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		<title>紅魚肉片鍋-泡菜味噌鍋底-取魚肉去骨影音</title>
		<link>https://amanda.tw/archives/29416</link>
		
		<dc:creator><![CDATA[Amanda]]></dc:creator>
		<pubDate>Fri, 18 Oct 2019 02:27:02 +0000</pubDate>
				<category><![CDATA[料理影音]]></category>
		<category><![CDATA[湯-鍋-藥膳]]></category>
		<category><![CDATA[肉類-豬雞鴨牛羊]]></category>
		<category><![CDATA[自己煮]]></category>
		<category><![CDATA[魚-海鮮]]></category>
		<category><![CDATA[去魚骨]]></category>
		<category><![CDATA[取魚肉]]></category>
		<category><![CDATA[味噌鍋]]></category>
		<category><![CDATA[味噌魚]]></category>
		<category><![CDATA[料理影片]]></category>
		<category><![CDATA[泡菜鍋]]></category>
		<category><![CDATA[海陸湯]]></category>
		<category><![CDATA[海陸鍋]]></category>
		<category><![CDATA[紅魚味噌]]></category>
		<category><![CDATA[紅魚湯]]></category>
		<category><![CDATA[紅魚煮湯]]></category>
		<category><![CDATA[肉片湯]]></category>
		<category><![CDATA[魚湯]]></category>
		<category><![CDATA[魚骨煲湯]]></category>
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					<description><![CDATA[鮮魚煮味噌湯或味噌鍋是我家的常備湯點之一，天氣微涼想吃辣，味噌加泡菜做湯底應該能撞出另一種美味。用的是紅魚，先取魚肉去骨，骨架熬湯底再陸續添加各種食材，魚骨湯底較低脂而且不含膽固醇，湯鮮甜味美。 關於我、食譜著作 社群-FB 、line@、youtube、IG...]]></description>
		
		
		
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