Homemade Natto
Overview
After being brought back to Japan by Japanese monks during the Tang Dynasty, Natto became what it is today after hundreds of years of improvement. Nowadays, Chinese people's awareness of health care has increased, and natto has returned to the field of vision. We can make natto at home, no longer need to spend a lot of money to buy it outside!
Tags
Ingredients
Steps
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Wash 170 grams of dried soybeans and soak them thoroughly in an oil-free bowl for 8-12 hours
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Pour off excess water from soaked soybeans
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Spread 50 grams of white sugar evenly on the surface without turning
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Put it into a pressure cooker and steam for 40 minutes
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The steamed soybeans can be broken into pieces by twisting them with your hands. After cooling, pour them evenly into the natto basket and drain the water
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Sprinkle 4 grams of natto mushroom powder evenly on the surface of the soybeans without turning
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Place the natto basket on the natto machine and close the lid
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Power on, select "Natto" function, 16 hours
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After one hour, the inside of the upper cover is filled with water vapor
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After 16 hours, pour the beans into an oil-free and water-free crisper
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Cover and refrigerate for 2 hours before serving
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Look, the long drawing
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Just eat two spoons a day
