How to make traditional sesame sauce in old Beijing

Ingredients: black (white) sesame and grape seed oil (or virgin olive oil and sesame oil).

1. Wash sesame seeds first;

2. put it in the pot and start frying sesame seeds. You can use medium fire at first. Stir-fry sesame seeds first, then turn to low heat until you can crush sesame seeds with your hands. Sesame is slightly yellow, so eating it is enough.

3. After the fried sesame seeds are cooled, pour them into the funnel on the stone mill and adjust the flow. If the flow rate is too large, the sesame paste is too thick, and the flow rate is too small, the stone mill will dry.

4. Put the sesame paste into a container, such as a glass bottle, cool it and store it in the refrigerator.

5. It should not be parked for a long time, otherwise the oil in sesame sauce will automatically precipitate and float to the top, causing the lower part to harden, which will affect the eating and taste.

6. The oil floating from sesame paste cannot be completely called sesame oil. Because sesame made of sesame paste is completely different from sesame made of sesame oil, because the taste of oil is also different.