[Cold natto]_natto_how to cool_how to coolahcsyrf
[Cold natto]_natto_how to cool_how to cool
Maybe many people do n’t know much about natto. In fact, it is made from soy beans. In fact, it is also a kind of beans, but the way of eating is different. Many people like to eat natto, so I knowAfter its practice, you can easily enjoy these foods.
1. Preparation materials: 2 boxes of natto, 2 bags of soy sauce (supplied with natto), 2 bags of mustard (supplied with natto), enoki mushrooms, 1 bag of shiitake mushrooms, 2 spinach seasoning soy sauce, a small amount, production method: 1) roasted shiitake mushroomsTear into strips when cooked.
Wash the Flammulina velutipes and blanch it in boiling water for 3 minutes, then cool it down.
The spinach is boiled in boiling water for 1 minute, and the water is cooled and cut into 3 cm pieces.
2) Natto, add soy sauce, and mustard and stir well.
3) Mix shiitake mushrooms, enoki mushrooms, and spinach with soy sauce and stir well. Add natto and mix well.
Third, pay attention to question 1, eating natto for dinner is the best.
Through experiments, experts believe that nattokinase can play a role in dissolving thrombus between 1 hour and 12 hours after eating natto.
According to statistics, cerebral infarction, myocardial infarction and other various thrombotic diseases, the onset time is mostly in the morning and Monday.
So eating dinner every night or Sunday works best.
2. Eat reasonably without heating.
Nattokinase is not heat-resistant, and the activity disappears when heated to 70 ° C.
So eating raw works best.
3. Must eat every day.
After nattokinase enters the body, its activity is maintained for 12 hours.
So you can eat 30-100g per day.
4, can be eaten after the shelf life.
Natto has a shelf life of one week. During its low-temperature storage in the refrigerator, it is still undergoing a slow low-temperature maturation fermentation. Nattokinase and vitamin K2 continue to increase at the same time.
However, although it can still be eaten after the expiration date, the natto bacteria continue to break down the protein for survival, and the odor gradually increases as a result.