Natto_yogurt / Rice Wine / Natto Machine First!

Name: Natto_yogurt / Rice Wine / Natto Machine First!
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 110g Dried soybeans; 1 bag, 0.3g Natto; 5g Soft white sugar

by U_P4VcE60X

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In recent years, studies by Japanese medical scientists and physiologists have learned that soybean protein is insoluble, and when natto is made, it becomes soluble and produces amino acids, and various enzymes that do not exist in the raw materials will be caused by Natto bacteria and related bacteria are produced to help digestion and absorption in the stomach and intestines. The ingredients of natto are: 61.8% moisture, 19.26% crude protein, 8.17% crude fat, 6.09% carbohydrates, 2.2% crude fiber, and 1.86% ash. As a plant food, crude protein and fat are the most abundant. Natto is a high-protein nourishing food. The plant alcohols contained in natto can eliminate excess cholesterol in the body, break down fatty acids in the body, and restore abnormal blood pressure ("Body Science" magazine, January 1994, published by the Japan Review Press, No. 4 pages). "

Ingredients

110g Dried Soybeans
1 bag, 0.3g Natto
5g Soft White Sugar

Natto_yogurt / Rice Wine / Natto Machine First!

1. Soak dried soybeans in cold water for 10 hours or hot water for 7 hours. After soaking, remove it, put it in a pressure cooker, add water to cover the beans, cook for 30 minutes, and cook until they can be easily crushed by hand.

Natto_yogurt / Rice Wine / Natto Machine First! recipe

2. Leave 5-10 grams of boiled bean juice, stir and melt the natto bacteria evenly.

3. Pour out the remaining boiled bean water, add 5 grams of soft white sugar and natto bacteria liquid to the beans, and mix well. Put it into the yogurt natto machine. Choose natto mode, about 14 hours, complete.