Seasoning: 30g sugar 30g.

Practice steps:

1. Take 200g of small soybeans to remove foreign bodies, insect bites, mildew and other impurities. Rinse with clear water to remove floating ash attached to its surface. After cleaning, soak in purified water for 8 hours. Soybean is best for natto, the one with smaller diameter. )

2. Put the soaked soybeans into a steamer and steam for 90 minutes.

3. Making natto is easy to infect miscellaneous bacteria. Before making the vessel, be sure to blanch it with boiling water and put the boiling water into the fermentation barrel for 10- 15 minutes. (If necessary, clean with hot alkaline water or white vinegar, and then clean with boiling water. )

4. Cool the steamed soybeans to about 40 degrees, so as not to burn your hands.

5. Take a strip of natto powder.

6. Sprinkle the soybeans evenly, add the sugar and stir well.

7. Put the inoculated soybean in natto machine for fermentation 16-20 hours, and the natto is aerobic fermentation. Do not cover the top layer of the sealing cover.

8. The summer time will be shorter and the winter time will be extended by about 6 hours.

9. After the fermentation, the beans will be evenly covered with a layer of white film, and there will be strong drawing after stirring. Be sure to put the prepared natto in the refrigerator first, so that it can be cooked at low temperature for about 8 hours before eating. )