Natto

Overview

Studies have shown that the health care function of natto is mainly related to various functional factors such as nattokinase, natto isoflavones, saponin, and vitamin K2. Natto is rich in saponin, which can improve constipation, lower blood lipids, prevent colorectal cancer, lower cholesterol, soften blood vessels, prevent hypertension and arteriosclerosis, inhibit HIV and other functions; Natto contains free isoflavones and a variety of enzymes beneficial to the human body, such as superoxide dismutase, catalase, protease, amylase, lipase, etc., which can remove carcinogens from the body and improve It has obvious effects on improving memory, protecting liver and beautifying, delaying aging, etc., and can improve food digestibility; ingesting live Natto bacteria can adjust the balance of intestinal flora, prevent dysentery, enteritis and constipation, and its effect is better than commonly used lactic acid bacteria microecological preparations in some aspects; the viscous substance produced by the fermentation of Natto coats the surface of the gastrointestinal mucosa, thus protecting the gastrointestinal tract, and can alleviate the effects of drunkenness when drinking alcohol. (Quoted from Baidu)

Tags

• vegetarian dishes
• bacteria powder
• msg
• soybeans
• sugar

Ingredients

Steps

1. 1 Prepare 200g of dried soybeans, you can decide according to your own situation!

   

2. 2 Soak the prepared soybeans overnight. Remember to change the water twice while soaking the soybeans!

   

3. 3 The next day, steam the soaked soybeans for about an hour. (Some people use pressure cookers, but I don’t like pressure cookers very much. I think it’s unsafe, so I use an ordinary steamer at home to steam the soybeans.) Blend about 3g of the pre-prepared bacterial powder with a small amount of water, and then when the steamed soybeans are brought to a temperature of about 50 degrees, pour the water containing the bacterial powder that you just brewed into the soybeans, and stir well.

   

4. 4 Put the soybeans containing bacterial powder into the yogurt machine. I used a small bowl to hold the soybeans. Outside the small bowl was the jar of the yogurt machine. I put a small amount of water in the jar. Cover the yogurt machine with plastic wrap and poke about 60 small holes in the plastic wrap. Use the "yoghurt" function and it will take about 16 hours

   

5. 5 After the time is up, take out the soybeans from the yogurt machine. At this time, I saw that there seemed to be a layer of frost covering the soybeans.

   

6. 6 This is the drawing effect of soybeans after being taken out of the yogurt machine.

   

7. 7 Just cover the soybeans with plastic wrap and store them in the refrigerator for about 10 hours!

   

8. 8 This is the brushed effect after taking it out of the refrigerator!

   

9. 9 Compared with the drawing effect during the first fermentation, the contrast is a bit obvious~