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		<title>紅燒蛤蜊冬瓜</title>
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		<dc:creator><![CDATA[Amanda]]></dc:creator>
		<pubDate>Thu, 08 Aug 2024 00:45:58 +0000</pubDate>
				<category><![CDATA[地中海料理]]></category>
		<category><![CDATA[耐蒸煮便當菜]]></category>
		<category><![CDATA[自己煮]]></category>
		<category><![CDATA[蔬菜、蕈菇]]></category>
		<category><![CDATA[魚-海鮮]]></category>
		<category><![CDATA[Amanda食譜]]></category>
		<category><![CDATA[一鍋炒]]></category>
		<category><![CDATA[一鍋煮]]></category>
		<category><![CDATA[便當菜]]></category>
		<category><![CDATA[冬瓜料理]]></category>
		<category><![CDATA[海鮮]]></category>
		<category><![CDATA[炒冬瓜蛤蜊]]></category>
		<category><![CDATA[紅燒冬瓜]]></category>
		<category><![CDATA[紅燒冬瓜蛤蜊]]></category>
		<category><![CDATA[紅燒蛤蜊冬瓜]]></category>
		<category><![CDATA[蛤蜊冬瓜]]></category>
		<category><![CDATA[蛤蜊料理]]></category>
		<category><![CDATA[食譜]]></category>
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					<description><![CDATA[冬瓜蛤蜊兩種食材非常搭，一般大多把兩種食材煮湯，偶爾我會做紅燒，但是醬油用量不宜多，冬瓜太黑不僅不好看味道也會發酸。 關於我、食譜著作 FB、youtube 、團購 商業合作請來信 amanda751024 @gmail.com 颱風季節各種蔬菜都貴，慶幸我自...]]></description>
		
		
		
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