I once went to a friend ’s house and accidentally talked about natto. I ’ve heard about it before, but I have n’t studied it yet. It is said to be one of the secrets of Japanese longevity. What lower blood pressure, lower blood fat, laxative, beauty, etc. My friend also told me that natto can be made at home by myself, which made me interested again. He also told me the detailed approach. When I got home, I also started to study this thing. The first time I used it was at home. The yoghurt machine does not seem to be good, it seems to be a natto machine, hey! Let me share the approach I summarized below:
|Little yellow beans||200 g|
|2 scoops||A teaspoon|
|Natto powder||Match stick a little bit (the less the better)|
Take 200 grams of dried small soybeans, clean and soak for one night, let the beans soak completely;
Put the soaked soybeans in the pot and steam them for about 5 minutes on high heat, then steam for about 1 hour on low heat until the beans are crushed in one hand and can be crushed; (this step is very important, follow up Whether the finished product is good or bad depends on it)
Pour the steamed beans into the container, add 2 tablespoons of sugar, and stir a small spoonful of MSG evenly. While stirring, let the temperature of the beans drop to about 38 degrees. Open the capsule of natto powder to a little bit (the less The better) Put 2ML pure water and mix well, pour into the beans cooled to about 38 degrees and stir it evenly, put it in the yogurt machine and adjust to the natto function
Because the natto powder needs aerobic fermentation, it must be placed in a ventilated place and let him ferment for 16 hours. There is a white layer on the beans, and then it can be drawn to represent fermentation. It is best to put the beans in the refrigerator and refrigerate them for a long time before they can be taken out and mixed with cold dishes.