Homemade beans
By VicentaLakin
Nadu was brought back to Japan by Japanese monks during the Sheng Tang era, and after hundreds of years of improvement, it became the present. There is now an increased awareness of the country ' s subsistence health and the return of the beans to the horizon. We can make beans at home. We don't have to pay much more to buy them outside
Recipe Recommendations
- dried soybeans 170 grams
- qingshui appropriate amount
- white sugar 50 grams
- Bacillus natto 4 grams
- sweetening
- skills
- a day
- ordinary
Steps for Homemade beans
1
170 grams of dry soybeans cleaned and fully bubbled in oilless bowls for 8-12 hours
2
The soybeans pour out the extra water
3
Put 50 grams of sugar on the surface. Don't flip
4
Put it in the high-pressure pan
5
The steamed soybeans can break with their hands. They're evenly laid in the soybean basket
6
Spill 4 grams of nanobeans on the soybeans surface without having to flip
7
Put the bean basket on the bean machine and cover it up
8
Electrifying, choosing Nadu, 16 hours
9
In an hour's condition, it's covered in water steam
10
Sixteen hours later, the beans were poured into an oil-free, water-free box. Medium
11
Cover the lids and put it in the freezer for two hours
12
Look, long, long lace
13
Just two spoons a dayHomemade beans Make Tips
The packaging for the bean must be unoiled, and the finished bean must not be eaten, but shall be stored in a sealed container in a refrigerator for two hours. That's the way it is. While the nanobeans are good, the way and time to eat them are best served at dinner; they are cold; they insist on eating each day; and they have a one-week shelfurization period, after which they can also eat, but the smell of the nanobeans will grow. People with poor kidneys and pains don't eat。