How to use the stone mill sesame paste machine: first, select materials to fry seeds - select mature, full, moderately dry and wet new sesame seeds, first remove all kinds of impurities with dustpan, or rinse with clean water to remove floating impurities and sediment, and then pile up to make it even draught.

炒芝麻時(shí)，先用急火加熱，當(dāng)快熟時(shí)，漸減火勢(shì)，并加快攪動(dòng)，促進(jìn)煙和水氣的放出。芝麻呈黃褐色時(shí)，迅速取出，攤開降溫，并簸去炒焦的碎末渣滓，將炒酥揀凈的芝麻趁熱放在石碾上反復(fù)碾磙或小磨上細(xì)磨。當(dāng)把芝麻碾磨稠糊料漿時(shí)檢查細(xì)度，用拇指、食指捻開料漿，不留殘?jiān)?，越?xì)越好。

When frying sesame seeds, first heat them with a quick fire. When they are ready to ripen, gradually reduce the fire and speed up the agitation to promote the release of smoke and moisture. When the sesame is yellowish brown, take it out quickly, spread it out to cool down, and remove the scorched residue. Put the crisp sesame on the stone mill while it is hot, and grind it repeatedly or finely on a small mill. When grinding sesame to thick paste, check the fineness, twist the paste with thumb and index finger, leaving no residue, the finer the better.

然后把料漿攬?jiān)谂枳永?，放進(jìn)盛有開水的鍋里用文火加熱， 使用晃油機(jī)對(duì)漿攪拌，經(jīng)過磨料操作，加入開水?dāng)嚢?，就能把料漿中的油代替出來。必須用90度以上的開水，加水量一般是芝麻重量的二分之一左右，分三四次加入，逐次減少加水量，每次加水后均要攪拌。油漿底部漸呈蜂窩狀，大部分油即浮出。

Then take the slurry in a basin, put it into a pot with boiling water, and heat it with a slow fire. Use the oil shaker to stir the slurry. After abrasive operation, add boiling water to stir, the oil in the slurry can be replaced. Must use more than 90 degrees of boiling water, the amount of water is generally about half the weight of sesame, add three or four times, gradually reduce the amount of water, each time after adding water must be stirred. The bottom of the slurry is gradually honeycomb, and most of the oil will come out.

后酌量加水定漿，攪速放慢，半小時(shí)后將油撇出，震動(dòng)芝麻醬晃油機(jī)分油。料漿加水?dāng)嚢韬?，大部分油從油漿中分離出來，可用面杖或葫蘆類物體在油渣漿中上下震蕩，促進(jìn)渣漿中的小油滴結(jié)團(tuán)浮出。連續(xù)震動(dòng)撇油三次，震動(dòng)分油時(shí)應(yīng)保持溫度在八九十度，以減少油的粘度。

Add water to the paste, slow down the stirring speed, skim out the oil half an hour later, shake the sesame paste and shake the oil machine to separate the oil. After the slurry is stirred with water, most of the oil is separated from the slurry, which can be vibrated up and down in the slurry with stick or gourd to promote the small oil droplets floating out. Continuous vibration skimming three times, vibration oil should be kept at 80 or 90 degrees, in order to reduce the viscosity of the oil.

撇出的香油，若不帶漿渣就不要過濾，即為清香透明的小磨香油。剩下的油渣可做醬油、味精和點(diǎn)心餡等，但要注意及時(shí)食用，防止發(fā)霉變質(zhì)，油渣多時(shí)可以干藏，石磨芝麻醬的好處在于原汁原味：不會(huì)使淀粉因高溫熟化糊化，蛋白質(zhì)面筋面性沒有改變，維生素微量元素不被破壞，營(yíng)養(yǎng)成分仍然存在。石磨中含多種礦物質(zhì)微量元素，石磨和糧食自然摩擦，礦物質(zhì)營(yíng)養(yǎng)元素進(jìn)入原糧中，天然混合，渾然一體，營(yíng)養(yǎng)更豐富。

Skim out the sesame oil, if not with pulp residue, do not filter, that is, fragrance transparent small mill sesame oil. The remaining oil residue can be used as soy sauce, monosodium glutamate and pastry stuffing, but it should be eaten in time to prevent mildew and deterioration. The oil residue can be stored in dry when there is a lot of time. The advantage of Shimo sesame paste lies in its original juice and flavor: it will not make starch gelatinize due to high temperature aging, protein gluten surface properties will not change, vitamins and trace elements will not be damaged, and nutrients still exist. There are many kinds of mineral trace elements in the stone mill. When the stone mill rubs with the grain naturally, the mineral nutrient elements enter into the raw grain, which is naturally mixed and integrated, and the nutrition is more abundant.