Bean Curd Skewers
1.
The tofu skin is slightly blanched with hot water, dried, and cut into 10 cm size.
2.
After washing the coriander and draining the water, cut off the older stems.
3.
Take a piece of bean curd, put an appropriate amount of coriander and roll it up.
4.
String the rolled bean curd with an iron stick.
5.
Use the same method to make enoki mushroom tofu rolls and long green onion tofu rolls.
6.
Put the bean curd skewers in an oven preheated to 200°C and bake for about 5 minutes.
7.
After the barbecue sauce is mixed with the barbecue ingredients, spread on the bean curd skewers, continue roasting until the sauce is dried, and the reverse side is coated with sauce, and then roast until the sauce is dried.
Tips:
Barbecue restaurants always soak the whole skewers directly into the barbecue sauce, grill them on the fire until the sauce is slightly dry, and then sprinkle a lot of cumin (or the whole root is submerged in the cumin).
If it is not so luxurious at home, it is more convenient to mix the dry ingredients and the barbecue sauce first and then apply them together.
