2. Soaking beans: put soybeans in a container and soak them in water according to the ratio of 1: 3 for 12 ~ 15 hours (about 10 hours in summer). When soaking beans, put them in a cool place. It is best to soak soybeans twice as much as before.
3, stirring: soaked beans, use a sieve and other tools to control the water to dry. Spoon Bacillus natto culture medium (1 teaspoon of sugar and half teaspoon of monosodium glutamate) into the soaked beans and stir well. 1 spoon =5g.
4. Steaming: steam the soaked beans on high fire for 5 minutes and on low fire for about 90 minutes. Until the beans are ripe.
5. Inoculate Bacillus natto: While it is hot, move the cooked soybeans together with the bean juice into a large bowl that has been cleaned and scalded with boiling water, turn it up and down, and cool it to 45 degrees. Open a Bacillus natto capsule, take 1% of it, dissolve it in 20ml of cold boiled water, pour it into 3-5 drops of steamed beans, stir it evenly with sterile chopsticks or spoon, cover it with wet gauze (to prevent water drops from falling into natto during fermentation), and put it into a yogurt machine. The lid of the inner container is not covered, but the lid outside the machine is covered. A corner of the gauze is exposed to facilitate air circulation.
6. Fermentation: turn on the power supply of the yogurt machine, keep the temperature at about 40℃ for 20-24 hours for full fermentation (the fermentation time in summer is about 16-20 hours), and the fermentation time is determined by individuals. The standard is that natto can pull out a lot of silk when it is stirred. After the fermentation is completed, the natto should be put in the refrigerator for one night and cooked. The appearance and taste of the prepared natto will be better.