The enoki mushroom is washed to the roots, and the tofu skin is washed and cut into squares of appropriate size. According to personal taste, if you like to eat tofu skin, you should cut it wide, and if you don't like it, cut it narrowly.
Put the appropriate amount of Flammulina velutipes into the tofu skin, fix it with a toothpick, and place it on the baking tray covered with tin foil.
Brush the oil, brush on both sides!
Brush the garlic sauce and brush on both sides! But be sure to brush less! Otherwise it is too salty to eat!
Spread the barbecue dry material evenly, and also sprinkle both sides!
Preheat the oven to 200 degrees, put the baking tray in the middle layer of the preheated oven, bake for 8-10 minutes, and watch the Flammulina velutipes in the middle of the tofu skin roll.
The tofu skin is crispy, the mushroom is tender and juicy, and it tastes great!
Barbecue dry ingredients should use that kind of salt, which is mainly made of chili noodles, cumin, white sesame seeds, and a little dried MSG and salt.