Once you've decided what you're going to do, it's a simple matter of following the procedure. Lin Xiaoxiao has already arranged all the ingredients and seasonings in a row, and now it is time for her to show her skills.

Lin Xiaoxiao didn't prepare any vegetables in the first place, and the only thing that could be regarded as a vegetable was shallots. So, the first vegetable that Lin Xiaoxiao began to prepare was shallots. Lin Xiaoxiao didn't know how long Li Lixia had come back before, but just looking at the quality of this green onion, it was definitely not long ago. The shallots are fresh, the green and white are very obvious, and even the top green onion leaves look green.

Lin Xiaoxiao first started to deal with it, which was to peel off the slightly yellowed green onion skin on the outside of the green onion. Although the onion is fresh enough, it will inevitably leave some yellow skin on the surface. When Lin Xiaoxiao wants to deal with the shallots, the first thing he should do is to tear off this layer of slightly shiny skin.

After tearing off the skin of the green onions, Lin Xiaoxiao then removed all the wilted leaves. After doing this, the green onions are basically processed, and she starts the next operation.

The first thing to do is to wash the green onions first. After Lin Xiaoxiao cleaned the green onions, the green and white green onions removed their yellow skin, which can be said to be more fresh. Under normal circumstances, the white part of the green onion is generally used in cooking, but this time, Lin Xiaoxiao did the opposite, but removed the white part, leaving only the green rhizome.

After sorting them, she chopped up the green rhizomes and put them in a bowl for later use.

Since it's to make hash browns. If you want to make your cake stronger, you must add eggs. This seemingly ordinary egg, if it is used for the purpose of making bread, it is not ordinary at all. Eggs can make the flour stronger, so that the cake can be more chewy.

Lin Xiaoxiao took a bowl from the cabinet, beat two eggs along the edge of the bowl, and waited until it was stirred into a uniform golden liquid with chopsticks, and then Lin Xiaoxiao placed it next to the table on the side for later use.

Some of the less important ingredients have been processed now, and the next thing that should really appear is the main thing that Lin Xiaoxiao has to deal with well. Lin Xiaoxiao has to process potato flour.

She unpacked the potato flour and poured it all into a bowl that had just been prepared, then continued to pour eggs, whole wheat flour, chopped shallots, black pepper, a spoonful of salt, and a small amount of baking powder. After all the ingredients were ready, Lin Xiaoxiao continued to stir with chopsticks.

This time it was not as simple as the last time when it was just egg mixture. Because there is a lot of potato flour in the bowl now, not to mention that several other powders are added, if you want to stir them until they are uniform and delicate, then Lin Xiaoxiao can only keep stirring.

Maybe it's because of the miracle of her strength, after Lin Xiaoxiao kept stirring the flour and egg liquid countless times, her stirring process was finally a little more convenient, and finally formed a potato flour mixture.

Now that the goo is ready, it's time for the real production process. Lin Xiaoxiao took out the non-stick pan from the cabinet under the table and put it on the stove to heat it first.

When the heat began to rise from the stove, Lin Xiaoxiao scooped a whole tablespoon of olive oil and poured it into the nonstick pan. After being heated by Lin Xiaoxiao, the non-stick pan was already steaming, and now when olive oil is poured in, the oil bubbles are even more "sizzling".

While the oil bubbles were getting bigger and bigger, Lin Xiaoxiao put the potato slices of similar size and just cut into the non-stick pan that had just been prepared.

Every time she cooked, Lin Xiaoxiao just put four potato slices in the pot. There was oil in the pot, but now there is an extra layer of potato chips on top of the oil, and the potato chips are fried in oil, and a burst of aroma that is not strong comes straight out of the pot. Lin Xiaoxiao had to sigh, if the fried potato slices were sprinkled with some salt and pepper, it would be a very delicious way to eat.

After the potato slices were almost golden brown on both sides, Lin Xiaoxiao put nearly a quarter of the potato flour mixture into the pot, and then put a round cake on each potato slice. The cake and the potato are fused together, and the golden crispy potato chips are tightly connected to the strong cake. After about five minutes of frying, a mixture of wheat and potatoes spreads through the room. After feeling that almost one side had been fried, Lin Xiaoxiao turned it over again in the middle until both sides were charred, and the potato cake could be considered ready.

Now that the hash browns are ready, it's time to get out of the pan. Although the potato cake just made is very fragrant, but in order to make the potato cake taste richer, Lin Xiaoxiao still chose to sprinkle some salt and pepper slightly to taste.

The golden potato cake is out of the pan, and just by virtue of its golden appearance, it can already attract the appetite of others. What's more, Lin Xiaoxiao's dish is not just a taste.

As a professional chef, Lin Xiaoxiao has also gone through several strict procedures to control the taste of this potato cake, so the taste will naturally not be bad.

After a fragrant and golden potato cake was ready, Lin Xiaoxiao put the potato cake into the incubator without saying a word. No one wants to eat a cold dish, and it's still a while before all the dishes are ready, so of course it's better to put them in the cooler first.

And Li Lixia's physical condition is also relatively weak, of course, it is better to eat some hot food. After the potato cake was processed, Lin Xiaoxiao began to think about what to do with the next dish. Hash browns are a staple at best, and it's essential to have some leftover dishes or something.

It is not easy to make food that is healthy, good for the body, and still delicious according to the available dishes. After many considerations, Lin Xiaoxiao decided to make black bean and pear pork rib soup.

In terms of the species to which black beans belong, they actually belong to the same species as soybeans. If there is any difference between it and soybeans, it is that the skin of black beans is black, so it is rich in many anthocyanins and vitamins. It acts as an antioxidant in the body, which can clear the free radicals in the body, so as to reduce skin wrinkles and maintain youthfulness.