Natto is available in large supermarkets. Also you can buy it online.
If you really don't have it, make it yourself!
Home-made natto, freshly baked!!!!
Natto is in recent years appeared in the domestic people's line of sight of food, health effects are very powerful (specific Baidu, not much more).
Northern China seems to do natto area, but the practice and look is not clear, there are students who know welcome to leave a message to discuss, *** with progress!
It's worth mentioning that the look and flavor of natto may be unacceptable to many people. But the fermented natto really does not have much flavor, the shelf life is usually a week. You can also eat it after the shelf life, but because the natto bacteria need to keep breaking down in order to grow, the flavor may be a little harder to taste.
Ingredients ?
Soybeans 150g
Natto mushrooms Match head size is enough
Sugar 5g
Monosodium glutamate 2.5g
Homemade natto at home, freshly baked !!!! The practice of ?
Remove the soybeans from the bad beans, residual beans, soak in cold water for 24 hours, during which time change the water a few times and soak well.
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Put the soaked soybeans into a clean container without oil, add sugar, monosodium glutamate (MSG) and mix well, and then use a pressure cooker to steam and rot under water.
Take the natto bacteria into warm water to dissolve, pour into the steamed soybeans, put the yogurt machine container, the top sealed with plastic wrap and use a toothpick to poke about 50 small holes.
Fermentation on the yogurt machine, the lid is staggered to cover, so that air circulation. Fermentation time is 8-12 hours.
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This step was not photographed. Once you see a white film forming on the surface of the soybeans, seal and place in the refrigerator for a second fermentation, and wait until the white film becomes transparent.
Stir like crazy, it's addictive, isn't it?
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One more time
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