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		<title>金棗燴迦納魚-酸香醬汁清爽去腥解油膩</title>
		<link>https://amanda.tw/archives/14485</link>
		
		<dc:creator><![CDATA[Amanda]]></dc:creator>
		<pubDate>Thu, 21 Sep 2017 07:20:53 +0000</pubDate>
				<category><![CDATA[低醣食譜、瘦身]]></category>
		<category><![CDATA[水果料理]]></category>
		<category><![CDATA[魚-海鮮]]></category>
		<category><![CDATA[加納魚]]></category>
		<category><![CDATA[加納魚口感]]></category>
		<category><![CDATA[加納魚怎麼煮]]></category>
		<category><![CDATA[加納魚料理]]></category>
		<category><![CDATA[去腥]]></category>
		<category><![CDATA[嘉納魚料理]]></category>
		<category><![CDATA[油煎迦納魚]]></category>
		<category><![CDATA[煎魚]]></category>
		<category><![CDATA[燴鮮魚]]></category>
		<category><![CDATA[紅燒迦納魚]]></category>
		<category><![CDATA[迦納魚]]></category>
		<category><![CDATA[迦納魚好吃嗎]]></category>
		<category><![CDATA[迦納魚料理]]></category>
		<category><![CDATA[金 料理]]></category>
		<category><![CDATA[金桔]]></category>
		<category><![CDATA[金棗]]></category>
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					<description><![CDATA[金棗燴迦納魚  現代大多是小家庭，3-4口人一餐這樣一條約600g迦納魚就足夠，這道魚只做乾煎不再紅燒，可保持魚的金黃色澤及香酥口感，使用整顆金棗熬煮醬汁，不切開因此不會有酸味，熬煮過外皮還能增添香氣，沒有金棗的季節也可以用金黃色澤金桔，不過近好最好減量只用金...]]></description>
		
		
		
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