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	<title>掛包 &#8211; Amanda生活美食料理</title>
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		<title>【刈包食譜】自己做虎咬豬、割包，尾牙必吃！從滷肉到配料，新手也能輕鬆做出美味掛包</title>
		<link>https://amanda.tw/archives/822</link>
					<comments>https://amanda.tw/archives/822#comments</comments>
		
		<dc:creator><![CDATA[Amanda]]></dc:creator>
		<pubDate>Sat, 19 Jan 2019 03:54:25 +0000</pubDate>
				<category><![CDATA[台灣小吃]]></category>
		<category><![CDATA[宴客、年菜]]></category>
		<category><![CDATA[肉類-豬雞鴨牛羊]]></category>
		<category><![CDATA[自己煮]]></category>
		<category><![CDATA[Amanda食譜]]></category>
		<category><![CDATA[刈包]]></category>
		<category><![CDATA[刈包 做法]]></category>
		<category><![CDATA[刈包做法]]></category>
		<category><![CDATA[刈包梅花肉]]></category>
		<category><![CDATA[刈包滷肉做法]]></category>
		<category><![CDATA[刈包皮做法]]></category>
		<category><![CDATA[刈包肉做法]]></category>
		<category><![CDATA[刈包食譜]]></category>
		<category><![CDATA[割包]]></category>
		<category><![CDATA[割包做法]]></category>
		<category><![CDATA[割包酸菜怎麼炒]]></category>
		<category><![CDATA[台式小吃]]></category>
		<category><![CDATA[尾牙]]></category>
		<category><![CDATA[尾牙美食]]></category>
		<category><![CDATA[年節料理]]></category>
		<category><![CDATA[年菜]]></category>
		<category><![CDATA[年菜食譜]]></category>
		<category><![CDATA[掛包]]></category>
		<category><![CDATA[掛包 作法]]></category>
		<category><![CDATA[掛包 滷肉]]></category>
		<category><![CDATA[掛包做法]]></category>
		<category><![CDATA[掛包的酸菜]]></category>
		<category><![CDATA[掛包皮做法]]></category>
		<category><![CDATA[控肉]]></category>
		<category><![CDATA[滷三層肉]]></category>
		<category><![CDATA[滷五花肉]]></category>
		<category><![CDATA[滷肉]]></category>
		<category><![CDATA[滷肉食譜]]></category>
		<category><![CDATA[炒酸菜]]></category>
		<category><![CDATA[自製掛包]]></category>
		<category><![CDATA[花生粉]]></category>
		<category><![CDATA[虎咬豬]]></category>
		<category><![CDATA[虎咬豬做法]]></category>
		<category><![CDATA[食譜]]></category>
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					<description><![CDATA[想在家自製台式美味「刈包」嗎？這道也被稱作「割包」、「掛包」或「虎咬豬」的台灣小吃，割包不僅是許多人心中的最美味小吃，也是北部尾牙上象徵「發財」的吉祥美食。 關於我、食譜著作 社群-FB、youtube、團購產品 商業合作請來信 amanda751024 @g...]]></description>
		
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		<title>蔥燒豬排-多一個步驟少了肉腥味</title>
		<link>https://amanda.tw/archives/7153</link>
		
		<dc:creator><![CDATA[Amanda]]></dc:creator>
		<pubDate>Mon, 28 Nov 2016 11:46:09 +0000</pubDate>
				<category><![CDATA[肉類-豬雞鴨牛羊]]></category>
		<category><![CDATA[蔬菜、蕈菇]]></category>
		<category><![CDATA[五花肉]]></category>
		<category><![CDATA[刈包]]></category>
		<category><![CDATA[掛包]]></category>
		<category><![CDATA[梅花肉]]></category>
		<category><![CDATA[滷肉]]></category>
		<category><![CDATA[燒肉]]></category>
		<category><![CDATA[瘦肉]]></category>
		<category><![CDATA[肉排]]></category>
		<category><![CDATA[蔥燒]]></category>
		<category><![CDATA[蔥燒肉]]></category>
		<category><![CDATA[蔥燒豬排]]></category>
		<category><![CDATA[虎咬豬]]></category>
		<category><![CDATA[豬排]]></category>
		<guid isPermaLink="false">https://amanda.tw/?p=7153</guid>

					<description><![CDATA[蔥燒豬排  滷肉的確是帶皮五花肉或是帶皮腿庫、豬腳這些最好吃，但是家中有人過胖，有人膽固醇過高，總不能一味貪求好吃而不顧健康，所以現在時時常以梅花肉為主要肉品，五花肉則是2-3個月煮一次，豬腳更是半年才會煮一次，讓他們解饞即可。 關於我、食譜著作 FB、you...]]></description>
		
		
		
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