First, the process

Soybean cleaning-soaking-cooking-mixing-inoculation? -fermentation-packaging and freezing-thawing before eating

Second, the steps

1. Buy small soybeans, preferably about 6mm in diameter (for natto). If you can't buy them, try to buy small soybeans;

2. Cleaning soybeans: measure 1 bowl of soybeans, about 2-3 ounces, and wash them with clear water; (For 1L yogurt machine, it is 110g soybean. If it is 1.5L yogurt machine, it can use150g soybean. For larger yogurt machines, more soybeans are used. The principle is that the thickness of beans during fermentation should not exceed 3cm and not be lower than/kloc.

3. Soybean soaking: 20-24 hours in winter, about 10h in summer, and the weight of soybean after water absorption is 2.3 times of the original;

4. Cooking: Put the soaked soybeans into a pressure cooker (preferably on a steaming rack), pour enough water into the pressure cooker, boil for 5 minutes on high fire, and cook for 35-40 minutes on low fire; Turn off the fire. The beans that are required to be steamed thoroughly will shrink with a gentle pinch, but the beans are whole. (If it is black beans, the soaking time should be prolonged, and the steaming time should be 1 hour. It is best to use Bacillus natto special for black beans.)

5. Mixing: pour the steamed beans into the inner container of the yogurt machine, scoop 2 spoons of sugar and 1 spoon of monosodium glutamate into the steamed beans, and stir evenly;

6. Inoculation: Open a natto capsule (natto primer), dissolve it with a little cold water (or cold boiled water), pour it into the inner container of yogurt machine, and stir it evenly with a clean stirring rod as much as possible; Cover with wet gauze until the temperature of the outer wall of the inner container is not hot, and it is warm, about 40 degrees, and put it into the yogurt machine; Cover the outer cover (the cover of the inner container does not need a cover).

7. Fermentation: plug in the power supply and start fermentation. The fermentation time is 16-24h, which is determined by the individual. The basis for the end of fermentation is that a little stirring of natto can pull out a lot of filaments, or the surface of beans is covered with a white film.

8. Post-ripening: Sub-package the fermented natto boxes, put them in the freezer, refrigerate and thaw them in advance before eating, for example, eat them tomorrow, and thaw them in the freezer tonight, not by microwave.

Note: When using yogurt machine to make natto, the local temperature should be 15 ~35℃, which is too low to keep up with the heating, too high to dissipate heat, which is not conducive to the fermentation of natto bacteria.

Note: in winter, add some water outside the inner container of yogurt machine to increase the heating area, or set a heat preservation bag; In summer, the temperature is high, and several layers of paper are padded under the liner to increase the heat dissipation area.

Third, how to eat natto

1. A tablespoon of fresh natto, soaked in warm water, stirred for a few times, and drank the water, that is, drank all the essence of natto, natto bacteria, natto silk and nattokinase;

2. It is recommended to use "Taitai Le Xianbei Lu Sauce", which is seafood-flavored. Stir the thawed natto for 30 times, add a small amount of Xianbei Lu, stir it, pour it into rice or seaweed soaked rice, and bibimbap is delicious.