Northerners have a natural affection for sesame sauce. When eating hot pot and shabu-shabu, sesame sauce is indispensable as a seasoning. Whether it is mutton or tofu, as long as it is wrapped in a delicate and rich sesame sauce, it tastes delicious. Eating hot pot in the south prefers sesame oil with relatively light taste, and strives to taste the original flavor of the ingredients. In fact, whether it is sesame paste or sesame oil, these high-quality ingredients must be made by sesame processing. It seems that this sesame seed is called the "crown of eight grains", which is by no means a hollow reputation.

Eating sesame paste and sesame oil is naturally the more "pure" the better, but because it is too troublesome, few people make it at home. Buy some if you want, but the quality of sesame paste and sesame oil is uneven and the taste is unstable. If you want to eat pure sesame oil, it is naturally the safest thing to do at home. Actually, it's not difficult at all. It depends on whether you have the patience to share sesame sauce and sesame oil.

1, clean sesame. There are still some dust and impurities in sesame seeds, which need to be cleaned up. After soaking in water, it will be heated evenly and not easy to fry.

2. Wash sesame seeds into gauze and squeeze out all the water, which will save a lot of cooking time.

3. Because sesame paste and sesame oil are different in maturity, I divided the sesame seeds bought by 15 yuan into two pots and fried them at the same time.

After sesame seeds were put into the pot, they just started to stir-fry over high fire. When they are almost dry, switch to medium heat. Finally, stir-fry on low heat until slightly burnt and fragrant. Pay attention to the need for constant stir-frying to prevent burning.

Stir-fried sesame seeds are poured into a meat grinder or a wall breaker and beaten into a paste at high speed.

Making sesame sauce is as simple as that. Stir-fry sesame seeds and paste them. There is no water here, because there is oil.

Sesame needs to be fried to brown and slightly black, so that the oil yield will be higher, but it can't be fried to coke.

When put into a high-speed wall-breaking machine, the juice bond will be broken into paste, and it will be easier to stir with chopsticks or a stirring rod during the beating process.

Pour sesame paste into a larger container, and there will be a lot of residue on the wall breaker. Pay attention to scraping clean.

According to the ratio of sesame paste to boiling water 1: 0.8, add boiling water and keep stirring until oil comes out. This process is called "water substitution method", which is an ancient method of making sesame oil. The principle is to use the affinity and specific gravity of non-oil components in oil to separate oil from water.

In order to improve the oil yield, you can shake the container and gently pat the surface of sesame paste to let the oil seep out. The oil that has just come out will be a little cloudy and clear after standing for a day or two.

In fact, making sesame oil at home is a thankless task. Although the production process is not difficult, it is quite time-consuming and cumbersome, and sesame paste will get on many kitchen appliances and kitchen utensils, and the cleaning difficulty is devastating. In addition, the oil yield of water substitution method is low, and the self-made sesame oil is even lower, which wastes raw materials. If you eat sesame oil, you will lose more than you gain. It is recommended to make sesame paste instead of sesame oil.

The "sesame paste" used to make sesame oil by water substitution method is inedible, that is, oil residue. Because there is water in it, it will soon deteriorate and burn sesame seeds when the temperature is high. This "sesame paste" will have a burnt smell and can be used as fertilizer or feed.