Materials?

250g beef

Onion 1/4

12 cherry tomato

Proper amount of salt

Appropriate amount of erythritol

20g garlic foam

Eight eggs.

Zucchini 2/3

Onion leaf 15g

Mozzarella cheese is not less than 100g.

Crushed black pepper

Rosemary, basil, thyme and fragrant silk each1g.

How to make an egg beef roll?

Slice the zucchini, sprinkle with appropriate amount of salt, grab it evenly, and remove excess water from the zucchini.

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Marinate 10 minutes, spread oil paper on the baking tray, spread the processed zucchini slices on it and sprinkle chopped green onion evenly.

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Beat 8 eggs evenly, add appropriate amount of black pepper and salt into the egg liquid, mix well, pour into a baking tray, and heat at 180 degrees 18 minutes.

Add oil to the cold pot. When the oil is hot, add the beef stuffing and stir fry over medium heat.

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Add onion, minced garlic and various spices and stir well.

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Stir-fry onion until translucent, add peeled cherry tomatoes, add erythritol, chopped black pepper and salt to taste.

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Crush the cherry tomatoes and collect the juice (there is no water, the cherry tomatoes have a lot of water).

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Stir-fry to this extent and turn off the heat.

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Sprinkle mozzarella cheese evenly on the baked skin.

Spread the meat evenly on the cheese crumbs, leaving about 3 pieces of meat inside.

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Roll it into a hand roll and heat it at 200 degrees 15 minutes.

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You can eat it after cutting it. It's full of stuffing. You don't have to worry about carbohydrates. Very delicious.

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