Natto, like stinky tofu and durian, smells delicious. For this kind of food, eat it if you like it, and discard it if you hate it. This is not a question of right or wrong, as long as it suits your personal taste. After an accidental contact with natto, I fell in love with eating this smelly and delicious food. I saw many homemade natto recipes on the internet, so I decided to make them myself and bought natto powder as a strain. Now is the best time to make natto. Of course, you can't miss it. The homemade natto is soft and glutinous, and it can also ensure rich nutrition. Adults and children at home like it very much. Below I will share with you the practice.

Spare ingredients: dried soybean 170g, natto powder 4g, sugar 40g, and clear water;

Production process: step 1, select dried soybeans, remove broken beans or bugs, wash them, and soak them in clear water for one night;

Step 2, the soaked soybeans are filtered the next day, and then laid flat on a flat plate with a large mouth, and 40 grams of white sugar is evenly sprinkled on the soybeans without stirring;

Step 3, add water to the pressure cooker, put the plate containing soybeans into the pot that has been divided into water, start steaming soybeans with the bean boiling function, end the procedure, and take them out after the pressure cooker is deflated;

Step 4: At this time, you can see that there is a little soup in the dish, stir it evenly, put the steamed soybeans in the filter rack in the natto machine, let it stand for a while, filter the water, and sprinkle the bacterial powder on the surface of the soybeans when the water is filtered and the basket is guaranteed not to drip any more;

Step 5, stir evenly, cover, turn on the power and select the natto function. The default time is 16 hours. At the end of the program, put it in a fresh-keeping bag and put it in the refrigerator for a few hours before eating.

I conclude that soybean is rich in processing ingredients, and bean sprouts, natto and all kinds of bean products are made of it. In particular, this kind of natto is made by fermenting dried soybeans with natto powder. Although it smells bad, it is rich in taste and value, which is very helpful to our health. It is precisely because of this that it can be liked by many people, and the prepared natto is also very convenient to eat. Add some soy sauce, sugar, chopped green onion and seaweed, which is especially delicious. This kind of natto is soft and glutinous, and the key is to satisfy the tastes of adults and children. You don't have to buy it if you learn how to do it.

1, natto can be made with yogurt machine or bread machine, but remember that it must be made with natto powder, not with other bacterial powder. The container containing soybeans and all containers that come into contact with them during processing need to be water-free and oil-free;

2, dry soybeans remember to pick out the broken beans and insects, otherwise the prepared natto is easy to deteriorate, the reason why it should be soaked in water for one night is to make it soak thoroughly, so it is easier to steam the soybeans, I can save time by steaming in a pressure cooker, everyone is free;

3, natto machine fermented natto as far as possible in a ventilated place, flat fish scattered flavor, prepared natto if the storage time is short, you can put it in the freezer, if you want to keep it for a long time, remember to put it in the freezer, and thaw it in advance when eating.

Homemade natto is rich in nutrition. If you think this practice of natto is not bad, welcome to collect and learn, or share it with more people in need!