Homemade soybean natto

Overview

Natto is made from soybeans through the fermentation of Natto bacteria (Bacillus subtilis). It is sticky and not only retains the nutritional value of soybeans, is rich in vitamin K2, and improves the digestion and absorption rate of protein. More importantly, the fermentation process produces a variety of physiologically active substances, which have the health-care function of dissolving fibrin in the body and regulating physiological functions.

Tags

• cold dishes
• home cooking
• homemade ingredients
• old man
• breakfast
• autumn recipes
• winter recipes
• banquet dishes
• forgetful
• cold water
• light soy sauce
• msg
• natto mushroom powder
• soybeans
• white sugar

Ingredients

Steps

1. 1 Soak the soybeans one night in advance;

   

2. 2 After soaking, the soybeans are twice as big as before;

   

3. 3 Put the soybeans into the electric pressure cooker, add water to cover the soybeans;

   

4. 4 Use the function of cooking beans, about 50 minutes;

   

5. 5 Disinfect the containers and tools used for making natto with boiling water;

   

6. 6 Drain the steamed soybeans and put them into a container;

   

7. 7 Put a small packet of mushroom powder into a spoon;

   

8. 8 Add a little water to cook the beans and mix the mushroom powder evenly;

   

9. 9 Pour the prepared bacterial powder into the soybeans and stir evenly with a spoon;

   

10. 10 Attach a layer of plastic wrap to the container and prick the eyes with a toothpick;

    

11. 11 Place the container on the heater and cover it with a dry cloth or towel;

    

12. 12 After about 20 hours, it becomes like this; it cannot be eaten at this time and must be refrigerated before eating;

    

13. 13 After refrigeration overnight, stir it with a spoon and there will be a lot of stringiness.

    

14. 14 Mix together light soy sauce, sugar, MSG, and a tablespoon of water,

    

15. 15 Pour it over the black natto and enjoy;