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<title>蝦仁炒蛋</title>
<link>http://blog.roodo.com/sheep27/archives/6941887.html/</link>
<description><![CDATA[好吃的蝦仁炒蛋怎麼做咧~~來看看嚕.....]]>
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<item>
	<title>回應：蝦仁炒蛋</title>
	<description><![CDATA[感謝你嚕

終於試出完美的口感了^^]]>
	</description>
	<link>http://blog.roodo.com/sheep27/archives/6941887.html</link>
	<guid>http://blog.roodo.com/sheep27/archives/6941887.html#comment-17282377</guid>
	<author>hotdog_1228@hotmail.com(Mutasa)</author>	<category>文章回應</category>
	<pubDate>Wed, 27 Aug 2008 16:44:43 +0800</pubDate>
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<item>
	<title>回應：蝦仁炒蛋</title>
	<description><![CDATA[蝦子油泡時，油要稍微多一點，才不會有雜質遺留(醃蝦仁時，蛋白+太白粉只需要一點點就夠了)

而蝦湯(不必太多)的薄芡只要一點點行了，不需濃稠

炒蛋的話，爆香蔥、蒜末之後再加入蛋液、蝦仁拌炒讓它們結合在一起]]>
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	<link>http://blog.roodo.com/sheep27/archives/6941887.html</link>
	<guid>http://blog.roodo.com/sheep27/archives/6941887.html#comment-17246665</guid>
		<category>文章回應</category>
	<pubDate>Tue, 26 Aug 2008 01:05:34 +0800</pubDate>
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<item>
	<title>回應：蝦仁炒蛋</title>
	<description><![CDATA[這道蝦仁炒蛋我嘗試做了幾次...

總覺得沒有掌握到精隨

蝦子油泡的時候,仍然會有許多雜質遺留在鍋中(蛋白+太白粉)

蝦湯很濃郁是沒錯 可是沒有到鮮甜的地步

然後整個蝦湯的味道也蓋過蛋香

口味也有點淡(沒什麼鹹也沒什麼甜)

麻煩您指導一下>]]>
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	<link>http://blog.roodo.com/sheep27/archives/6941887.html</link>
	<guid>http://blog.roodo.com/sheep27/archives/6941887.html#comment-17243439</guid>
	<author>hotdog_1228@hotmail.com(Mutasa)</author>	<category>文章回應</category>
	<pubDate>Mon, 25 Aug 2008 20:43:08 +0800</pubDate>
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