Recipe: [Homemade Natto] No natto

Home Cooking Recipe: [Homemade Natto] No natto

Notes:

【Natto】: It is rich in saponins, which can improve constipation, lower blood fat, prevent colorectal cancer, lower cholesterol, soften blood vessels, prevent hypertension and arteriosclerosis, inhibit HIV, etc. [isoflavones in natto and A variety of beneficial enzymes, can eliminate carcinogens in the body, improve memory, protect liver and beauty, delay aging, etc., and can improve the digestibility of food; intake of live natto can regulate intestinal flora balance, prevention Dysentery, enteritis and constipation, its effect is better than the commonly used lactic acid bacteria microecological preparation in some aspects; the viscous substance produced by natto fermentation, covering the surface of the gastrointestinal mucosa, thus protecting the gastrointestinal tract, can alleviate drunkenness when drinking alcohol effect. Bacillus natto contains a relatively high vitamin K2. Vitamin K2 can produce bone protein, which can form bone with calcium and increase the density of bone, thus effectively preventing osteoporosis. Bacillus natto can also produce antibacterial substances such as pyridine dicarboxylic acid, so it has strong antibacterial disinfection effect. Health is the foundation of enjoying life [, eating natto for cancer, diabetes, hypertension, arteriosclerosis, obesity, women's dysmenorrhea, etc., can play a preventive and mitigating effect] In addition, modern medicine proves that regular consumption of soybeans against estrogen The adjustment is a two-way effect, so even after surgery, such as [uterine fibroids] can still be eaten normally, eating soy beans has a certain protective effect on men's prostate, and the latest research in Japan proves that as long as it is not serious [gout 】 Patients in the stage can eat natto. Now online natto is more convenient to buy, it is recommended to buy a little in the refrigerator in winter. Although production, storage and transportation will reduce the activity of natto bacteria, the increase of strains can promote the rapid propagation of natto bacteria and inhibit the cultivation of bacteria. From: http://blog.sina.com.cn/s/blog_45155e130100h4ke .html#bsh-75-314405084http://www.douguo.com/cookbook/213704.html#6501459-qzone-1-83952-cf38e459169e1a2fd82464dea3025b06

Ingredients:

Steps:

  1. Home Cooking Recipe: The dried soybeans are completely soaked in water, and the soybeans are preferably fresh non-GMO small soybeans. Black beans and green beans have been tested. According to the information, corn and peanuts can also be used as natto.

    The dried soybeans are completely soaked in water, and the soybeans are preferably fresh non-GMO small soybeans. Black beans and green beans have been tested. According to the information, corn and peanuts can also be used as natto.

  2. Home Cooking Recipe: Cook the soybeans with water until the fingers are pinched, and drain the beans.

    Cook the soybeans with water until the fingers are pinched, and drain the beans.

  3. Home Cooking Recipe: Hot and hot, put the soybeans in the tray or put on the fresh-keeping box, cover the plastic wrap, and wrap the venting holes in the plastic wrap. Keep the warm place for 2 days (can put the yogurt machine, or use the hot water bottle to warm, the optimal temperature is 37-38 degrees, It is slightly higher than the human body temperature.) ps. natto is an aerobic bacterium, so the soybean is best to be plated, the thickness should not be too thick, generally controlled at about 2cm.

    Hot and hot, put the soybeans in the tray or put on the fresh-keeping box, cover the plastic wrap, and wrap the venting holes in the plastic wrap. Keep the warm place for 2 days (can put the yogurt machine, or use the hot water bottle to warm, the optimal temperature is 37-38 degrees, It is slightly higher than the human body temperature.) ps. natto is an aerobic bacterium, so the soybean is best to be plated, the thickness should not be too thick, generally controlled at about 2cm.

  4. Home Cooking Recipe: Wait until the soybeans are covered with white film and gradually become transparent. Put the prepared natto into the refrigerator for a few hours and then eat or freeze for a long time. Long-term storage can be divided into 1 serving of food to be frozen in the refrigerator, thawing is best refrigerated or room temperature thawing, not suitable for microwave oven heating to maximize the preservation of natto activity.

    Wait until the soybeans are covered with white film and gradually become transparent. Put the prepared natto into the refrigerator for a few hours and then eat or freeze for a long time. Long-term storage can be divided into 1 serving of food to be frozen in the refrigerator, thawing is best refrigerated or room temperature thawing, not suitable for microwave oven heating to maximize the preservation of natto activity.

  5. Home Cooking Recipe: The cooked natto can be added to various flavorings according to your preference. Raw soy, mustard, chili sauce, onion ginger, garlic and sesame oil can be used. Can also be washed into hot soup to drink. However, in order to ensure the activity of natto enzyme, it is best not to heat it.

    The cooked natto can be added to various flavorings according to your preference. Raw soy, mustard, chili sauce, onion ginger, garlic and sesame oil can be used. Can also be washed into hot soup to drink. However, in order to ensure the activity of natto enzyme, it is best not to heat it.

  6. Home Cooking Recipe: Remember to stir the beans to form hyphae before seasoning, then seasoning, otherwise the natto is not sticky enough to become wet.

    Remember to stir the beans to form hyphae before seasoning, then seasoning, otherwise the natto is not sticky enough to become wet.

Tips:

Natto, which is not accustomed to the smell of natto, can be seasoned into [water cardamom]. The cooking dish is very delicious, much better than eating natto directly! ! ! Practice: natto directly add salt, soy sauce, pepper, garlic ginger, a little white wine, bottling for more than 2 weeks can eat 100-200 grams of natto every day can play a role in preventing thrombosis, preferably at dinner Edible, because thrombosis diseases such as myocardial infarction often occur in the morning, natto contains a nattokinase that can dissolve thrombus, nattokinase is the second generation of thrombolytic agent, thrombus within 2-8 hours of entering the human body The rate of dissolution is relatively high, so eating it at dinner helps prevent the onset of myocardial infarction the next morning. The cold temperature of the electric hot water bottle and the simmering pot is lower, the white film grows very slowly, and the electric hot water bottle is heated 3 times a day from the 2nd day to the 3rd day, and the white film is slightly longer. I tried several ways to eat. Adding soy sauce, mustard or hot sauce is delicious. Adding vinegar is a bit strange. Bacillus natto is an aerobic bacterium, so the soybean is best to be plated, the thickness should not be too thick, generally controlled in 2 to 3 layers of beans, that is, about 1cm. There are results in 2 days under constant temperature. The longer the number of natto bacteria, the more odor is obvious, so it is best to put the incubator on the open balcony. After the ripening (low-temperature dormancy of live bacteria) is completed at a constant temperature of 38-42 ° C, and then placed in the refrigerator for a few hours at low temperature, the prepared natto will be better in appearance and taste. Therefore, it is recommended that after the natto is prepared, it should be placed in the refrigerator for a few hours and then eaten or stored for a long time. 300g of soy bean soaked out there is a full pot (small soup pot), the first time to make the best weight halving to avoid the waste, 150 grams also has a small lunch box. There is also the water to boil the beans, do not throw it, very nutritious, I mostly drink directly as syrup, when the soup is high, the soup is also very sweet.


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