[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-ge-li-hua-ha":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},7.8,0.7,2,0,"最常见的蛤蜊品种，便宜鲜美。",[10,13,16],{"title":11,"content":12},"低脂0.7g蛋白7.8g热量45千卡","每100克花蛤含蛋白质7.8克、脂肪0.7克、热量仅45千卡，是中国沿海消费量最大的蛤蜊品种。花蛤壳面有美丽的花纹，肉质鲜嫩、价格亲民，是真正的大众平价海鲜。",{"title":14,"content":15},"低热量高鲜味","花蛤热量极低而鲜味氨基酸含量丰富，大量食用也不会有热量负担。含有贝壳类共有的牛磺酸和硒，是性价比极高的小海鲜蛋白来源。",{"title":17,"content":18},"快炒蛋白7.8g脂肪0.7g热量45千卡","花蛤最经典的做法是辣炒——大火快炒至壳张，加入干辣椒、蒜蓉、姜丝和酱油，鲜辣开胃。花蛤豆腐汤和花蛤蒸蛋也是最家常的做法。烹饪花蛤的关键是时间短（壳张即出锅），过火蛤肉会缩小变老。"]