knew Natto is a very healthy food, not only will it respect for the Japanese health products saint, NASA will also be it as a healthy food. This food is almost retains all nutrients of soybean after fermentation, easier digestion and absorption, also produced a variety of active ingredients greatly improve the health value, for the prevention of heart disease, hypertension, cancer, menopause diseases are quite beneficial. However, there is little to see the domestic sale of this product, and even fast food shops in both day and found it difficult to trace.
a big day at the supermarket found it, and happily go home to buy, but it away from husband. Study in Japan at the time, we do not know Natto delicious taste of粘乎乎, Taste how not liked, he said.
Taste Natto I can understand not enough good reasons. Fermentation of protein foods, if the hours are long, and delicious at the same time, how many will be a little odor, which is a high degree of decomposition of the results of protein - protein amino acid produced by decomposition are many delicious, but the decomposition of amino acids and then continue, there is a bad flavor. If the fermentation time up? Relatively low degree of protein decomposition, on the lack of flavor, but also a bit bitter, which is generated because some "bitter peptides." The so-called "peptide" is toppling protein fragments. These peptides often have health effects, such as regulation of the immune system, lower blood pressure, improve digestion and absorption functions, etc. Unfortunately, not enough Taste ideal.
Chinese Douchi and Japan are close relatives of natto. It is a delicious sauce, but also how much there is that smell. Therefore, Douchi葱姜to tie in with the pepper, but also have heavy salt, suppress odor, taste only seems attractive enough.
However, many salt, and is not conducive to health. This, like natto and tempeh are fermented from soybeans Whole, but that are not salty, the degree of protein catabolism lower. In this way, it inevitably has a slight bitterness. At the same time, natto fermentation, the microbes will have a substantial mucin even pulled out a long silk COME. Even though this is a health component mucin, but the fishes eat up everywhere sticky fly everywhere, but also really quite vexing.
eat Natto the greatest difficulty is to maintain its activity. Bacteria are living the best, the best is the live enzymes. Therefore, should not eat natto heating, status must be a cold dish, fresh eating. In order to maintain its distinct benefit cardiovascular health characteristics, certainly should not add substantial grease inside, or with a large number of animal foods.
However, this can not beat me. Subtotal略施just let natto is more comfortable to eat into the food. I never think that it must be eating oriental Western, Chinese and Western differences, any kind of food, and Chinese restaurants can be perfect integration, natto is no exception.
eat one: assorted pickles natto
Materials: 1 box natto, cucumber 1, paragraph 1 carrot, almonds, 1 small spoon salt, soy sauce flavor of soy sauce, vinegar, green mustard, sugar, some
1 to add one spoon of soy sauce, so bring salty natto; can be coupled with some mustard or mustard Green, increase fresh sense;
2 add 1 spoon vinegar mix and let it become soft mucus, not drawing, but to become a bubble-shaped, easy to use spoon scoop out;
3 Wash cucumbers and carrots, cut very small, some add a little salt mix;
4 put small cucumber, carrots and small Almond Ding added it at the bubble in the mix; together with some vinegar and sugar, adjust taste;
5 with this dish as a garnish the morning, or when喝粥garnish, a little bit sticky, but Taste normal.
Features: In addition to the advantages of natto itself, they can also provide more vitamin E, vitamin B2, carotene and dietary fiber. Useful Healthy skin is more enhanced features. With mustard,青笋, winter bamboo shoots, ham and other ingredients can be chopped as.
eat two: Natto卷饼
Materials: Natto one box, a few scallions or green onions half root, green bean sprouts 1, winter bamboo shoots one paragraph, soy sauce, vinegar, some mustard Green, sesame oil半勺, fermented flour paste some
1 first add 1 tablespoon soy sauce, let it bring salty; can be coupled with some mustard or mustard Green, increase fresh sense;
2 add 1 tablespoon vinegar mix and let it become soft mucus, not drawing, but to become a bubble-shaped, easy to scoop out with spoon;
3 scallions add one spoon, mix it in the foam;半勺together with sesame oil;
4 sprouts cheuk gently, and to keep it crisp status; winter bamboo shoots cut filaments, but also had cheuk;
5 natto mixed with chive spread on pizza or春饼, add bean sprouts and bamboo slice and roll up;
6 dip sweetened soybean paste according to taste edible.
characteristics: rich in dietary fiber, promoting appetite, the most suitable for human consumption in spring.
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