Homemade beans
By VicentaLakin
When I came across the beans a few years ago, I liked the smell of the smell of the beans, and I started thinking about the beans myself, buying them back, or using the box sold at the supermarket to plant them, but only in winter when they had heat. The new bear sour soybean machine, which has a container specializing in nanobeans, uses it super-simple, and does not worry about not eating them in the summer, nor about the hair of the nanobeans on the heater。
Recipe Recommendations
- dried soybeans 170 grams
- Bacillus natto powder 4 grams
- qingshui appropriate amount
Steps for Homemade beans
1
Dry soybeans bathe all night
2
The soybeans filter out the moisture, pick out the shredded beans and lay them on the plate
3
Sprinkled on the soybeans surface, fill the pressure pan with enough water, put it on the rack, put it on the rack, and start steaming the soybeans with the boiler function
4
When the cooking process is over, the pressure's zero, the steamed soybeans, the color's getting deeper, and the soybeans are mixed with the soup on the plate. even
5
The steamed soybean flat is put in the basket of the nanobeans. Water
6
When the water is dry, then the basket will stop dripping and the powder will be spilled on the soybeans' surface, mixed with clean spoons. even
7
Cover the lid, connect to the power, select the nanobeans, default 16 hours, and let the machine work
8
The nanobeans at the end of the fermentation period are as they appear in the chart and are stored in a freezer in a safe bag for a few hours before eating them, i.e. the rear of the nanobeans
9
How do you eat the beans? It's easy to eat. A little raw, sugar, onions, moss or torn purpleHomemade beans Make Tips
After soaking the soybeans, remove any broken beans to prevent spoilage during fermentation. When making natto, ensure that all containers, including your hands, are free from oil and water. During fermentation, it is best to place the machine in a well-ventilated, oil-free area to help dissipate the smell. Store the finished natto in a sealed container in the refrigerator for short-term storage; for long-term storage, it can be kept in the freezer. Just thaw it in advance before eating.