[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-da-cong-xian":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},1.7,0.3,5.6,1.3,"中餐最基础的调味蔬菜，富含大蒜素。",[10,13],{"title":11,"content":12},"天然调味增香的首选","大葱含有烯丙基硫化物等含硫化合物，是其独特辛香风味的来源。每100克大葱约30千卡，葱白部分辛辣味较重、葱叶部分清甜。中餐中\"葱姜蒜\"并列为三大调味基础，炝锅时先爆香葱花面味可提升整道菜的香气层次。",{"title":14,"content":15},"生熟皆宜的多种吃法","大葱生吃（切丝搭配烤鸭、蘸大酱）、炒食（葱爆羊肉、葱爆牛肉）、做馅（猪肉大葱饺子）都是经典。葱白葱叶分别使用：葱白适合炒制和做馅、葱叶适合做汤和点缀。大葱不宜长时间加热，炒至微微变软、香气溢出即可。"]