The invention discloses a
mushroom dried bean curd preparation method, which is prepared by using the following raw materials in parts by weight: 1000-1200 parts of soybean, 10-12 parts of
Gracilaria lemaneiformis, 10-12 parts of Brasenia schreberi, 30-40 parts of mushrooms, 10-15 parts of
Salvia miltiorrhiza, 10-12 parts of
Equisetum hiemale, 10-12 parts of
Petasites tatewakianus Kitam, 10-12 parts of angelica roots, 10-12 parts of cresses, 10-12 parts of pumpkin flowers, 5-8 parts of
Potentilla chinensis, 20-30 parts of
hot peppers, 5-8 parts of pitaya flowers, 10-12 of
green tea, 10-12 parts of white fungi, 10-12 parts of o red tangerine peels and 10-12 parts of Chinese chives. Since various wild vegetables and
medicine-food homologous
traditional Chinese medicine healthcare components are added into dried bean curd raw materials and the mushrooms have an effect of improving
immunity, can prevent and
resist cancers and are beneficial to health, the
mushroom dried bean curd does not have a
side effect when the
mushroom dried bean curd is eaten for a long term. Besides, since a multiple-time
grinding process is adopted, bean dregs are reduced, dietary fibers in the bean dregs are added into soymilk, the gastrointestinal
motility of human bodies is improved and the
defecation is facilitated; and since brine contains various traditional spices and also contains components such as
American ginseng, the
human body immunity is improved and the life is prolonged.