Lotus leaf beancurd and processing technology thereof

The invention discloses a lotus leaf beancurd and a processing technology thereof. The lotus leaf beancurd contains the following raw materials in parts by weight: 20-30 parts of lotus leaves, 5-8 parts of liquorice, 2-5 parts of tangerine peels, 1-3 parts of mint leaves, and 50-80 parts of soybean; the processing technology comprises the following steps: S1. squeezing juice to obtain lotus leaf juice, liquorice juice and mint juice; S2. grinding auxiliary materials; S3. purifying the squeezing dregs; S4. mixing and vibrating to obtain lotus leaf mixed liquid; S5. preparing raw soybean milk; S6. cooking of soybean milk: boiling the raw soybean milk, preserving heat for 30-60min at 85 DEG C above to obtain soybean milk, then cooling to 30-45 DEG C, adding lotus leaf mixed liquid and preserving heat for 60-90min; and S7: marinating: adding a coagulator into the soybean milk, and curing to obtain beancurd. The lotus leaf beancurd and a processing technology thereof have the beneficial effects that the mouthfeeli