[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-fu-zhu-pi":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},44.6,21.7,22.3,1.6,"豆浆表面薄膜挑起晾干的浓缩豆制品，蛋白质含量在豆制品中名列前茅。",[10,13,16],{"title":11,"content":12},"蛋白质含量豆制品之冠","腐竹是豆浆煮沸后表面凝结的薄膜经挑起、晾干制成，浓缩了大豆中的蛋白质和脂肪。每100克腐竹含蛋白质约44.6克，约为北豆腐的5.5倍，是植物性蛋白密度最高的食材之一。素食者用腐竹替代肉类，可获得接近动物蛋白的氨基酸配比。",{"title":14,"content":15},"蛋白44.6g脂肪21.7g高能量密度食材","腐竹干货状态下可长期储存，烹饪前需用温水浸泡30分钟至完全复水。泡发后的腐竹体积膨胀2-3倍，一份20克干腐竹泡发后约50-60克。腐竹吸味能力强，与红烧肉、香菇、木耳等同炖能充分吸收汤汁，口感柔韧有层次。",{"title":17,"content":18},"烹饪方式丰富多样","腐竹可凉拌、红烧、炖汤或涮火锅。凉拌腐竹搭配黄瓜丝和蒜末，爽口开胃；红烧腐竹加入酱油、冰糖慢炖，酱香浓郁；腐竹还是素食佛跳墙和罗汉斋中的经典配料，能吸收多种食材的鲜美汤汁。"]