[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-bao-yu-gan":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},54.2,5.6,13.4,0,"顶级海味干货，蛋白极高。",[10,13,16],{"title":11,"content":12},"海产珍品中的干货之王","每100克干鲍含蛋白质54.2克、脂肪5.6克、热量322千卡，与鲜鲍鱼相比蛋白质浓缩了近3倍。干鲍是传统海味干货中的顶级品类，品质以\"头数\"划分（一斤几头），头数越少鲍鱼个头越大、价格越昂贵。",{"title":14,"content":15},"胶原蛋白和鲜味高度浓缩","干鲍经过长时间日晒和风干，胶原蛋白和鲜味物质高度浓缩，泡发后烹饪口感软糯Q弹、鲜味醇厚持久。干鲍是高蛋白低脂海味珍品，在粤菜中占据顶级食材地位。",{"title":17,"content":18},"泡发需2-3天耐心","干鲍的泡发是耗时最长的海产品——冷水浸泡24小时→换水再泡24小时→煮沸后焖至自然冷却→继续冷水浸泡至完全软化（总耗时2-3天）。泡发后的干鲍适合与高汤同煲、红烧或者切片清蒸。家常省事的替代方案是直接购买鲜鲍或冻鲍。"]