How to sauté mushrooms and carrots

1. Fresh mushrooms, rinsed with water, of course there are techniques to wash mushrooms, mushrooms, especially wild mushrooms, will be stained with a lot of sand. So when cleaning, you can use warm water to slightly soak for a moment, and then gently rub with your hands. After cleaning, remove the roots of the mushrooms, keep the most tender part, tear them into small shapes with your hands, then put them aside and serve them in a bowl.

2. After cleaning the carrots, remove the skin, and then use a knife to cut the carrots into diamond shapes. Put the finished carrots and torn mushrooms together in a bowl and set aside. Then use a knife to put some seasonings, such as green onion, ginger and garlic peeled and washed and shredded, together with the bowl to spare. It is important to distinguish the bowl from the one in which the carrots and mushrooms are placed. At the same time, you can pour some salad oil into a clean pan, the step of hot frying pan.

3, wait until the frying pan 80% hot, put the chopped onion and garlic, stir fry with high heat. Then add the chopped mushrooms and carrots into the pan, continue to stir fry evenly over high heat. When they are almost cooked, add a little bit of balsamic vinegar and salt and continue to stir-fry for two minutes. In order to fully soften the mushrooms, you can cover the lid of the pan, simmer for about 5 minutes, stir-fry is so finished, then just plate out of the pot.