1. Prepare the materials, wash the chives, peel and wash the lotus root, wash the broccoli, shred or dice the lotus root, shred the broccoli, shred the bean dregs, shredded lotus root, broccoli, flour, eggs, cornmeal, and chopped green onion, add appropriate amount of salt, Prickly pear powder, 5 grams of olive oil and mix well with chopsticks. Stir evenly with chopsticks. If it is wet, add some flour. It is recommended not to be too dry. To make olive oil
2. Rub lotus root into shreds or dice, shred broccoli
3. Bean dregs, lotus root silk, broccoli, flour, eggs, cornmeal, chopped green onion mix, add appropriate amount of salt, pepper powder, 5 grams of olive oil and mix well. Stir well with chopsticks. If it is wet, add some flour. It is recommended not to dry
4. Take appropriate amount of bean dregs paste, ball into balls and press into cakes by hand
5.
Pour 5 grams of olive oil into the pan and turn the pan to make the olive oil evenly spread on the bottom of the pan.
When the pan is a bit hot, put the oatmeal cake in the pan and fry slowly over medium and low heat
6.
Fry for about 5 minutes, turn it over, fry until golden on both sides, fry in about 10 minutes, and serve with tomato sauce.
Tips:1. The bean dregs are relatively wet, use flour to adjust the humidity when mixing the stuffing, and the corn flour does not use flour.
2. Use 20 grams of olive oil for 4 times, add 5 grams to the pie filling, and use 15 grams for 3 times to fry 3 pans.
3. Any vegetable can be added to the bean dregs, and the lotus root should be washed out of starch
