Zero-failed homemade natto, traveled to Japan a few years ago, listened to the tour guide, the Japanese have no cardiovascular problems with natto, Japanese hospitals do not have this section, really? I came back with a question and started trying to make natto. I insisted on doing it for a few years. Although I haven’t felt it after eating for a few years, Natto learned from Baidu’s search that it is really beneficial to the human body.
Start to soak black beans for one night.
Cook the soaked black beans in a pressure cooker for about an hour, rub the black beans with your hands and break them to indicate that they are cooked, then pour off the excess water.
Prepare natto powder
500 grams of black beans, 1 packet of natto powder dissolved in 10ml of warm water, then poured into black beans and stirred evenly.
Put the black beans with natto powder into the natto container, press the function key to the natto file, and the container is automatically set for 20 hours.
After 20 hours of constant temperature fermentation, the surface of the natto is covered with a white film. After being stirred and drawn, it means that the natto is ready.
Put in a small box, put it in the freezer, and take it out at any time.