What is the ingenuity of traditional sesame oil production?

The fragrance of small grinding oil lies in the ingenuity of traditional technology. As early as the Ming Dynasty, the industrious and intelligent people in heaven explored a set of manufacturing procedures for small grinding oil. First, stir-fry seeds, select new sesame seeds with full maturity and moderate humidity, fan them with a dustpan or sieve them out, or rinse them with clear water to remove impurities and sediments. The pile is then drilled to make it uniform. When frying sesame seeds, you are very particular. First, heat it with a big fire. When there is a sound of frying seeds, use a small fire or even a small fire to speed up the rhythmic stirring. It takes tens of thousands of times to manually stir a pot of sesame seeds. When sesame is yellow-brown, quickly take it out of the pot, cool it, and remove the black residue. If the fried seeds are not properly grasped, it will affect the oil yield and oil fragrance concentration. Followed by grinding oil sauce. Put on a donkey and pull a stone mill to grind the seeds into fine paste. A donkey can only grind oil once a day, and it is much faster to turn a stone mill with machines or appliances in modern times. Powered stone mill sesame oil still retains the traditional characteristics of "water substitution method", which has better quality, higher nutrition, stronger fragrance and better storage than machine pressed sesame oil. Then, put the ground ointment into a large iron pot, and add warm water above 80 degrees in proportion. First, stir the ointment evenly in one direction, then shake and impact it rhythmically to separate the ointment, and then carefully take out the oil. This requires patience and hard work, otherwise the oil mixed in the sauce will not come out. A child sang, "Hua, Hua, Hua, you don't smell my fragrance." You can't make sesame oil without knowing how to make oil.