One of the Northeastern snacks - coriander dried tofu rolls
Overview
In my hometown in the Northeast, from elementary school to university, there were always a lot of snacks every day, and I would pass by them drooling every day. Because I couldn't eat too much, my mother would say it was unhygienic when I went home. One of them, which I still have every year when I go back to my hometown, is dried tofu rolled with coriander and green onions, fried or fried or grilled, sprinkled with cumin and brushed with sauce. The taste of hometown.
Tags
Ingredients
Steps
-
Cut the coriander into sections, blanch the dried tofu and cut it into squares. The length of the coriander should be just enough to allow 1cm of tofu slices to grow on both sides.
-
Roll four or five coriander sticks into the dry tofu, secure them with toothpicks, and skewer two of them into a string.
-
Put a small amount of oil in the pot and fry the coriander dried tofu skewers until the tofu skin is slightly browned and slightly brown.
-
After taking it out of the pot, brush the sauce and sprinkle with cumin. You can adjust the sauce to your own taste
