How to make natto and how to make natto

Just steam it normally.

Natto is a nattokinase produced by fermenting soybeans with natto bacteria, which has the effect of dissolving blood clots, preventing and improving cardiovascular and cerebrovascular diseases. Nattokinase has a particularly strong antioxidant capacity, 20 times that of vitamin C and 50 times that of vitamin E. The biggest advantage of nattokinase is that it is not affected by stomach acid.

It successfully works through the stomach juice in the intestines, quickly resolves constipation and gives you a healthy bowel.

1.Prepare the soybeans, wash them, soak them in clean water overnight to allow them to swell sufficiently.

2.Strain out excess water and steam in a pressure cooker for 20 minutes.

3.Pour into a yogurt maker, add natto and stir well.

4.After sealing with plastic wrap, prick a few small holes to prevent vapor dripping.

5.Plug in the power and start the yogurt mode for about 14 hours.

6.Remove the plastic packaging to create a brushed effect.

7.Divide it into cups according to how much you eat each day, seal it with plastic wrap, and put it in the refrigerator to continue fermenting.

8.Prepare chopped green onions and seaweed for breakfast or dinner.

9.Add a teaspoon of soy sauce.

10.Put a little mustard.

11.Stir for a while with chopsticks. The more stringed, the richer nattokinase becomes.

12.Sprinkle with chopped green onion and chopped seaweed and eat with rice.

Here's how to make natto:

Ingredients: 170 grams of dried soybeans, 40 grams of sugar, appropriate amount of water.

Excipients: 4 grams of natto fungus powder.

1. Soak dried soybeans in wear-resistant 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. After the cooking procedure is over, open the lid after the pressure is zero, the steamed soybeans have become darker in color, stir the soybeans with a spoon and mix them with the soup in 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. There are vents around the soybean fermentation orchid of the natto machine, which is conducive to the growth of natto fungus.

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.

The natto food sold on the market now loses most of its efficacy or is too high because of its long shelf life, so the most effective way is to imitate Japan for home production, which can not only meet the needs of ordinary people, but also achieve the freshness of fresh natto and give full play to the best effect of natto. If you are looking for a culture, click on the natto culture.

1. Use utensils and materials.

500g of soybeans

Natto mushroom 5 g pressure cooker. Stainless steel basins.

Shallow containers such as foam lunch boxes.

Foam boxes. 2 liters of rectangular plastic bottles or warm water bags.

Thermometer. 2. Soak beans and steam beans.

After washing the soybeans thoroughly, add 3 times the amount of water and soak overnight, then pour out the water and put it in a pressure cooker and steam until the soybeans are crushed by hand, about 45 minutes. If you don't have a pressure cooker, don't boil too much water at a time. To preserve the original flavor of the soybeans, it is best to steam them.

3. Inoculate natto fungus.

Dissolve the natto bacteria in 50ml of hot water (the temperature is preferably 38-45, too high the temperature will kill the natto bacteria), add them evenly to the hot soybeans, stir them quickly, and divide them into 7 foam lunch boxes, with a thickness of about 2cm, and put gauze on them or put a pair of chopsticks between the lunch box and the lunch box lid to make it fully contact with the air. Since natto bacteria are aerophilic bacteria, contact with air is important. However, after fermentation, it is necessary to cover the lid and seal the mouth with tape to avoid contact with air for long-term storage.

4. Ferment at constant temperature for 14-36 hours.

Put a few rectangular plastic bottles filled with 50 hot water in a large clean foam box, and place the foam lunch box inoculated with natto fungus on the bottle, the ideal temperature in the box is 42. If the temperature in the box drops to 38, the bottle will be re-filled with 50 hot water. After repeatedly changing the hot water in the bottle and fermenting for 14-36 hours, a white film is formed on the surface of the soybean, and when sticky filaments appear, the soybean becomes natto.

If you don't have a foam box, you can also use a large cardboard box, wrap a quilt and electric mattress around it, or insert a 45 light bulb into the box to keep the temperature in the box constant. Be aware of your exposure to air.

5. Post-maturation (low temperature dormancy of live bacteria).

After fermenting at a constant temperature of 38-42 for 14-36 hours, and then leaving it in the refrigerator for a few hours, the finished natto will look and taste better. Therefore, it is recommended that natto be cooked in the refrigerator at a low temperature for a few hours before eating or storing it for a long time.

Sixth, the key to production.

Take care to maintain a constant temperature of 38-42.

Natto bacteria should be inoculated into hot soybeans (the temperature is preferably 38-45, too high a temperature will kill the natto bacteria).

1. Eat it cold.

Nattokinase is the most important thrombolytic active ingredient in natto, and the active ingredient disappears when heated, so it is best to eat natto cold. At first, I was not used to the smell and slimy texture of natto, but it was much better if I ate it with vegetables. For example, mix diced onion, shredded cabbage and natto, add some light soy sauce, mustard, and chili oil.

In addition, as an after-dinner snack, you can also add some natto to the fruit salad and mix it with diced fruit and salad dressing to create a delicious taste.

2. Add vinegar to remove sticky silk; Make natto burrito.

When natto is fermented, microorganisms produce a large amount of mucin, and although this is a health ingredient, it is also troublesome to eat sticky silk flying everywhere. I have a way to deal with it: first add 1 tablespoon of balsamic vinegar and mix natto well, the mucus will become thin, just scoop it out with a spoon.

I sometimes buy some Yanjing fresh natto to make natto burrito, mix natto, chives, sesame oil, soy sauce, mustard, vinegar, salt, etc., add some blanched bean sprouts and shredded winter bamboo shoots, mix them and spread them on coarse grain pancakes, dip them in sweet noodle sauce to eat, which not only promotes appetite, but also can consume rich dietary fiber.

3. Add natto to the rice.

The nattokinase in natto can dilate blood vessels and dissolve blood clots, which is convenient to use, and is also low, and there is no ***. I know a lot about eating natto. I used to suffer from stomach ulcers, and a friend recommended fresh natto to me, saying that it would protect my stomach, and I have been eating it every day since then.

Natto is usually eaten with soy sauce and other condiments mixed with rice, and the ulcers disappear after three months.

The following is the specific production process of natto fungus to make natto:

Step 1: Wash and soak.

Measure 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: Steam.

Put 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 beans are cooked to such an extent that they deflated with a slight pinch of the hand, but the beans are still whole.

Remove the beans from a colander while they are hot and pour them into the yogurt maker.

Step 3: Vaccination.

Open a natto mushroom capsule (natto primer) and dissolve it with a little warm water, pour it 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, the fermentation time is 16-24h, it is up to the individual to decide, the basis for the end of fermentation is that the natto is stirred with chopsticks, and a lot of silk can be pulled.

Step 5: Store with ripening.

After making natto, if you can't eat it all at once, you can freeze it in the refrigerator, 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.

The fermented natto is layered with a white substance, and there are a lot of sticky threads after thorough stirring. Put natto in an airtight container and store it in the refrigerator to keep it in the crisp room.

That's the process.

Answer: Take the selected soybeans and soak them in water for 10-24 hours; Then steam at a temperature of more than 100 for 20-60 minutes, and cool the cooked beans to 20-40 hours; Evenly spray natto bacterial liquid, ferment and culture for 18-30 hours at temperature 35-45 and relative humidity 50-90; Refrigerate natto in a 0-10 refrigerator room for more than 24 hours. Take, freeze-dry, crush, pass through a 40-80 mesh sieve.

Natto originated in China, and was brought to Japan by the master of Jianzhen in the Tang Dynasty, and it was transformed into natto by local monks.

The fermented natto is layered with a white substance, and there are a lot of sticky threads after thorough stirring. Put natto in an airtight container and store it in the refrigerator to keep it in the crisp room.

That's the process.

Answer: Take the selected soybeans and soak them in water for 10-24 hours; Then steam at a temperature of more than 100 for 20-60 minutes, and cool the cooked beans to 20-40 hours; Evenly spray natto bacterial liquid, ferment and culture for 18-30 hours at temperature 35-45 and relative humidity 50-90; Refrigerate natto in a 0-10 refrigerator room for more than 24 hours. Take, freeze-dry, crush, pass through a 40-80 mesh sieve.

Generally, large supermarkets such as Wal-Mart or something will sell them, and the higher the city, the higher the probability. I don't know where you are

Of course, you can also buy online if you really want to eat.

Yes, it depends on how you eat it, if you say you want to make natto, you don't need to cook it, you can just make it.

1. Soak the dried soybeans completely with water, overnight, plus half a day in the morning of the next day, they can basically be soaked;

2. Cook the soybeans in a pressure cooker, cook over medium heat for seven or eight minutes after steaming, turn off the heat, and do not exceed 10 minutes (you can also cook in an ordinary pot, but it is time-consuming and fire-consuming);

3. Drain the soybeans, leave the water for boiling the soybeans, and put them in the refrigerator for later use after cooling (the water is used to make water tempeh);

4. Pack the soybeans in a clean container (seal the fresh-keeping box), seal it, and ferment it on the radiator for about 24 hours;

After an hour, observe the fermentation of soybeans, if there is already mucus, a pull will be silked, indicating that it has been fermented, if there is no mucus, or the viscosity is not enough, can not be silked, then ferment for a period of time, observe at any time;

6. If the soybean is fermented well, it is natto, and it can pull a long silk when it is stirred.

The next process is the practice of water tempeh in our hometown, which requires continued processing of natto

7. Add an appropriate amount of salt, stir well, if the beans are too dry, add an appropriate amount of reserved soybean water, and then stir well;

8. Peel the ginger and cut it into small pieces, mash it into ginger puree in a container of pounding medicine, and add it to the salted natto together with the ginger juice, which is the water tempeh;

9. Put the tempeh into a clean bottle, put it in the refrigerator, take it as you eat, and add the chili oil made in Sichuan when you eat, which makes it more delicious and authentic.