Do Not Use Natto Machine to Make Natto
1.
Just take a little bit of natto bacteria (I bought it from the Taobao store, and advertised for the owner by the way)
2.
200g dried soybeans, wash clean, pick out the bad ones
3.
Fill up with water and soak for 6-8 hours
4.
After soaking
5.
Put it in the pressure cooker and steam for 5-10 minutes. It doesn't matter if there is no water barrier. I did this before. I took a bowl, buckled it in the pot, added water, and placed the plate on the bottom of the bowl.
6.
Dear, pay attention to use a bowl clip when putting it out, so that it is convenient when it comes out and the beans and bean soup will not be spilled
7.
Be careful. . Don't sprinkle soup
8.
My current pressure cooker has a steaming rack, which is more convenient
9.
My current pressure cooker has a steaming rack, which is more convenient. Put an appropriate amount of water in the pressure cooker and place the plate on the steaming rack.
10.
Add 50ML of water and start steaming the beans. I steamed them for 5 minutes today. After the beans are in the pot, I start to prepare the natto bacteria liquid.
11.
For comparison with a capsule, I cut a small mouth and picked out a little bit with a toothpick
12.
Add a little water about 2-3G to melt (obviously my water is enough for 5G, and my hands are trembling...)
13.
Steamed beans
14.
Pour it into a stainless steel basin and flip it a few times to let the temperature drop. You can pour the bacteria liquid when you can start to grasp the beans.
15.
My beans are steamed according to this standard, so I squeeze it
16.
Pour the beans mixed with the bacteria liquid into the fresh-keeping container. Many people dislike this somewhat turbid liquid and dump it. Dear, that's the secret to the fermentation of the beans. . . Without it, bacteria liquid is also useful for wood, so don't pour it!
17.
Pour it into the lunch box, not too high, preferably not more than 3CM. I divided it into 2 boxes, and made a little each time, every 2 days, because now you don’t need a natto machine, just use heating.
18.
Natto bacteria are aerobic bacteria, so you must use a breathable fresh-keeping box. It doesn't matter if you don't have it. The fresh-keeping film is just as breathable as a small eye. Put it on the heater for about 12-16 hours. You may feel that the heating does not have the required temperature of natto in the manual. It is because of the surface temperature of the heating and the problem of the indoor temperature. Generally heating is still possible. If the temperature is not enough, the fermentation time can be extended appropriately.
19.
After finishing, there is a layer of stuff on the surface that looks like fluffy
20.
Just stir it up. When eating, you can add salt or very fresh mustard and crushed seaweed. I divided it into 2 servings today, one with salt and one with extra flavour, which are both good. It's better after freezing.
21.
This is the natto that my sister-in-law bought from the supermarket. After mixing it, it is similar to what I made. The natto bought in the supermarket is expensive and very small. It is made from small soybeans, frozen, and has a small taste.
Tips:
Although natto is nutritious, it is not suitable for everyone
Although natto is good, it is not suitable for everyone. Natto contains high protein, purines and other substances, which can induce gout and increase the burden on the kidneys. Gout patients with purine metabolism disorders and patients with increased blood uric acid concentration are best not to eat more; patients with chronic renal insufficiency should not eat too much. ; Patients with unhealed wounds should not eat it after surgery. In addition, since nattokinase is not heat-resistant, it should be eaten without heating as much as possible. It can be used as a seasoning and mixed with vegetables. And eating natto for dinner has the best health effect. It is recommended to consume 30g each time.
This is my first time to make natto. I succeeded in the first time. It feels good. The heating has replaced the natto machine. There is no limit on the number. It is very convenient. You can make more frozen natto while the heating is in winter. Can be stored for a long time.
