I. Materials
Sesame 10 kg
Second, practice.
1. First put the sesame seeds into a large and spacious basin for elutriation, so as to avoid the sesame seeds being muddy and rustic.
2. Then, stir-fry sesame seeds with empty water, that is, put them in a rotating wok.
3. Sesame is too fierce. It will fry in a small fire for about 40 minutes, and then it will fry. If sesame sauce is fried, it will take about 30 minutes.
It is important to make sesame smoke as soon as possible. Sesame oil is not fragrant, which is the first technical barrier. When the smoke is stuffy, the sesame oil is not so fragrant, and the color is black and red. This level can also screen out inferior sesame seeds, leaving full sesame seeds for oil production.
The next step is to work indoors and put sesame seeds on a stone mill to grind sauce.
6. Pour the ground sauce into the cauldron of the oiler to "pour sauce", which is the special language of sesame oil. Is to pour boiling water into a pot with sesame oil sauce and stir. This level is also very technical. Although there is no need to weigh the water consumption, an extra glass of water will reduce the oil output.
7. Finally, take out the spilled sesame oil with an iron drum for precipitation.
Materials/tools
Sesame.
Self-control exercise
1. Filter:
Sieve the impurities in sesame seeds with a sieve, dust them, rinse them with clear water, add enough clear water into the basin or jar, pour sesame seeds, stir for 15 minutes, rinse off impurities such as chaff, take out sesame seeds, drain them on a closed screen, and bake them after 30 minutes.
2. Baking and frying:
Put the cleaned sesame seeds into an iron pot, add water and bake. The fire can be a little bigger at first, but it should be stirred evenly. When a large amount of water in sesame seeds evaporates, stir them with slow fire, stir them evenly, fry them by hand until they are broken, then immediately pour in cold water accounting for 2-2.5% of the weight of sesame seeds, and take out sesame seeds while stirring quickly. In order to further cool down, put the sesame seeds that have just come out of the pot in a dustpan and fan them into a bamboo basket immediately to achieve the purpose of cooling down and blowing them clean.
3. Grinding:
The baked sesame seeds are put into a stone mill and finely ground to obtain a slurry sesame blank. The finer the blank, the better. So I have to grind it several times.
4. Mixing mud and oil:
Put sesame seeds into an iron pot, add boiling water and stir constantly. According to experience, the amount of water added is divided into 2-3 times, the first time is about 87% of the total amount of water, and then the second time is added after stirring evenly until the diluted slurry is picked out with a wooden stick and is in a fine honeycomb shape. When there is more oil around, stop adding water, then slow down and stir for a while until a lot of oil appears on the surface. It should be noted that sesame seeds are sticky when they are just added with water, so they should be stirred quickly and vigorously. In addition to mixing with sticks or rafts, you can also use.