Natto Machine to Make Natto

Natto Machine to Make Natto

1. Ingredients Soybeans

2. Rinse the soybeans and put water under the soybeans, the water level is at least one thumb height, soak for fifteen hours

3. After the soaked soybeans are washed with water, pick out the bad beans, then pour them into the drain basket, and shake them up and down on the chopping board to shake off the excess water on the surface of the beans.

4. Prepare a pressure cooker to pour some water and pour the beans into a stainless steel container. Beans cannot be boiled directly in water, they must be steamed in separate water.

5. Put on the lid of the pressure cooker, turn on high heat first, wait until the pressure valve is lifted, turn on medium heat and steam for 50 minutes

6. In the process of steaming beans, prepare 12 fermented films

7. Put 12 fermented films on the plate, and 12 boxes for beans, put them in the cooking pot for disinfection

8. A spoon and a clamp for holding plates are placed in the cooking pot, and a pair of chopsticks, and the cooking pot is filled with water

9. Bring to a boil on high heat and then change to low heat and cook for 5 minutes

10. Boil a pot of boiling water, prepare the natto machine, and blanch the natto machine with boiling water for disinfection

11. Prepare a clean basin, place a stainless steel shelf on the natto machine in the basin and blanch it for disinfection

12. Prepare Natto

13. After the beans are cooked, the pressure-limiting valve of the pressure cooker is out of gas. Open the lid, take the beans out, remove the water in the pressure cooker, and pour the beans in

14. The steamed beans should be crushed by gently pinching them with your hands

15. Prepare a small cup, blanch it with boiling water, and then sterilize it. Take a small spoon (supplied when buying a natto machine) and put a small spoonful of natto bacteria into it.

16. Pour ten milliliters of hot water into a small cup, stir to melt

17. Pour the melted natto bacteria directly into the steamed beans, and stir evenly. Be sure to stir evenly so that each bean is stained with natto bacteria

18. Prepare the box for natto bacteria

19. Put the mixed beans into the box, no more than a thread inside the box

20. Put a sterilized film on the box

21. Use a film presser to gently press the film into the box, as long as you can’t press it down, it doesn’t have to be pressed to the end.

22. Make six boxes one by one and put them on the first shelf of the natto machine.

23. Then make the next six boxes one by one and place them on the second layer

24. Put the lid on the natto machine

25. Put on the heat preservation cover and turn on the electricity

26. The way it's covered

27. Power on and press the natto function

28. Take it out of the natto machine after 18 hours

29. Put the taken out natto on the table with a lid to let it cool down naturally, usually about ten minutes

30. After cooling, put it in the refrigerator freezer for 24-36 hours. This process is called post-cooking. This step is very important.

31. After ripening, take out the natto from the refrigerator and uncover the film

32. A lot of mycelium will come out with chopsticks or a few more stirs

Tips:

When you want to eat it, you can add some light soy sauce and balsamic vinegar to eat, or you can eat it directly, but it can’t be eaten with heating. The heating bacteria will be killed and there is no effect