Homemade Soy Natto

Homemade Soy Natto

1. Soak the soybeans one night in advance;

2. Soybeans after soaking are 2 times larger than the original ones;

3. Put the soybeans in an electric pressure cooker and cover the soybeans with water;

4. Use the function of boiling beans, about 50 minutes;

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

6. The steamed soybeans are drained and put into a container;

7. Put a small bag of bacteria powder into the spoon;

8. Add a little water to boil the beans and mix the fungus powder evenly;

9. Pour the adjusted bacterial powder into the soybeans and stir evenly with a spoon;

10. Attach a layer of plastic wrap to the container, and pierce the eye with a toothpick;

11. Put the container on the heater and cover it with a dry cloth or towel;

12. After about 20 hours, it becomes like this; it cannot be eaten at this time, and it can only be eaten after refrigerating;

13. After refrigerating overnight, stir it with a spoon, there will be a lot of wire drawing.

14. Mix soy sauce, sugar, MSG, and a tablespoon of water together,

15. Just drizzle on black natto and eat;

Tips:

The container must be disinfected with boiling water