Homemade Natto

Homemade Natto

1. 1 catty of soybeans, pick out the unsightly, unhealthy, and incomplete ones, and throw them away if they are not pleasing to the eye, leaving good beans;

2. Natto bacteria spare;

3. Wash and soak the beans for 8-12 hours (I do it in the morning and come back from get off work at night);

4. Put the steaming dish in a stainless steel basin to control the soybean water;

5. Pour the soybeans into the steaming dish, add water to the pressure cooker, start the pressure mode, and steam for 60 minutes. Regardless of the method used, according to your own kitchen supplies, steam it in water;

6. Use the water left over from steamed soybeans to melt 1 tablespoon of sugar, and then add 0.6g of natto bacteria;

7. Pour into the soybeans and stir evenly, spread them flat in a stainless steel dish;

8. Wrap it in plastic wrap, pierce the eyelet with a toothpick, put it in a large saucepan, cover it, and place it on an electric mattress or geothermal floor (the temperature can guarantee 38-40 degrees), cover it with a small quilt, and leave it for 24 hours At least 18 hours. It can also be put into the heat preservation mode of the rice cooker. I am afraid that the rice cooker will smell bad, so I dare not use it. It is even easier to use the natto machine;

9. What it looks like after 24 hours;

10. Pick a chopstick and pull a small wire;

11. The more you stir, the more sticky it gets, and it's done. Keep refrigerated, ready to eat;

12. Add some honey mustard, seafood soy sauce, chopped seaweed;

13. Enjoy delicious!