Chinese Food
Honey peach loves to make natto vitamin K2, which is a mistake to increase bone density
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Natto in Japan originated from Douchi in China. They are all fermented products of soybean. The benefits of nattokinase. Numerous. Today, share the vitamin K2 rich in natto. Vitamin K2 is an important element in the production of bone protein. Bone protein and calcium form bone. Therefore, it is not enough to prevent osteoporosis, fracture, increase bone density and supplement calcium alone. Vitamin K2 must be supplemented. VK2 exists in animal food. Beef, milk, cheese, butter, chicken and egg all contain VK2. It doesn't exist in the plants of nature. Long term vegetarians are prone to lower bone density, that is, lack of VK2. However, natural soybeans are fermented to produce a large number of VK2. The vegetarian population must supplement some natto or Douchi. Do it yourself. It's easy. Breakfast cereal is light. It's served with a plate of natto. It's special. It's healthy and healthy. It's delicious to keep fit and lose weight.
Cooking ingredients
Cooking Steps
Step1:Take out the stainless steel liner of the natto machine. Weigh. 125g soybean. 125g can eat 45 meals. A family of three can make 250g.
Step2:Rinse. I use filtered drinking water.
Step3:After washing, soak in 300g pure water. Cover the liner. Soak for 8 hours in summer and 12 hours in winter.
Step4:Soaking for 10 hour
Step5:Pour out the water. Rinse with clean water.
Step6:Drain.
Step7:[steamed soybeans] if it's a common steamer, steam it for more than 90 minutes. I steam in a pressure cooker. Put the steamer in the pot. Pour in hot wate
Step8:Put the liner and soybeans in the pot.
Step9:Electric pressure cooker. Select nutrition steam mode. Time: 50 minutes.
Step10:This is the steamed soybean. Prepare natto powde
Step11:Chopsticks should be scalded with boiling water to remove bacteria. There should be no mixed bacteria. Take 1 soya bean. Taste how soft it is. Don't touch your mouth with chopsticks.
Step12:Take 1 piece of natto fermentation powder. 1G in a bag.
Step13:Let the soybeans cool to about 40 degrees. Pour in the mushroom powder. It's white. (too high temperature will destroy the activity of bacterial powder). 1g bacterial powder can be made into 250g soybean at most.
Step14:Stir well with chopsticks. You'll think the beans are sticky. That's right.
Step15:Cover the tank. Then cover the yoghurt machine.
Step16:Function select natto . The system defaults to 20 hours countdown. Now in spring, I choose to adjust to 24-hour fermentation. Press the OK key. Start fermentation.
Step17:In 24 hours. Ready to uncover. Attention. Don't open the cover during the process. Don't be curious. Hold back.
Step18:Take out the liner. Be careful not to let distilled water drip in.
Step19:Remove the lid. Do not let distilled water drop into the liner. White hyphae cover the beans. That's right. (if it's not in this state, cover it with less white mycelium. Keep it for 24 hours. Have a look.)
Step20:Wash chopsticks with boiling water. Sterilize them.
Step21:Stir it. Look. It's drawing.
Step22:Good drawing effec
Step23:Thousands of hyphae. Bring you the perfect health.
Step24:Stir it a little. It's not hot. Just cover it (dry the distilled water on the cover). Refrigerate it.
Step25:Take out the natto in the refrigerator. Put it in a small plate. Pour in the soy sauce
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Cooking tips:1. Utensils, chopsticks and spoons should be free of mixed bacteria. Otherwise, natto fermentation will be destroyed. 2. Steam the soybean. Water must be poured out. 3. The shelf life is 35 days. So don't do it more each time, so as not to waste. 4. According to the dietary pagoda, each person takes 35g of soybean + nut every day. The average nut is 10g. So the amount of soybean to be taken is 25g. For example, a family of three is going to eat natto for 5 days. Then make 25 * 5 = 125g dry soybean. There are skills in making delicious dishes.
