Chinese Food
Natto made by yoghurt machine
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1. You can add raw soy sauce to your meals. It's better to mix the natto in the sauce. 2. Put the natto on the hot rice. It's the traditional Japanese natto bibimbap. 3. Take the natto out of the freezer and thaw it naturally. Be careful not to overheat the natto, so as to avoid the death of the natto bacteria and loss of its nutritional value. 4. You don't like the smell of natto. You can add some foods with strong fragrance, such as (1) natto + Onion (2) natto + big white radish (3) natto + broken ear root + garlic sprout (4) natto + raw egg yolk (5) natto + kelp (6) natto + sesame + honey (7) natto + Korean spicy cabbage
Cooking ingredients
Cooking Steps
Step1:1. Wash and soak 150g of soybeans with clear water. Soak soybeans in three cups of water. Let soybeans fully soak for 69 hours in summer and 1215 hours in winter. 2. Steam the soaked soybeans in a small amount of water pressure pot for 40 minutes. Boil the beans thoroughly and let them shrivel as soon as you knead them. 3 take half of the natto fermentation bacteria and dissolve them in 5ml of warm water. 4 inoculate the steamed soybeans into a container while it is hot (6070 ℃) and pour them into the beans evenly. Use sterile chopsticks to stir them evenly. 5 put the acid and hunger on the lid. 6. Turn on the power for fermentation for 1624 hours. The end of fermentation is based on the fact that the natto can be stirred (not large area. Several bean experiments) to pull out the long silk. It's normal for natto to smell of ammonia. If there's sour smell, it tastes bitter. It means that it's infected with mixed bacteria. It can't be eaten.
Step2:When the fermentation is over, pack the natto into a box, refrigerate it in the refrigerator and cook it. The natto will look and taste better. If you can't finish eating in a week, place the frozen layer. Defrost naturally before eating.
Cooking tips:1. The container and operation tools shall be boiled in high temperature or scalded in boiling water before use. 2. The inoculation temperature should not be too low. Don't be too dry. Keep a certain humidity. 1. Natto is the best for dinner. Through the experiment, experts believe that nattokinase plays the role of thrombolysis between 1 and 12 hours after taking natto. According to statistics, cerebral infarction, myocardial infarction and other thromboses occur in the early morning and Monday. So it's best to have dinner every night or Sunday. 2. Eat as unheated as possible. The activity of nattokinase disappeared when heated to 70 ℃. So eating raw is the best. 3. We must insist on eating every day. The activity of nattokinase was maintained for 12 hours. So it is ideal to eat 30100g every day as much as possible. 4. It can be eaten after the shelf life. The shelf life of natto is one week. In the process of cryopreservation in the refrigerator, natto is still undergoing slow low-temperature fermentation. Nattokinase and vitamin
