Homemade soybeans
By VicentaLakin
NADUS ARE FERMENTED BY SOYBEANS VIA THE NATELLA FUNGUS (SQUAD BACILLUS), WHICH IS ADHESIVE, NOT ONLY PRESERVES THE NUTRITIONAL VALUE OF SOYBEANS, IS RICH IN VITAMIN K2, INCREASES THE DIGESTIVE ABSORPTION OF PROTEINS, BUT, MORE IMPORTANTLY, THE FERMENTATION PROCESS PRODUCES A VARIETY OF PHYSIOLOGICALLY ACTIVE SUBSTANCES WITH HEALTH EFFECTS OF DISSOLVED FIBRE PROTEINS AND OTHER REGULATED PHYSIOLOGICAL FUNCTIONS。
Recipe Recommendations
- soybean 250 grams
- Bacillus natto powder a small packet
- soy sauce a tablespoon
- white sugar a small spoonful
- MSG a little
- cold boiled water a little
Steps for Homemade soybeans
1
The soybeans go up one night early
2
(a) Beans after a bubble, twice as large as the original
3
The soybeans are put in the electric pressure pan and the water is put over the soybeans
4
The function of cooking beans for about 50 minutes
5
(b) Sterilization with boiling water of the packagings and tools used for nanobeans
6
Steamy soybeans leaching into containers
7
A small bacterium powder in a spoon
8
Put some water on the beans and evenly mix the powder
9
The finely designed powder is poured into the soybeans, evenly mixed with spoons
10
The packaging is accompanied by a protective film with toothpicks
11
(b) Put the container on the heating, with a dry cloth or towel on it
12
After approximately 20 hours, this becomes the case; it is not possible to eat at this time, but only after refrigeration
13
After a night of cold storage, mix it with a spoon, there'll be lots of lass。
14
Pumping raw, sugar, smelly, a spoon of fresh water
15
You can eat it on the black beans