Home-made Natto, Super Detailed and Multi-picture Guide-natto

Name: Home-made Natto, Super Detailed and Multi-picture Guide-natto
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 150g Dried soybeans; 5g Sugar; Match head size Natto; 2.5g MSG

by Xiaochun

5.0 (1)

Favorite

Difficulty

Hard

Time

48h

Serving

2

What is natto? (The following is from the universal network)
Natto is a common traditional fermented food in Japan. It is made from soybeans through the fermentation of Natto bacteria (Bacillus subtilis). It is viscous. It not only retains the nutritional value of soybeans, is rich in vitamin K2, and improves the digestion and absorption rate of protein. It is the fermentation process that produces a variety of physiologically active substances, which have the health care effect of dissolving fibrin in the body and regulating physiological functions.
In fact, natto originated from tempeh in China. Japan also called natto "soy sauce". The wooden slips unearthed in Heichengjing also contain "soy sauce". Since the tempeh was made in the Nasuo of the monastery and stored in an urn, and then spread from China to the Japanese temples by Zen monks, natto was first developed in the temples and was also known as "Don natto" or "salty natto."
The nutritional benefits of natto:

The effects of natto are summarized in the following 14 items: 1. Strongly dissolve blood clots; 2. Prevent osteoporosis;

3. Antibacterial and disinfection; 4. Prevent high blood pressure; 5. Inhibit high blood sugar; 6. Prevent brain cell aging

Chemical; 7. Lower cholesterol; 8. Adjust intestinal function; 9. Inhibit tumor; 10. Improve

Digestive system; 11. Inhibit O-157 Escherichia coli; 12. Improve immune function; 13. Elicitin

The production; 14, beauty skin.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~-

Therefore, natto is very suitable for the elderly.

Let's make some natto for your parents.

It is very healthy to eat a little bit every night!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~
Moreover, the natto foods currently sold on the market lose most of their efficacy or are too expensive due to their long shelf life. Therefore, home-made food is very necessary to achieve the freshness of fresh natto and the best of natto. Good effect.
After the introduction of natto to Japan, natto was developed according to the Japanese climate, and the Japanese like to eat natto. They mainly eat salted natto and drawn natto, Kansai people like the former, and Kanto people like the latter. Because of the different fermentation methods, the drawn natto has a kind of sticky silk, which does not contain salt. "

Ingredients

150g Dried Soybeans
5g Sugar
Match head size Natto
2.5g Msg

Home-made Natto, Super Detailed and Multi-picture Guide-natto

1. Wash 50 grams of dried soybeans and soak in cold water for 24 hours, changing the water 3-4 times in between. It should be kept in the refrigerator for hot days. Pure water is best.

Home-made Natto, Super Detailed and Multi-picture Guide-natto recipe

2. Soaked Soybeans

3. Comparison of soaked soybeans and dried beans

4. The soaked soybeans are drained of water and placed in a clean, oil-free container.

5. Put in 5 grams of sugar and 2.5 grams of MSG

6. Stir well.

7. Steam in a pressure cooker

8. Steam until the beans are soft.

9. Equipment for inoculating natto bacteria, purified water, natto bacteria capsules, graduated dropper (I use my baby's medicine feeder).

10. Use a toothpick to set aside the natto bacteria the size of a match head.

11. Use a dropper to suck out 2 ml of purified water and mix it with the natto bacteria.

12. Drop the mixed natto bacteria solution into the soybeans that have been steamed and let cool to about 45 degrees, and mix and stir evenly. Pay attention to this step. Be sure to use clean chopsticks. Do not pick up the soy beans that fall out and put them back, so as not to mix in the miscellaneous bacteria and cause the natto to be unsuccessful!

13. Put into the homemade container of the yogurt maker.

14. Soybeans mixed with natto bacteria are poured into a homemade container.

15. Put the container with the soy bean inoculated with natto bacteria into the yogurt machine, pour a little water into the yogurt machine, and be careful not to enter the container.

16. Wrap it with a layer of plastic wrap and pierce about 50 small eyes with a toothpick to make it easy to breathe.

17. Ferment for 16-20 hours until a white film appears as shown in the figure.

18. Pour the first fermented natto into a clean container.

19. Wrap it in plastic wrap and seal it and put it in the refrigerator freezer for the second fermentation for 12 hours.

20. : After the second fermentation, most of the white film on the natto becomes transparent and ready to be eaten.

Tips:
*For soy beans, it is best to use fresh small soy beans. It is best to use 160 grams of soy beans at the beginning of soaking. After soaking, pick out bad and dead beans.

*The time of steaming the soybeans should be controlled by yourself. Steam until the soybeans are soft in the mouth. The natto produced in this way is very delicious. I use the pressure cooker beans and the tendon stall to steam twice.

*The more natto bacteria are used, the better. This amount of soybeans can be the size of a match head, or you can dig with a clean ear pick.

*Steamed soybeans must be cleaned during the inoculation of natto bacteria to avoid contamination of bacteria.

*The container in the picture 15 is made by myself. Leave a height of 3 cm below to prevent water from entering. The upper part is filled with small eyes. Because the fermentation of natto is different from yogurt, the bacteria natto is an aerobic microorganism that grows and reproduces. A lot of oxygen is needed at the time, so it is easy to ventilate the holes, and finally wrap the plastic wrap, and then fill the small holes.

*When inoculating natto bacteria, the soybeans must be allowed to cool to between 38-45 degrees. Too hot will scald the natto bacteria to death. It is best to have a thermometer. If you don’t, you can use a toothpick to poke a soybean and try it on the pulse of your wrist. That's it.

*Natto can be stored for about 8 months if it is made more, and can be stored for a week if it is made less refrigerated.

*Bacteria natto can be purchased online, and the amount is very small. One purchase can make more natto. If the natto is used up, the fermented natto can be used as the natto. For the amount I make, just use a tablespoon of natto, and stir well with soybeans that have been steamed and cooled to 38-45 degrees. I have already made it once and I can make it.

Precautions

When patients with cardiovascular disease are taking the blood coagulation inhibitor neocoumarin, the vitamin K2 in natto can make neocoumarin lose its efficacy, so do not consume natto.

Pay attention to the problem

1. It is best to eat natto for dinner. Through experiments, experts believe that nattokinase can dissolve blood clots between 1 hour and 12 hours after eating natto. According to statistics, the onset of various thrombotic diseases such as cerebral infarction and myocardial infarction is mostly early in the morning and Monday. Therefore, it is best to eat dinner every night or Sunday.

2. Eat without heating as much as possible. Nattokinase is not heat-resistant, and its activity disappears when heated to 70°C. So it works best when eaten raw.

3. Must insist on eating every day. After nattokinase enters the body, its activity is maintained for 12 hours. Therefore, it is ideal to eat 30-100g a day as much as possible.

4. You can eat even after the expiration date. The shelf life of natto is one week. During the low-temperature storage in the refrigerator, it is still undergoing slow low-temperature maturation and fermentation. Nattokinase and vitamin K2 are also increasing. However, although you can eat it after the expiration date, the bacteria natto continues to decompose protein in order to survive. As a result, the smell gradually increases.