Enzyme Edamame
1.
Prepare ingredients: edamame, red pepper, garlic, young ginger
2.
Prepare Natto
3.
Edamame Peeled Kernels
4.
Clean and try to remove the green clothes on the edamame
5.
Wash the pressure cooker and add water to the steaming rack
6.
Put the washed edamame into a pressure cooker and steam
7.
Cover the pressure cooker and cook on high heat. After the pressure limiting valve of the pressure cooker vents, turn off the heat for ten to twelve minutes.
8.
After the pressure cooker is cooled, turn it on, take out the edamame (with the stainless steel pot), and cool the edamame to about 30 degrees. Take a small clean bowl and pour a small amount of cold water and then pour the natto bacteria powder. After melting, pour into the cooled edamame Stir well
9.
Add a small amount of cold water to the yogurt maker
10.
Put in the mixed edamame, cover the machine cover, turn on the electricity, press the function button to reach the natto, let it ferment inside
11.
Peel the garlic head, wash the chili and tender ginger, and shred
12.
Put salt in a bowl and marinate
13.
Edamame is about to ferment for eight to ten hours. Carefully open the lid of the yogurt maker
14.
Seeing that there is already a thin white film on the edamame
15.
Stirring with chopsticks can produce a lot of mycelium
16.
Take out the fermented edamame, pour in the marinated garlic first class, add sugar and salt and mix well
17.
Find a suitable size glass bottle and put it in the refrigerator
18.
After refrigerating, take out an appropriate amount and serve it on a plate at any time, and you can eat it for about a week
Tips:
Try to eat as quickly as possible in summer, and keep it for a longer time in winter, and be sure to put it in the refrigerator
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