[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-da-suan":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},4.5,0.2,27.6,1.1,"中餐三大调味基础之一，大蒜素含量丰富。",[10,13],{"title":11,"content":12},"大蒜素：破壁后生成的明星物质","完整的大蒜瓣本身并无明显的刺激气味，切开或捣碎后大蒜氨酸与蒜氨酸酶接触生成了大蒜素（allicin），这才是大蒜辛辣和抗菌活性的来源。每100克蒜头干重约126千卡，但每次用量仅数克，总热量可忽略不计。大蒜素不耐高温，快炒和凉拌能更好保留。",{"title":14,"content":15},"生蒜熟蒜各有妙用","蒜泥、蒜片、蒜末是炒菜底料的三剑客：油温不宜过高以免烧焦变苦。做蒜蓉酱（生蒜捣泥加油盐拌匀）可搭配白肉和凉菜。糖醋蒜、腊八蒜是腌渍吃法，口感酸甜脆爽，辛辣大幅降低。烧烤时整颗蒜烤至软烂，剥皮后涂抹面包，甘甜绵软完全没有生蒜的刺激。"]