1. Two screening of beans:

Before soaking beans in water for the first time, you should pick out stones, clods, moldy beans and so on.

The second time is after the beans are soaked, we should pick out the moth-eaten beans, moldy beans, discolored beans, "iron beans" and so on to ensure that every bean is intact, because there will be miscellaneous bacteria on the bad beans that will affect the fermentation.

2. Disinfection work should be thorough:

Before making natto, you should mop the floor with "84 disinfectant" at home, and all the utensils for making natto must be boiled in boiling water for more than 3 minutes.

3. Inoculation:

After the beans are steamed, they can be inoculated, and the temperature of the beans is not lower than 90 degrees, which can effectively reduce the pollution of miscellaneous bacteria. Don't pick up the beans that fall out when stirring, and don't touch the beans with your hands.

4. Fermentation:

The fermentation temperature is not constant, and it is divided into four stages:

The first stage: 5H 4 1 degree

The second stage: 5 hours and 44 degrees

The third stage: 5 hours and 48 degrees

The fourth stage: 5H 4 1 degree

5. After ripening:

Post-ripening is to put it in the refrigerator after fermentation, about 5 degrees for 24 hours. It should be noted that natto should be placed in a sealed container, and it should not be exposed to air again.

If you don't need a pressure cooker, you can just cook beans in an induction cooker, but it will take a little longer! fill