Dry soybeans should be completely soaked in water, and it is best to choose fresh non-GMO soybeans. After testing, black beans and mung beans can be used. According to the data, corn and peanuts can also make natto, but peas don't seem to work.
Boil the soybeans in water until the fingers are crushed, and drain the soybeans.
While it is hot, put the soybeans in a dish or in a fresh-keeping box, cover them with fresh-keeping film, and keep them in a warm place for about 2 days (you can heat them in a yogurt machine or hot water bottle, and the temperature is preferably 37-38 degrees, slightly higher than the body temperature). ps。 Bacillus natto is an aerobic bacterium. It is best to put soybeans in a plate, and the thickness should not be too thick, generally controlled at about 2cm.
When a white film grows between soybeans and becomes transparent gradually, the prepared natto is cooked in the refrigerator at low temperature for several hours before being eaten or frozen for long-term storage. Long-term storage can be divided into 1 serving and frozen in the refrigerator. It is best to refrigerate or thaw at room temperature, rather than microwave heating, so as to maximize the activity of Bacillus natto.
The prepared natto can be eaten with various seasonings at will, such as soy sauce, mustard, Chili sauce, onion, ginger, garlic and sesame oil. It can also be made into hot soup. However, in order to ensure the activity of nattase, it is best not to eat it by heating.
Remember to stir the beans to form mycelium before eating, otherwise the natto will get wet if it is not sticky enough.