Homemade natto

Homemade natto

Introduction:

"Make fresh Japanese natto at home"

Production steps:

Step 1: select 400-500 g soybean (only use good plump granules), wash it with water, soak it with more than 3 times of water for one night (4-8 hours in summer and 8-16 hours in winter), and drain it for standby.

Step 2: add a large amount of water to the pressure cooker or steamer, put on the steaming rack, spread the wet drawer cloth, spread the soybeans evenly on it, and cover the pot. When the pressure reducing valve of pressure cooker is deflated, the fire starts for 5 minutes and the fire is reduced for 45 minutes. If it's a steamer, seal the edge gap and air hole of the cover with wet drawer cloth. When the fire starts to boil, the fire lasts for 20 minutes, and the medium and small fire lasts for 1 hour and 20 minutes. In the process, don't let the drawer cloth on the pot cover dry. You can order a few drops of water several times to keep moisture. After turning off the fire, do not open the cover and keep it stuffy for another 20 minutes. (standard for cooked soybeans: shriveled by hand) take out the pot and put it in a clean (water free and oil-free) container to air for a while. Make the next step quickly with the appearance of 80 degrees.

Step 3: heat 10ml of boiling water to 40-50 ℃, add 0.1g of natto bacteria, quickly mix well, pour into 60-75 ℃ soybean, mix well. (I put the soybeans out of the pot in a large fresh-keeping box, add diluted natto water, cover them immediately, shake them well, keep them warm and even.)

Step 4: quickly pack the soybeans into several small fermentation boxes (the kind with holes on the box cover) of the yoghurt machine, and cover them tightly. Put the soybean box into the yoghurt machine (at this time, the soybean can't be lower than 45 ℃), use the plastic film instead of the cover of the yoghurt machine, seal it tightly first, poke a few small holes in the plastic film with chopsticks (for fear of hypoxia), and put the cover of the yoghurt machine on a chopstick, leaving only a small gap.

Step 5: put the yoghurt machine in the environment below 25 ℃, power on, and set the working state of "making natto" and the time - 24 hours (16-18 hours in summer and 20-24 hours in winter) according to the instructions of different yoghurt machines.

Step 6: out of the pot, there is a white film on the surface of soybeans, stir, there is a very rich sticky wire, natto production success (ha ha... Snickering...). Cool in the air, seal in small bags, refrigerate and thaw naturally before eating.

Materials required:

Soybeans: 400g

Natto: 0.1g

Note: 1. I use "Japanese Takahashi natto" and "Yikang yoghurt machine and supporting small fermentation box", which are sold on taobao.com. If you use other brands of natto bacteria and yogurt machine, please adjust the dosage and usage according to the instructions. 2. During the trial, I didn't expect to leave pictures. My finished product has been frozen, so the pictures above are borrowed from the Internet. 3. Choose 500 grams of raw soybeans, pick out some residual beans, and make about 1.8-1.9 Jin of fresh natto. The purpose of this article is to say that if you want to keep healthy, eat it often and make it yourself when you have time, it will be much more affordable than what you buy in the supermarket. 4. The method listed above is a summary of my own production process combined with the "production method provided by the seller". I hope it will be a little help to friends who want to try it out.

Production difficulty: ordinary

Process: others

Production time: several days

Taste: Original