The invention discloses lily bulb and florists chrysanthemum dried bean curds capable of clearing heat to reduce pathogenic fire. The lily bulb and florists chrysanthemum dried bean curds are prepared from the following raw materials in parts by weight: 170-180 parts of soybeans, 2-3 parts of olive oil, 6-7 parts of malt flour, 7-9 parts of pinenut kernel powder, 8-10 parts of lily bulbs, 6-8 parts of florists chrysanthemums, 4-5 parts of villous amomum fruits, 4-5 parts of shiitake mushrooms, 2-3 parts of preserved egg freeze-dried powder, an appropriate amount of lactose, an appropriate amount of citric acid, and an appropriate quantity of lactic acid bacteria. A preparation method of the lily bulb and florists chrysanthemum dried bean curds comprises the following steps of cooking soaked soybeans, performing puffing, and performing grinding to obtain soybean milk, so that not only can beany flavor be removed, but also the water absorption can be increased, the milk yield of the soybeans is increased, and the yield is increased; a coagulator which is obtained through the fermentation of soybean milk is used for performing solidifying, so that damage caused by adding other chemical coagulators is avoided, the quality of the dried bean curds can be improved, and the nutrient value is increased. In the making process, the olive oil, malt and the pinenut kernels are added, so that the nutrient value of the dried bean curds is increased; the lily bulbs, the florists chrysanthemums and the like which are added have the efficacy of clearing heat to reduce pathogenic fire.