Homemade Natto

Name: Homemade Natto
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g soy; Some Shimizu; 1 tbsp Soy sauce; 1 tbsp Cold water; 1 tsp Sugar; a little MSG; 1 small packet Natto powder

by Yoha Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Natto is made from soybeans through the fermentation of Natto bacteria (Bacillus subtilis),
It is sticky and not only retains the nutritional value of soybeans,
Rich in vitamin K2, improve the digestion and absorption rate of protein,
More importantly, the fermentation process produces a variety of physiologically active substances,
It has the function of dissolving fibrin in the body and regulating physiological functions

Ingredients

250g Soy
Some Shimizu
1 tbsp Soy Sauce
1 tbsp Cold Water
1 tsp Sugar
a little Msg
1 small packet Natto Powder

Homemade Natto

1. Soak the soybeans one night in advance; the soybeans after soaking are 2 times larger than the original

2. Put the soybeans in an electric pressure cooker, add water to cover the soybeans; use the function of boiling the beans, about 50 minutes

3. Sterilize the containers and tools used to make natto with boiling water

4. Drain the steamed soybeans and put them in a container

5. Put a small bag of bacterial powder into the spoon; add a little water to boil the beans, and mix the bacterial powder evenly; pour the adjusted bacterial powder into the soybeans and stir evenly with the spoon