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 <title><![CDATA[黑椒豉汁排骨（酸辣版）]]></title>
 <link><![CDATA[http://8.gdgda.com/forum/read.php?tid=364371]]></link>
 <description><![CDATA[Latest 20 replies of 黑椒豉汁排骨（酸辣版）]]></description>
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 <title><![CDATA[]]></title>
 <description><![CDATA[黑椒粉味道更好]]></description>
 <link><![CDATA[http://8.gdgda.com/forum/read.php?tid=364371#3431155]]></link>
 <author><![CDATA[不嬲洞拉]]></author>
 <category><![CDATA[美食情报站]]></category>
 <pubdate><![CDATA[Wed, 10 Nov 2010 07:28:49 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[最怕食辣野]]></description>
 <link><![CDATA[http://8.gdgda.com/forum/read.php?tid=364371#3430447]]></link>
 <author><![CDATA[xjb]]></author>
 <category><![CDATA[美食情报站]]></category>
 <pubdate><![CDATA[Tue, 09 Nov 2010 04:01:52 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[賣相幾得!!]]></description>
 <link><![CDATA[http://8.gdgda.com/forum/read.php?tid=364371#3429676]]></link>
 <author><![CDATA[gy77gy77]]></author>
 <category><![CDATA[美食情报站]]></category>
 <pubdate><![CDATA[Sun, 07 Nov 2010 16:06:04 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[适合蒸制]]></description>
 <link><![CDATA[http://8.gdgda.com/forum/read.php?tid=364371#3428800]]></link>
 <author><![CDATA[ψ山村老师ζφ]]></author>
 <category><![CDATA[美食情报站]]></category>
 <pubdate><![CDATA[Sat, 06 Nov 2010 13:59:05 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[豉汁排骨good]]></description>
 <link><![CDATA[http://8.gdgda.com/forum/read.php?tid=364371#3427611]]></link>
 <author><![CDATA[gy77gy77]]></author>
 <category><![CDATA[美食情报站]]></category>
 <pubdate><![CDATA[Thu, 04 Nov 2010 15:27:00 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[喜欢这个]]></description>
 <link><![CDATA[http://8.gdgda.com/forum/read.php?tid=364371#3427306]]></link>
 <author><![CDATA[ψ山村老师ζφ]]></author>
 <category><![CDATA[美食情报站]]></category>
 <pubdate><![CDATA[Thu, 04 Nov 2010 10:22:46 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[戏戏小语：

想要蒸出的排骨口感绵软顺滑，应该注意以下三点：

第一、排骨应该选择肋排，去除出较厚的肉层，才适合蒸制；

第二、在腌制的时候要加适量水淀粉，让淀粉充分包裹排骨，口感才会鲜嫩；

第三、蒸的时候， ..]]></description>
 <link><![CDATA[http://8.gdgda.com/forum/read.php?tid=364371#3427305]]></link>
 <author><![CDATA[ψ山村老师ζφ]]></author>
 <category><![CDATA[美食情报站]]></category>
 <pubdate><![CDATA[Thu, 04 Nov 2010 10:22:36 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[原料：排骨300克。

辅料：干豆豉5克、泡椒4个、红葱2个、蒜蓉适量。

调味：盐2克、水淀粉适量、料酒少许、白糖一小匙、油5ML、白胡椒粉适量、生抽10ML、蚝油1小匙、味好美自磨黑胡椒粉适量。

做法：

1、排骨洗净斩件， ..]]></description>
 <link><![CDATA[http://8.gdgda.com/forum/read.php?tid=364371#3427303]]></link>
 <author><![CDATA[ψ山村老师ζφ]]></author>
 <category><![CDATA[美食情报站]]></category>
 <pubdate><![CDATA[Thu, 04 Nov 2010 10:22:11 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[....]]></description>
 <link><![CDATA[http://8.gdgda.com/forum/read.php?tid=364371#3427302]]></link>
 <author><![CDATA[ψ山村老师ζφ]]></author>
 <category><![CDATA[美食情报站]]></category>
 <pubdate><![CDATA[Thu, 04 Nov 2010 10:21:52 +0000]]></pubdate>
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