Nutritional Natto

Overview

How to cook Nutritional Natto at home

240g small dried soybeans.
Wash the soybeans and add water to cover the soybeans by about an inch.
Soybeans soaked overnight will swell.
Pour the soaked soybeans into the Adi pot and cook for 40 minutes (the longest time in my Adi pot is 40 minutes), or it can be cooked for one hour.
Pour the cooked soybeans into a frying spoon. Pour out more of the soup. Simmer over low heat until 3 to 4 spoons of juice remain. Remove from the heat and cool to about 40 degrees. Dilute one-third of the natto mushrooms (available online) with a spoon and add soybean juice or water. Pour into the pot and stir evenly.
Put it into the yogurt machine.
Place the liner into the yogurt maker.
Cover the inner lid and outer lid respectively, plug in and heat (the yogurt machine has a constant temperature, no need to adjust it) for 16 to 20 hours.
Natto is ready.
The prepared natto can be kept in the refrigerator.
You can add oyster sauce, chopped seaweed, chopped green onion, chicken essence, etc., mix well and eat.