop the rest for later use.

4. 

   Step4:Heat 2 tablespoons olive oil over medium heat. Stir fry the onion until fragrant. Remove.

5. 

   Step5:Add fried onion powder, a small amount of pepper and a small amount of flour to the shredded potato. 1 tsp soymilk. Stir well.

6. 

   Step6:Heat 3-4 spoonfuls of olive oil in the pot. Turn the heat down. Mix the shredded potatoes. Press evenly with a flat shovel. Let the shredded potatoes form a circle along the edge of the pot.

7. 

   Step7:Fry both sides until they are crispy yellow. Put them on an oil absorption napkin.

8. 

   Step8:Make plain cream (add tofu and a little soymilk into the juicer, add 2-3 spoons of olive oil, and stir to make it thick). Cut the lemon in half, squeeze the juice into plain cream, and then mix it with pepper and salt as you like.

9. 

   Step9:Put the potato cake in the plate. Put on the lettuce. Add a little plain cream sauce. It can be eaten alone. It can also be served with plain cream juice and kiwi fruit.