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      <title>家庭版风味什锦酱菜，减盐不减香，七天即可食</title>
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      <description><![CDATA[家庭版风味什锦酱菜，减盐不减香，七天即可食主料：白萝卜 / 黄瓜 / 莴笋（可混用）共5000克配料：盐250克、酱油1000克、凉开水500克、白糖300克、花生仁300克、芝麻仁50克、杏仁100克、姜150克、蒜150克、尖辣椒150 ... ...]]></description>
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      <pubDate>Fri, 05 Jun 2026 01:00:20 +0000</pubDate>
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      <title>什锦酱八宝菜（传统酱菜）</title>
      <link>http://yancaiwang.com/portal.php?mod=view&amp;aid=23</link>
      <description><![CDATA[什锦酱八宝菜（传统酱菜）原料：黄瓜1000克、藕800克、豆角800克、红豆400克、花生米300克、栗子仁200克、核桃仁100克、杏仁100克配料：黄酱2000克、酱油1000克、糖色100克、盐适量（用于前期腌制）准备工作：处理食 ... ...]]></description>
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      <pubDate>Fri, 05 Jun 2026 00:36:08 +0000</pubDate>
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      <title>老式酱辣黄瓜·酱香浓郁脆辣可口</title>
      <link>http://yancaiwang.com/portal.php?mod=view&amp;aid=8</link>
      <description><![CDATA[老式酱辣黄瓜·酱香浓郁脆辣可口原料：腌黄瓜8000克、面酱2000克、干辣椒80克（剪成细丝，喜辣可增到100克）、白糖30克、凉开水1000～1500克（稀释面酱用）、香油/熟油少许（拌辣椒丝用，增香防干）高度白酒10～15ml ... ...]]></description>
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      <pubDate>Wed, 03 Jun 2026 12:11:13 +0000</pubDate>
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      <title>嫩酱莴笋 | 附关键技巧：盐量、晾晒与密封</title>
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      <description><![CDATA[嫩酱莴笋 | 附关键技巧：盐量、晾晒与密封原料：莴笋（去皮净重）3000克、盐80～100克、郫县豆瓣酱（剁细）200克、白糖20克、高度白酒15ml、花椒粉5克（可选）、熟菜籽油30ml（可选，防霉增亮） 腌制方法：1、莴笋切 ... ...]]></description>
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      <pubDate>Wed, 03 Jun 2026 11:41:11 +0000</pubDate>
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