Home made natto

Home made natto

Introduction:

"Natto is very helpful for people with high blood pressure ~"

Production steps:

Step 1: steam the soybeans in a pressure cooker until they are crushed by hand, about 45 minutes. Cool to about 45 degrees.

Step 2: thaw the natto in the refrigerator, stir it fully to make sticky silk, take about 40g and mix it with the cooked soybean. It's not that the more the better. Too much is bitter~

Step 3: fermentation under constant temperature for 14-15 hours, the ideal temperature is 42 ℃. I made a thermostat for my hair cover, and the temperature of the yoghurt machine is too low!

Step 4: cover it with clean wet cotton cloth and ferment for 14-15 hours at constant temperature. Do not seal~

Step 5: OK. After natto fermentation, stir well and pull out the long mycelium. Put it in a small box and put it in the refrigerator for quick freezing.

Materials required:

Adzuki Bean: 250g

Natto: right amount

MSG: a little

Sugar: a little

Note: 1, beans cooked. It's best to use small soybeans. 2. Otherwise, too many strains should not affect the taste and fermentation. 4. The suitable fermentation temperature is 42 ℃, keeping humidity and air circulation. 5. After fermentation, stir and pull out the mycelium. 6. Freeze and store.

Production difficulty: ordinary

Process: others

Production time: one day

Taste: strange