Ingredients: 4 kg black sesame, iron pan, oil box, oil press.

1. Heat the wok, add 1 kg black sesame seeds at one time, and stir-fry for about 6 minutes.

2. Put the fried black sesame into the feeding box.

3. Turn on the oil press, and within half an hour or so, 4 kg of sesame oil residue is completely separated, and the pressed sesame oil is precipitated, with better clarity (it will be clearer if it is directly filtered next time).

Sesame residue from oil pressing can be used as raw material for rice paste or porridge. 4 kg of black sesame seeds squeezed out about 800 grams of sesame oil.

Extended data:

Traditional production of ground sesame oil;

1. Filter. First, use a fine sieve to remove dust and impurities from sesame seeds, and then use a dustpan to remove dust and immature seeds.

Rinse. Fill a plate or jar with clear water, pour sesame seeds, stir for 10 ~ 15 minutes, remove impurities floating on the water surface, take out sesame seeds, put them on a closed screen to drain water, and soak for at least half an hour.

3. stir-fry sesame seeds. Bake the cleaned sesame seeds in an iron pot. After a large amount of steam in the pot disappears, turn to low heat and stir evenly. Don't burn sesame seeds. Stir-fry until sesame seeds are crushed by hand and the kernel is bordeaux.

4. Blow the cigarette clean. The temperature of sesame just out of the pot is very high, so it needs to be cooled down, otherwise it will easily scorch sesame seeds and affect the quality of sesame oil. You can put sesame seeds in a dustpan, throw sesame poplars into a basket from a height, and at the same time blow cool air from the side to blow away smoke and dust, reduce the temperature and blow away sesame chaff, so as to get a relatively pure cooked sesame.

References:

Traditional production technology of small grinding ancient sesame oil.