natto
Ingredients: salt,soybean,Jiang,chopped pepper
Recipe Recommendations
- slightly spicy
- steamed
- several days
- ordinary
Steps for natto
1
Wash the soybeans and soak in water for a day.
2
Cook the soybeans and control the ratio of water to beans at 2:1. I like the beans cooked soft.
3
Force out the water for boiling the beans, add a little salt and store it in the refrigerator (or leave it alone).
4
Put the beans in a covered stainless steel pan and ferment in a warm place for about a week, with slippery mucus between the fermented beans.
5
Cut the ginger into powder.
6
Pour the bean boiling water into the fermented soybeans, add the shredded ginger, salt, and chopped peppers into the beans and mix well. This water fermented bean will be done. The amount of salt is determined according to the amount of beans. Because chopped peppers contain salt, the weight of salt is not indicated here. Just add it and eat it salty.
7
Stir well and the tempeh is ready.
8
Put the fermented bean into a glass container and store it. Leave it for half a day and you can eat it. The fermented bean at room temperature should not be left for too long, as it will turn sour after a long time. It can be put in a crisper and refrigerated in the refrigerator. It can be stored for a long time.