2, soaked soybeans filtered out the water, into a clean oil-free container.
3, put 5 grams of sugar and 2.5 grams of monosodium glutamate, mix well.
7, into the pressure cooker steaming, steaming until the beans are soft can be.
8, inoculation of natto bacteria equipment, pure water, natto bacteria capsules, graduated dropper.
9, with a toothpick to dial out the match head size of the natto bacteria.
10, use the dropper to suck out 2 ml of pure water, and natto bacteria mix well.
11, the mixed natto bacteria solution, drop into the steamed and cooled to about 45 degrees soybean, mixed and stirred well. This step should be noted, be sure to use clean chopsticks, out of the soybean must not pick up and put back, so as not to mix into the miscellaneous bacteria lead to natto unsuccessful!
12, into the homemade container of the yogurt machine. Mix the soybeans with the natto bacteria and pour them into the homemade container.
13, put the container with inoculated natto bacteria soybean into the yogurt machine, yogurt machine pour a little water, be careful not to enter the container.
14, wrapped in a layer of plastic wrap, with a toothpick tied about 50 small eyes, easy to breathe. Ferment for 16-20 hours, until the fermentation until a white film appears.
15, the first fermented natto, pour into a clean container.
16, wrapped in plastic wrap sealed continue to put into the refrigerator freezer for the second fermentation 12 hours.
17, after the second fermentation, natto above the white membrane most of the transparent can be eaten.