Comfort Food Recipes with Carrots
Cozy up with these comforting Carrots recipes — simple dishes that warm the heart.
Recipes with Carrots
Chengjia has been sick for three weeks and the sound of his cough has changed. I made this nourishing soup to moisten the body for everyone. The soup has the sweetness of snap peas, the fragrance of corn, and the sweetness of carrots. It is good for you to drink more of this soup. Guangdong people just love to drink soup.
The green color of cucumber, the brown color of preserved egg, the white color of yam and the orange color of carrot make the whole dish colorful and increase appetite.
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The green of shredded cucumber, the golden color of fried eggs and the whiteness of shrimps are spread on the chewy buckwheat noodles. The sauce is flavored with garlic, chili powder and sesame oil, and then added with soy sauce, vinegar and oyster sauce to enhance the flavor, sugar and salt to blend the taste, and a few drops of sesame oil and pepper oil to make the aroma more layered. The red, green and white are intertwined, and the sour, spicy and fresh fragrance bursts on the tip of the tongue. Buckwheat noodles are low in fat and high in fiber, shrimps are rich in protein, and cucumbers are refreshing and relieve greasiness. You must know how to make the soul sauce, which can be mixed with cucumbers, preserved eggs, etc.)
The dish of "crispy and tender three shreds" exudes a refreshing feeling just by hearing the name. The lotus root is cut into fine and even pieces, with a natural crispness and sweetness, and it becomes even whiter after blanching; the shredded radish is full of moisture, and it makes a crackling sound when bitten, with a slightly spicy and sweet aftertaste; the shredded green pepper is bright green, crisp and tender with a clear and spicy taste, which just neutralizes the sweetness of the first two. After being quickly stir-fried in hot oil, the three kinds of shreds are wrapped in a light oil fragrance, which does not compete with each other's taste but sets off each other's freshness. The crispness of the lotus root, the crispness of the radish, and the crispness of the green pepper are layered in the mouth, with a salty and light taste, and the freshness of the vegetables themselves. Whether it is served with rice or eaten alone, it exudes a refreshing and appetizing feeling.
The overall taste is light, with the softness of cake and a hint of density brought by vegetable and fruit puree. It is suitable as a tea snack or daily snack, taking into account both flavor and health.
The dish "Red Flame Wrapped in Snow" has a rich and varied taste, combining the flavor of the red ingredients themselves with the different taste of the "wrapped in snow" part. It tastes soft and melts in your mouth, with a moderate sweetness and sourness.
Snow peas are emerald green, Chinese yam is milky white, carrots are orange-red, and black fungus is inky black. The four colors blend together like a picture scroll. After stir-frying, the beans are crisp, the Chinese yam is soft, the carrots are sweet, and the fungus is refreshing. The fresh fragrance is wrapped in the fragrance of vegetables, refreshing and not greasy. Contains vitamin C, iron, dietary fiber, etc. Chinese yam strengthens the spleen, carrots protect the eyes, and fungus cleanses the intestines. It is low in fat and high in fiber, and has a balanced nutrition.
We have to set aside a lot of time to make dumplings at my house because everyone in the family loves eating dumplings, so we have to make a lot. This time we made two kinds of pork and vegetable dumplings: small tangcai and Chinese cabbage, and also topped them with mushrooms, dried shrimps, fungus and carrots, which are full of flavors and nutrients. Today's portion is relatively large. If you don't need such a large amount, you can reduce the ingredients proportionally.