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	<title>鴨腿怎麼煮 &#8211; Amanda生活美食料理</title>
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		<title>滷鴨腿-軟嫩多汁入味不死鹹</title>
		<link>https://amanda.tw/archives/1863</link>
		
		<dc:creator><![CDATA[Amanda]]></dc:creator>
		<pubDate>Sun, 23 Aug 2015 03:35:37 +0000</pubDate>
				<category><![CDATA[低醣食譜、瘦身]]></category>
		<category><![CDATA[肉類-豬雞鴨牛羊]]></category>
		<category><![CDATA[帶骨鴨腿料理]]></category>
		<category><![CDATA[櫻桃鴨]]></category>
		<category><![CDATA[櫻桃鴨腿料理]]></category>
		<category><![CDATA[滷味]]></category>
		<category><![CDATA[滷鴨]]></category>
		<category><![CDATA[滷鴨肉]]></category>
		<category><![CDATA[滷鴨肉做法]]></category>
		<category><![CDATA[滷鴨肉食譜]]></category>
		<category><![CDATA[滷鴨腿]]></category>
		<category><![CDATA[魯鴨肉]]></category>
		<category><![CDATA[鴨翅膀]]></category>
		<category><![CDATA[鴨肉]]></category>
		<category><![CDATA[鴨肉怎麼滷好吃]]></category>
		<category><![CDATA[鴨肉怎麼煮才會軟]]></category>
		<category><![CDATA[鴨腿]]></category>
		<category><![CDATA[鴨腿 怎麼 煮]]></category>
		<category><![CDATA[鴨腿 料理]]></category>
		<category><![CDATA[鴨腿 食譜]]></category>
		<category><![CDATA[鴨腿怎麼煮]]></category>
		<category><![CDATA[鴨腿料理]]></category>
		<category><![CDATA[鴨腿食譜]]></category>
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					<description><![CDATA[滷鴨腿怎麼主才能軟嫩多汁，還要入味不死鹹 ，鴨肉皮下脂肪大多比較厚，我會先乾煎把油脂逼出再來滷，鴨腿也不需剁開才能保持肉質水嫩，這裡的滷並不是一鍋滷到好，而是經過久煮、短時間滷、最後再浸泡入味。 關於我、食譜著作 FB、youtube、團購 商業合作請來信 a...]]></description>
		
		
		
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