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	<title>肉片湯 &#8211; Amanda生活美食料理</title>
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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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		<title>蒜苗肉片湯</title>
		<link>https://amanda.tw/archives/787</link>
					<comments>https://amanda.tw/archives/787#comments</comments>
		
		<dc:creator><![CDATA[Amanda]]></dc:creator>
		<pubDate>Thu, 10 Dec 2009 05:57:53 +0000</pubDate>
				<category><![CDATA[湯-鍋-藥膳]]></category>
		<category><![CDATA[肉片湯]]></category>
		<category><![CDATA[肉片湯料理]]></category>
		<category><![CDATA[蒜苗 料理]]></category>
		<category><![CDATA[蒜苗料理湯]]></category>
		<category><![CDATA[蒜苗湯]]></category>
		<category><![CDATA[蒜苗煮湯]]></category>
		<category><![CDATA[蒜頭豬肉湯]]></category>
		<category><![CDATA[豬肉片湯]]></category>
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					<description><![CDATA[媽媽的拿手菜不多，最受我們喜愛的除了加了好多肉片的扁魚白菜羹就是肉片湯，媽媽會把瘦肉切成薄片，醃些醬油再沾裹地瓜粉燙煮，加上孩子較能接受的青蔥及增加香氣的紅蔥酥，就是一鍋好喝的湯。 關於我、食譜著作 FB、youtube 、團購 商業合作請來信 amanda7...]]></description>
		
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