Olive Oil Stir Fry
1.
Cut the potatoes into shreds, wash the starch, and drain the water for later use.
2.
Shred carrots and kelp.
3.
Heat the pan and pour in the right amount of olive oil. Add garlic cloves and stir fragrant over low heat.
4.
Add the carrot shreds and fry until broken.
5.
Add shredded kelp and stir-fry evenly.
6.
Add spare potato shreds.
7.
Stir-fry evenly and season with salt.
8.
Boil in a little balsamic vinegar, stir well, turn off the heat and put on a plate, ready to serve.
9.
Cook in a little balsamic vinegar, stir well and then turn off the heat
10.
Put it out of the pot and serve it on a plate.
Tips:
1. Stir-fry the carrot shreds first to facilitate the absorption of nutrients.
2. The balsamic vinegar must be cooked before serving.