[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-mo-yu-gan":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},65.3,1.8,5.5,0,"墨鱼干制，蛋白质极高脂肪极低。",[10,13,16],{"title":11,"content":12},"蛋白质含量极高的海产干货","每100克墨鱼干含蛋白质65.3克、脂肪仅1.8克、热量287千卡，在蛋白质与热量比值上位居所有水产品前列。墨鱼干是脱水浓缩后的头足类高蛋白食材，极低的脂肪使其成为增肌减脂期的优质蛋白储备。",{"title":14,"content":15},"高蛋白极低脂黄金组合","墨鱼干以高达65g\u002F100g的蛋白质含量和不到2g的脂肪含量，创造了\"高蛋白零脂肪\"的极佳营养组合。泡发后的墨鱼干（吸水膨胀约3倍）蛋白含量回落至约20g\u002F100g，仍远高于多数鲜鱼。",{"title":17,"content":18},"泡发后炖汤和凉拌","墨鱼干需用清水泡发6-8小时（或温水2-3小时）至软化，清洗去除表面盐分后切丝或切块。墨鱼干炖排骨汤是闽粤经典汤品，墨鱼干与骨头同炖后汤汁浓郁鲜香。泡发的墨鱼丝也可凉拌（过水焯30秒后拌入蒜蓉、醋和香油）。"]