2, 50 grams of dry soybeans cleaned, soaked in cold water for 24 hours, the middle of the 3-4 times the water, the heat should be put in the refrigerator refrigerated soaking, pure water is best;

3, soaked soybeans filter out the water, put into a clean and oil-free containers;

4, into the 5 grams of sugar and 2.5 grams of monosodium glutamate stirred well;

5, put into the high-pressure cooker steaming, steaming until the beans are soft;

6, inoculation of natto equipment, pure water, natto capsules, graduated dropper;

7, with a toothpick to dial out the match head size of the natto bacteria;

8, with a dropper to suck out 2 ml of pure water, and natto bacteria mix well;

9, the mixed natto bacteria solution, drop into the steamed and cooled to 45 degrees or so soybeans, mixed and stirred well. 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;

10, into the yogurt machine homemade containers;

11, mixed with a good natto bacteria soybean poured into the homemade containers;

12, put the container of soybean with inoculation natto bacteria in the yogurt maker, the yogurt machine poured into the a little water, be careful not to enter the container;

13, wrapped in a layer of plastic wrap, with a toothpick tied about 50 small eyes, easy to breathe;

14, fermentation 16-20 hours, until the fermentation to the appearance of white film;

15, the first fermentation of the natto, poured into the clean container;

16, wrapped with a good sealing film continued to be Put into the refrigerator freezer for the second fermentation for 12 hours;

17, after the second fermentation, natto above the white membrane most of the transparent can be eaten.