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 <title><![CDATA[请教  快帮忙一下撒]]></title>
 <link><![CDATA[http://sjft.com/bbs/read.php?tid=18724]]></link>
 <description><![CDATA[Latest 20 replies of 请教  快帮忙一下撒]]></description>
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 <description><![CDATA[料酒只是去掉鱼的腥味
而勾芡则主要是让排骨等肉类的肉质更嫩点]]></description>
 <link><![CDATA[http://sjft.com/bbs/job.php?action=topost&tid=18724&pid=194659]]></link>
 <author><![CDATA[风无剑]]></author>
 <category><![CDATA[我爱厨房]]></category>
 <pubdate><![CDATA[Sun, 19 Dec 2004 02:33:51 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[挖塞，我肉不挑得，鱼肉不怎么吃得，应该是多放料酒吧，烧好了我试吃好了。不好吃得不叫你吃。恩............]]></description>
 <link><![CDATA[http://sjft.com/bbs/job.php?action=topost&tid=18724&pid=194620]]></link>
 <author><![CDATA[jiangyimin]]></author>
 <category><![CDATA[我爱厨房]]></category>
 <pubdate><![CDATA[Sat, 18 Dec 2004 03:21:48 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[勾芡----专业的说就是在菜肴接近成熟时,将调好的粉汁淋入锅内,使卤汁稠浓,增加卤汁对原料的附着力的一种办法.]]></description>
 <link><![CDATA[http://sjft.com/bbs/job.php?action=topost&tid=18724&pid=194068]]></link>
 <author><![CDATA[lilia]]></author>
 <category><![CDATA[我爱厨房]]></category>
 <pubdate><![CDATA[Thu, 09 Dec 2004 13:37:01 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[晕了]]></description>
 <link><![CDATA[http://sjft.com/bbs/job.php?action=topost&tid=18724&pid=192097]]></link>
 <author><![CDATA[gujing101]]></author>
 <category><![CDATA[我爱厨房]]></category>
 <pubdate><![CDATA[Fri, 26 Nov 2004 09:07:37 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[超市应该有卖专门的淀粉。]]></description>
 <link><![CDATA[http://sjft.com/bbs/job.php?action=topost&tid=18724&pid=190650]]></link>
 <author><![CDATA[疯不留恒]]></author>
 <category><![CDATA[我爱厨房]]></category>
 <pubdate><![CDATA[Mon, 15 Nov 2004 02:17:25 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[唉，到底是专业的

偶只是偶尔看到偶妈妈这样弄的，反正是白色的粉末...]]></description>
 <link><![CDATA[http://sjft.com/bbs/job.php?action=topost&tid=18724&pid=190585]]></link>
 <author><![CDATA[风无剑]]></author>
 <category><![CDATA[我爱厨房]]></category>
 <pubdate><![CDATA[Sun, 14 Nov 2004 03:49:09 +0000]]></pubdate>
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 <description><![CDATA[差不多是这样，呵呵，只不过我不用糯米，而是用木薯或者是别的一些粉的。]]></description>
 <link><![CDATA[http://sjft.com/bbs/job.php?action=topost&tid=18724&pid=190547]]></link>
 <author><![CDATA[水镜梵天]]></author>
 <category><![CDATA[我爱厨房]]></category>
 <pubdate><![CDATA[Sat, 13 Nov 2004 12:22:39 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[天拉
怎么什么都是好像]]></description>
 <link><![CDATA[http://sjft.com/bbs/job.php?action=topost&tid=18724&pid=190398]]></link>
 <author><![CDATA[棉棉]]></author>
 <category><![CDATA[我爱厨房]]></category>
 <pubdate><![CDATA[Fri, 12 Nov 2004 05:03:02 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[菜刀知道吗？
就是不要用锋利的刀刃，而是钝的那一边，然后不要顺着肉的纹路，轻跺
勾芡嘛，就是用把肉放到糯米（好象是把）和黄酒的混合物里，让这些混合物大致均匀的把每块肉包裹起来

好象是把]]></description>
 <link><![CDATA[http://sjft.com/bbs/job.php?action=topost&tid=18724&pid=190184]]></link>
 <author><![CDATA[风无剑]]></author>
 <category><![CDATA[我爱厨房]]></category>
 <pubdate><![CDATA[Thu, 11 Nov 2004 06:36:35 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[不太明白]]></description>
 <link><![CDATA[http://sjft.com/bbs/job.php?action=topost&tid=18724&pid=190182]]></link>
 <author><![CDATA[棉棉]]></author>
 <category><![CDATA[我爱厨房]]></category>
 <pubdate><![CDATA[Thu, 11 Nov 2004 06:27:52 +0000]]></pubdate>
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 <title><![CDATA[]]></title>
 <description><![CDATA[据说猪肉和牛肉可以用菜刀的背轻轻跺，然后在勾芡，这样的肉就很嫩的

我妈妈好象就是这样弄的]]></description>
 <link><![CDATA[http://sjft.com/bbs/job.php?action=topost&tid=18724&pid=190046]]></link>
 <author><![CDATA[风无剑]]></author>
 <category><![CDATA[我爱厨房]]></category>
 <pubdate><![CDATA[Wed, 10 Nov 2004 10:11:18 +0000]]></pubdate>
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