Chinese Food
Self made clear fat natto
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Many years ago, I came into contact with natto accidentally. I even liked the smelling and smelling natto. I began to think about making natto myself. I bought back natto germ powder or used the box natto sold in the supermarket as germ. But it was always limited to making when there was heat in winter. The bear yoghurt natto machine just started. It has a special container for making natto. It's super simple to use. You don't need to worry about not eating natto in summer. You don't need to worry about the end of the natto on the heating.
Cooking ingredients
Cooking Steps
Step1:Soak dried soybeans in clear water overnigh
Step2:Drain the water from the soaked soybeans. Pick out the broken soybeans. Spread the soybeans on the plat
Step3:Sprinkle a layer of white sugar evenly on the surface of soybean. Put enough water into the pressure cooker. Put it into the bracket. Put the plate on the bracket. Use the function of pressure cooker to boil the soybean and start steaming the soybean
Step4:When the cooking procedure is over, open the lid after the pressure is set to zero. The steamed soybeans have become darker. Stir the soybeans with a spoon and mix them with the soup on the plate
Step5:Put the steamed soybeans in the filter basket of the natto machine. Keep still and filter out the water
Step6:After the water is drained, lift the basket and stop dripping water. Sprinkle the mushroom powder on the soybean surface. Mix well with a clean spoon
Step7:Close the lid, turn on the power, select the function of natto. The default time is 16 hours. You can safely let the machine wor
Step8:Natto is an aerobic bacterium. It's very important to contact with the air. There are vents around the fermented soybean orchid of the bear natto machine. It's good for the growth of natto
Step9:After the fermentation time, the natto is just like the picture. Put it in a safe bag and refrigerate it for several hours before eating, that is, the later ripening of the natto
Step10:How to eat the natto? It's a simple way to eat. A little soy sauce, sugar, onion, seaweed or shredded laver. You can eat it after mixin
Step11:Finished product drawin
Step12:Finished product drawin
Cooking tips:After the soybeans are soaked, pick out the broken beans. Avoid spoilage during fermentation. When making natto, all containers must be oil-free and water-free. The machine is best placed in a ventilated and oil-free place when hand natto is fermented. The natto which is easy to spread and taste is sealed and stored in the refrigerator for a short time. It can be stored in the freezer for a long time. Before eating, it can be frozen in advance to make dishes delicious.
