From the point of view of an amateur, the order in which vegetables are added to the sauté pan is of no importance.
In the same way, vegetables are processed to make soups and a variety of fillings. The result will depend on the order of adding vegetables.
The sautéing process itself is simple, but one mistake deprives vegetables of a special flavor and taste.
Preparing vegetables
If we are talking about soup cooking, you need to chop finely the onion. If it for the salad, then it can be chopped larger.
Carrots for soup should be grated. Various slicing options are allowed - sticks, cubes, etc. The only thing that matters is the fine slicing.
In the process of sautéing, there should not be much oil: the ratio to vegetables should be approximately 5: 1, or 20 ml of oil for every 100 grams of vegetables.
What is sautéed first
The question is no philosophical. First, onions are sent to the pan.
If you put the carrots first, then it start to juicing, and the onion will already be stewed.
In addition, the oil is not fulling with a characteristic aroma, which is important.
Fry the onion over medium heat for 2-3 minutes, with intermittent mixing.
Then the fire is reduced and carrots are added. Both ingredients are mixed and cooked until the carrot is soft.
This takes 10-15 minutes.
