The practice of natto

The practice of natto

Introduction:

"Natto is a traditional food from Japan, which has a history of more than 1000 years in Japan. Natto was first fermented by the natural subtilis on the straw and made in the kitchen of the temple. Because the kitchen of the temple is called" natso ", it is called natto. At that time, natto was an important source of nutrition for vegetarian monks, and was also a common food for Japanese royalty, monks, nobles and samurai. Natto is a kind of food fermented by Bacillus subtilis with soybean as raw material. Natto is to the Japanese what Sufu is to the Chinese. It's the same bean products that give off strong taste and need microbial fermentation. Some people like it very much and some people don't touch it. "

Production steps:

Step 1: the first thing is to soak soybeans. Basically, soak soybeans for about six hours. If the soybeans are a little bigger, you can take the next step

Step 2: the next step is the electric pressure cooker

Step 3: put it on the drawer and steam it. I choose to steam it for 25 minutes. After boiling, I can knead the beans. If I can knead the beans directly, it's OK

Step 4: the next step is to melt natto bacteria in water. Natto bacteria is the little Dongdong who is the same as medicine. In other online tutorials, it is said to use the water cooled after boiling, but I have proved that the water directly from the water purifier at home is OK, and it doesn't have to be boiled

Step 5: the water mixed with natto bacteria is like this, hehe

Step 6: when the beans in the pressure cooker are cool enough to be put into the middle of the beans by hand, you can put the beans in the pot of the yoghurt machine, and then pour the water of the natto bacteria, and stir well.

Step 7: cover it with plastic film, then take toothpick or some thin sharp tool to pierce the hole. It is said that because natto needs oxygen, it can't be sealed

Step 8: put some water in the yoghurt machine first, then put the small basin filled with beans in it, and then close the lid to leave a small peak. You can see what I use to leave a small hole in the preservative film. Yes, I use dental floss. Wow, click

Step 9: show it in detail

Step 10: take a closer look

Step 11: then adjust the yogurt to the yogurt mode or rice wine mode, as long as it can maintain a constant temperature of more than 30 degrees. About 20 hours of constant temperature, you can see that a layer of white film has grown on the beans. En en, that's about it

Step 12: take a closer look at the feeling of wire drawing

Step 13: take another look at the effect of wire drawing, and then it's easy to can, refrigerate or freeze. When you eat, mix sugar, yogurt and salt, as long as it's not heated, because natto will die when heated, and then lose its effect. I practice for a while, and it seems that I still enjoy it with yogurt

Materials required:

Soybeans: moderate

Natto: moderate

Note: natto is not necessarily all soybeans, as I do this time is mixed with soybeans and black beans

Production difficulty: simple

Process: others

Production time: one day

Taste: strange