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	<title>煮食、料理 &#8211; Lily&#039;s murmur</title>
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		<title>[試用] 料理靈魂SOUP STAR星高湯－美味安心的好高湯。</title>
		<link>https://lilychen.net/blog/archives/2276?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=%25e8%25a9%25a6%25e7%2594%25a8-%25e6%2596%2599%25e7%2590%2586%25e9%259d%2588%25e9%25ad%2582soup-star%25e6%2598%259f%25e9%25ab%2598%25e6%25b9%25af%25ef%25bc%258d%25e7%25be%258e%25e5%2591%25b3%25e5%25ae%2589%25e5%25bf%2583%25e7%259a%2584%25e5%25a5%25bd%25e9%25ab%2598%25e6%25b9%25af%25e3%2580%2582</link>
					<comments>https://lilychen.net/blog/archives/2276#comments</comments>
		
		<dc:creator><![CDATA[荳芽]]></dc:creator>
		<pubDate>Mon, 30 Jun 2014 09:19:31 +0000</pubDate>
				<category><![CDATA[廣編]]></category>
		<category><![CDATA[食物]]></category>
		<category><![CDATA[煮食、料理]]></category>
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					<description><![CDATA[不知道大家做菜有沒有放高湯的習慣？我自己是偶爾會使用，料理時若家裡備有高湯在冰箱的話，還真的蠻方便的。韓星金來沅在他的食譜書「跟我一起做飯吧！」(這本有蠻多韓式料理作法可參考，頗容易理解上手的喔！)中，特別分享了高湯的熬製方式，說實在不算太難，但說真的，就是麻煩，且熬完的那些材料，已經沒什麼味道了，丟掉又覺得有點點浪費，不丟的話又索然無味，再者家裡冰箱容量有限的話，如何存放熬好的高湯也是個問題，例 [&#8230;]]]></description>
		
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