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How to make natto without natto powder
Home-made natto without Bacillus natto

Ingredients: 300 grams of soybeans (black beans, green beans and peanuts can be used)

Ingredients: appropriate amount of water, thermal insulation tools such as hot water bottle, electric hot water bottle, kettle, electric blanket, yogurt machine, bread machine and other tools that can ensure the temperature.

Generally, when making cowpea at home, it is more delicious to use a little natto and then add a little natto primer. Today, I will introduce a method of making natto at home without natto and natto primer, which is simple and healthy.

Tutorial of making natto without Bacillus natto and natto primer;

1. Soak the dried soybeans completely with water, and it is best to choose fresh non-transgenic small-grain soybeans. It has been tested that black beans and green beans can be used. According to the data, corn and peanuts can also be used as natto, but peas don't seem to work.

2. Cook the soybeans with water until the fingers are crushed, and drain the soybeans.

3. While it is hot, plate the soybeans or put them in a fresh-keeping box, cover them with fresh-keeping film, put them in a warm place and keep them warm for about 2 days (you can put a yogurt machine or heat them with a hot water bottle, and the best temperature is 37-38 degrees, which is slightly higher than human body temperature). ps. Bacillus natto is an aerobic bacterium, so it is best to plate the soybeans, and the thickness should not be too thick, generally controlled at about 2cm.

4. When the soybeans are covered with white films and gradually become transparent, put the prepared natto in the refrigerator for several hours before eating or freezing for long-term storage. Long-term storage can be divided into 1 serving and frozen in the refrigerator. It is best to refrigerate or thaw at room temperature, and it is not suitable for microwave heating to maximize the activity of Bacillus natto.

5. The prepared natto can be eaten with various flavoring agents as you like, such as soy sauce, mustard, Chili sauce, onion, ginger, garlic and sesame oil. You can also make it into hot soup. However, in order to ensure the activity of nattase, it is best not to eat it by heating.

6. Before eating, remember to stir the beans to form hyphae before seasoning, otherwise the natto will become wet if it is not sticky enough.