[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-yang-du":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},12.2,3.4,0.7,0,"低脂内脏，肚丝汤和爆炒的经典食材。",[10,13,16],{"title":11,"content":12},"低脂肪高蛋白内脏","每100克羊肚含蛋白质12.2克、脂肪3.4克、热量87千卡，是热量和脂肪都较低的内脏选择。羊肚是羊的胃，由平滑肌和结缔组织构成，口感脆韧，是北方爆肚和羊杂汤的核心食材。",{"title":14,"content":15},"含胶原蛋白和弹性蛋白","羊肚的蛋白质以胶原蛋白和弹性蛋白为主，这两种结构蛋白为其独特的脆弹口感提供支持。同时羊肚含有一定量的锌和B族维生素。",{"title":17,"content":18},"爆肚讲究火候","北京爆肚的经典做法：羊肚切细条，沸水快速涮烫10-15秒至微卷立即捞出。蘸料是芝麻酱、韭菜花、腐乳汁和辣椒油调制的二八酱。火候是灵魂——时间稍长肚丝变韧，把握好\"断生即出\"的时机才能吃到脆嫩。"]