How to make homemade tahini at home, recommended practices for homemade tahini?

Pure tahini].

Ingredients]: 500g of white sesame seeds. (Well, nothing else is needed except sesame seeds).

Tools]: rice kitchen wall-breaking cooking machine; (Later in the article, I will write about how to make it with an ordinary small food processor).

Production process]:

1. Wash the white sesame seeds with clean water, be sure to wash them well, and wash out the sediment in the sesame seeds;

2. Heat the iron pot on the fire, turn to low heat, put the washed sesame seeds into the pot, stir-fry with a spatula, keep stir-frying, the pot is best to be a heavy iron pot, the fire is smaller, to prevent frying;

3. The fried white sesame seeds are fragrant and dry, and the sesame seeds will be heard "crackling" during the frying process, which is normal.

4. Put the fried white sesame seeds into the cup of the broken wall blender;

5. The wall-breaking cooking machine is powered on, and the "sauce" function is started, which takes 6 minutes, and its program is set, the speed is slow at the beginning, and the speed will be fast in the next two minutes, which can easily beat the sesame seeds into sesame paste;

6. When making, you need to pay attention to a small tool, which is an accessory in the wall breaker, the scraper used for stirring, remove the small lid on the lid of the cup, and put the stirring scraper in.

7. The spatula looks like this, and it is basically used when making sauce food.

8. In the next two minutes, the sauce has been preliminarily made, and there is no need for a spatula, take it out, and the machine will run at high speed to grind the sesame paste more delicately.

9. Pour the finished sesame paste into a cup, flow slowly, the fragrance is overflowing, and it is also delicious to take a little bit and spread it directly on the steamed bun.

Pour the tahini into the bowl, and it will soon be smooth as a mirror, such tahini tastes pure, without any additives, and is convenient and trouble-free to make, isn't it more attractive?

Hello! Wash the sesame seeds, fry them in a pan, then break them in a food processor, add an appropriate amount of cooked cooking oil and stir them to the desired consistency.

The tahini tutorial is here.

Summer is coming, and you can eat coleslaw happily, but there is no sesame sauce at home. Those who love coleslaw know that sesame sauce is the soul of coleslaw.

The sesame paste sold on the street smells fragrant and eats not fragrant, and I saw ** on the Internet that even if everyone looks at the freshly ground sesame paste, there is a fake, and the mechanism is inside the machine. The obsession with high-quality tahini made me think of homemade tahini. I have bought freshly ground sesame paste many times, which is made by grinding fried sesame seeds with a stone mill, and the method should be relatively simple.

There is no stone mill at home, but there is a wall breaker, and there is a juice machine.

When I think about it, the core technology of sesame paste is fried sesame seeds. I am good at fried sesame seeds, because in winter, I often make sesame ginger fried brown sugar for **cough. We know this core technology, and this tahini is not easy to come by.

I bought white sesame seeds, rinsed them, drenched them in water, put them in a wok, stir-fried them over low heat, kept stirring, and when I heard the crackling sound, I smelled the fragrance of sesame seeds, turned them into burnt yellow, and turned off the heat.

The rest is easier, put the fried sesame seeds in the juicer, only half a bottle, then add a small amount of peanut oil (the peanut oil is also freshly squeezed in the mill with peanuts), a small amount of salt, and start the juicer.

If you want to eat delicately, start it a few more times until you are satisfied.

Although it is the first time to make it, the sesame paste is also mellow and rich, and the texture is smooth.

I won't buy sesame paste in the future, and I can eat it with more confidence!

Materials:

Appropriate amount of white sesame seeds.

Seasoning: appropriate amount of sesame oil.

Method

1。First of all, pick the white sesame seeds, remove impurities, wash off the floating dust, drain the water, and then put them in a dry pot and slowly fry them with your fingers and low heat.

2。Then put the fried sesame seeds and sesame oil in a blender and beat into a Weina sauce.

Tips

The sesame paste made in this way has no taste in itself, and it needs to be seasoned with soy sauce and sugar, which is very suitable for making a variety of vegetables, meat, and noodles with a unique flavor ......

1.After washing the white sesame seeds, put a little oil in the wok, pour in the sesame seeds, heat them over medium heat, stir-fry with a spatula, fry until the sesame seeds are fragrant and slightly yellow, spread the fried sesame seeds flat, and let them cool naturally;

2.Put the cooled sesame seeds into a blender, beat them into small granules, add two spoons of oil and continue to puree;

3.Add an appropriate amount of salt to the chain of sesame paste, beat the chain until it is fused, and put it in a bottle to seal.

Prepare 200g of black sesame seeds, 100g of white sesame seeds, and 10g of flaxseed oil, clean the white sesame seeds and put them in a pot.

Tahini is a sauce made by stir-frying and grinding sesame seeds, which has a flavor and is used as a seasoning. Also called sesame sauce. Tahini is one of the flavored condiments that the masses love very much.

There are two types of white tahini and black sesame paste. It is better to eat white sesame paste, and black sesame paste is better to nourish and nourish qi.

Depending on the color of the sesame material used, it can be divided into white sesame paste and black sesame paste. According to the use, hot pot sesame sauce is a common one, and the raw material of sesame sauce is refined white sesame seeds. The workmanship is fine, the color is golden, the taste is smooth, and the taste is mellow.

How to make it: Ingredients: black (white) sesame seeds, grapeseed oil (or virgin olive oil, sesame oil).

1.Wash the sesame seeds first;

2.Put it in the pot and start frying the sesame seeds, at the beginning you can use medium heat, first fry the sesame seeds dry, then turn to medium-low heat, fry until you can crush the sesame seeds by hand, the color of the sesame seeds is slightly yellow, and you can eat a bite of it is very fragrant.

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

4.Put the tahini in a container, such as a glass bottle, and let it cool before storing it in the refrigerator.

5.It should not be parked for too long, otherwise the oil in the sesame paste will automatically precipitate and float to the top, resulting in hardening of the lower part and affecting the eating and taste.

6.The oil that wafts out of the tahini can't be called sesame oil entirely. This is because the sesame seeds used to make sesame paste are fried in a completely different heat from the sesame seeds used to make sesame oil, because the aroma of the oil is also different.

Nutritive value. Nutrients 1Tahini is rich in protein, fat and a variety of vitamins and minerals, and has high nutritional value;

2.Tahini contains a lot of calcium, and regular moderate consumption is beneficial to the development of bones and teeth;

3.The iron content of sesame paste is several times higher than that of pork liver and egg yolk, and regular consumption not only has a positive effect on adjusting partial eating and anorexia, but also corrects and prevents iron deficiency anemia;

4.Tahini is rich in lecithin, which prevents hair from turning gray or falling out prematurely;

5.Sesame paste is also one of the dipping ingredients in shabu shabu hot pot, and good sesame paste can play a role in enhancing the flavor, which is the benefit of hot pot sesame sauce.

Precautions: Due to the high calorie and fat content of sesame paste, it is not advisable to eat about 10 grams a day.