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	<title>Paul Gu&#124;blog &#187; Cooking</title>
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		<title>清蒸整鸡</title>
		<link>http://blog.paulgu.com/cooking/%e6%b8%85%e8%92%b8%e6%95%b4%e9%b8%a1/</link>
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		<pubDate>Sun, 14 Jun 2009 18:12:51 +0000</pubDate>
		<dc:creator>Paul Gu</dc:creator>
				<category><![CDATA[Cooking]]></category>

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		<description><![CDATA[主料：鸡1500克 辅料：口蘑28克,火腿28克,墨鱼70克,油菜心100克 调料：胡椒粉1克,味精2克,盐8克 清蒸整鸡的特色： 此菜色淡黄，缀以红、绿、黄三色配料，色彩协调，肉嫩鲜香。 清蒸整鸡的做法： 1. 将鸡取出内脏，去掉嗉囊、气管和食道，冲洗干净，放入汤锅内煮3分钟； 2. 捞出，用冷水洗净，剁去嘴尖和脚爪，切掉下颌，割除尾臊，用刀背砸断大腿骨，将整鸡放入釉瓦钵内，加精盐（5克），入笼先干蒸约1小时，然后，再加入清水（1000克）蒸至软烂为止； 3. 火腿切薄片； 4. 口蘑、墨鱼用斜刀切成薄片； 5. 油菜心用清水烧开氽一下，捞出待用； 6. 炒锅置中火上，下肉清汤、精盐烧开，再放入口蘑、墨鱼、菜心焯熟后捞出，沥去水； 7. 用手勺将整鸡翻个身后，将菜心放在整鸡的周围，口蘑、墨鱼放在上面，再盖上熟火腿片，放入味精，撒上胡椒粉即成。]]></description>
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		<title>Knife Techniques &#8211; Onion Brunoise</title>
		<link>http://blog.paulgu.com/cooking/knife-techniques-onion-brunoise/</link>
		<comments>http://blog.paulgu.com/cooking/knife-techniques-onion-brunoise/#comments</comments>
		<pubDate>Mon, 16 Feb 2009 22:11:43 +0000</pubDate>
		<dc:creator>Paul Gu</dc:creator>
				<category><![CDATA[Cooking]]></category>
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		<description><![CDATA[Enjoy this great cooking clip from George Brown Chef School. [See post to watch Flash video]]]></description>
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		<title>Knife Techniques &#8211; The Paring Knife</title>
		<link>http://blog.paulgu.com/cooking/knife-techniques-the-paring-knife/</link>
		<comments>http://blog.paulgu.com/cooking/knife-techniques-the-paring-knife/#comments</comments>
		<pubDate>Mon, 16 Feb 2009 22:09:48 +0000</pubDate>
		<dc:creator>Paul Gu</dc:creator>
				<category><![CDATA[Cooking]]></category>
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		<title>Knife Techniques &#8211; The French Knife</title>
		<link>http://blog.paulgu.com/cooking/knife-techniques-the-french-knife/</link>
		<comments>http://blog.paulgu.com/cooking/knife-techniques-the-french-knife/#comments</comments>
		<pubDate>Mon, 16 Feb 2009 22:08:56 +0000</pubDate>
		<dc:creator>Paul Gu</dc:creator>
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		<title>Knife Techniques &#8211; The Carving Knife</title>
		<link>http://blog.paulgu.com/cooking/knife-techniques-the-carving-knife/</link>
		<comments>http://blog.paulgu.com/cooking/knife-techniques-the-carving-knife/#comments</comments>
		<pubDate>Mon, 16 Feb 2009 22:07:54 +0000</pubDate>
		<dc:creator>Paul Gu</dc:creator>
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		<title>Knife Techniques &#8211; Care and Upkeep</title>
		<link>http://blog.paulgu.com/cooking/knife-techniques-care-and-upkeep/</link>
		<comments>http://blog.paulgu.com/cooking/knife-techniques-care-and-upkeep/#comments</comments>
		<pubDate>Mon, 16 Feb 2009 22:03:05 +0000</pubDate>
		<dc:creator>Paul Gu</dc:creator>
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		<title>Knife Techniques &#8211; How to sharpen a knife</title>
		<link>http://blog.paulgu.com/cooking/knife-techniques-how-to-sharpen-a-knife/</link>
		<comments>http://blog.paulgu.com/cooking/knife-techniques-how-to-sharpen-a-knife/#comments</comments>
		<pubDate>Mon, 16 Feb 2009 22:01:29 +0000</pubDate>
		<dc:creator>Paul Gu</dc:creator>
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