Natto Workshop
1.
Soak small soybeans at 7:00 on Friday morning
2.
At 9 pm on Friday, the soybeans were soaked, washed clean, and started adding water to the pressure cooker, and steaming the soybeans over the water. I steamed the "beans and tendons" function for 40 minutes twice. Steam until the soybeans are soft.
3.
Sterilize utensils and fermentation tanks with boiling water.
4.
Pour out the water in the inner pot of the pressure cooker, put the soybeans into the inner pot while it is hot, add 10ml of hot water to boil the natto bacteria, pour into the soybeans and stir evenly. Divide into fermentation boxes while it is hot, cover each box with cling film, after dividing 6 boxes, press the film and put it in a natto machine for fermentation. It was 12 o'clock in the evening.
5.
At 7 o'clock on Saturday night, after 18 hours of fermentation, take out the fermentation box, cover the lid and leave it for 10 minutes, let it cool naturally, put it in the 5° refrigerator and cook for 24-36 hours.
6.
At 7:00 on Monday morning, it has been refrigerated for 36 hours. After the ripening is over, it is stored in the freezer. Each time you eat, take a box of thawed at room temperature.
