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	<title>炒豬心做法 &#8211; Amanda生活美食料理</title>
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		<title>麻辣炒豬心-十分鐘上菜</title>
		<link>https://amanda.tw/archives/1176</link>
					<comments>https://amanda.tw/archives/1176#comments</comments>
		
		<dc:creator><![CDATA[Amanda]]></dc:creator>
		<pubDate>Thu, 05 Apr 2012 03:29:27 +0000</pubDate>
				<category><![CDATA[肉類-豬雞鴨牛羊]]></category>
		<category><![CDATA[三杯豬心]]></category>
		<category><![CDATA[十分鐘上菜]]></category>
		<category><![CDATA[十分鐘料理]]></category>
		<category><![CDATA[快炒]]></category>
		<category><![CDATA[炒豬心]]></category>
		<category><![CDATA[炒豬心做法]]></category>
		<category><![CDATA[炒豬心料理]]></category>
		<category><![CDATA[炒豬心食譜]]></category>
		<category><![CDATA[爆炒豬心食譜]]></category>
		<category><![CDATA[薑絲炒豬心]]></category>
		<category><![CDATA[豬心]]></category>
		<category><![CDATA[豬心料理]]></category>
		<category><![CDATA[豬心料理炒]]></category>
		<category><![CDATA[豬心食譜]]></category>
		<category><![CDATA[麻油炒豬心]]></category>
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					<description><![CDATA[小時候豬心是很貴的食材，因此媽媽總拿來燉補一家人吃，但是豬心煮久了總是硬邦邦，其實豬心跟雞心一樣容易熟，因此料理時間要快速，免得煮過老影響口感。 我愛拿豬心煮湯或是快炒，口感較嫩咬起來也不累，煮湯清爽，快炒我就喜歡重口味，這道醬油用量少，只想要有醬香即醬色，因...]]></description>
		
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