Black bean and natto(hei dou na dou )

Black bean and natto

Introduction:

"Natto is fermented by Bacillus subtilis (Bacillus subtilis) and has viscosity. It not only retains the nutritional value of soybean, is rich in vitamin K2 and improves the digestion and absorption rate of protein, but also produces a variety of physiologically active substances during the fermentation process, which has the health function of dissolving fibrin and other physiological functions."

Production steps:

Step 1: soak black beans in water for about 20 hours;

Step 2: the soaked black beans are 2 times larger than the original ones;

Step 3: put the black beans into the electric pressure cooker, put the water and beans flush, choose to boil the beans

Step 4: the cooked beans have become very soft and rotten;

Step 5: Disinfect natto containers and tools with boiling water

Step 6: drain the boiled black beans and spread them on the container;

Step 7: a small bag of natto powder;

Step 8: pour the mushroom powder on the spoon and put a little bean soup on it;

Step 9: mix well with a spoon;

Step 10: pour into the black beans and stir well with a spoon;

Step 11: cover with plastic film and prick the eyes with toothpick;

Step 12: put it on the heater;

Step 13: cover it with a cloth or towel;

Step 14: about 20 hours, black beans have grown a layer of white hair;

Step 15: put it in the refrigerator for half a day, then scoop it up with a spoon and pull out the long silk. It can be eaten;

Step 16: put a spoonful of sugar and a spoonful of soy sauce in the bowl;

Step 17: mix well and pour on the natto. Mix well and eat.

Materials required:

Black beans: 250g

Natto powder: a small bag

Water: moderate

Sugar: small amount

Raw soy sauce: a spoonful

Note: the container must be disinfected, and the natto must be refrigerated before eating.

Production difficulty: simple

Process: others

Production time: one day

Taste: other

Chinese PinYin : Hei Dou Na Dou