How to make natto with a yogurt machine
Homemade natto with a yogurt machine
1. You can add light soy sauce to eat. Natto is best eaten fresh.
2. Eat natto on top of hot rice, which is traditional Japanese natto. Bean bibimbap;
3. Natto can be eaten by taking it out of the freezer and thawing naturally. Be careful not to overheat the natto, so as not to kill the natto bacteria and lose its proper nutritional value;
4. If you don’t like the smell of natto, you can add some foods with strong fragrance
(1) Natto + onion
(2) Natto + Minced white radish
(3) Natto + folded ear root + small garlic sprouts
(4) Natto + raw egg yolk
(5) Natto + kelp
(6) Natto + Sesame + Honey
(7) Natto + Korean Spicy Cabbage
How to make natto in a yogurt machine
1. Washing and soaking Take 150 grams of soybeans and wash them with water, soak the soybeans with three cups of water, so that the soybeans are fully soaked, 6-9 hours in summer, 12-15 hours in winter.
2. Steam the soaked soybeans with a small amount of water in a pressure cooker for 40 minutes. To cook the beans thoroughly, they will collapse when you pinch them.
3. Dissolve half a grain of natto fermented bacteria with 5ML warm water,
4. Inoculate the steamed soybeans while it is still hot (60-70 degrees) into the container and pour it evenly Pour into the beans and stir thoroughly with sterile chopsticks.
5. Put the lid on the acid-resistant hunger.
6. Fermentation Turn on the power and ferment for 16-24 hours. The basis for the end of fermentation is that stirring the natto (not a large area, a few beans experiment) can pull out long silk. It is normal for natto to have a stinky ammonia smell. If it has a sour smell and tastes bitter, it means that it is infected with miscellaneous bacteria and cannot be eaten.
After the post-ripening fermentation, put the natto in boxes, put it in the refrigerator for a bowl, and then mature. In this way, natto will be better in appearance and taste. If you can’t eat it in a week, put it in the freezer layer and thaw it naturally before eating.
Tips
1. Before use, the containers and operating tools should be boiled at high temperature, or scalded in boiling water, and disinfected.
Second, the inoculation temperature should not be too low.
Third, the beans should not be too dry and keep a certain humidity.
1. Natto is best for dinner. Through experiments, experts believe that nattokinase has the function of dissolving thrombosis between 1 hour and 12 hours after eating natto. According to statistics, various thrombotic diseases such as cerebral infarction and myocardial infarction usually occur in the early morning and Monday. So eat it every night or Sunday dinner for the best results.
2. Eat as much as possible without heating. Nattokinase is not heat-resistant, and its activity disappears when heated to 70°C. So eating raw is the best.
3. You must insist on eating every day. After nattokinase enters the body, its activity is maintained for 12 hours. Therefore, it is ideal to eat 30-100g a day as much as possible.
4. It can be eaten even after the shelf life is over. The shelf life of natto is one week. During its low-temperature storage in the refrigerator, it is still undergoing slow low-temperature aging and fermentation, and nattokinase and vitamin K2 are also increasing. However, although it can be eaten after the expiration date, the natto bacteria continue to decompose proteins in order to survive, and as a result, the odor gradually increases.
