Technological process: cleaning soybeans → soaking → steaming soybeans → mixing base materials → inoculation → fermentation → passivation → eating.

1, choose and buy soybeans. It is better that all soybeans are small.

2. Weigh 500 grams (0.5 kg) of soybeans (it must be accurately weighed for the first time, and now it is measured in a cup or a small bowl).

3. Soak soybeans with enough water (more than 3 times). Soak soybeans at low temperature 12 hours in winter and 8-10 hours in summer.

4. Steaming beans with a pressure cooker Put the beans and soybeans into a basin (bowl) and put them directly into the pressure cooker. When the gas in the pressure cooker is rapidly ejected, cover the pressure valve and steam for 20-25 minutes (choose the time according to the pressure of the pressure cooker).

5. Mix the culture medium, culture medium, white sugar and monosodium glutamate. Take 2 spoons of white sugar and 1 spoonful of monosodium glutamate and pour them into the soybeans. Stir them repeatedly and evenly. When the soybeans are poured out of the pressure cooker, immediately mix the base materials. Let the beans cool (it is convenient to stir and pour the soybeans into a large basin).

6. Take 1 Granule Baihemei brand natto capsule, remove the capsule cap and pour natto into a small cup. Dissolve natto with a small amount of cold boiled water (about10ml in a small glass), and pour it into soybeans. Stir repeatedly and evenly. When inoculating, the temperature of soybeans should be lower than 50℃, which will affect the growth of natto.

7. Put the inoculated soybeans into 7 fermentation cups evenly.

8. Fill the water tank with boiled water.

9. Put the fermentation cup into the natto machine.

10, fermentation setting time 12 hours, setting temperature 40℃

Set time for first use 12 hours, please pay attention to observe the growth of Bacillus natto. When white sticky substance grows on the surface of natto, natto can pull out filaments, which means that the fermentation has been completed. Bacillus natto 12 hours has not grown well. Record the first three fermentation times1-2 hours. Now you only need to set it according to this time.

1 1 After fermentation, the machine beeps and automatically turns off the power, and the red marker starts to rotate slowly.

12. Passivate the fermented cup. Pour the natto into a sealed cup, tighten the lid of the cup and put it in the refrigerator for passivation 12 hours. Serve immediately.