Nadu
By VicentaLakin
Nadu is a traditional food from Japan, which has been in Japan for over a thousand years, and it was originally fermented with the natural dead grass on the straw, and made in the kitchen of the temple, which is called Najam. Nadu was an important source of nutrition for the Buddhist monks, as well as for the Japanese royal family, monks, nobles and samurai. Nadu is a food made of soybeans and fermented with bacterium gravy. Nadu is like milk to the Japanese. It's also soybeans, it's also strong, it's also fermented by microbes, and it's popular and it's not touched。
Recipe Recommendations
- soybean appropriate amount
- Bacillus natto appropriate amount
- strange smell
- other
- a day
- simple
Steps for Nadu
1
The first thing is to make soybeans, basically for six hours, and then the beans get a little bigger
2
The electric pressure pan is coming out next
3
I'll start steaming in the cage box for 25 minutes, and then I'll squeeze the beans with my hands
4
The next step is to melt the nanobeans in the water, and the nanobeans are the little ones that are looking at, and the other lessons on the Internet say they're going to burn and cool the water, but I can prove that the water that comes from the water-purification machine in the house is going to burn, not necessarily
5
That's all the water you've got to get in there
6
Then when the beans in the high-pressure pan are so cold that they can be put in the middle of the beans that they can bear, they can be put in the sour-milk pan, and then they can be evenly mixed with the water of the soybean fungus。
7
It's good to cover the film, and then get a toothpick or some fine sharp instrument to put a hole in it
8
Put some water in the yogurt, then put in the bean basin, and then put a lid on it, leave a little peak
9
Show me more
10
Look closely
11
Then we adjust yogurt to yogurt or rice wine, as long as it keeps more than 30 degrees constant. It's about 20 hours to see a diaphragm on the beans
12
Look at how Ruth feels
13
And then look at the effect of Raz, and then it's simple, and it's canned, refrigerated or frozen, and it's sugar, yogurt, salt, as long as it's not heating up, because the nanobeans will die and then it's not working. It looks like it's better than sour milkNadu Make Tips
Natto doesn't have to be all soybeans; the one I made this time is a mix of soybeans and black beans.