#冬日生活打卡季#
Introducing a homemade sesame paste, salty and umami, delicious and nutritious, suitable for bibimbap stir-frying
The afternoon sun shines through the tulle curtains, and the room fills with the scent of sesame seeds. As a homemade chef, I'm eagerly making homemade tahini.
Since ancient times, sesame paste has been an indispensable part of Chinese food culture. It is fragrant and smooth, sweet in the mouth, giving people a taste of the tongue. However, nowadays, more and more people choose to buy tahini ready, but they don't know the craftsmanship and essence of it. For this reason, I decided to take charge of it and make a different kind of homemade tahini.
Instead of blindly chasing the bells and whistles of online celebrity stores, it is better to find real deliciousness from the most authentic time-honored restaurants. So, I came to a time-honored restaurant near my home - "Qianlong Building". This restaurant has a history of 100 years since its opening and is famous in the city for its authentic Huizhou cuisine.
The lobby is spacious and bright, and the surrounding walls are covered with ancient calligraphy and paintings, giving people the feeling of stepping back in time. I was fortunate to have the personal guidance of Chef Liu, the famous chef of Qianlong Building. Chef Liu told me that the traditional sesame paste making is to grind fried sesame seeds into a sauce and add the right amount of salt and oil.
During the cooking process, I noticed that the sautéing of sesame seeds is very crucial. Master Liu taught me to fry sesame seeds slowly over low heat to avoid overheating and scorching. This can maintain the aroma and nutrition of sesame seeds, making the sesame paste more rich and mellow.
When I got home, I followed Chef Liu's guidance and started making sesame paste. I start by putting the sesame seeds in a wok and stir-frying over low heat. The subtle aroma of sesame seeds spreads and makes people feel refreshed. After a few minutes, the sesame seeds turned golden brown and I poured them into the stone mill and began to rub them vigorously. After some hard kneading, the sesame seeds were finally ground into a thick sesame paste.
However, during the production process, I found that the tahini texture could be optimized. Based on my previous experience and Chef Liu's suggestion, I decided to add some roasted peppercorn powder. In this way, it not only adds layers to the tahini, but also gives it a unique spicy taste.
Eventually, after a lot of hard work and constant trying, my homemade tahini was finally finished. Served in a bowl, I was intoxicated by the overflowing aroma of sesame seeds. When I took a bite of homemade tahini, the mellow taste made me feel like I was back when I was a child, and all the hard work became worth it.
Homemade tahini, both in terms of the process and taste, is far superior to commercially available ready-made products. It is full of the warmth of home and conveys the charm of traditional cuisine.
Pay attention to the taste of food, and take you to learn more about food-related knowledge and skills.