1. First pick up the soybeans to remove impurities.
2. Clean and soak in pure water.
3. Wash the soaked soybeans again and put them in a pressure cooker for 30 minutes.
4. Cooked soybeans cooked in a pressure cooker.
5. Pour the cooked soybeans into a non-stick pan, add 1 tablespoon of sugar and simmer for a while.
6. Boil part of the water.
7. Leave some thick juice appropriately, turn off the heat and let it sit for a while.
8. Use 1 sachet of natto powder each time.
9. Pour a small bag of natto bacteria into a pot that has cooled to more than 40 degrees, and stir evenly.
10. Put natto into the plastic box of the yogurt maker without water (eliminate the poison in advance or blanch it).
11. The yogurt machine is at a constant temperature, no adjustment is required. Cover the lid. I also use a clean spoon to stir it in the middle. Normally, it will take 18-20 hours. I usually set the time as 24 hours (good timing, no need to close the lid tightly in the middle).
12. The finished natto has a great drawing effect. I stirred the natto with my right hand a few times with chopsticks, and took pictures with my left hand (it's not easy).
13. The helper just came back, one person picked up the natto, and the other took a picture haha... the family said, "Natto is made like the one bought."
14. I haven't made natto in the summer, but I made it today.
15. In fact, it can be stretched a bit (just because it won't be picked), the silk is very thick, and stretching is not a problem.
16. I bought a few times in the past few years in very small quantities and very expensive. Later, I tried to make it myself. I felt that the materials were selected, the taste was pure, clean and sanitary, the fresh taste, and the quality was guaranteed (this picture is just made) It was taken by Hershey. The other pictures above were taken after refrigerating overnight, but the pictures above can’t be uploaded?).
