Roasted bamboo is a kind of soybean products made from soybeans. That is, the soybean grinding into soybean paste, and then the soybean paste will be heated and boiled, after holding a period of time, the surface of the formation of a layer of film, picked out of the sagging into a branch, 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 pot gets heated, a layer of bean skin starts to appear, which is the roti skin.

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