Nadu
By VicentaLakin
Her sister-in-law went to Japan to ask her what she had eaten well in Japan. She said she had eaten a lot, but Nadu was a good thing. The Japanese protected their heart and blood vessels. I've eaten this stuff, but I don't really know it, and it's a hundred degrees away, and it's probably, uh, from China. Nadus, like Chinese fermented beans, smelly beans, developed on the basis of Japan ' s wind and soil after they were introduced into Japan. Its effect is to dissolve the sepsis, regulate the bream, regulate the glucose, regulate the gastrointestinal stomach, and decompress the diet... ... (100 degrees go there in detail) The overall benefits are so great that it does not have to go to the hospital to pump the hysteria. After that, there's gonna be a lot of silk, and that silk is the baby that cleans up the blood clot in the veins。
Recipe Recommendations
- soybean 200g
- Bacillus natto trace
- water appropriate amount
- strange smell
- other
- several days
- senior
Steps for Nadu
1
I'll just take a little bit of nadu
2
dry bean 200g, clean up, pick out the bad and the bad
3
Filled with water for 6-8 hours
4
It's the way it looks
5
It doesn't matter if the water is evaporated for 5-10 minutes in the high-pressure pan, and there's no stand. I used to do that. I took a bowl, put it in the pan and put it under the bottom of the bowl。
6
Honey, watch out for a bowl when you put it. It's easy when you come out, and the beans and the soup won't spill
7
Careful, it's hot. No soup
8
I've got a steamer in my high-pressure pan. It's easier
9
I've got a steamer in my high-pressure pan. It's easier。在高压锅里放适量的水，把盘子放到蒸架上。
10
50 ML WATER STARTS STEAMING BEANS. I'VE BEEN STEAMING BEANS FOR FIVE MINUTES. BACILLUS LIQUID
11
Compared to a capsule, I cut open a little bit with a toothpick
12
PUT A LITTLE WATER AROUND 2-3G AND MELT
13
Steam beans
14
It's a little bumpy in the stainless steel basin, so the temperature will drop, and it'll pour into the fungus when it can grab the beans
15
That's the standard for my beans
16
And pour the bean with the fungus into the scavenging box, and many people who are a little obnoxious about it pouring it down, my dear. That's the secret for the beans to ferment. It's a wood drop without it. Don't fall
17
PUT IT IN THE LUNCH BOX, NOT TOO HIGH, NOT MORE THAN 3CM
18
Naduella is a fungus, and it's got to be in a fresh air box. It doesn't matter if it's not. It's like an eye on a film. Put it on the heating for about 12-16 hours. It's possible that the warmth doesn't indicate the temperature required for the nanobeans in the book, because the temperature of the heating surface and the temperature of the indoors is still acceptable, and if the temperature is not enough, the fermentation time can be extended appropriately
19
When I'm done with something that looks like hair
20
If you mix it up, you can start the silk. You can eat it with salt or with very fresh mustard and moss, and I've got two today, one with salt and one with very little taste. It's better after freezing。
21
This is the Nadu that your sister-in-law bought from the supermarket, which, when mixed up, is just like I did。