1, materials: organic soybeans moderate, commercially available original flavor natto a box.

2, the soybean wash and soak, at least 12 hours (in the middle of the 1 ~ 2 times to change the water) to let the soybean swell up. Put into the electric pot to steam soybeans, until soybeans can be crushed by hand the softness of the taste is better.

3. After steaming the soybeans, let them cool to between 38°C and 45°C (warm to the touch). Pour one box of commercially available natto into the steamed soybeans and mix well. Spread the mixture evenly in a shallow dish, not more than 3 centimeters thick, and cover with tinfoil. Poke holes with a toothpick for ventilation.

4, the electric pot plugged in a warm state, the outer pot with 2 cups of water, the frying pan lid on the pot upside down, and then put the practice 3 in the frying pan lid formed by the groove on the fermentation. Put the lid on the wok and let the wok keep warm. Although the wok is kept warm, you still need to care about it occasionally! After 12-15 hours of fermentation, the surface of the soybeans will be grayish-white in color.

5, with clean chopsticks stirring the edge of a small part of the test, soybeans have each other, it means that the fermentation is complete, success! Fermented natto cooled, packed into the freezer, eat first thawed, or into the plastic box in the freezer, the freezer can be put in the refrigerator for a longer period of time, refrigerated can be saved for 10 days. Natto is finished!