How natto is made and how natto is made

Ingredients: Dried soybeans (150g), sugar (5g), monosodium glutamate (g), natto mushroom (match head size).

Method: Wash the dried soybeans, soak them in cold water for 24 hours, change the water 3-4 times in the middle, and put them in the refrigerator to soak them in the refrigerator when it is hot, and pure water is the best.

2. Strain the soaked soybeans and put them in a clean and oil-free container.

3. Add 5 grams of sugar and monosodium glutamate, stir well, put it in a pressure cooker and steam until the beans are soft.

4. Equipment for inoculating natto bacteria, purified water, natto bacteria capsules, and graduated droppers.

5. Use a toothpick to pull out the natto fungus the size of a match head.

6. Use a dropper to suck out 2ml of purified water and mix well with natto bacteria.

7. Put the mixed natto bacteria solution into the soybeans that have been steamed and cooled to about 45 degrees, mix and stir evenly. In this step, you must use clean chopsticks, and you must not pick up the soybeans that fall out and put them back, so as not to mix with miscellaneous bacteria and cause natto to be unsuccessful.

8. Put it in the homemade container of the yogurt maker.

9. Pour the soybeans mixed with natto mushrooms into a homemade container.

10. Put the container with the soybeans inoculated with natto bacteria into the yogurt maker, pour a little water into the yogurt maker, and be careful not to enter the container.

11. Wrap a layer of plastic wrap and prick about 50 small eyes with a toothpick, which is easy to breathe.

13. Pour the first fermented natto into a clean container.

14. Wrap the plastic wrap and seal it and continue to put it in the refrigerator for the second fermentation for 12 hours.

15. After the second fermentation, most of the white film on natto becomes transparent and ready to eat.

Like tofu, natto has a history of thousands of years in Japan, and in the early days, it was sold by ordinary people every day, and like our bean curd, natto was mixed with soy sauce, green onions, and wasabi, stirred into shreds, and put on hot rice with fresh egg yolk, which was the best food.

Because of its special taste, not everyone likes to eat it. Ten years ago, researchers accidentally discovered that natto contained special nutrients.

This discovery has also sparked a study of natto fever. It was found that natto is not only rich in high-quality protein and nutrients from soybeans, but also withered.

The unique nutrients produced by the fermentation of grass fungi surpass all kinds of foods, and are known to maintain the body in many aspects.

The widest range of healthy foods with benefits, Nippon TV almost regularly introduces natto-themed public welfare.

The program reminds the Japanese people of the various benefits of eating natto for their bodies.

In the past, many Japanese people did not like the bitter smell and stickiness produced by the fermentation of natto, and did not eat natto.

years, for the sake of health, people who were originally afraid to eat also began to eat often. Many people know"To be healthy, just.

Natto is to be eaten"。Nowadays, many ways to eat natto also greatly cover up the smell and bitterness of natto.

The natto produced by Sunshine contains all the nutrients of non-modified soybeans (better than meat), plus the added characteristics after fermentation.

Special nutrients, containing saponin, isoflavones, unsaturated fatty acids, lecithin, folic acid, edible fiber, calcium, iron, potassium, vitamins and a variety of amino acids, minerals and more than 100 kinds of species, life-sustaining.

Vegetarian K2, diarsenidic acid and other important nutrients, suitable for long-term consumption to maintain health.

Hello, I'm glad to answer for you Step 1: Wash and soak a bowl of soybeans, about 110g, and wash with water. (For a 1L yogurt maker, it is 110g of soybeans, if it is a yogurt maker, a bowl of soybeans) soak soybeans with 3 times the water, about 24 hours in winter and about 12 hours in summer, and about 250g of soybeans after soaking.

Step 2: SteamPut the soaked soybeans into a pressure cooker, pour in an appropriate amount of water, cook on high heat for 5 minutes, turn on low heat and cook for 35-40 minutes, turn off the heat. The degree to which the beans are cooked is:

The hand was deflated with a slight pinch, but the beans were still whole. Remove the beans from a colander while they are hot and pour them into the yogurt maker. Step 3:

Open a natto mushroom capsule (natto primer) with a little warm water to dissolve, pour into the inner tank of the yogurt maker, stir well, stir as many times as possible, cover with wet gauze, and when the temperature of the outer wall of the inner tank is not hot, about 40 degrees, put it in the yogurt maker, and cover the outer lid (do not cover the lid of the inner tank). If the temperature is low in the northern winter, you can put an appropriate amount of warm water between the inner and outer tank of the yogurt maker to increase the temperature. Step 4:

Fermentation plug in the power of the yogurt machine, start fermentation, fermentation time 16-24h, up to the individual, the basis for the end of fermentation is to stir natto with chopsticks, can pull out a lot of silk. Step 5: After storing and ripening natto, if you can't eat it all at once, you can put it in the refrigerator for freezing, and generally do not store it for more than 10 days.

When you eat it again, when you bring natto from the refrigerator to room temperature, natto undergoes a second fermentation, which increases the degree of fermentation of natto, and this process is also called post-ripening.

Here's how to make natto:

Ingredients: 170 grams of dried soybeans, 40 grams of sugar, and an appropriate amount of water for 3 people.

Excipients: 4 grams of natto fungus powder.

1. Soak dried soybeans in water overnight.

2. Filter out the soaked soybeans, pick out the broken beans, and spread the soybeans on a plate.

3. Sprinkle a layer of sugar evenly on the surface of the soybeans, put enough water in the pressure cooker, put it in the stand, put the plate on the stand, and start steaming the soybeans with the bean boiling function of the pressure cooker.

4. When the cooking program is over, open the lid after the pressure is reduced to zero, the steamed soybeans have darkened in color, stir the soybeans with a spoon and mix well with the soup on the plate.

5. Spread the steamed soybeans into the basket of the natto machine, and let it stand for a while to filter out the water.

6. After the water is basically drained, lift the basket and stop dripping water, sprinkle the fungus powder on the surface of the soybeans, and mix well with a clean spoon.

7. Cover the lid, turn on the power, select the natto function, the default time is 16 hours, and you can rest assured that the machine will work.

8. Natto bacteria are aerophilic bacteria, and it is important to come into contact with air; The soybean fermented orchid of the natto machine has a vent around it, which is conducive to the growth of natto bacteria.

9. The natto after the fermentation time is over is what it looks like in the picture, put it in a safety bag and put it in the refrigerator for a few hours before eating, that is, the post-ripening of natto.

10. The finished product is as follows.

Here's how to make natto:

1. Buy small soybeans, preferably with a diameter of about 6mm (for natto), and try to buy small soybeans if you can't buy them.

2. Soybean cleaning: Measure 1 cup of soybeans, about 110g, and wash them with water; Soak soybeans with 3 times the water, about 12-15h in winter and about 10h in summer, and about 250g of soybeans after soaking.

3. Add culture: Scoop three spoons of natto medium (2 teaspoons of sugar and 1 small.

spoon monosodium glutamate) pour into the soaked and washed beans and stir well; You can also put it on top of the beans and wait for them to steam before stirring.

4. Steaming: Put the soybean mixture into a pressure cooker, preferably on a steaming rack, spread a piece of gauze on the steaming rack, pour in water, and boil for 60 minutes; The beans that are cooked thoroughly are required to be deflated with a slight pinch of the hand, but the beans are whole.

5. Inoculation: After the pressure in the pressure cooker is finished, open the lid of the pot, wait for the beans to cool to about 40 degrees, pour the beans into the inner tank of the natto machine, open a natto mushroom capsule (natto primer) and dissolve it with a little cold purified water (or cold boiled water).

6. Stir well with clean chopsticks, and stir as many times as possible; Cover with sterilized wet gauze and put it in a natto machine; Cover the outer cover, (the lid of the inner tank does not need to be covered).

7. Fermentation: plug in the power supply, start fermentation, fermentation time is 16-24h, the basis for the end of fermentation is that natto stirs slightly, can pull out long silks, even if the fermentation is completed; There was a sour, foul smell.

How to make natto:Ingredients: 500 grams of soybeans, 2 grams of natto flour.

Steps:

1. Wash the soybeans and soak them in cold water overnight.

2. Pour out the remaining water from the soaked soybeans.

3. Put the soybeans into the pressure cooker, cover the pot and simmer.

4. Prepare natto flour.

5. Add an appropriate amount of water and stir well.

6. Put the cooked soybeans into a natto container.

7. Pour in natto powder water and stir well.

8. Put the natto container into the yogurt machine, power on Tongwang and select the natto file, and the machine starts to work. Power off at the end of the work.

9. Finished picture of homemade natto.

The whole process of making natto stool Minpei is as follows:

Ingredients: 240 grams of soybeans, 1 pack of natto mushroom powder, 10 grams of sugar, 10 grams of warm water.

Method: 1. Prepare about 250 grams of soybeans, wash them and soak them in water for 1 night.

2. Soak the soybeans completely.

3. Take out the soybeans and steam them in a pressure cooker for about 50 minutes; There is no pressure cooker, and it takes about 2 hours for an ordinary jujube steamer.

4. Press the button of the hoof tendons and beans to cook.

5. Cooked soybeans can be crushed by hand as soon as they are twisted; Then take the middle and cool the soybeans to about 40 degrees.

Add about grams of warm water, add natto fungus powder to dissolve, and then pour it into a soybean bowl and mix well (the container for soybeans should be sterilized in advance).

7. Cover with a damp cloth and leave it in an environment of about 40 degrees to ferment for about 16-18 hours; When fermenting, open the fermentation door and throw it away, do not close the door.

8. There is a layer of hoarfrost on the surface of the fermented beans, so that they are almost fermented.

9. Stir vigorously, there will be a lot of drawing, homemade natto is completed, add some soy sauce when eating, and the shallots can be eaten evenly.