[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-zhu-da-chang":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},6.9,18.7,0.5,0,"高脂内脏，卤制炸制均受欢迎。",[10,13,16],{"title":11,"content":12},"高脂肪的特殊口感食材","每100克猪大肠含脂肪18.7克、蛋白质6.9克、热量191千卡，脂肪比例高达63%。大肠内壁附着较厚的脂肪层，烹饪后油脂析出带来浓郁的动物脂肪香气，是卤肥肠、干煸肥肠等经典菜肴的独特魅力所在。",{"title":14,"content":15},"炸制和干煸热量更高","卤肥肠本身脂肪已较高，干煸和炸肥肠因额外用油使热量提升至250-350千卡\u002F100克。一份经典的干煸肥肠（约200克）热量可达500-700千卡。偶尔食用建议两人分享一份，并搭配大量蔬菜。",{"title":17,"content":18},"清洗与去脂","肥肠的清洗需用面粉+盐+白醋多次搓洗内外层，去除黏液和异味。烹饪前可刮去附着在大肠内壁的可见脂肪层（可减少约30%热量），用姜片、料酒、花椒水焯水去腥。卤制时香料充足可有效掩盖异味。"]