如何讓鴨脖裏的海結長久為王？很好吃。

芝麻海帶結材料海帶結300g，白芝麻2湯匙調料醬油2湯匙，鹽，糖1湯匙，水3湯匙，香油少許做法1。芝麻洗凈，放入幹鍋翻炒或烤箱烘烤，然後取出晾涼備用。2.海帶結(蓋海帶結)加水煮沸後，撈起瀝幹。3.加入調料和海帶結煮至汁幹，撒上芝麻。老師說1。煮海帶結時在水中加入1湯匙的醋，可以使海帶結更快成熟。2.有的海結綠嫩嫩的；其中壹些顏色較深，需要很長時間烹飪。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =然後紮成壹個海結放在壹邊備用。排骨洗凈瀝幹水分，用少許鹽腌制入味。因為後來排骨會用油炸過再用水燉，鹽的味道就不容易進入排骨了。所以還是先腌制壹下比較好。鍋裏熱油，先放入蒜片和姜片，稍微翻炒壹下，放入排骨，噴點料酒，中火翻炒排骨至變色，再放入海苔結翻炒兩分鐘。將高湯或清水倒入鍋中，加入適量生抽和鹽調味，然後蓋上鍋蓋，大火將湯瀝幹。等湯快幹的時候，加點味精翻炒。這純粹是個人喜好。如果選擇蘑菇等已經很好吃的配菜，自然可以不加。擺桌子的時候可以考慮放壹些蔥花和絲綢(主席也是這麽做的)裝飾壹下。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =蓮藕棗絲帶結材料:鮮絲帶結150g、去芯幹蓮子50g、去芯幹紅棗10、鹵水汁。明治鮮味汁1湯匙(15毫升)、冰糖1湯匙(15克)、香油1茶匙(5毫升)做法:1。海苔結可以用混有少許醋的水清洗20分鐘，去除腥味。紅棗洗凈，用溫水浸泡20分鐘。將幹蓮子放入沸水鍋中煮15分鐘，撈出瀝幹。2.將處理好的海帶結、紅棗、蓮子放入炒鍋中，加入鹵汁、米酒、冰糖和1/2碗清水，大火燒開，再用小火煨25分鐘，待湯汁濃縮後澆上鮮美的風味汁和香油，大火收汁1分鐘。溫馨提示:1。2.海帶結是用新鮮的海帶做成的，顏色深綠，味道鮮美。用軟幹海帶效果不好。= = = = = = = = = = = = = = = = = = = = = = = = =【原料/調料】海帶結(幹貨)1/2斤鹽1/3湯匙紅糖65438+。(2)將所有調料放入鍋中煮沸溶解，再放入海帶結，中火熬煮至湯汁濃稠幹透。取出放涼，然後放入冰箱冷藏。冷卻後即可食用。冷庫可以維持1個月左右。= = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = =海帶結燜鵝。配料:鵝肉、海帶結、配料、蔥、姜、八角、蒜籽、幹辣椒、桂皮、調料。將豆瓣醬、醬油、糖、鹽、水放在小火上，待差不多可以用的時候，將蒜籽放入火中。2.將海帶結放入煮好的鵝湯中，煮20分鐘左右。3.撒上調料= = = = = = = = = = = = = = = = = =也可以放油鍋裏翻炒調味。特點:酥、嫩、香，酸甜可口。