Soybean (200g)

ingredients

Bacillus natto (trace)

cookware

pressure cooker

classify

Odd taste, other days, advanced difficulty

Just take a little bit of Bacillus natto (I bought it from Taobao, and advertised for the owner by the way)

200g of dried soybeans, washed, and picked out the bad ones.

Soak in water for 6-8 hours.

What it looks like after it is soaked.

Steam in a pressure cooker for 5- 10 minutes. It doesn't matter if there is no water barrier. I used to do this. I took a bowl, buckled it in the pot, added water and put the plate on the bottom of the bowl.

Dear, pay attention to use a bowl clip when putting it, so it is convenient to take it out and beans and bean soup will not be spilled.

Be careful of scalding. . Don't sprinkle soup.

My present pressure cooker has a steaming rack, which is more convenient.

My present pressure cooker has a steaming rack, which is more convenient. Put a proper amount of water in the pressure cooker and put the plate on the steamer.

Add 50ML of water and start steaming the beans. I steamed them for 5 minutes today. After the beans were put into the pot, I began to prepare natto liquid.

Compared with a capsule, I cut a small mouth and picked out a little bit with a toothpick.

Add a little water and it will melt for about 2-3G (obviously my water is 5G, and my hands are shaking. . )

Steamed beans

Pour it into a stainless steel basin and gently knock it a few times to cool it down. When you can catch beans, you can pour the bacterial liquid.

My beans are steamed at this standard, so crush them.

Pour the beans mixed with bacterial liquid into the crisper. Many people dislike this turbid liquid and throw it away. Dear, that's the secret for beans to ferment. . . Without it, the bacteria liquid is also useful. Don't pour it!

Pour it into the lunch box, not too high, preferably not more than 3CM. I divided it into two boxes, and made it every two days, because natto machine is not needed now, just use heating.

Bacillus natto is an aerobic bacterium, so you must use a breathable fresh-keeping box. It doesn't matter if you don't have it. The fresh-keeping film is as breathable as a small eye. Put it on the heater for about 12- 16 hours. Parents may feel that the heating doesn't indicate the required temperature of the natto. That's because of the surface temperature of the heating and the indoor temperature you feel. Generally, the heating is ok. If the temperature is not enough, the fermentation time can be appropriately extended.

When it's finished, it looks like Mao Mao on the surface.

You can pick up the filar silk with a stir. When eating, you can add salt or something like mustard and shredded seaweed. I divided it into two portions today, one with salt and one with extra flavor. They are all good. It is better after freezing.