Ingredients: soybean and natto strains.

1. 1 Wash and soak150g of soybeans, and soak the soybeans with three glasses of water, so that the soybeans are fully soaked for 6-9 hours in summer and 0/2-15 hours in winter.

2 Steam the soaked soybeans in a small amount of water pressure cooker for 40 minutes. Cook the beans thoroughly, and your hands will shrink when you pinch them.

3 Take half a grain of natto fermenting bacteria and dissolve it in 5ML warm water.

4 Inoculation Pour the steamed soybeans into a container while they are hot (60-70 degrees) and evenly pour them on the beans, and fully and evenly stir them with sterile chopsticks.

5 cover the acid and hunger.

6 Fermentation Turn on the power for fermentation 16-24 hours. The basis of the end of fermentation is that natto can be stirred (not in a large area, a few beans experiments) to pull out long filaments. It is normal for natto to have a stinky ammonia smell. If it smells sour and tastes bitter, it means that it is infected with miscellaneous bacteria and cannot be eaten.

2. After the post-ripening fermentation, box the natto, refrigerate a bowl in the refrigerator, and mature it. In this way, natto will be better in appearance and taste. If you can't finish it in a week, put it in a frozen layer and thaw it naturally before eating.

The method of making natto by yogurt machine from bean and fruit food is shared with you!