1 soaked soybeans, add the right amount of water, 1 teaspoon of monosodium glutamate, 1 teaspoon of sugar (fed to the powdered bacteria to eat) with a rice cooker porridge gear cooking soft, dry water, soybeans to a rubbed rotten, but the shape of the whole look

2 powdered bacteria from the capsule into a bowl with 2 teaspoons of cold white water rinsing

3 powdered bacteria water poured into the soybean and mix well

4 Yogurt maker into the appropriate amount of water

5 boiling water to sterilize breathable high-legged folding steamer

6 natto into the middle of the steamer to make a deeper hole (easy for natto bacteria to breathe), into the yogurt machine

7 the yogurt machine lid slightly leaky slit cover; because the natto bacteria is oxygenophilic bacteria

8 fermentation until the natto can be a white film; the temperature of the summer of Qingdao, I used a half of the overnight daytime to get

9 stirring white silk appears is also a sign of good fermentation

10 take out of the cold, into the plastic box refrigerated

Natto eating

1 fresh natto storage. Place fresh natto in individual freezer containers and put 1/4 or 1/2 of natto in each.

2 Natto preparation. Place the natto in the refrigerator for one week. After a week take out the natto and put it in a room temperature room for 30 minutes, natto making is successful.

3Natto mix. Mix soy sauce or wasabi with natto and rice. A bowl of flavorful and appetizing natto bibimbap is ready.