Chinese Food
Natto mushroom salad
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Natto comes from China (that is, ordinary people usually make sauce beans ). It's similar to Chinese fermented beans and flavored beans. Natto originated from Chinese Douchi. It was made since Qin and Han Dynasties. It was introduced into Japan by Zen monks in Nara and Ping'an times. Naso. In Japan, it refers to temples. Natto means natto of natto. After the introduction of natto into Japan, natto was developed according to the local conditions of Japan. For example, Japan used soy sauce instead of Douchi, or soy sauce instead of Douchi sauce. The Japanese like natto. They mainly eat salted natto and lasagna. The Guanxi people like the former while the Guandong people like the latter. Due to different fermentation methods, there is a kind of slime in lasagna bean. It does not put salt. Natto has a history of thousands of years in Japan. In the middle of Edo era, natto, soy sauce soup and rice began to be the traditional breakfast in Japan. Stir the natto into silk. Add soy sauce, onion and mustard. Put them on the hot rice. It's the best food. Na
Cooking ingredients
Cooking Steps
Step1:The first step - processing natto 1. Tear off the packaging. Natto is like this. 2. There is a layer of plastic film on it. Gently remove it. Some wires are stuck on it. 3. Stir with chopsticks for a few minutes. You will find more and more silk. It is said that those silk are very slimming. 4. Lift the chopsticks. The silk is pulled out and exposed in the air for a few minutes. It's like waking up red wine. Natto needs to wake up.
Step2:Step 2 - processing ingredients 1. Wash mushrooms and slice them. Blanch them in boiling water. Add a little salt. It's convenient to taste. Take them out and cool them for use. 2. Blanch green peas and corn kernels respectively. Cool them for later use. Step 3 - mix the salad. Put the waking natto, mushroom slices, green peas and corn into the salad bowl. Add a small amount of soy sauce, mustard and olive oil. Stir well.
Cooking tips:You should pay attention to a few points when eating natto - 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. Eat as unheated as possible. The activity of nattokinase disappeared when heated to 70 ℃. So eating raw is the best. 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. It can be eaten after the shelf life. The shelf life of natto is one week. In the process of cryopreservation in the refrigerator, it is still undergoing slow fermentation at low temperature. Nattokinase and vitamin K2 are also increasing. But it can also be eaten after the shelf life. It's just that natto bacteria break down protein in order to survive. The results stink
