1. Prepare 1 orange washed, small simple juicer.
2. Cut the oranges in half.
3. Place half an orange on the juicer, and twist the orange left and right to get orange juice.
4. Half of the orange juice is squeezed, and the other half is the same.
5. After 1 orange is juiced, filter it again with a fine sieve to remove the residue.
6. The resulting pure orange juice and colorful vegetable balls are taken out of the bag and washed twice.
7. Add pure water to the pot and bring it to a boil.
8. Boil the colorful vegetable balls in water.
9. Cook for 2 to 3 minutes.
10. Color vegetable balls after blanching.
11. Add a little starch, appropriate amount of salt, and add orange juice.
12. Add a little water and stir well.
13. Add a little cooking oil to the pot.
14. Pour the starchy orange juice and stir evenly until the juice is slightly thick.
15. Add the blanched colorful vegetable balls and stir evenly.
16. The banquet delicacies, colorful vegetable balls, are beautifully served.
17. Green spinach balls, orange carrot balls, purple potato balls, and white fish balls are colorful, suitable for banquets.
18. Caishuwan is not only nutritious and delicious, but also a good choice as a new year's dish.
