Natto(na dou )

Natto

Introduction:

The research shows that the health care function of natto is mainly related to nattokinase, isoflavone, soaping pigment, vitamin K2 and other functional factors. Natto is rich in saponigenin, which can improve constipation, reduce blood lipid, prevent colorectal cancer, lower cholesterol, soften blood vessels, prevent hypertension and arteriosclerosis, inhibit HIV and other functions; natto contains free isoflavones and a variety of beneficial enzymes to human body, such as peroxidase dismutase, catalase, protease, amylase, lipase, etc., which can clear blood In addition to carcinogens in the body, improve memory, liver beauty, anti-aging and other obvious effects, and can improve food digestibility; intake of live natto bacteria can adjust the balance of intestinal flora, prevent dysentery, enteritis and constipation, its effect is better than the commonly used probiotics of lactic acid bacteria in some aspects; the viscous substances produced by natto fermentation are coated on the surface of gastrointestinal mucosa, so it is safe It can protect gastrointestinal tract and relieve drunkenness when drinking. (quoted from Baidu) "

Production steps:

Step 1: prepare 200g dry soybeans, you can also decide according to your own situation!

Step 2: soak the prepared soybeans for one night, and remember to change the water twice more when soaking soybeans!

Step 3: the next day, steam the soaked soybeans for about 1 hour. (some people use pressure cooker. I don't like pressure cooker very much. I don't think it's safe, so I use ordinary steamer at home to steam soybeans.) Mix about 3G bacteria powder with a small amount of water, then put the steamed soybean at about 50 ℃, pour the water containing bacteria powder into the soybean, and stir well.

Step 4: put the soybean powder into the yoghurt machine, I used a small bowl to hold the soybean, outside the small bowl is the jar of the yoghurt machine, in the jar I put a small amount of water. Cover the yoghurt machine with fresh-keeping film and tie about 60 holes in the film. Use "yogurt" function, about 16 hours

Step 5: when the time is up, take out the soybeans in the yogurt machine. At this time, it seems that there is a layer of frost on the soybean.

Step 6: This is the soybean wire drawing effect after being taken out from the yogurt machine.

Step 7: cover the soybean with plastic film and store it in the refrigerator for about 10 hours!

Step 8: This is the drawing effect after taking out from the refrigerator!

Step 9: compared with the drawing effect of the first fermentation, the contrast is a little obvious~

Materials required:

Soybean: 200g

Mushroom powder: appropriate amount

MSG: right amount

Sugar: right amount

Precautions: 1. In the process of making natto, the chopsticks and spoons I used are sterile, water-free and oil-free. 2. A small amount of mushroom powder can make a lot of beans without putting a lot of mushroom powder.

Production difficulty: ordinary

Process: steaming

Production time: one day

Taste: other

Chinese PinYin : Na Dou