<?xml version="1.0" encoding="UTF-8"?><rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>蔥燒魚 &#8211; Amanda生活美食料理</title>
	<atom:link href="https://amanda.tw/tag/%e8%94%a5%e7%87%92%e9%ad%9a/feed" rel="self" type="application/rss+xml" />
	<link>https://amanda.tw</link>
	<description>Amanda老師官方網站，圖文皆有版權，請勿複製盜用，聯絡信箱 amanda751024@gmail.com</description>
	<lastBuildDate>Tue, 12 Mar 2024 08:04:31 +0000</lastBuildDate>
	<language>zh-TW</language>
	<sy:updatePeriod>
	hourly	</sy:updatePeriod>
	<sy:updateFrequency>
	1	</sy:updateFrequency>
	

<image>
	<url>https://amanda.tw/wp-content/uploads/2020/10/cropped-Amanda-網站作者大頭照-32x32.jpg</url>
	<title>蔥燒魚 &#8211; Amanda生活美食料理</title>
	<link>https://amanda.tw</link>
	<width>32</width>
	<height>32</height>
</image> 
	<xhtml:meta xmlns:xhtml="http://www.w3.org/1999/xhtml" name="robots" content="noindex" />
<site xmlns="com-wordpress:feed-additions:1">107911454</site>	<item>
		<title>紅油蔥燒石斑</title>
		<link>https://amanda.tw/archives/12259</link>
		
		<dc:creator><![CDATA[Amanda]]></dc:creator>
		<pubDate>Sat, 03 Jun 2017 13:40:23 +0000</pubDate>
				<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[海鮮]]></category>
		<category><![CDATA[石斑]]></category>
		<category><![CDATA[紅燒石斑]]></category>
		<category><![CDATA[紅燒石斑魚]]></category>
		<category><![CDATA[紅燒石斑魚塊]]></category>
		<category><![CDATA[紅燒石斑魚料理]]></category>
		<category><![CDATA[紅燒石斑魚片]]></category>
		<category><![CDATA[紅燒魚]]></category>
		<category><![CDATA[蔥燒石斑]]></category>
		<category><![CDATA[蔥燒魚]]></category>
		<category><![CDATA[醬燒石斑]]></category>
		<category><![CDATA[醬燒石斑魚]]></category>
		<category><![CDATA[醬燒魚]]></category>
		<category><![CDATA[食譜]]></category>
		<guid isPermaLink="false">https://amanda.tw/?p=12259</guid>

					<description><![CDATA[紅油蔥燒石斑 ，連續煮了兩次紅油，加上豆豉小魚乾、鹹鳳梨冰箱裡都是這些自己煮的醬料。昨天直播紅油煮法，有人問紅油可以做甚麼？今天就拿來煮魚囉。還翻出冰箱裡的好甘醇的手工醬油，整個搭配起來真的好好吃，看家人吃完好滿足的表情真是開心。自己煮就是這點好，愛吃甚麼就加...]]></description>
		
		
		
		<enclosure url="https://amanda.tw/wp-content/uploads/2017/06/fish-2017.jpg" type="image/jpeg"/><post-id xmlns="com-wordpress:feed-additions:1">12259</post-id>	</item>
	==廣告==<!-- 300X250 -->
<ins class="adsbygoogle"
     style="display:block"
     data-ad-client="ca-pub-8578908430372235"
     data-ad-slot="2867213763"
     data-ad-format="auto"
     data-full-width-responsive="true"></ins>
<script>
     (adsbygoogle = window.adsbygoogle || []).push({});
</script>	<item>
		<title>蔥燒黃金鰈魚</title>
		<link>https://amanda.tw/archives/1722</link>
		
		<dc:creator><![CDATA[Amanda]]></dc:creator>
		<pubDate>Wed, 17 Sep 2014 21:26:00 +0000</pubDate>
				<category><![CDATA[耐蒸煮便當菜]]></category>
		<category><![CDATA[自己煮]]></category>
		<category><![CDATA[魚-海鮮]]></category>
		<category><![CDATA[碟魚]]></category>
		<category><![CDATA[紅燒比目魚]]></category>
		<category><![CDATA[紅燒魚]]></category>
		<category><![CDATA[紅燒鰈魚]]></category>
		<category><![CDATA[蔥燒料理]]></category>
		<category><![CDATA[蔥燒比目魚]]></category>
		<category><![CDATA[蔥燒海鮮]]></category>
		<category><![CDATA[蔥燒魚]]></category>
		<category><![CDATA[蔥燒鰈魚]]></category>
		<category><![CDATA[蔥燒黃金鰈魚]]></category>
		<category><![CDATA[蝶魚 料理]]></category>
		<category><![CDATA[蝶魚 比目魚]]></category>
		<category><![CDATA[蝶魚好吃嗎]]></category>
		<category><![CDATA[蝶魚料理]]></category>
		<category><![CDATA[鰈魚]]></category>
		<category><![CDATA[鰈魚 料理]]></category>
		<category><![CDATA[鰈魚料理]]></category>
		<category><![CDATA[鰈魚食譜]]></category>
		<category><![CDATA[黃金蝶魚]]></category>
		<guid isPermaLink="false">http://amanda.tw/2014/09/18/%e8%94%a5%e7%87%92%e9%bb%83%e9%87%91%e9%b0%88-%e6%b5%b7%e6%b4%8b%e6%80%a5%e5%87%8d%e7%9a%84%e9%ae%ae%e5%91%b3/</guid>

					<description><![CDATA[蔥燒黃金鰈-海為黃金比目魚又稱為鰈魚，烹調意熟，肉質細緻，少刺。適合乾煎、紅燒、蒸煮、燒烤。阿拉斯加魚產有個共通點，油脂含量都較低，黃金鰈也相同，烹飪時建議使用較低溫度料理。乾煎香酥味美，紅燒很下飯，碟魚雖扁平肉也不算少，一條魚可供2-4個人食用。 關於我、食...]]></description>
		
		
		
		<enclosure url="https://amanda.tw/wp-content/uploads/2014/09/蔥燒碟魚.jpg" type="image/jpeg"/><post-id xmlns="com-wordpress:feed-additions:1">1722</post-id>	</item>
	</channel>
</rss>
