Eating natto for more than a year can play a role in diet therapy. Natto still has a certain dietotherapy effect on patients with thrombosis, and can improve symptoms such as headache and chest tightness.

Let's take a look at the practice of homemade natto:

Ingredients: 240g of soybean, sugar 1 package, warm water10g.

Production method:

1. Prepare about 250g soybeans, wash them and soak them in clear water 1 night.

2. Soak the soybeans completely;

3. Take out the soybeans and steam them in a pressure cooker for about 50 minutes. Without a pressure cooker, an ordinary steamer takes about 2 hours;

4. Cook according to the tendon and bean key;

5, cooked soybeans are smashed by hand, this degree is ok; Then the soybeans are cooled to about 40 degrees;

6. It can be used as a pressure cooker, cooking and soup, or as a pressure cooker. With automatic pressure relief function, vegetables can be added at any time in the middle. The rice cooked in this pot has distinct grains, and the soup is soft but not rotten. The ingredients pressed by the pressure cooker retain the original color and taste, and the nutrition is not lost. Beautiful and practical!

7.10g warm water, add natto powder to melt, and then pour into a soybean bowl and mix well (the container containing soybeans should be disinfected in advance);

8. Cover with a wet cloth and put it in an environment of about 40 degrees for fermentation for about 16- 18 hours; When fermenting, open the fermentation door and throw it away, don't close the door;

9. Fermented beans have a layer of frost on the surface, so they are almost fermented;

10, stir hard, there will be a lot of wire drawing;

1 1, our homemade natto is finished. Add some soy sauce when eating, and mix the shallots evenly to eat. Fermented soybean, namely natto, is a special nutritious food. As long as there are fermentation tools at home, such as fermentation box, yogurt machine, oven, fermentation function can actually be done, and the practice is relatively simple.