Ingredients:
350g dry bean curd, 40g water chestnut, 40g dried nori
Seasonings:
1 tbsp black bean soy sauce, 1 tbsp sweet paste, 1 tsp first-extract soy sauce
Steps:
- Squeeze out excess water from the dried bean curd, smash and set aside
- Chop up water chestnuts, put dried bean curd and water chestnut in a big bowl, add some salt and toss well
- Wrap the mixture up into nori rolls
- Steam for 5 minutes until the nori wraps are set
- Transfer to the oven; brush the sauce on
- Preheat oven to 180°C; bake for 10 minutes until the wraps begin to turn golden
- Brush on sesame oil, sprinkle with white sesames and cut into pieces to serve
Tips:
Avoid over-baking the wraps
