Materials

Soybean 200g MSG 1 tsp

Sugar 1 tsp Natto mushroom powder 1pc

Water Moderate

Methods

1. Soak soybean thoroughly, add water, 1 tsp MSG, 1 tsp sugar (for mushroom powder), and cook in porridge in a rice cooker to soften the soybeans until the soybeans are softened. Pour the powder from the capsule into a bowl and boil it with 2 teaspoons of water

3. Pour the powder into the soybeans and mix well

4. Pour water into a yogurt maker

5. Sterilize a high legged steamer basket with boiling water

6. Put the soybeans into the middle of the basket and make a deeper hole in the middle of the basket (so that it is easier for the bacteria to breathe).

7. Put the lid of the yogurt maker on with a little slit

8. Because natto is an oxygen-loving bacterium

9. Fermentation can be done until the natto starts to form a white film

10. In Qingdao's summer, this temperature is the same as that in Qingdao, so I used it for half of the day and one night to finish it off

11. Stirring and having a white film appearing is a sign that the fermentation is done

12. >

12. Remove from the cold, into the plastic box refrigerated

Tips

1, this is the addition of a little water and seasoning natto, can be stirred out of the rich silk ~ it is said that this silk is the main presence of nattokinase Oh

2, soybean if you are afraid to cook the water is not good at mastering the amount of water, with the steaming can also be used, the previous use of electric pressure cooker, steaming for 40 minutes on the

Method 2, with a small amount of water, the water is not good at mastering, with steaming, the steamer, the steamer, the water is not a good idea.

2. hairy soybeans in addition to 4 cups of water with a pressure cooker, steam and cook for about 15 minutes. Need to cook until the beans are soft, with a spoon can be crushed kind of degree.

3. Cooked beans cooled to not hot, from the cooking water to drain the beans, try to drain the excess water, into the bought Japanese natto mix.

4. Put into the yogurt machine container, according to the yogurt machine operating procedures for 24 hours of continuous fermentation. (My yogurt machine is not able to time itself, press the switch and wait 24 hours to unplug the power.)

5. 24 hours later, the beans will be fermented into natto, between the beans have sticky silk, and natto that special smell.

6. Put the natto into a clean glass bottle with a good lid and store it in the refrigerator for more than 24 hours before eating. When eating, use a clean spoon to scoop out what you need and cover again, no problem to store for two weeks.

Method 3 Natto Silver Bass

Ingredients

"Yasuyong Silver Bass 1 tail", "1 box of Natto", "Curry powder moderate", "Breadcrumbs moderate", "a little bit of Basil", "a little bit of Lorcini flower dices", "an egg",

Methods

1: Prepare the ingredients

2: Thaw the fish

3: Thaw the fish

4: Thaw the gill, the gill, the gills, the gills, the gills, the gills, the gills, the gills, the gills and the gills, and the gills. Thoughtfully clean the gills and belly of the fish

4: Mix the eggs. Breadcrumbs. Curry powder is divided into two parts, one of the spare

5: Take half of the 4. portion of the natto blend into the mixture of silver perch belly, will be the amount of 4 method coated in the top of the back of the fish, baked out of the fish skin tastes super Q-bouncy yo!

6: After grilling, decorate and serve

Practice 4: Natto omelette

Materials

"1 box of natto", "2 eggs", "green onion", "natto sauce",

Practice

1: Add the egg, the natto, and the natto sauce in the order of the egg, natto, and the natto sauce

2: Stir to mix well, add the natto, and then add the green onion. Sprinkle in chopped green onion

3:Heat the oil in a pan and pour in the egg mixture

4:Fry the egg slowly over low heat and turn it over when the bottom of the egg can be moved

5:My egg is quite big and I can't turn it over well, so I use a folded method

6:When there is no soup coming out of the inner part of the pan, then it is ready to be served~