The general situation of street selling is as follows:

Raw materials: 5g sesame, 25g glutinous rice, 25g soft sugar, 25g maltose, 25g osmanthus fragrans and a little essence.

production method: clean sesame seeds, dry them in a wok, stir-fry until cooked, rub the skin and mature sesame seeds.

clean the glutinous rice and fry it in a wok until it bursts into glutinous rice.

pour caramel and soft white sugar into the boiling pot, boil it into syrup, add osmanthus fragrans and essence, and stir well.

pour the cooked sesame seeds and glutinous rice flowers into syrup, mix well, pour on a copper (or stainless steel) plate, knead and pat into strips with a width of 1 cm and a thickness of 5 cm, and cut into thin slices with a thin knife.

characteristics: elegant color, crisp and sweet, delicate taste and unique flavor.

Reference: China food legends and cooking

Authentic honey candy is a specialty of Tangshan City, Hebei Province, with a history of more than 1 years. It was first produced in Qishuzhuang, Fengrun County, Tangshan, and was originally produced by pulping. In 193, it was introduced to Tangshan city, and the grouting method was used instead.

raw material formula: (calculated by 5 kg of finished product) special powder 21.5 kg of white sugar 15.25 kg of fine honey 4 kg of peanut oil 9.5 kg of sesame oil 9.5 kg of caramel 3 kg of osmanthus fragrans 25 g

production method:

1. dough preparation: firstly, white sugar is dissolved in water, then flour is added to make a hard dough, and then it is dipped in water for many times and stirred repeatedly to make it into a good gluten. Divide the dough into blocks of about 5 grams and bury it with cooked flour for about 1 hour.

2. tabletting: firstly, roll the baked dough into a negative film with a diameter of about .5m, and spread it evenly on the floating surface every time; after rolling the floating surface for the third time, fold the two sides into a flat tube, roll it tightly with a rolling pin, roll it, pat it, shake it and roll it, then turn around twice and roll it for five times, that is, it will grow to 2.7m.. This process is required to be completed within 3 ~ 4 minutes, otherwise it is easy to air dry the dough. Roll the dough piece on the rolling pin and lift it, then turn it quickly to let it go, so that air can be blown into the cylinder and the floating surface can be shaken off. Similarly, turn around and shake off the other half of the floating surface. Pay attention to keep the patch intact. Then spread out the dough sheet, cut off .3 meters on both sides, spread it on a large piece, and then roll the large piece on the "flower bar".

3. net flower forming: the dough piece rolled on the flower bar is broken into noodles, each with 1 cm width and 15-17 layers, and then each is obliquely chopped into 35 diamond pieces with 3 cm width, and the middle of each piece is cut and one end of the net flower is rolled to form a green body.

4. frying: first, add sesame oil after refining peanut oil, and then add the green body to fry for 7 minutes, turning it once in the meantime. When it is golden brown, take out the pan and control the oil.

5. pulp burning: white sugar is dissolved with appropriate amount of water and boiled into pulp, and after boiling, osmanthus fragrans, honey and maltose are added, stirred and then burnt twice to obtain the finished product.