The preparation of natto is as follows:

Materials: 170 grams of dry soybeans, 40 grams of sugar, 4 grams of natto mushroom powder, and the right amount of water.

Steps:

1, dry soybeans soaked in water overnight, soaked soybeans filtered out the water, pick out the broken beans, the soybeans flat on the plate.

2, in the soybean surface evenly sprinkled with a layer of sugar, the pressure cooker into a sufficient amount of water, put into the bracket, the plate on the bracket, with the pressure cooker's cooking beans function to start steaming soybeans.

3, to the end of the cooking program, pressure to zero after opening the lid, steamed soybean color has become darker, with a spoon to stir soybeans with the soup in the dish mix.

4. Steamed soybeans are placed flat into the basket of the Natto machine and left to stand for a while to filter out the water.

5, when the water is basically filtered out, lift the basket no longer dripping water can be, the mushroom powder sprinkled on the surface of soybeans, mixed with a clean spoon.

6, cover the lid, turn on the power, select the natto function, time default 16 hours, you can rest assured that the machine work.

7, after the fermentation time is over the natto is the picture of the way, with an insurance bag packed up into the refrigerator to keep a few hours before eating, that is, the natto after cooked.

8, finished picture.