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How to make natto delicious?

1. The steps of natto: soak the dried soybeans clean for about 10 hours.

2, a tablespoon of fresh natto, soak in warm water, stir a few times, drink down the water, that is, drink the essence of natto, natto bacteria, natto silk, nattokinase; recommend to use "madam fresh shellfish sauce", seafood flavor, stir the thawed natto 30 times, add a small amount of fresh shellfish, pour in rice or Laver pickled rice, mix rice, delicious.

3. The most common way to eat natto is to put natto into a bowl. After stirring many times, natto will appear sticky silk, and then add seasoning according to personal taste and stir it well again. Common collocations are: soy sauce + chopped onions, soy sauce + mustard, honey and so on. Seasoned natto can be eaten with rice, noodles and so on.

4. Natto mixed rice (natto) this is one of the simplest ways to eat natto. Cut the natto into small pieces, put it on a bowl of hot rice and stir well. Season with chopped onions, soy sauce, mustard or vinegar. This kind of rice mixing is simple and quick, and it is a good choice for breakfast. Natto sushi (natto sushi) put natto on sushi rice and roll it up to make sushi.

Production method of fresh natto

Main ingredients: 150 grams of dried soybeans, 5 grams of sugar, size of natto match head, 5 grams of excipients and monosodium glutamate. Natto steps: 150 grams of dried soybeans washed, soaked in cold water for 24 hours, the middle change of 3-4 times of water, hot days to put the refrigerator bubble hair, pure water is the best. Filter out the soybeans and put them in a clean, oil-free container. Add 5 grams of sugar and 5 grams of monosodium glutamate and stir well.

You can put the soybeans on the radiator and cover the gauze towels for fermentation. In addition, using electric blankets is also an option, but it is best to prepare a thermometer to ensure that the temperature during fermentation is not less than 40 degrees Celsius and that the time is at least 20 hours. There will be a thin white film on the surface of fermented soybeans and there will be a lot of wire drawing when stirring. At this time, the production of natto is complete. Put the natto in the refrigerator for one night and it tastes better the next day.

At present, the natto food sold on the market loses most of its efficacy or its price is too high because of its long shelf life, so the most effective way is to imitate Japan for home production, which can not only meet the needs of ordinary people, but also achieve the freshness of fresh natto and give full play to the best effect of natto. For strain, please click on natto strain.

How is natto made?

1. Soak the soybeans one night in advance; the soybeans after soaking are 2 times larger than the original. Put the soybeans in an electric pressure cooker and cover the soybeans with water; use the function of boiling beans for about 50 minutes. Disinfect the containers and tools of natto with boiling water. Drain the steamed soybeans and put them in a container.

2. Materials: 150 grams of dried soybeans, 5 grams of sugar, 2.5 grams of monosodium glutamate, natto bacteria. Step: choose dried soybeans and do not use genetically modified or aged beans. Choose 150 grams of dried soybeans and wash them. Soak the soybeans in mineral water for 24 hours, change the water 3 to 4 times in the middle, and keep the hair in the refrigerator when it is hot. The best temperature for pickled beans is 8 to 10 degrees Celsius. Filter out the soybeans and put them in a clean, oil-free container.

3. Natto, which originated in ancient China, has been produced since the Qin and Han dynasties (221 BC-220 AD). Soybean products are made from soybeans fermented by Bacillus subtilis (Bacillus subtilis). They are sticky, smelly and slightly sweet.

4. Steamed soybeans: steam the beans in a pressure cooker until the beans become soft. Prepare natto: take out the equipment for inoculating natto, pure water, natto capsules, and a graduated eyedropper. Use a toothpick to pull out the matchhead-sized natto, then use an eyedropper to suck out 2 milliliters of pure water and mix well with natto. Inoculate natto: drop the mixed natto solution into the soybeans that are steamed and cool to about 45 degrees, mix and stir well.

5. Natto, which originated in ancient China, has been produced since the Qin and Han dynasties. Soybean products are made from soybeans fermented by Bacillus subtilis. They are sticky, smelly and slightly sweet. Natto not only retains the nutritional value of soybeans and is rich in vitamin K to improve the digestion and absorption of protein, but also produces a variety of physiologically active substances in the fermentation process, which can dissolve fibrin and other physiological functions.

6. The steps of natto: clean dried soybeans soak for about 10 hours.

How to make natto

Main ingredients: 250g soybean excipients: proper amount of water, 1 tablespoon of light soy sauce, 1 tablespoon of cold boiled water, 1 tablespoon of sugar, a little monosodium glutamate, 1 packet of natto powder. Soak the soybeans one night in advance; the soybeans after foaming are twice as big as the original. Put the soybeans in an electric pressure cooker and cover the soybeans with water; use the function of boiling beans for about 50 minutes. Disinfect the containers and tools of natto with boiling water.

Rinse the soybeans and soak them in water for 24 hours until they rise completely. Steam in a steamer on a plate for more than an hour, then set aside to cool. Pour into the container, add natto and stir well, cover and ferment for about 20 hours.

Steamed soybeans: steam the beans in a pressure cooker until the beans become soft. Prepare natto: take out the equipment for inoculating natto, pure water, natto capsules, and a graduated eyedropper. Use a toothpick to pull out the matchhead-sized natto, then use an eyedropper to suck out 2 milliliters of pure water and mix well with natto. Inoculate natto: drop the mixed natto solution into the soybeans that are steamed and cool to about 45 degrees, mix and stir well.

The steps of natto are to wash the dried soybeans and soak for about 10 hours.

The leaves of Toona sinensis can be used to make natto without natto. The specific method of operation is as follows: soak the soybeans one night in advance to save time when cooking. Put it in a pot of water. Cook for about 40 minutes and cook until the soybeans are soft and rotten with your hands. Fish out the beans. Blanch the leaves of Toona sinensis. Control the dry moisture of soybean and Toona sinensis leaves. Spread the Toona sinensis leaves in a clean container.