Making natto without natto machine(bu yong na dou ji zuo na dou )

Making natto without natto machine

Introduction:

"My sister-in-law went to Japan and asked her what she had eaten in Japan. She said that she had eaten a lot, but natto is a good thing. The Japanese are good at protecting their heart and brain vessels. They all depend on it. I've eaten it before, but I really don't know much about it. I Baidu it again, which is probably: natto originated from China (that is, the "sauce beans" usually made by ordinary people). Natto is similar to Chinese fermented bean and strange flavor bean. After natto was introduced into Japan, natto was developed according to Japanese customs. Its function is to dissolve thrombus, regulate blood lipids, regulate blood glucose, regulate gastrointestinal, slow weight loss... (Baidu go, there in detail) in short, there are many advantages, with it, you don't have to go to the hospital to make a bottle to flush blood vessels. After that, there will be a lot of silk to stir up. That silk is the treasure to clean up the thrombosis in the blood vessels. "

Production steps:

Step 1: just take a little bit of natto bacteria (I bought it from Taobao store and advertised for the owner by the way)

Step 2: dry soybean 200g, wash clean, pick out the bad ones

Step 3: soak in water for 6-8 hours

Step 4: what it looks like after it's bubbled

Step 5: steam in a pressure cooker for 5-10 minutes. It doesn't matter if there is no water separator. I used to do this. Take a bowl, put it in the pan, add water, and put the plate on the bottom of the bowl.

Step 6: pro, pay attention to use a bowl clip when you put it. It's convenient when you put it out, and the beans and bean soup won't be spilled

Step 7: be careful.. Don't sprinkle soup

Step 8: my pressure cooker now has a steaming rack, which is more convenient

Step 9: my pressure cooker now has a steaming rack, which is more convenient. Put the right amount of water in the pressure cooker and put the plate on the steaming rack.

Step 10: add 50ml water to steam the beans. I steamed the beans for 5 minutes today. After the beans were put into the pot, I began to prepare the natto liquid

Step 11: compared with a capsule, I made a small incision and picked out a little bit with a toothpick

Step 12: add a little water for about 2-3g to melt

Step 13: steamed beans

Step 14: pour it into a stainless steel basin and gently shake it for a few times to let the temperature drop down. When you can grasp the beans, you can pour in the mushroom liquid

Step 15: my beans are steamed according to this standard. I'll flatten it

Step 16: pour the beans mixed with bacteria liquid into the fresh-keeping box. Many people dislike this turbid liquid and pour it out. Pro, that's the secret of beans fermenting... If it doesn't have bacteria, it's also a useful drop. Don't pour it!

Step 17: pour into the lunch box, not too high, preferably not more than 3cm. I packed it in two boxes, making a little every two days, because now I don't use the natto machine, just use the heating

Step 18: natto is a kind of aerobic bacteria. Make sure to use a breathable fresh-keeping box. It doesn't matter if you don't have it. It's as breathable as small eyes on the fresh-keeping film. Put it on the heater for about 12-16 hours. You may feel that the heating doesn't have the temperature that natto needs in the manual. That's because of the surface temperature of the heating and the indoor temperature you feel. Generally, the heating is OK. If you feel that the temperature is not enough, you can extend the fermentation time appropriately

Step 19: after finished, the surface is covered with something like fur

Step 20: stir to pick up the silk. When eating, you can add salt or delicious mustard, broken seaweed and other things to eat. Today, I divided two portions, one with salt and one with delicious. It's better after freezing.

Step 21: This is the natto that my sister-in-law bought from the supermarket. After mixing, it's similar to what I made. The natto bought from the supermarket is expensive and small. It's made of small soybeans. It's frozen and tastes small.

Materials required:

Soybean: 200g

Natto: trace

Water: moderate

Note: Although the nutrition of natto is not suitable for everyone, natto is good, but it is not suitable for everyone. Natto contains high protein and purine and other substances, which can induce gout and increase the burden on the kidney. Patients with gout and patients with increased blood uric acid concentration suffering from purine metabolism disorder should not eat more; patients with chronic renal insufficiency should not eat it; patients with postoperative and wound healing should not eat it. In addition, because nattokinase is not heat-resistant, it should not be heated as much as possible. It can be used as seasoning and mixed with vegetables. And eating natto for dinner has the best health effect. It is recommended to take 30g each time. It's my first time to make natto. It's a success. I feel it's good. The heating has replaced the natto machine. It's not limited in quantity. It's very convenient. You can make more frozen natto when you have heating in winter. The frozen natto can be stored for a long time.

Production difficulty: Advanced

Process: others

Production time: several days

Taste: strange

Chinese PinYin : Bu Yong Na Dou Ji Zuo Na Dou