[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-huang-shan-shan-si":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},15.6,0.8,0.3,0,"鳝鱼加工品，热量更低水分更高。",[10,13,16],{"title":11,"content":12},"鳝丝加工后热量更低","每100克黄鳝鳝丝含热量仅61千卡，蛋白质15.6克、脂肪0.8克，较整条鳝鱼热量更低的原因为加工过程中鳝丝通常经过了焯水去黏液处理，部分脂肪和水分发生变化。鳝丝仍保留了鳝鱼的高蛋白优势。",{"title":14,"content":15},"更方便烹饪的半成品","市售鳝丝已经过去骨和切丝处理，省去了活杀鳝鱼的繁琐步骤，更适合家庭快速烹饪。鳝丝的蛋白质和铁含量仍然保持在较高水平，是便捷的高蛋白低脂水产食材。",{"title":17,"content":18},"快炒最佳食材","鳝丝最经典的做法是响油鳝糊和韭黄炒鳝丝——热锅快炒1-2分钟即可，过度烹饪会失去滑嫩口感。搭配韭黄、洋葱或青椒同炒，蔬菜的清香与鳝丝的鲜美相得益彰。调味以酱油、糖、白胡椒为主，江浙风味浓郁。"]