Process: cleaning soybeans → soaking → steaming beans → mixing base material → inoculation → fermentation → passivation → consumption

1, buy soybeans. All soybeans can be, small soybeans are better.

2. Weigh 500 grams (0.5 kilograms) of soybeans. (Be sure to weigh accurately for the first time; in the future, use a cup or small bowl to measure.)

3, soak soybeans. Soak soybeans in sufficient water (more than 3 times), more than 12 hours at low temperature in winter and 8-10 hours in summer.

4, steam beans. Steam beans in a pressure cooker. Put soybeans into pots (bowls) directly into the pressure cooker. When the gas in the pressure cooker is quickly ejected, cover the pressure valve, use low heat, and steam for 20-25 minutes. (Choose the time according to the pressure of the pressure cooker)

5, mix the culture medium. Cultivation base material is sugar and monosodium glutamate (MSG), take 2 tablespoons of sugar and 1 tablespoon of MSG and pour them into the soybeans, stirring repeatedly to mix well. Soybeans from the pressure cooker pour out immediately after mixing base material, do not put the beans to cool. (For easier mixing, pour the soybeans into a large pot.)

6, pick up the strain. Take 1 BaiHuoMei brand natto bacteria capsule, pull out the capsule cap, pour the natto bacteria into a small cup, with a small amount of cool boiled water (about 10 ml, can be used in a small wine glass) to dissolve the natto bacteria. Pour the dissolved natto bacteria into the soybeans, and repeatedly stir well. Inoculate the strain when the soybean temperature should be above 60 ℃, below 50 ℃ inoculation affects the growth of natto bacteria.

7, the inoculation of soybeans evenly distributed into 7 fermentation cups.

8, pour the water-filled tank full of plain water.

9: Put the fermentation cups into the natto maker.

10, fermentation. Set the time for 12 hours and set the temperature at 40℃.

First time use set time is 12 hours, please pay attention to observe the growth of natto bacteria, when the surface of the natto grows white mucus, natto can pull out a very long silk, that is to indicate that the fermentation has been completed. If the natto bacteria do not grow well within 12 hours, it can be extended for 1-2 hours. Record the first 3 fermentation times, and in the future, you only need to set the time according to this.

11. Fermentation is complete. After the fermentation is completed, the machine makes a "beep beep beep" sound and automatically cuts off the power, and the red mark starts to rotate slowly.

12, passivation. Pour the fermentation cup of natto into a sealed cup, screw the lid on tightly, and put it into the refrigerator for 12 hours to passivate.

Eat natto, make natto, use red marshal natto machine!