Recipe: Oyster natto

Home Cooking Recipe: Oyster natto


Natto, originated in China, has been produced since the Qin and Han Dynasties (221 BC - 220 AD), and is made from soybeans by fermentation of natto (Bacillus subtilis). It has a sticky, odorous smell and a slight taste. Sweet, not only preserves the nutritional value of soybeans, is rich in vitamin K2, improves the digestion and absorption rate of protein, and more importantly, it produces a variety of physiologically active substances in the fermentation process, and has the health-care function of dissolving fibrin in the body and other physiological functions. It is rich in various nutrients. It can prevent intestinal diseases such as constipation and diarrhea, increase bone density, prevent osteoporosis, regulate blood pressure in two directions, dissolve old thrombus plaques, regulate blood lipids, eliminate fatigue, and comprehensively improve human immunity. force. Chickpeas are rich in folic acid, potassium, magnesium, phosphorus, zinc, copper and vitamin B1, and also contain a certain amount of niacin, vitamin B6, pantothenic acid, calcium and fiber. Chickpeas play an important role in blood and calcium supplementation and are the best food for patients with diabetes and hypertension. - above from Baidu



  1. Chickpeas with blisters overnight

  2. Do not discard the water, add water and press the pressure cooker

  3. After pressing, filter out the water and dry the beans until warm.

  4. 2 packets of natto powder plus 40ml cool white open and evenly mixed, pour the beans, mix evenly

  5. I put it in a natto machine or a yogurt machine for 18 hours. I put it in the pressure cooker and the lid is not tight. The natto is an aerobic bacterium.

  6. After 18 hours, you can already brush it, put it in the refrigerator, and add it to the Japanese soy sauce mustard and other seasonings.

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