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.

要选择成熟饱满、干湿适中的新芝麻，先用簸箕各种杂质，也可用清水漂洗除去漂浮的杂质和沉底的泥沙，然后堆闷起来，使其均匀吃水。炒芝麻时，先用急火加热，当快熟时，渐减火势，并加快搅动，促进烟和水气的放出。芝麻呈黄褐色时，迅速取出，摊开降温，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.

将炒酥拣净的芝麻趁热放在石碾上反复碾磙或小磨上细磨。当把芝麻碾磨稠糊料浆时检查细度，用拇指、食指捻开料浆，不留残渣，越细越好。然后把料浆揽在盆子里，放进盛有开水的锅里用文火加热。

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.

经过磨料操作，加入开水搅拌，就能把料浆中的油代替出来。一定用90度以上的开水，加水量一般是芝麻重量的二分之一左右，分三四次加入，逐次减少加水量，每次加水后均要搅拌。油浆底部渐呈蜂窝状，大部分油即浮出。酌量加水定浆，搅速放慢，半小时后将油撇出。

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.

料浆加水搅拌后，大部分油从油浆中分离出来，可用面杖或葫芦类物体在油渣浆中上下震荡，促进渣浆中的小油滴结团浮出。连续震动撇油三次。震动分油时应保持温度在八九十度，以减少油的粘度。撇出的香油，若不带浆渣就不要过滤，即为清香透明的小磨香油。剩下的油渣可做酱油、味精和点心馅等，但要注意及时食用，防止发霉变质，油渣多时可以干藏。

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.