Crystal Potato Fish
1.
Peel the potatoes, wash and steam them in a steamer.
2.
Pinch the steamed potatoes out, mash them with a rolling pin while they are hot, and mash them a little bit. Don’t worry about not making them delicately, because we can knead the noodles to fully crush the mashed potatoes.
3.
Add the potato flour to the mashed potatoes in batches. Because of the different varieties of potatoes, its water absorption is also different, so the amount of flour in the main ingredient is for reference only and should be added according to the actual situation. Knead the dough for a little longer, and knead the mashed potatoes and flour as much as possible until they are combined.
4.
Take a small ball, squeeze it slightly, and grow into a glutinous rice ball shape.
5.
Everything is done.
6.
Boil a pot of water, pour the potato glutinous rice balls into boiling water, and cook until they float. The cooked glutinous rice balls are obviously bigger and fatter, especially cute.
7.
Use a drain spoon to remove it and control the water.
8.
Heat the frying pan and saute the minced garlic until fragrant.
9.
Pour in a little light soy sauce, pour in half a bowl of water, and bring to a boil.
10.
Pour the cooked potato gnocchi into the soup and simmer until the juice is collected.
Tips:
Add potato flour in portions. If it is too dry, add water appropriately. Knead the dough a little bit moist, so that it will form a better dough. If it is too dry, it will disperse into a powder.