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How do you make natto?

1. Natto's practice I will share and report 1 answer # Hot discussion # what diseases may be caused by improper use of air conditioners? Yuanyuan Life knowledge 2023-11-23 more than 13 users have adopted TA's answer: step 1, wash the soybeans, steam them in a pressure cooker six hours in advance, and put them in a container without oil and water.

2 、. Mix light soy sauce, sugar, monosodium glutamate and a tablespoon of water together and sprinkle on black natto to eat; you can put seaweed to eat cooking techniques and the container must be sterilized with boiling water.

3, natto machine how to do natto buy soybeans. All soybeans are fine, but small soybeans are better. Weigh 500 grams (0.5 kg) of soybeans. Be sure to weigh it accurately for the first time, and you can measure it with cups or small bowls in the future. Soak the soybeans.

4. Materials: 250 grams of dried soybeans and 5 grams of natto bacteria. Pick out the bad soybeans and wash them clean. Soak in clean water for 10 hours. The amount of fresh water is better than that of bean 10CM. Pour the soaked beans into the pressure cooker and add 50 milliliters of water. Cook with eight treasures porridge for 25 minutes.

A simple method of home-made natto

Prepare to make tools and materials-tools: natto machine, holding utensils (stainless steel basin or glass basin), chopsticks, small wine glasses, gauze, etc.-Materials: soy beans, soaked soybeans, add three times clean water and soak for 15 to 24 hours. Soak for 15 hours in summer and about 24 hours in winter.

Ingredients: 250 grams of dried soybeans and 5 grams of natto bacteria. Pick out the bad soybeans and wash them clean. Soak in clean water for 10 hours. The amount of fresh water is better than that of bean 10CM. Pour the soaked beans into the pressure cooker and add 50 milliliters of water. Cook with eight treasures porridge for 25 minutes.

Our homemade natto is finished, and when eating, add some soy sauce and green onions can be mixed evenly. Fermented soybeans, also known as natto, is a special nutritious food. As long as there are fermentation tools at home, such as fermentation box, yogurt machine, oven fermentation function can actually be done, the practice is also relatively simple.

Production method of Japanese natto

If made of natto, choose the kind of trademark soybean you like to eat, freeze it and use it as a strain. The dosage of 500g dried soybean natto bacteria is half a box (50g a box). Add it to the hot beans in the same way as above.

Take 200 grams of small soybeans and remove foreign bodies, insect bites, mildew and other impurities. Rinse with clean water to remove the floating ash attached to its surface. After cleaning, soak in pure water for 8 hours. (soybeans had better be special soybeans for natto, the kind of soybeans with a smaller diameter. Put the soy beans in a steamer and steam for 90 minutes.

Ingredients: 250 grams of dried soybeans and 5 grams of natto bacteria. Pick out the bad soybeans and wash them clean. Soak in clean water for 10 hours. The amount of fresh water is better than that of bean 10CM. Pour the soaked beans into the pressure cooker and add 50 milliliters of water. Cook with eight treasures porridge for 25 minutes.

Thaw natto into natto soy sauce, mustard and olive oil; stir well with chopsticks until thick and sticky; finally, sprinkle some chopsticks with chopsticks, such as chopsticks, seaweed, sesame, etc., and mix well.

Natto, soybean fermented by natto, is a kind of healthy food.

Natto is a kind of traditional fermented food originated in Japan, which is mainly made from soybean through a specific fermentation process. The following is the production process of natto: material selection: choose fresh, pest-free soybean as raw material. The quality of soybean directly affects the taste and nutritional value of natto.

How does the natto machine make natto? What's the use of natto?

1. Pour the melted bacteria into the mixed soybeans and put them into the container of the natto machine; put them into the natto machine; turn on the power, press the natto button and ferment for 18 hours; get out of the pot, take out the container, transfer the fermented natto into a sterilized fresh-keeping box and refrigerate for 8 hours.

2. Take out a bag of natto bacteria and add about 15-30 ml of pure water or cold boiled water to dissolve. Pour the dissolved natto bacteria into the seasoned soybeans and mix well, then put them into the container of the natto machine. Put the container of soybeans into the natto machine.

3. After the soybeans are fully washed by natto machine, soak in 3 times the amount of water overnight, pour the water into the pressure cooker and steam to the extent that the soybeans are crushed by hand, about 45 minutes. If you don't have a pressure cooker, don't put too much water at a time. In order to keep the original taste of soybeans, it is best to steam.

4. The tedious process of traditional natto is completely omitted. And the nutritional content and taste of natto are far higher than those of traditional natto.