Enzyme edamame

Enzyme edamame

Overview

I recently bought a yogurt machine, which has a function of making natto. It actually uses natto bacteria to ferment. I remembered that someone in my hometown used edamame to ferment and then mixed it with ginger and pepper to make an appetizer, so I tried to make it

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Ingredients

Steps

  1. Prepare ingredients: edamame, red pepper, garlic, and young ginger

    Enzyme edamame step 1

  2. Prepare natto

    Enzyme edamame step 2

  3. Edamame peeled kernels

    Enzyme edamame step 3

  4. Clean it and try to remove the green clothes on the edamame

    Enzyme edamame step 4

  5. Rinse the pressure cooker, add water and put it on the steaming rack

    Enzyme edamame step 5

  6. Put the washed edamame into the pressure cooker and steam

    Enzyme edamame step 6

  7. Cover the pressure cooker and cook over high heat. After the pressure limiting valve of the pressure cooker releases the air, cook for ten to twelve minutes and turn off the heat

    Enzyme edamame step 7

  8. After the pressure cooker has cooled, open it and take out the edamame (including the stainless steel pot). Cool the edamame to about 30 degrees. Take a clean small bowl and pour a small amount of cold boiled water into it. Then pour in the natto mushroom powder. When it melts, pour it into the cooled edamame and stir evenly

    Enzyme edamame step 8

  9. Add a small amount of cold water to the yogurt machine

    Enzyme edamame step 9

  10. Add the mixed edamame, cover the machine, turn on the power, press the function key to natto, and let it ferment inside

    Enzyme edamame step 10

  11. Peel the garlic into cloves, wash the peppers and young ginger, and cut them into shreds

    Enzyme edamame step 11

  12. Put in a bowl and add salt to marinate

    Enzyme edamame step 12

  13. The edamame has been fermented for eight to ten hours. Carefully open the lid of the yogurt machine

    Enzyme edamame step 13

  14. I saw that there was already a thin white film on the edamame

    Enzyme edamame step 14

  15. Stir it with chopsticks and you will get a lot of mycelium

    Enzyme edamame step 15

  16. Take out the fermented edamame, pour in the pickled garlic heads, add sugar and salt and mix well

    Enzyme edamame step 16

  17. Find a glass bottle of suitable size and put it in the refrigerator

    Enzyme edamame step 17

  18. After refrigeration, take out an appropriate amount and put it on a plate at any time. Once you make it, you can eat it for about a week

    Enzyme edamame step 18