1. Slice: Wash the tofu skin and cut it into squares, square10cm; Wash celery and coriander, cut them into 10 cm sections respectively, and cut off the roots after washing Flammulina velutipes.

2. Forming: dividing celery, Flammulina velutipes and coriander into 18 parts; Smooth the tofu skin, add celery, coriander and Flammulina velutipes into each slice, and roll the tofu skin tightly; Fix the top and bottom with two toothpicks respectively; Cut the tofu roll into two pieces from the middle with a knife.

3. Preheating: Take the baking tray out of the Tai Fang oven, then close the door, turn on the power, turn on the machine, select the "up and down" mode, set the time at 180℃ 10 minute, and press Enter to start preheating the oven.

4. Baking tray: spread a layer of tin foil on the baking tray, and then brush salad oil and garlic hot sauce on both sides of the tofu roll in turn.

5.？ Baking: After the oven preheating prompt sounds, quickly put the baking tray into the middle layer of the oven and close the oven door. When the oven has 2 minutes left to bake, press the pause button, carefully take out the baking tray, brush both sides of the tofu roll with garlic hot sauce again, put the baking tray back into the oven, then press the pause button to let the oven continue to work, and take it out after baking.