纳豆做法 不用买纳豆菌 在家就能做拉丝纳豆 Natto recipe is very simple

[Ordinary People Fun Day] Natto Method: Soak 220 grams of soybeans in water overnight, wash and drain. Steam on the pot for 2.5 hours, shake the gauze to cool to about 45 degrees. Cover the container with dried corn leaves, put steamed soybeans, preheat the oven to 45 degrees in advance, and put it into the oven. After 36 hours of fermentation, natto bacteria are formed, and then placed in the refrigerator to ferment for two days at low temperature. Natto not only retains the nutritional value of soybeans, but is also rich in a variety of nutrients. Regular consumption can improve the body's immunity. Natto is sticky. In the drawing stage, Natto bacteria (Bacillus subtilis) are very active and have a weak smell. Natto bacteria begin to die after the mucosa is formed. The more natto bacteria die, the stronger the ammonia odor. The peculiar taste of natto is a bit like stinky tofu. People who like it super like it, and those who don't like it will run away by holding their noses.
Use Kubang music for background: 一眠大一寸  (苦邦作曲)   Lullaby  (Kuban Music)
一眠大一寸  (苦邦作曲)   Lullaby  (Kuban Music)

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