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Sous Vide is French, Vacuum low temperature cooking, It is mainly aimed at meat and seafood, The production method is the same as the translation, The food materials are treated under two conditions of vacuum and constant temperature, and the meat center can slowly and steadily reach the effect of a certain temperature through long-term constant temperature heating, while the external temperature will not be too high. The purpose of doing so is to better ensure the taste of meat and achieve the sterilization effect through long-term heating and vacuum environment.No.32 Tan Songyun(3) There are more than six registered fire engineers, of whom at least three are first-class registered fire engineers;Targetable target = new Wrapper (source);You can scan the following two-dimensional code or directly search the public number: CharlotteDataMining. Thank you for your attention.