Pesto and Tomato Steak Roll-video [unbranded]

Pesto and Tomato Steak Roll-video [unbranded]

1. Use a meat hammer to loosen the meat.

2. Sprinkle salt evenly.

3. Sprinkle with black pepper and set aside to marinate for a while.

4. Cut the spinach into small pieces.

5. Cut the small tomatoes into small dices.

6. Cut garlic slices into small minced pieces.

7. Pour the egg yolks into the pot and stir quickly, not to form large pieces.

8. Mix the spinach, cherry tomatoes, eggs, and minced garlic prepared above.

9. Pour in a little olive oil and stir well.

10. Coat the meat with vanilla cheese.

11. Spread the mixture that has just been stirred.

12. Sprinkle with salt and herbs.

13. Roll up the meat

14. Tie up with a rope to avoid loosening.

15. Pour olive oil in the pot.

16. Fry the meat in it, and remember to turn it over in time when frying, and control the size of the heat.

17. When it's almost ready, add red wine and simmer for a while.

18. After finishing, you can enjoy it by cutting out.

19. Follow the WeChat public account "No Brand" to get more food information!

Tips:

1. Are small tomatoes a genetically modified product?
Small tomatoes (also called cherry tomatoes, cherry tomatoes) are the most primitive tomato varieties in South America 500 years ago. They have nothing to do with genetic modification. They are in a wild state that has not been fully domesticated. Wild chestnuts, walnuts, and apples are also smaller than conventional cultivation. Varieties, everyone can rest assured to eat small tomatoes, it is definitely not a genetically modified product.

2. How to choose various small tomatoes?
Different colored tomatoes contain different lycopene. If you want to add antioxidants, you must choose red or orange-red tomatoes.

Red-high lycopene content.
Orange red-lycopene content is less, carotene content is higher.
Pink-a small amount of lycopene and carotene.
Light yellow-no lycopene, a small amount of carotene!

3. The way is wrong, no matter how much tomatoes you eat!
Raw tomatoes are not conducive to the absorption of lycopene. Of course, if you only consume VC, potassium and dietary fiber, you can eat it raw or cooked. But after heating and cooking with fat, the essence of tomatoes can be better absorbed!

The lycopene and carotene in tomatoes are both "fat-soluble ingredients", and they especially like oil. After cooking, they can increase the natural release of antioxidants such as lycopene and give full play to their antioxidant effects. Although the VC will be damaged after heating, the acidity of the tomato itself is greater, which is more conducive to the stability of VC, and the loss is small. Potassium and dietary fiber are not afraid of heat. Therefore, the overall nutritional value of cooked tomatoes is higher than that of raw tomatoes.