It is found with investigation that the flavor type and culinary skill slightly shows singly when cooking bean curd food due to the characteristic of the raw materials of bean curd.

通过调查发现，由于豆腐原料的特性，在烹饪豆腐菜肴时，味型和烹饪技法略显单一。

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The raw materials of the composite nutrient dried rolled bean curd comprise: 100 weight parts of soybeans and 10-100 weight parts of vegetables.

该复合营养腐竹的原料按重量份数比由100份的大豆、10 ~ 100份的蔬菜组成。

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The solid state fermentation by adding the apple marc can enormously improve the palatability of bean curd residue, which can be widely used as raw material of health foods.

混合苹果渣的固态发酵极大地改善了膳食纤维的适口性，可以作为健康食品原料广泛使用。

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