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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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		<title>金桔葉燉排骨湯</title>
		<link>https://amanda.tw/archives/1783</link>
		
		<dc:creator><![CDATA[Amanda]]></dc:creator>
		<pubDate>Sat, 10 Jan 2015 23:54:04 +0000</pubDate>
				<category><![CDATA[台灣小吃]]></category>
		<category><![CDATA[湯-鍋-藥膳]]></category>
		<category><![CDATA[無油煙料理]]></category>
		<category><![CDATA[肉類-豬雞鴨牛羊]]></category>
		<category><![CDATA[自己煮]]></category>
		<category><![CDATA[Amanda食譜]]></category>
		<category><![CDATA[客家粉腸湯]]></category>
		<category><![CDATA[排骨湯]]></category>
		<category><![CDATA[桔葉]]></category>
		<category><![CDATA[桔葉粉腸湯]]></category>
		<category><![CDATA[粉腸湯]]></category>
		<category><![CDATA[豬排骨湯]]></category>
		<category><![CDATA[金桔]]></category>
		<category><![CDATA[金桔排骨湯]]></category>
		<category><![CDATA[金桔葉]]></category>
		<category><![CDATA[金桔葉排骨湯]]></category>
		<category><![CDATA[金桔葉燉排骨]]></category>
		<category><![CDATA[金桔葉燉排骨湯]]></category>
		<category><![CDATA[食譜]]></category>
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					<description><![CDATA[新竹客家村田媽媽餐廳品嚐一道金桔葉粉腸湯，驚訝竟然有如此簡單美味又清爽的客家料理，湯頭不僅是清澈爽口，帶著清香氣味的金桔葉才是重點。 關於我、食譜著作 FB、youtube、團購 商業合作請來信 amanda751024 @gmail.com 正巧我栽種了一棵...]]></description>
		
		
		
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		<title>爸爸的開心農場</title>
		<link>https://amanda.tw/archives/832</link>
					<comments>https://amanda.tw/archives/832#comments</comments>
		
		<dc:creator><![CDATA[Amanda]]></dc:creator>
		<pubDate>Wed, 24 Feb 2010 07:52:23 +0000</pubDate>
				<category><![CDATA[就是生活]]></category>
		<category><![CDATA[七層塔]]></category>
		<category><![CDATA[土雞]]></category>
		<category><![CDATA[屏東檸檬]]></category>
		<category><![CDATA[果園]]></category>
		<category><![CDATA[檸檬]]></category>
		<category><![CDATA[檸檬花]]></category>
		<category><![CDATA[農村]]></category>
		<category><![CDATA[金桔]]></category>
		<category><![CDATA[金桔花]]></category>
		<category><![CDATA[香檬]]></category>
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					<description><![CDATA[娘家有兩個小果園，一個在鄰村只栽種檸檬，另一個果園在村裡大弟的汽修廠也蓋在果園邊，這兒儼然像個開心農場 關於我、食譜著作FB、youtube 、團購商業合作請來信 amanda751024 @gmail.com 不過都是爸爸辛苦耕作的可不能偷喔 果園除了種植檸...]]></description>
		
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