Ingredients: ten pieces of dried bean curd, a handful of coriander and a bag of garlic sauce.

Practice: 1, each piece of dried tofu is cut into four squares.

2. Wash coriander, dry it and cut it into small pieces equal to the edge of dried tofu.

3. Take two pieces of dried bean curd and overlap them. If it is ordinary dried bean curd, one piece is enough, because the dried bean curd in Jinzhou is relatively thin, so two pieces are needed.

4. Brush a proper amount of garlic sauce on a layer of dried tofu with a brush to see your own taste. I use Tianjin Limin garlic sauce, and Lee Kum Kee also has this sauce. Although it's expensive, I always think it's best to match dried tofu, only for the benefit of the people, hehe! The following is Limin's garlic sauce (from Baidu, I don't know the whole picture, just deal with it, hehe):

5. Add a proper amount of coriander segments, roll them up, and fix them in three or four groups with toothpicks.

6. Brush a layer of garlic sauce on the rolled tofu roll.

7. Preheat the oven 180 degrees and bake for about 10 minutes. If you like the crispy taste, you can increase the time appropriately.