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<site xmlns="com-wordpress:feed-additions:1">96680120</site>	<item>
		<title>美味肉干</title>
		<link>https://www.themalaysianrecipe.com/2018/01/25/3001601255-2/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Thu, 25 Jan 2018 01:30:14 +0000</pubDate>
				<category><![CDATA[Hoe Lai Kien]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好煮好吃]]></category>
		<category><![CDATA[肉类]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[年饼]]></category>
		<category><![CDATA[烘培]]></category>
		<category><![CDATA[茶点]]></category>
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					<description><![CDATA[
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A :- ♦  600 GM  夹心肉碎 ♦  2 TBSP  食油 ♦  2 TBSP 蚝油 （我用素蚝油 ） ♦  2 TBSP  生抽 (我用文东酱油） ♦  1 1/2 PC 南乳 ♦  1 TSP 胡椒粉 ♦  1 1/2 TBSP 玫瑰露 ♦  130 GM白糖 ♦  少许  红色素 B :- ♦  适量 蜜糖 1.  全部材料拌均，放进冰箱下格冷藏隔夜。 2.  第二天， 从冰箱取出，等回室温，拿一些腌好的肉碎压薄在烤盘上，用180度烤至肉干定型。 3.  取出，如肉干有出水，把水倒掉，在盘里割出自己喜欢的形状 , 翻面，放回烤箱里用200度烤至出油和干身。 &#8230;]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">30407</post-id>	</item>
		<item>
		<title>居鑾月饼</title>
		<link>https://www.themalaysianrecipe.com/2017/08/29/%e5%b1%85%e9%91%be%e6%9c%88%e9%a5%bc/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Tue, 29 Aug 2017 01:06:10 +0000</pubDate>
				<category><![CDATA[主题食谱放送]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好煮好吃]]></category>
		<category><![CDATA[烘焙]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[黑美人]]></category>
		<category><![CDATA[中秋月饼]]></category>
		<category><![CDATA[烘培]]></category>
		<category><![CDATA[茶点]]></category>
		<guid isPermaLink="false">https://themalaysianrecipe.com/?p=20043</guid>

					<description><![CDATA[
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♦  175g牛油 ♦  50g甜奶 ♦  255g面粉 ♦  蛋黄一个  内馅 : ♦  400g 莲溶或其它馅  刷皮用 : ♦  皮黄1个 ♦  鲜奶1/4Tsp 1.  将牛油和甜奶打发后加入蛋黄拌均。 2.  筛入面粉，拌匀成软面团，包入保鲜膜，放入冷藏20分钟。 3.  把馅料分成4份，每份100g，并揉成橄榄形。 4.  相同的把面团也份成4等份，包入馅料，一样揉成橄榄形状。 5.  表面用叉子画出条线，刷上蛋液，放入预热烤箱，以170烤40-50分钟至金黄。]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">20043</post-id>	</item>
		<item>
		<title>马铃薯饼皮批萨</title>
		<link>https://www.themalaysianrecipe.com/2017/07/10/%e9%a9%ac%e9%93%83%e8%96%af%e9%a5%bc%e7%9a%ae%e6%89%b9%e8%90%a8/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Mon, 10 Jul 2017 00:50:32 +0000</pubDate>
				<category><![CDATA[Choo Jenny]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好煮好吃]]></category>
		<category><![CDATA[烘焙]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[披萨]]></category>
		<category><![CDATA[烘培]]></category>
		<category><![CDATA[茶点]]></category>
		<guid isPermaLink="false">https://themalaysianrecipe.com/?p=17185</guid>

					<description><![CDATA[
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♦  马铃薯 4个 ♦  青瓜 少许 ♦  香肠 少许 ♦  火腿 少许 ♦  cheddar cheese 120g 调味料 ： ♦  番茄酱 3汤匙 ♦  意大利香草 少许 ♦  盐 少许 ♦  胡椒粉 少许 ♦  Mayonnaise 1汤匙 1.  马铃薯先蒸熟, 压碎加入Mayonnaise, 胡椒粉, 盐少许调味。 2.  番茄酱加上意大利香草搅拌均匀。 3.  一定要用活动模, 在活动模涂上油, 把薯泥均匀压好在模具上, 用叉子叉些洞。 4.  涂上番茄酱, 排上材料, 最后撒上cheddar cheese。 5.  250度烤8-10 分钟, 请记得参考自己的烤箱温度哦。 6. &#8230;]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">17185</post-id>	</item>
		<item>
		<title>雪梨蜜枣煲老洋渗</title>
		<link>https://www.themalaysianrecipe.com/2017/07/04/3001604161-2/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Tue, 04 Jul 2017 01:16:04 +0000</pubDate>
				<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好煮好吃]]></category>
		<category><![CDATA[甜点]]></category>
		<category><![CDATA[食谱]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=33152</guid>

					<description><![CDATA[
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清热解暑 ♦  老洋渗 适量 ♦  雪梨 2粒（削皮，去核，切块） ♦  蜜枣 4粒 ♦  蔗糖 适量 ♦  水 3000ml ♥  将所有材料放入冷水中（除了蔗糖），一起煲滚后转小火煲至45分钟，下点蔗糖调味即可。]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">33152</post-id>	</item>
		<item>
		<title>虾面汤底</title>
		<link>https://www.themalaysianrecipe.com/2017/06/21/300160622/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Wed, 21 Jun 2017 00:40:09 +0000</pubDate>
				<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好煮好吃]]></category>
		<category><![CDATA[汤]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[虾]]></category>
		<category><![CDATA[面]]></category>
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					<description><![CDATA[
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♦  白虾（越多越好）（洗净，把虾壳和肉分开备用） ♦  沙葛 1粒 （削皮，切块） ♦  排骨 （飞水去血腥） ♦  浓缩鸡汤 1大匙 ♦  番茄膏 1小匙 ♦  水 3500ml-3800ml ♦  辣椒糊 350g ♦  小红葱 10颗 （去皮，削片） ♦  Belacan 1小块 ♦  番茄膏 1小匙 ♦  糖 少许 ♦  热水 少许 1）将水煮滚后放入沙葛小火煲30分钟，在煲着沙葛水的时候准备另一个锅子放点油把白虾壳慢慢炒香至油变红，捞起虾壳，红虾油盛起。 2）沙葛水煲好后加入排骨和炒香了的白虾壳一起小火熬2小时。 3）锅子再倒入少许油，放入小红葱和belacan一起炒香后倒入辣椒糊和番茄膏稍炒，加点热水和少许糖调味炒至自己喜欢的浓度即成了sambal酱。 4）虾面汤底煲好后，加入浓缩鸡汤，番茄膏适量的红虾油和适量的sambal酱煲10分钟，试味再自行加减咸甜度即可。 ♥  注：虾壳越多越好，汤头才会香虾味，但是拔到手也酸har???]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">34652</post-id>	</item>
		<item>
		<title>Teriyaki Salmon</title>
		<link>https://www.themalaysianrecipe.com/2017/05/27/3001602215/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Sat, 27 May 2017 01:57:40 +0000</pubDate>
				<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好煮好吃]]></category>
		<category><![CDATA[海鲜]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[鱼类]]></category>
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♦  三文鱼一片 ♦  橄榄油少許 ♦  Teriyaki Sauce少許 1）用La Gourmet 煎板，倒入少許橄欖油把三文魚煎之兩面金黃。 2）把煎好的三文魚撈起用吸油纸把煎板上的油抹干淨。 3）最后把Teriyaki Sauce 和煎好的魚加入在煎板上燜之兩面上色即可。]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">31598</post-id>	</item>
		<item>
		<title>宫保鸡</title>
		<link>https://www.themalaysianrecipe.com/2017/05/18/3001115/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Thu, 18 May 2017 11:50:56 +0000</pubDate>
				<category><![CDATA[Emily Ying]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好煮好吃]]></category>
		<category><![CDATA[肉类]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[家常菜]]></category>
		<category><![CDATA[鸡肉]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=7722</guid>

					<description><![CDATA[
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♦  鸡腿2只斩块 ♦  3条干辣椒 ♦  4汤匙热水 ♦  1汤匙蚝油 ♦  少许老抽 ♦  盐 ♦  大葱切粒 ♦  姜蒜片 1.  鸡用少许的盐腌制一下。 2.  热油5成热时，放入蒜姜干辣椒段炒出香味。 3.  加入鸡块老抽和蚝油炒至颜色均匀然后加入热水关小火焖至收汁，加入大葱翻炒一下即可。 想知道更多：http://qr.net/LJxa]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">7722</post-id>	</item>
		<item>
		<title>迷你南瓜蛋挞</title>
		<link>https://www.themalaysianrecipe.com/2017/05/17/%e8%bf%b7%e4%bd%a0%e5%8d%97%e7%93%9c%e8%9b%8b%e6%8c%9e/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Wed, 17 May 2017 11:30:11 +0000</pubDate>
				<category><![CDATA[Gemini Lai]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好煮好吃]]></category>
		<category><![CDATA[烘焙]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[烘培]]></category>
		<category><![CDATA[茶点]]></category>
		<category><![CDATA[蛋挞]]></category>
		<guid isPermaLink="false">https://themalaysianrecipe.com/?p=20660</guid>

					<description><![CDATA[
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56最小的塔模 塔皮 ： ♦  牛油140g（我用Anchor无盐牛油） ♦  糖粉60g ♦  盐¼茶匙 ♦  面粉300g ♦  蛋液40g（约1粒A蛋） ♦  Vanilla香精几滴 南瓜蛋液料： ♦  南瓜泥180g（去籽，去皮，蒸熟压成泥） ♦  温室鲜奶150ml ♦  幼糖50g ♦  盐¼茶匙（少一点点） ♦  A鸡蛋1粒（打散，过筛） ♦  面粉6g 塔皮 ： 1.  牛油稍微软，就可以加入糖粉一起搅拌至融合！ 2.  在加入盐，蛋液和香精，拌匀！ 3.  把面粉过筛加入，拌匀至成团即可（不要过度揉搓） 4.  做好盖上保鲜膜，放入冰箱冷藏（不需要结冰层）半小时备用！ 南瓜蛋液料： 1.南瓜泥趁热加入幼糖，拌匀！ 2.再加入鲜奶，蛋液，盐和面粉拌匀！ 3.拌匀后，过滤一次，把在网上南瓜泥，用汤匙尽量压到液体里，拌匀备用！ 整合做法： 1.  把面团从冰箱拿出来，揉搓1个小面团（10g）按到塔模，压成塔皮！ 2.  至完成所以，塔模为止，用叉子在塔皮上刺一排排的小洞！ &#160; 3.  放入预热烤箱170ºc烤约10分钟，至塔皮微微金黄色，即可！ 4.  把塔皮烤箱拿出，脱模，待凉备用！ 5.  蛋液倒入塔皮至9分满，放入烤箱170ºc烤约20-25分钟！ &#160; &#8230;]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">20660</post-id>	</item>
		<item>
		<title>糖醋肉片</title>
		<link>https://www.themalaysianrecipe.com/2017/04/21/3001082/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Fri, 21 Apr 2017 03:10:39 +0000</pubDate>
				<category><![CDATA[Emily Ying]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好煮好吃]]></category>
		<category><![CDATA[肉类]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[家常菜]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=4913</guid>

					<description><![CDATA[
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糖醋料 : ♦  2 汤匙茄汁 ♦  半汤匙辣椒酱 ♦  1 茶匙急汁 ♦  1 茶匙半盐 ♦  4 茶匙糖 ♦  1 汤匙酸梅酱 ♦  1 茶匙柠檬汁 ♦  1 汤匙白米醋 ♦  晒油少许 配料 ： ♦  1 粒洋葱切角 ♦  青红灯笼辣椒各一切小块 1.  用1粒鸡蛋，2汤匙面粉，半茶匙胡椒粉腌制肉片半小时。 2.  把腌制好的肉炸至金黄色捞起放在一旁沥干。 3.  另取一个锅放少许油，开火炒香配料，倒入糖醋，炒一下放入肉块炒均匀便上碟。 想知道更多：http://qr.net/LJxa]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">4913</post-id>	</item>
		<item>
		<title>炸虾饼</title>
		<link>https://www.themalaysianrecipe.com/2017/04/13/%e7%82%b8%e8%99%be%e9%a5%bc/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Thu, 13 Apr 2017 09:00:21 +0000</pubDate>
				<category><![CDATA[Hoe Lai Kien]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好煮好吃]]></category>
		<category><![CDATA[糕点]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[茶点]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=9578</guid>

					<description><![CDATA[
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炸虾饼是一款口感香脆的美味小吃。表面色泽金黄，外脆里软，而且香鲜可口，香气四溢。一口咬下，爽口彈牙，又沒有油膩感，吃的时候还可以蘸上辣椒酱，味道香辣可口！ A 面糊料 : ♦  300 GM 面粉 ♦  1TBSP    粘米粉 ♦  1 PC        蛋 ♦  1TSP       盐 ♦  1TSP       糖 ♦  1TSP       胡椒粉 ♦  1TSP       小苏打粉 ♦  300 ML  水 B : ♦  韭菜 ♦  豆芽 ♦  红辣椒丝 ♦  大葱粒 ♦  小虾 （ 装饰用 ） 1.  把材料A搅拌成面糊，加入材料B拌匀。然面糊休息30分钟。 2.  烧热油锅的油，放入杓子烧热。 3.  把一些面糊勺到烧热的杓子里，上面放一只虾，炸到脱离杓子及成金黄色。]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">9578</post-id>	</item>
		<item>
		<title>香辣芒果沙拉（Mango Kerabu Salad）</title>
		<link>https://www.themalaysianrecipe.com/2017/04/13/%e9%a6%99%e8%be%a3%e8%8a%92%e6%9e%9c%e6%b2%99%e6%8b%89%ef%bc%88mango-kerabu-salad%ef%bc%89/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Thu, 13 Apr 2017 01:00:17 +0000</pubDate>
				<category><![CDATA[Nyok Ching Wong]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[其他]]></category>
		<category><![CDATA[好煮好吃]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[家常菜]]></category>
		<category><![CDATA[沙拉]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=6539</guid>

					<description><![CDATA[
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食谱来自大马美食～like – like ～ ♦  青芒果 2粒 ♦  红葱头(去膜，切成薄片)  50克 ♦  小辣椒 5条 ♦  虾米 50克 调味料 ： ♦  幼糖  ½ 汤匙 ♦  鱼露 ½ 汤匙 ♦  青檬(榨汁) 4粒 点缀 : ♦  2 汤匙烘烤江鱼仔 1.  将青芒果去皮后，切半将两旁的果肉取出。 2.  再把芒果肉切成薄片。 3.  将芒果片切成丝条状， 备用。 4.  用冷水泡虾米10分钟，取出剁碎，备用。 5.  将小辣椒切成薄片，备用。 6.  將調味料的材料加入一碗中搅匀。 7.  将芒果、葱头、虾米和辣椒仔放入一大碗中搅匀。 8.  加入调味料搅匀后，依各人喜好冷藏于冰箱2个小时，再取出撒上江鱼仔，即可享用。]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">6539</post-id>	</item>
		<item>
		<title>鱿鱼雍菜</title>
		<link>https://www.themalaysianrecipe.com/2017/03/30/30010144/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Thu, 30 Mar 2017 02:25:29 +0000</pubDate>
				<category><![CDATA[Hoe Lai Kien]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好煮好吃]]></category>
		<category><![CDATA[海鲜]]></category>
		<category><![CDATA[食谱]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=6657</guid>

					<description><![CDATA[
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♦  雍菜 ♦  鱿鱼 酱料 : ♦  浓缩甜酱 / 海鲜酱（加一点水煮稀一些） ♦  chili boh （ 加一点水煮熟） ♦  炒香花生碎 ♦  桔子 1.  把鱿鱼洗干净，切花/切条，用热水烫至熟，捞起，沥干，待用。 2.  把雍菜洗干净，切段，用热水烫半熟，捞起，沥干，待用。 3.  把雍菜，鱿鱼铺盘，倒上甜酱， chili boh ,撒上花生碎，挤上桔子汁，即可。]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">6657</post-id>	</item>
		<item>
		<title>蛋挞</title>
		<link>https://www.themalaysianrecipe.com/2017/03/27/30010124/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Mon, 27 Mar 2017 12:20:11 +0000</pubDate>
				<category><![CDATA[Hoe Lai Kien]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好煮好吃]]></category>
		<category><![CDATA[烘焙]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[烘培]]></category>
		<category><![CDATA[茶点]]></category>
		<category><![CDATA[蛋挞]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=6067</guid>

					<description><![CDATA[
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 A (皮料 ）： ♦  200 GM 面粉 ♦  100 GM 冷牛油 ♦  50 GM 糖粉 ♦  1/2 PC 鸡蛋，打散 B (馅料 ）： ♦  2 PCS  鸡蛋 ♦  50 GM  幼糖 ♦  50 GM 淡奶 ♦  70 GM  水 饼皮   : 1.  把面粉，牛油和糖粉拌均匀，慢慢加入蛋液拌匀成团，即可放入冰箱冷藏30分钟。 2.  取出面团，压入蛋挞模型中。 馅料 : 3.  将蛋和幼糖拌匀，加入淡奶和水拌匀，過沥，然后把蛋液倒入饼皮中。 4.  送入已预热的烤箱以180C烤 15-20分钟 或至熟，即可取脱模享用。 1.  切记要看顾烤箱里的温度，如果蛋挞里的蛋液微微弓起，就证明温度太高，这样烤出来的蛋液一定会很粗。这时应该把温度调低，让蛋挞的蛋液慢慢熟。这样蛋挞的蛋液会滑溜溜地。]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">6067</post-id>	</item>
		<item>
		<title>冬菜蒸鸡</title>
		<link>https://www.themalaysianrecipe.com/2017/03/18/%e5%86%ac%e8%8f%9c%e8%92%b8%e9%b8%a1/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Sat, 18 Mar 2017 12:35:15 +0000</pubDate>
				<category><![CDATA[Nyok Ching Wong]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好煮好吃]]></category>
		<category><![CDATA[肉类]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[家常菜]]></category>
		<category><![CDATA[鸡肉]]></category>
		<guid isPermaLink="false">https://www.themalaysianrecipe.com/?p=8024</guid>

					<description><![CDATA[
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♦  全鸡腿（洗净、斩块） 2只 ♦  冬菜（洗净、沥干水分） 3汤匙 ♦  姜丝 1汤匙 ♦  蒜蓉 1汤匙 ♦  红辣椒（去籽、切碎） 1条 调味料： ♦  蚝油 ½ 汤匙 ♦  酱油 1茶匙 ♦  麻油 1茶匙 ♦  粟米粉 1茶匙 ♦  青葱（切粒） 1棵 1.  将鸡、冬菜和调味料加一起拌匀，腌20分钟。 2.  腌好的鸡摆在蒸盘里，撒上姜丝、蒜蓉和辣椒。 3.  中火蒸20分钟，取出随身葱粒，即可享用。 ♥  食谱来自王国雄师傅]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">8024</post-id>	</item>
		<item>
		<title>咸蛋鸡蛋蒸肉饼</title>
		<link>https://www.themalaysianrecipe.com/2017/03/14/%e5%92%b8%e8%9b%8b%e9%b8%a1%e8%9b%8b%e8%92%b8%e8%82%89%e9%a5%bc/</link>
		
		<dc:creator><![CDATA[k6199]]></dc:creator>
		<pubDate>Tue, 14 Mar 2017 12:00:39 +0000</pubDate>
				<category><![CDATA[Nyok Ching Wong]]></category>
		<category><![CDATA[今日好食谱]]></category>
		<category><![CDATA[好煮好吃]]></category>
		<category><![CDATA[肉类]]></category>
		<category><![CDATA[食谱]]></category>
		<category><![CDATA[家常菜]]></category>
		<guid isPermaLink="false">https://themalaysianrecipe.com/?p=21741</guid>

					<description><![CDATA[
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♦  咸蛋（分开蛋黄蛋白） 1只 ♦  鸡蛋（搅匀） 3只 ♦  剁好梅头肉 1份 ♦  水 少许 调味料 ： ♦  胡椒粉 少许 ♦  鸡精粉 少许 1.  鸡蛋、咸蛋白、水和调味料同搅匀，过滤。加进梅头肉，搅匀。 2.  咸蛋黄放肉面上。 3.  蒸10分钟即可。]]></description>
		
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">21741</post-id>	</item>
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