Fish with Potato Salad

Name: Fish with Potato Salad
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 potato; 200g Cassava starch; Some sesame oil; A Cucumber; 2 Small sharp corners; 1 spoon Soy sauce

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

My family’s breakfast has always been based on noodles and steamed buns. These hot noodles, paired with a glass of milk or hot porridge, are very comfortable to eat, but since the summer, the temperature has risen, and my son and husband are obviously not. I like this kind of breakfast. Whether noodles or steamed buns, even my son’s favorite dumplings, I have more than half of the breakfast left every day, which makes me feel distressed and worried. If I don’t have a good breakfast, how can I deal with all morning’s study and work, son During this period of time, I have to attend three cram schools every day, which consumes a lot of mental and physical energy. Since the weather is hot and the appetite is not good, then change the breakfast.

My son likes to eat potatoes, whether it’s potato chips or mashed potatoes, as long as it is a delicacy made with potatoes, he can’t refuse. So I had the idea to make potatoes for breakfast. My son will be hooked once he eats them. After three meals, Q was smooth and snoring two times and three times and then pulled into the stomach, every time I had a disc. The old mother said she was really happy!

Ingredients

Fish with Potato Salad

1. I use small potatoes, so I can just steam them whole. Clean them first, put them in a steamer and steam them together with the skins. When steaming potatoes, steamed buns and eggs are also used for breakfast. You can put them when you cook. Steaming them together on rice is fine, and saving energy is also a homework for housewives.

2. After the potatoes are steamed, peel off the skin while it is hot, and then mash it with a rolling pin. Tapioca starch can be bought in general supermarkets. If you can't buy it, use potato starch and corn starch instead. There is also Q Bouncing effect, but not as obvious as tapioca flour.

3. Pour the tapioca starch into the pot, add the potatoes, and mix the powder directly by hand to crush the potatoes. It does not matter if it is slightly broken and granular. It will not affect the taste. The ratio of potatoes to starch is about 1:1. If it is too precise, just take it with your hand. If it's too wet, add a little powder, if it's too dry, add a little water, until the dough is as soft as the earlobe and becomes a ball.

4. Next, you can make small fish. First, pull out a small piece of dough, and gently rub it in the palm of your hand to form two pointed spindles with a drum in the middle.

5. Because the volume will increase after cooking, don't make too much dough when making it, the smaller ones are easier to taste.

6. Boil a pot of water and add a little salt.

7. Put the prepared fishes into the pot one by one, don't be too troublesome when you put them, place them one by one to prevent sticking.

8. The volume of the cooked fish has obviously increased, and it can be fished out at this time.

9. Put the cooked fish in cold boiled water for a while to prevent sticking.

10. Remove the controlled dry water, add cucumber shreds and small sharp corners.

11. Add light soy sauce, sesame oil and salt, mix well and serve.

Tips:
This dish is simple and basically has zero failure. Note that the potatoes are steamed and mashed into a puree while hot, and then it is better to use the tapioca starch to knead the dough. After the potatoes are cooled, it will be more laborious to crush them. Although potatoes with a bit of small particles will not affect the taste, but the shape will not be so beautiful.
The fish must not be too big, the small ones are more cute.