Roasted bamboo is a soybean product made from soybeans. That is, the soybean is ground into soybean milk, and then the soybean milk is heated and boiled, kept warm for a period of time, a layer of film is formed on the surface, and it is picked out and sagged into twigs, and then dried. Because of its shape resembles bamboo branches and is known as rotting bamboo.

1. Soak the beans. Soybeans need to be soaked for 8-10 hours, washed and drained. Half a catty of dry soybeans can be soaked to make about a catty of wet soybeans.

2. Make pulp. Grind to make soybean milk with a food processor or soy milk maker. The ratio of cold water and soybeans is thicker than usual soy milk. Grind for 1 minute to make smooth soy milk juice.

3. Grind the soybean residue from the first pass again.

4. Put the filtered soymilk into a cooking pot, heat and boil for 5 minutes, and keep stirring to prevent the dregs from sticking to the pot and affecting the quality of the soymilk. But don't heat it repeatedly.

5. Strain the soybean residue.

6. Then, pour the cooked soybean milk into a clean stainless steel pot or stainless steel tray, put a pot underneath, put water in the pot, and heat it slightly across the water.

7. As the surface of the soymilk basin gets heated, a layer of bean skin starts to appear, which is the roti skin.

8. Use chopsticks to gently pick it up from both sides, lift the chopsticks and the roti comes out on a stick. Stick to it.