Crispy potato cake, with soft Q tofu and homemade avocado salsa, tastes fresh and refreshing. Give it a try!

material

60g tofu, potato 160g, avocado 80g, coriander 5g, beef tomato 15g, red pepper 3g, mango 20g and kiwi 20g.

condiment

Appropriate amount of salt, appropriate amount of white pepper, 20g of lemon juice and 80g of olive oil.

Pear, fresh fruit, tofu and potato cake 1, potatoes peeled and shredded, added with salt and kneaded by hand, drained of water and added with white pepper.

2, the red pepper is seeded and chopped, and the parsley is chopped.

3, beef tomatoes peeled and seeded, diced for use.

4. Mash the avocado pulp and add diced tomatoes, lemon juice, salt, white pepper, red pepper powder and coriander powder.

? Mix well into avocado salad.

5. Dig kiwi fruit and mango into balls for later use.

6. Add olive oil to the pot, add shredded potatoes and fry until golden brown on both sides.

7. Take out and cut into triangles for later use.

8. Cut the tofu into cubes, sprinkle with salt and white pepper, and fry until it is slightly golden yellow.

9. In order: potato cake → tofu → avocado salsa, mango and kiwi are dug into small balls and placed next to them.

? Add some coriander decoration, and a dish as beautiful and delicious as a chef will be finished!