Chinese Food
Homemade natto
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Natto is made of soybean by fermentation of natto bacteria (Bacillus subtilis). It has viscosity. It not only retains the nutritional value of soybean, is rich in vitamin K2, and improves the digestion and absorption rate of protein. More importantly, the fermentation process produces a variety of physiological active substances. It has the health care function of dissolving fiber egg white in the body and other regulating physiological functions.
Cooking ingredients
Cooking Steps
Step1:Soybeans are soaked one night in advanc
Step2:The soggy soybeans are twice as big as before
Step3:Put the soybeans in the electric pressure cooker. Put the clear water over the soybeans
Step4:Use the function of boiling beans. About 50 minutes
Step5:Containers and tools for natto are sterilized with boiling water
Step6:Drain the water from the steamed soybeans and put it into the container
Step7:Put a small packet of mushroom powder in the spoon
Step8:Put some water to boil the beans. Mix the mushroom powder evenly
Step9:Pour the prepared mushroom powder into the soybeans. Stir well with a spoon
Step10:Attach a layer of preservative film to the container. Put a toothpick in the eye
Step11:Put the container on the heater. Cover it with a dry cloth or towel
Step12:After about 20 hours, it will become like this; it can't be eaten at this time. It can't be eaten until it's refrigerated
Step13:After a cold night, stir it with a spoon. There will be a lot of drawing.
Step14:Mix the soy sauce, sugar and monosodium glutamate with a tablespoon of clear water
Step15:It can be eaten by sprinkling it on the peas; a little seaweed can be added.
Cooking tips:The container must be disinfected with boiling water and have skills in cooking.
