Materials: 150 grams of dry soybeans, 5 grams of sugar, 2.5 grams of monosodium glutamate (MSG), natto mushrooms
Steps:
1, 50 grams of dry soybeans cleaned, soaked in cold water for 24 hours, the middle of the 3-4 times the water change, the heat should be put in the refrigerator to chill the soak, the best of the pure water;
2, soaked soybeans filter off the water, put into the clean oil-free container;
3, put 5 grams of sugar and 2.5 grams of monosodium glutamate and mix well;
4, put into the pressure cooker steaming, steaming until the beans are soft can be;
5, inoculation of natto bacteria equipment, purified water, natto bacteria capsule, graduated dropper;
6, with a toothpick to dial out the size of the match head of the natto bacteria;
7, with a dropper to suck out 2 ml of pure water, and mix well;
7, with a dropper to suck out 2 ml of water, and mix well;
8, with a dropper to suck out 2 ml of water. This step should be noted, be sure to use clean chopsticks, fall out of the soybean must not pick up and put back, so as not to mix into the miscellaneous bacteria lead to natto unsuccessful;
9, put into the homemade container of the yogurt machine;
10, mixed with a good natto bacterial soybean poured into the homemade containers;
11, put the container of the inoculated natto bacterial soybean into the yogurt machine, the yogurt machine poured into the small amount of water, be careful not to enter the container;
12, wrapped in a layer of plastic wrap, with a toothpick tied about 50 small eyes, easy to breathe;
13, fermentation 16-20 hours, until the fermentation to the white film as shown in the picture appeared;
14, the first fermentation of the good natto, poured into the clean containers;
15, wrapped in plastic wrap sealing continued into the refrigerator freezer for the second fermentation 12 hours;
16, after the second fermentation, natto above the white membrane most of the transparent can be eaten.