Sesame paste

Overview

Sesame paste is a food made from sesame seeds. It is rich in nutrients, has a sweet and numb aroma, can satisfy cravings, and has an endless aftertaste. Since ancient times, it has been considered a good product for nourishing and strengthening the body and prolonging life. There are other benefits if you choose the right ingredients. Traditional Chinese medicine believes that sesame is sweet in taste and neutral in nature, and has the functions of nourishing blood, moisturizing intestines, clearing breasts, and nourishing hair. Sesame paste is suitable for treating symptoms such as physical weakness, premature graying of hair, anemia, dry stools, dizziness, and tinnitus. For example, black sesame seeds have the effects of beautifying the skin and making white hair black. Black sesame seeds are very rich in vitamin E, which can delay aging, moisturize the five internal organs, strengthen muscles and bones, and replenish qi. These are sesame seeds grown by my mother-in-law herself. I usually add a little when cooking porridge or making soy milk, but there are a lot of sesame seeds at home, so I thought of making sesame paste. A bowl of hot sesame paste is still very warm today.

Tags

• snacks
• common dishes
• baby
• breakfast
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• children's day
• clear water
• lard
• rice
• white sugar
• black sesame

Ingredients

Steps

1. 1 Soak the rice in water for 2 hours

   

2. 2 Prepare black sesame seeds

   

3. 3 Fry black sesame seeds over low heat. Use a clean bowl without water, put some black sesame seeds in it, and then pour it away. If there are no black sesame seeds left at the bottom of the bowl, they are cooked.

   

4. 4 Filter the black sesame seeds and rice with water to remove impurities and set aside.

   

5. 5 Add black sesame seeds and rice to 660 grams of water.

   

6. 6 Place in a food processor and grind into a fine paste.

   

7. 7 Since the amount is relatively large, I can only beat it into a pulp part by part.

   

8. 8 Add lard to the pot and bring to a boil, then add sugar and cook until dissolved.

   

9. 9 Then slowly pour in the fine slurry, remember to stir evenly. If it's very thick like me, just add some boiling water and mix it thoroughly before eating. You can decide the thickness yourself.

   

10. 10 Eat it while it's hot