Ingredients for clear fat natto
170 grams of dry soybeans 50 grams of fine sugar
4 grams of natto bacteria powder
Clear How to make fat natto
Step 1
Select large and plump dry soybeans and soak them in water for 12 hours.
Step 2
Put the soaked soybeans into the container, and then cover with 50 grams of sugar without stirring.
Step 3
Pour cold water into the pot and steam over medium heat for two hours. During this period, you need to replenish the water in the steamer from time to time.
Step 4
The steamed beans are relatively soft, stir them slightly with a spoon to coat all the beans with sugar water.
Step 5
Then pour it into a special basket for natto, drain off the sugar water, and cool down.
Step 6
When the temperature drops to about 30 degrees (about 20 minutes), add 4 grams of natto mushroom powder and mix evenly.
Step 7
Put it into the yogurt machine, select the natto program, set the time to 16 hours, and start fermentation.
Step 8
This is the fermented natto, which can be pulled out into filaments. Don't eat it at this time, put it together with the basket in a plastic bag, seal it, and put it in the refrigerator for more than 2 hours. This is the post-ripening period of natto.
Step 9
Natto that has been refrigerated and fermented can produce more strands and has a slightly sweet taste. It can be eaten directly or with other ingredients and seasonings. .
Step 10
Hurry up and get started!
Tips for cooking clear-fat natto
1. Please use large, plump dry soybeans without bad beans. 2. The soaking time should be guaranteed to be more than 10 hours, and 12 hours is the best. 3. The process of steaming beans is relatively long, but it can make the beans more flavorful. You can also use a rice cooker or pressure cooker to shorten the time. The difference is that when cooking in a pressure cooker or rice cooker, you need to add an appropriate amount of water to cook the beans, and you can add more sugar. 4. Please finish your homemade natto within a week.
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