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1
Wash 250g soybeans and soak overnight. -
2
Put it into a pressure cooker and steam for 20 minutes. -
3
Natto bacteria powder. -
4
Take out the steamed soybeans from the pressure cooker and let them cool, leaving an appropriate amount of original juice, and then add 1 bag (1g) of natto mushroom powder. -
5
First, sterilize the inner tank of the natto machine with boiling water and dry it until it is dry, then add the soybeans mixed with natto bacteria, cover the lid, and turn on the natto button. It takes 18 hours for a natto machine to make natto. -
6
This is natto that has just been made after the power was turned off. It has a thin white film on the surface and a strong natto aroma. -
7
After cooling it down, scoop it up with a large spoon. It is very sticky and has a very good drawing effect! High nutritional value! -
8
This kind of natto drawing effect is a successful finished product. It needs to be refrigerated in the refrigerator and eaten as soon as possible. It can be mixed with light soy sauce, chopped green onions, and chopped seaweed.