Sesame paste ▲
Sesame is an oil crop, rich in fat and protein. The newly harvested sesame has the highest nutritional value and the best taste. With the passage of time, the nutrition is gradually lost and the flavor is weakened, especially when the temperature is high in summer. If it is not properly preserved, the fat inside will easily deteriorate and even have a "spicy taste". If you eat sesame seeds again, it will not only be good for your health, but also pose a threat to your health.
Sesame paste ▲
So, don't make sesame paste at will. It is best to master two points, that is, choose fresh sesame seeds of that year and make them before summer, because at this time sesame seeds have less nutrient loss, no high temperature environment in summer and no danger of fat deterioration. Sesame paste made of such sesame seeds is safer and healthier to eat, and its taste will be fragrant. Moreover, when making sesame paste, the utensils are strictly disinfected, so that the sesame paste can be stored in the refrigerator for half a year, which is very convenient and safe to carry around.
So how do you make sesame paste? In fact, it is very simple, and it can be completed in three steps: cleaning, frying and grinding. Below I will share the specific production process, I hope it will be useful to you.
Sesame paste ▲
Homemade sesame paste
Ingredients: 500g of raw sesame, 0/00 ml of cooked corn oil/kloc.
Ingredients: Both white sesame seeds and black sesame seeds can be made into sesame paste, but we are used to using white sesame seeds because its color is relatively light, and mixing noodles and vegetables does not affect the appearance. Corn oil is used as water, and it is best to use odorless vegetable oil. If there is a machine that can be directly ground into sesame paste at home, vegetable oil can be dispensed with.
Production process:
1. First, buy fresh sesame seeds produced that year, preferably before summer. Such sesame seeds are safer to eat and have stronger fragrance.
Fresh sesame ▲
2. Put sesame seeds into the pot, add water to the ingredients, stir them by hand, and then filter them out with a filter. Do the same operation for three times, thoroughly clean the dust on the sesame surface, and control the dryness and moisture after washing.
Wash sesame seeds ▲
3. Pour the cleaned sesame seeds into the wok, first heat them with high fire and turn them over with a spatula. After the sesame seeds are fried, stir them with low heat. When you hear the crackling of sesame seeds in the wok, you can turn off the fire, indicating that the sesame seeds are ripe. Never fry them. Once they are fried, their taste will become bitter and nutrients will be lost, which is harmful to your health.
Fried sesame seeds ▲
4. Pour the fried sesame into the pulverizer, cover it, plug in the power supply, and grind the sesame into fine powder after half a minute.
Sesame ground into powder ▲
Tip: To clean the pulverizer, it is best to scald it with boiling water for disinfection. If you want to keep sesame paste longer, you can add a little salt before grinding it.
5. Pour the cooked corn oil into the finely ground sesame powder.
Add a little vegetable oil
Tip: Vegetable oil should not be too much or too little. Too much sesame paste will be thin and tasteless. Without oil, sesame paste will dry. Generally, the ratio of sesame 100 ml vegetable oil per catty is more appropriate.
6. Cover the machine cover, turn on the power supply and continue grinding for half a minute. After half a minute, the cooked sesame seeds will turn into delicate sesame paste. At this time, if you open the cover, you will smell the fragrance.
Grinding sesame paste ▲
7. Pour sesame paste into a clean, water-free and oil-free glass bottle, seal it, and then put it in the refrigerator for cold storage, which is very convenient, clean and hygienic.
Sesame paste ▲
Tip: Glass bottles are best boiled and disinfected in a pot, so that sesame sauce will last longer.
Summary:
It is best to choose fresh sesame seeds that have not passed the summer. Vegetable oil should be tasteless corn oil or olive oil. The grinder should be cleaned, and it is best to scald it with boiling water for disinfection. If you want to keep sesame paste longer, you can add a little salt before grinding it. The container containing sesame paste must be cooked and disinfected. Thank you for reading. I am a fitness life recorder. I like sports, healthy eating and sharing. If this article is useful to you, remember to collect it. Look forward to your attention and forwarding. Thanks again! See you next time.