Homemade natto is effective

Overview

Natto is rich in nutrients and contains many substances needed by the human body. The cellulose, active enzymes and other ingredients in natto have the effect of strengthening the spleen and digesting food, and can adjust the microecological balance of intestinal flora. There are also people who should not eat it. Because I like to eat natto, I make natto once a week.

Tags

• side dishes
• dried soybeans
• natto bacteria
• water

Ingredients

Steps

1. 1 Pick out the impurities from the soybeans, wash and soak them overnight.

   

2. 2 Pour off the water, leaving a little less water.

   

3. 3 Place in a pressure cooker and steam over water for 20 minutes.

   

4. 4 Take out the steamed soybeans and let them dry to 30 degrees, add natto bacteria and mix until even.

   

5. 5 Put it into the natto liner (needs to be sterilized by boiling water and back-scalding).

   

6. 6 Press the power button continuously and select the natto function button to work for 18 hours.

   

7. 7 This was taken when the natto was ready.

   

8. 8 The second picture taken at that time had a very good drawing effect.

   

9. 9 Keep it in the refrigerator and eat as you go. This was taken the second morning. The drawing effect is very good! This is the photo taken with the left hand and the shape with the right hand.