Jintang Yanyuan

Overview

This dish is bright in color, delicious in taste, and looks very beautiful. You can make this dish for New Year’s Eve dinner. I make beef in golden soup every time. Let’s change it this year!

Tags

• hot dishes
• chinese banquet
• children
• afternoon tea
• butter
• cooking wine
• corn flour
• egg
• five spice powder
• ginger
• green onions
• haimi
• meat filling
• oyster sauce
• pumpkin
• starch
• white radish
• wolfberry
• pepper

Ingredients

Steps

1. 1 Prepare materials.

   

2. 2 Cut the pumpkin into pieces, put it in a steamer and steam until cooked.

   

3. 3 Puree the pumpkin in a food processor.

   

4. 4 Shredded white radish, pickled with salt.

   

5. 5 Drain the pickled radish shreds and add appropriate amount of starch. Coat each radish shred with starch.

   

6. 6 Soak the green onion and ginger slices in water.

   

7. 7 Prepare the meat filling, add eggs, oyster sauce, five-spice powder, green onion and ginger water, and cooking wine and stir well.

   

8. 8 Shape the live meat into meatballs.

   

9. 9 Wrap the meatballs with shredded radish coated in starch.

   

10. 10 Add water to the steamer and steam the meatballs until cooked.

    

11. 11 Heat a wok and melt the butter.

    

12. 12 Add cornmeal and stir-fry.

    

13. 13 Stir in the cornstarch until fragrant.

    

14. 14 Soak the sea rice in water, clean it, and chop it into pieces.

    

15. 15 Add a little green onion and ginger water, chopped sea rice, salt, and pepper and bring to a boil. Add pumpkin puree and cook for 5 minutes.

    

16. 16 Sieve the cooked golden soup.

    

17. 17 Add the steamed Yan Yuan and garnish with wolfberry.