Best 500g carrots Recipes for Everyday Cooking
Make the most of 500g carrots with our handpicked recipes — simple, satisfying, and full of flavour.
Recipes with 500g carrots
This glutinous rice steamed bun is so delicious! The glutinous rice is rich with the aroma of meat, mushrooms, and the sweetness of vegetables like carrots and corn. The rice is soft yet chewy, the minced meat is oily, and the umami flavor of mushrooms and dried shrimp is just right. The chopped green onions on top make it even more fragrant. In the morning, pair it with two mini green vegetable buns—one with the aroma of vegetables and the other with the aroma of meat—a perfect balance of meat and vegetables. A nutritious and filling breakfast is ready! The kids will enjoy it, and we'll save ourselves some trouble!
During the Spring Festival, with many people gathering and the freezing weather, I'm too lazy to be busy around the stove. Every time, I rely on this big pot of Cantonese-style lamb rib stew to solve the problem. A dozen pounds of meat is enough for about twenty people, it's worry-free, and makes a great impression. It always receives rave reviews! The lamb ribs are stewed until tender and fall off the bone, incredibly flavorful. The tofu skin, soaked in sauce, is soft yet chewy. The carrots are sweet and refreshing, and the water chestnuts with sugarcane add a refreshing touch. Every bite is authentic and rich Cantonese flavor. The hot pot bubbles away, the aroma filling the air – it's intoxicating! Nutritionally, it's packed with nutrients. Lamb ribs are rich in protein and iron, excellent for replenishing blood and warming the body. Angelica and angelica root remove the gamey smell, enhance the aroma, and warm the body. Hawthorn helps cut through the richness and aids digestion, while carrots and water chestnuts provide ample vitamins and dietary fiber. This pot is not only a tempting feast for the taste buds, but also full of nutritious and health-preserving ideas. When it's freezing cold, sitting around this pot and eating it together will warm your body and your heart. It is a classic Cantonese dish that combines deliciousness and health!
The fried tofu balls are golden yellow when they are just out of the pan, with a crispy outer skin. When you bite them open, the inside is soft and chewy, with the aroma of beans mixed with the aroma of seasonings. Eat them hot, one bite at a time is very satisfying.
Homemade soup dumplings are so delicious! This pot of freshly steamed "juicy little bombs" are all soft and fluffy little clouds. Made with a semi-fermented dough recipe, the dough has a glossy sheen and stays soft and fluffy even after cooling down and reheating. Pick one up and gently bite into it, and the meat juice bursts in your mouth, coating the chewy, simple Northeastern-style aspic—it's so fresh it'll make your eyes squint! This is a versatile, basic filling, savory and flavorful with a hint of carrot sweetness; one bite is pure bliss. Breaking it open reveals glistening juice coating the tender pink meat filling—it's mouthwatering just to look at. From the aspic to the semi-fermented dough to the versatile meat filling, all the techniques are in this recipe. Save it and recreate this bursting joy anytime!
The lamb bones are stewed until tender and flavorful, the meat falling off the bone with a gentle bite, leaving a rich, meaty aroma. The carrots, soaked up the savory flavor of the lamb bones, are sweet and tender. The soup is absolutely amazing, milky white and thick. A sip warms your throat and soothes your stomach. The savory flavor is incredible! Dip your rice in this soup and you'll lick the bottom of the bowl clean. A bowl in autumn and winter will make you feel refreshed! Put on some weight in autumn to keep warm in winter!
Today's Rice King: Stir-fried Carrots with Pork Belly! The steamed carrots are soft, tender, and incredibly sweet, paired with crispy pork belly—you'll never get enough rice! This is a favorite dish among Sichuan and Chongqing locals, a common sight on every family's table—a truly down-to-earth, quick, and satisfying meal with incredibly high popularity. This dish smells amazing as soon as it's served. Thick slices of carrot are steamed first, then coated in a glistening red chili oil sauce, making them incredibly tempting. The steaming process locks in the carrot's sweet juices, which burst in your mouth with the savory sauce. The rendered fat from the pork belly seeps into the carrot, its sweetness balancing the richness of the meat and adding a touch of savory flavor. The pork belly is pan-fried until crispy and fragrant, the fat glistening but not greasy, the lean meat soaked in the sauce yet tender. A bite of carrot followed by a bite of meat—the fresh aroma fills your nose, sweet and delicious, a true rice killer!
This combination of Kung Pao Chicken and other ingredients makes it a feast for the eyes, nose, and palate. Tender chicken pieces are paired with crisp cucumber and sweet carrots, all coated in a rich sauce. It's also garnished with crunchy peanuts and bright red dried chilies. The flavor is savory, slightly spicy, and a little sweet, creating a super rich and complex taste experience. It's definitely a perfect dish to eat with rice!