Homemade Natto
Overview
Natto is made from soybeans fermented by Natto bacteria. It not only retains the nutritional value of soybeans, but is also rich in various vitamins and proteins. The cellulose active enzyme in natto has thrombolytic effect. I used to make natto frequently and loved it. I recently purchased a new natto machine with a stainless steel liner. This machine can make yogurt, natto, and rice wine. It can be said to serve multiple purposes.
Tags
Ingredients
Steps
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Wash 250g soybeans and soak overnight.
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Place in a pressure cooker and steam over water for 20 minutes.
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Natto mushroom powder.
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Take out the steamed soybeans from the pressure cooker and let them cool, leaving an appropriate amount of original juice, then add 1 bag (1g) of natto mushroom powder.
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First, sterilize the inner tank of the natto machine with boiling water and dry it until it is dry, then add the soybeans mixed with natto bacteria, cover the lid, and turn on the natto button. It takes 18 hours for my natto machine to make natto.
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This is natto that has just been made after the power was turned off. It has a thin white film on the surface and a strong natto aroma.
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After cooling it down, scoop it up with a large spoon. It is very sticky and has a very good drawing effect! High nutritional value!
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This natto drawing effect is a successful finished product. It needs to be refrigerated in the refrigerator and eaten as soon as possible. It can be mixed with light soy sauce, chopped green onions, and chopped seaweed.
