Traditional small milled sesame oil production of clever lies in what?

The fragrance of small milled oil lies in the traditional craftsmanship. As early as the Ming Dynasty, the industrious and intelligent people of Tianzhong figured out a set of production procedures for small milled oil. First of all is the selection of material frying seeds, choose mature full, dry and wet moderate new sesame, with a dustpan fan or sieve sieve off various impurities, can also be rinsed with water to remove impurities and silt. Then pile up and smother it, so that it is uniformly draught. Sesame frying is very delicate, first heated with a rapid fire, to be the sound of fried seeds, with a small fire or even micro-fire, to speed up the rhythmic stirring, frying a pot of sesame even to manually stir tens of thousands of times. Sesame was yellow-brown, quickly out of the pot, cool down, and bump to the crushed black residue. Stir frying seeds if you do not grasp properly, it will affect the oil yield and the concentration of oil flavor. Next is grinding oil sauce. Put on a donkey to pull the stone mill to grind the seeds into a fine paste. A donkey can only pull the mill one oil a day, but in modern times, it is much faster to use machines or electrical appliances to turn the stone mill. Changed the power of the stone grinding oil, still retains the traditional "water generation method" features, than the machine-pressed oil quality, high nutrition, strong flavor, storage resistance. After that, the ground oil paste is put into a big iron pot and mixed with warm water over 80 degrees Celsius according to the proportion, then the paste is stirred well in one direction, then shaken and touched rhythmically to separate the oil from the paste, and then the oil is taken out carefully. It takes patience and effort to remove the oil, otherwise the oil will be mixed in with the paste and won't come out. If you don't have the skill, you won't be able to get the flavorful oil out.