Required materials: 200 grams of soybeans, 3 grams of natto bacteria, a little chopped green onion, a little seaweed, a small spoon of light soy sauce, a little mustard

1. Prepare the soybeans, wash them and soak them in water Leave it overnight to fully expand.

2. Filter out excess water, steam in a pressure cooker for 20 minutes, until soft.

3. Pour into the yogurt machine, add natto bacteria and mix evenly.

4. Seal it with plastic wrap and poke a few small holes to prevent the generated water vapor from dripping in.

5. Plug in the power and start the yogurt mode, which will last about 14 hours.

6. Remove the plastic wrap to achieve a brushed effect.

7. Divide the amount into glasses according to the daily amount, seal it with plastic wrap, and store it in the refrigerator to continue fermentation.

8. Prepare chopped green onion and seaweed when eating.

9. Add a small spoonful of light soy sauce.

10. Add a little mustard.

11. Use chopsticks to stir for a while. The more strands there are, the richer the nattokinase will be.

12. Sprinkle with chopped green onion and chopped seaweed, and can be eaten with rice.