Black Beans Natto

“Natto has been made since the qin and han dynasties in China.Tempeh originated in China. Natto was also called tempeh in Japan.Natto, or soybean fermented by bacillus subtilis, is a health food rich in Japan.At present, natto’s role is highly recognized by people all over the world, especially in southeast Asia.Natto is rich in natto bacteria and high-quality dietary fiber, which can inhibit the growth of intestinal pathogens, clean up the intestinal tract, prevent constipation, and improve the digestive system.Also has the hairdressing effect that divides wrinkle, restrain freckle.It can dissolve thrombus, regulate blood lipid, regulate blood sugar, regulate intestines and stomach, slow weight loss without rebound, prevent osteoporosis, improve menopausal syndrome in women, cure alcohol and protect the liver.Natto can be made from soybeans or black beans.Natto additives are commonly used in both natto machines and bread machines.I have a natto making process in this pot, and there are no other natto bacteria, ha, high-tech is to let people release kitchen time, and eat pure, natural.

How to make Black Beans Natto?

Step 1

Prepare the black beans.Remove impurities from bad and rotten beans.

Step 2

Wash the beans and put them into the inner pot.

Step 3

Pour the pure water into the pot, put the lid on, put on the special pot machine, press the cook button, 3 hours end.

Step 4

These are cooked beans.

Step 5

Drain the boiled beans and let cool for over an hour.Then put the beans into the jar as shown in the picture (the top is the jar. The bottom is the inner pot)

Step 6

Then the jar is encased in the pot (to form a sandwich pot)

Step 7

Then place the sandwich pot on the pot machine and cover it.Press the fermentation key and the 21 hours are over.

Step 8

This is natto just made.

Step 9

For a closer look, there is no natto bacteria, drawing or very good.

Step 10

Place natto in an oil-free container, cover and refrigerate.

Finally you get to the Black Beans Natto.

Cooking techniques

When natto is ready, it will taste better after a few hours in the refrigerator.But don’t keep it too long.