Fried onions and carrots, and sometimes with the addition of garlic, are part of many first and second courses.
If you add tomato sauce, olive oil and basil (parsley) to a standard frying, you will get Italian Marinara sauce, which perfectly complements pasta.
However, at the very beginning, you need to fry the vegetables. Housewives have long been arguing about what should be put in the frying pan first - carrots or onions.
What to fry first
At first glance, it seems that carrots should go first, and then onions. It is believed that the orange vegetable is harder, so it needs to be fried longer.
Many cooks make a mistake when they fry the carrots first. The thing is that in this case the onion will not get a golden crust. The vegetable will be dull and unappetizing.
Carrots release juice, so the onion will rather "stew" than fry. Therefore, fry the onion first. When the vegetable acquires a caramel shade, add the carrots.
Onion or meat
Many cooks think that the first thing to do is to fry the meat. But the product also releases juice, which leads to a similar result - the onion will "stew".
In this case, experienced housewives fry meat and onions separately. Thanks to this, they do not worry that the vegetable will be overcooked or become dull and unappetizing.
