23 kg sesame, sugar 10 kg, 30 kg glutinous rice maltose, and cooking oil 100 g.

1. Primary processing of sesame. Soak fresh sesame seeds in clear water until sesame seeds fully absorb water and swell. Then removing the precipitate, scooping it up and drying it, then frying it in a pot with fire until the sesame seeds are not yellow or burnt, and stopping when the particles explode; After cooling, gently rub the skin with your hands to make it fall off, and remove dandruff with a dustpan.

2. Pour maltose and sugar into the pot and boil. Boil it with medium heat and stir it constantly to prevent burning. After the syrup is boiled, simmer until the syrup level rises or bubbles are about to burst. You can use a mixing shovel to pick out the syrup and observe it. It can be drawn into silk, and there will be a crisp sound when it breaks after cooling, and then cease fire.

3. Stir the fried sesame seeds in the boiled syrup, pour the sesame seeds into the pot and stir them to make them mix quickly and evenly. Then scoop the mixed sesame cubes together from the pot to the oiled basin.

4. After a little cooling, move the sesame candy blank to a smooth operating table, blanch and foam it, and make it into an oval candy with a comb-shaped cross section by hand.

5. Slice the candy while it is hot. Slice thickness should be uniform, about 0.4 cm each, and cut into 90- 100 pieces per kilogram. After cooling and molding, the slices can be sealed and packaged in plastic bags and put into boxes for sale.