Homemade Natto
1.
Soak dried soybeans overnight in clean water
2.
The soaked soybeans filter out the water, pick out the crushed beans, and spread the soybeans flat on the plate
3.
Sprinkle a layer of sugar evenly on the surface of the soybeans, put enough water in the pressure cooker, put it into the stand, place the plate on the stand, and start steaming the soybeans with the cooking function of the pressure cooker
4.
When the cooking process is over, open the lid after the pressure returns to zero. The steamed soybeans have darkened in color. Use a spoon to stir the soybeans and the soup in the plate and mix well.
5.
The steamed soybeans are laid flat and placed in the filter basket of the natto machine, and the water will be filtered out for a while.
6.
After the water is basically drained, lift the basket and no more dripping, sprinkle the bacterial powder on the surface of the soybeans and mix well with a clean spoon
7.
Close the lid, turn on the power, select the natto function, the default time is 16 hours, you can rest assured to let the machine work
8.
The natto after the fermentation time is as shown in the picture, put it in a safety bag and put it in the refrigerator for a few hours before eating, which is the post-cooking of natto;
9.
How to eat prepared natto? Very simple way to eat, a little light soy sauce, sugar, chopped green onion, seaweed or shredded seaweed, mix well and you can eat
Tips:
Pick out the broken beans after soaking the soybeans to avoid deterioration in the fermentation process;
When making natto, all containers must be oil-free and water-free. When natto is fermented by hand, the machine should be placed in a ventilated and oil-free place, so that the natto can be sealed and stored in the refrigerator for a short time. , Can be stored in the freezer for a long time, thaw in advance before eating
