Homemade Natto
1.
Wash 170 grams of dried soybeans and put them in an oil-free bowl to fully soak for 8-12 hours
2.
Soak the soybeans and pour out the excess water
3.
Spread 50 grams of sugar evenly on the surface without turning
4.
Put it in a pressure cooker and steam for 40 minutes
5.
The steamed soybeans can be crushed with one twist by hand. After cooling, evenly pour them into a natto basket and drain the water.
6.
Sprinkle 4 grams of natto powder evenly on the surface of the soybeans without turning
7.
Place the natto basket on the natto machine and close the lid
8.
Power on, select "Natto" function, 16 hours
9.
One hour later, the inside of the upper cover was full of water vapor
10.
After 16 hours, pour the beans into an oil-free and water-free container
11.
Cover with the lid, put in the refrigerator and refrigerate for 2 hours before serving
12.
Look, long brushed
13.
Just eat two spoons a day
Tips:
The container for natto should be oil-free. Do not eat the finished natto. Put it in an airtight container and put it in the refrigerator for 2 hours before eating. That is, the post-cooking method.
Although natto is good, the method and time of eating should also be mastered. Natto is best for dinner; eat cold; eat it every day; the shelf life of natto is one week, although you can eat it after the shelf life, but natto The smell of bacteria will gradually increase.
People with poor kidney function and gout patients should not take it.
