1. Add 300 grams of soybeans, add twice the water, and simmer slowly for 5-6 hours on an electric tile, until the soybeans turn into a paste when pressed with your fingers.

While hot, put the soybeans from the electric cooker into a large stainless steel bowl and put it into a yogurt machine, also called a natto machine. Add a small cup of boiling water, cover it with plastic wrap, and use it on the plastic wrap. Insert countless holes (this part is very important, you need to let the soybeans breathe), and then cover the yogurt machine cover. It usually takes 2 days and 48 hours. You can see white frost on the soybeans the next day. When the surface is covered with white frost, you're done. Stir the beans with a spoon and they will appear stringy. The more stringy the better, this is natto.

3. It is very important to store natto well. Otherwise, it will go bad within a few days of eating, and natto cannot be heated. What should I do? I pack the natto according to the amount I eat every day and wrap it in plastic wrap into small packages and put them in the refrigerator. I eat one small package every day and take a small package. When eating, I just put it in the microwave to let it warm to thaw. It is very convenient. Each time you make natto, you can usually eat it for about 10 days. If you insist on eating it for a long time, it will definitely be effective.