[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-guang-dong-xiang-chang":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},24.1,48.3,7.2,0,"风干发酵香肠，腊味煲仔饭的灵魂。",[10,13,16],{"title":11,"content":12},"风干浓缩的脂肪与热量分析","每100克腊肠含热量584千卡、脂肪48.3克，肥瘦猪肉按约4:6比例混合灌肠后风干发酵，水分蒸发使脂肪和热量高度浓缩。腊肠中同时加入高度白酒、糖和盐，赋予其独特的酒香和甜咸风味。",{"title":14,"content":15},"蛋白质含量与钠含量","腊肠的蛋白质24.1g\u002F100g，因水分流失后的浓缩效应高于新鲜猪肉。但高盐分（约3-4g钠\u002F100g）和饱和脂肪是需要关注的两点。一根广式腊肠（约40-50克）含约250-290千卡。",{"title":17,"content":18},"煲仔饭和蒸食的经典做法","腊味煲仔饭中腊肠的油脂在高温下渗入米饭，形成金黄锅巴。做煲仔饭时切薄片（约2mm）铺在米饭上，饭熟后淋上特制酱油拌匀。每次放1-1.5根（约50-70克）足矣，需注意总热量。"]