Before using the electric stone mill sesame paste machine, we should make preparations first, so as to grind the stone mill 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, choose new sesame seeds that are mature, full and moderately dry and wet. First remove all kinds of impurities with a dustpan, or rinse with clean water to remove floating impurities and sediment at the bottom, and then pile them up to make them draft evenly. When frying sesame, first heat it with a quick fire. When it is about to mature, gradually reduce the fire and speed up the stirring to promote the release of smoke and moisture. When the sesame is yellowish brown, quickly take it out, spread it out to cool down, and winnow the scorched residue.

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 fried crisp and clean sesame seeds on the stone mill while they are hot, and grind them repeatedly or finely on a small mill. When the sesame is ground to a thick paste slurry, check the fineness, twist the slurry with your 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 over a slow fire.

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 and stirring, the oil in the slurry can be replaced. Always use boiling water above 90 degrees. The amount of water added is generally about half of the weight of sesame. Add it three or four times, reduce the amount of water one by one, and stir every time after adding water. The bottom of the oil slurry is gradually honeycomb, and most of the oil floats out. Add water to fix 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, and a face stick or gourd can be used to vibrate up and down in the slurry to promote the agglomeration and floating of small oil droplets in the slurry. Continuous vibration skimming for three times. When vibrating oil separation, the temperature should be kept at 80 to 90 degrees to reduce the viscosity of the oil. Do not filter the skimmed sesame oil without slurry residue, that is, it is a fragrant and transparent small grinding sesame oil. The remaining oil residue can be used as soy sauce, monosodium glutamate and dessert filling, but it should be eaten in time to prevent mildew and deterioration. The oil residue can be stored dry for a long time.