The invention relates to cumin-baked dried bean curd and a preparation method thereof. The cumin-baked dried bean curd is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of soybean, 1-2 parts of Chinese angelica, 0.8-1 parts of
lophatherum gracile, 1-1.2 parts of
siraitia grosvenorii, 1.2-1.4 parts of
lotus seed core, 0.8-1 part of
corn silk, 1-1.2 parts of
achnatherum splendens flower, 0.5-0.7 parts of
commelina hengalensis, 4-5 parts of
sunflower seed, 3-4 parts of
apricot kernel, 3-4 parts of broad bean, 2.5-3 parts of
orange juice, 3-4 parts of
wheat germ, 6-7 parts of sausage, 18-20 parts of cumin
powder, 1-2 parts of rice vinegar, 80-90 parts of cola, 2-2.5 parts of
gypsum and 20-22 parts of a nutritional health-care liquid. The dried bean curd is added with
apricot kernel and other nuts which contain abundant unsaturated aliphatic acid,
vitamin E and multiple trace elements, so that the dried bean curd is beneficial for
heart health and is capable of preventing
ageing; also cola is used for boiling the dried bean curd, so that the dried bean curd disclosed by the invention is unique in taste; and additionally, the dried bean curd disclosed by the invention contains multiple Chinese herbal medicines and have the
efficacy of tonifying blood and activating blood, soothing liver and improving vision, and clear
lung heat and moistening intestines.