Including packing weight: 1kg/pc Packing: color boxColor box size:
14.5*13*23.8cmCarton size: 55*46.5*25.5cmPacking number: 12Gross
weight: 9.5kg Net weight: 9kgProduct size: 13.5*15*24.5cmProduct
internal size: length 11.3cm width 8cm height 17cmProduct net
weight: 500 gramsLiner material: PPLiner size: 11*8*10.5cm ;
11*8*10cmShell material: ABSVoltage: 110v or 220v Power:
22wOperation key name: left input key; left second minus key; left
third plus key; left fourth temperature/time switch Operation
method: When the power is turned on, the screen flashes momentarily
1. Press the key to enter the time adjustment mode first, the
screen defaults to display 08ha. Press the minus key once, the time
is reduced by 1 hour, and the minimum setting is 1 hour b. Press
the plus button once, the time will increase by 1 hour, the time
display will automatically decrease when the maximum setting is 60
hours, and the power will be automatically cut off when it returns
to zero. 2. Press the left four keys to switch to the temperature
adjustment mode, the screen defaults to display 40°C a. Press the
minus key once, the temperature drops by 1°C, and the minimum
setting is 25°C b. Press the plus key once, the temperature will
rise by 1°C, and the maximum setting will be 60°°C Yogurt: Put the
purchased 1000-liter boxed fresh milk (it's a flat box, not a
square box) directly into the yogurt machine, add a little yogurt
(or bacteria powder), adjust the temperature to 45 degrees, 5-14
After an hour (corresponding to room temperature 25-5 degrees above
zero), mellow and delicious pure fresh yogurt has been made. Natto:
Soak the soybeans thoroughly, add an appropriate amount of water, 1
teaspoon monosodium glutamate, and 1 teaspoon white sugar (for the
fungus powder) and cook in a pressure cooker for 45 minutes. Pour
the mushroom powder from the capsule into a bowl and rinse with 2
teaspoons of cool white water. Pour the powdered water into the
soybeans and mix well. Sterilize the milk carton with boiling
water, pour in soybeans, and put the milk carton into the yogurt
machine. Cover the outer cover of the yogurt maker with a slight
leak; because natto is an aerobic bacteria Adjust the temperature
to 26 degrees, and ferment until the natto has a white film, which
takes about 18 hours. Rice wine: 1. Soak the glutinous rice in
water for 5-7 hours, rinse it clean, and then steam it until it is
soft; 2. Clean the container and spoon, spread the glutinous rice
with a spoon and let it cool to about 30 degrees , Spread the koji
evenly on the glutinous rice, roll the glutinous rice with a spoon
to mix the koji evenly, put it into a container, smooth the
surface, and press a depression in the middle. /* March 10,
2023 17:59:20 */!function(){function s(e,r){var
a,o={};try{e&&e.split(",").forEach(function(e,t){e&&(a=e.match(/(.*?):(.*)$/))&&1
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