Korean tofu with pickles

A few days ago, nine flavors of roasted wings, Orléans, burnt, Turkish, and Korean pickles. I'd like to try Korean pickles, but I've had enough chicken wings and roasted chicken legs. What's new? Turning around in the market, he didn't want to do anything. He saw the tofu-seller and suddenly remembered that tofu had arrived, and he bought a tofu for $2.50, a few onions and flew home to start roasting. Isn't it great that this Korean tofu-cooked, lazy, non-fried, non-cooked, non-fried, not a drop of water? Come on, we'll bake

Recipe Recommendations

tofu 200 grams
Korean kimchi flavored roasted wings marinade 30 grams
green onion a little
oil appropriate amount

hot and sour
roast
half an hour
simple

Steps for Korean tofu with pickles

this method would be better to use old tofu, which would grow by 5 cm, 3 cm wide and about 0.8 cm thick。

Put the pickles on the plate evenly。

The dish is covered with tin paper, and I paint it with a brush, and I use butter, or other oil, mainly for the purpose of keeping it clean, while making tofu easy to make gold。

Take a piece of tofu and put it in the pickles, all of it, so that the pickles can be adjusted for the population。

Put the tofu on tin paper, with pickles on its surface, and leave a gap in it。

Scratch a small amount of oil and pour it on tofu. Attention, you can't just brush it, because it's gonna brush the pickles. Conditionally, the oil can also be put into a small canteen and sprayed, which is better balanced。

The oven is preheated, 180 degrees, and the middle layer is on fire, roasting for about 25 minutes. This is normal。

Put onion flowers before you go out, and then roast for a minute。

The fragrance of tofu is baked, fragrance is full, charred, spicy, spicy, spicy, spicy, three-by-fives, the whole family likes to eat, and once they come to the table, they don't have to buy sidewalks anymore and make themselves healthier and healthier。