Before using the Shimo sesame paste machine, we should make preparations first, so that we can grind the Shimo sesame paste with good export feeling and good quality.

要選擇成熟飽滿(mǎn)、干濕適中的新芝麻，先用簸箕各種雜質(zhì)，也可用清水漂洗除去漂浮的雜質(zhì)和沉底的泥沙，然后堆悶起來(lái)，使其均勻吃水。炒芝麻時(shí)，先用急火加熱，當快熟時(shí)，漸減火勢，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(kāi)降溫，并簸去炒焦的碎末渣滓。

First of all, we should choose the New Sesame which is mature, full, moderate dry and wet. First, we can use dustpan to remove all kinds of impurities, or rinse with clean water to remove floating impurities and sediment, and then pile them up to make them even draught. 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 dregs.

將炒酥揀凈的芝麻趁熱放在石碾上反復碾磙或小磨上細磨。當把芝麻碾磨稠糊料漿時(shí)檢查細度，用拇指、食指捻開(kāi)料漿，不留殘渣，越細越好。然后把料漿攬在盆子里，放進(jìn)盛有開(kāi)水的鍋里用文火加熱。

Put the roasted sesame on the stone mill while it is hot, and grind it repeatedly or finely on the 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. Then take the slurry in a basin, put it into a pot with boiling water, and heat it gently.

經(jīng)過(guò)磨料操作，加入開(kāi)水攪拌，就能把料漿中的油代替出來(lái)。一定用90度以上的開(kāi)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。酌量加水定漿，攪速放慢，半小時(shí)后將油撇出。

After abrasive operation, adding boiling water to stir, the oil in slurry can be replaced. Must use more than 90 degrees of boiling water, the amount of water is generally about half of 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. Add water to the slurry, slow down the stirring speed, and skim out the oil after half an hour.

料漿加水攪拌后，大部分油從油漿中分離出來(lái)，可用面杖或葫蘆類(lèi)物體在油渣漿中上下震蕩，促進(jìn)渣漿中的小油滴結團浮出。連續震動(dòng)撇油三次。震動(dòng)分油時(shí)應保持溫度在八九十度，以減少油的粘度。撇出的香油，若不帶漿渣就不要過(guò)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。

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. The temperature should be kept at 80 or 90 degrees to reduce the viscosity of the oil. 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 dry when it is too much.