最近,一种新的烹饪法在法兰西创立,这就是“真空烹饪法”。什么是真空烹饪法呢?即在烹调时,把各种原料(调妤口味)置于一个特制的塑料大袋内,抽出袋内空气,然后放入特制的蒸炉中。用低温煮好后即刻放在一个冷却器中,降温至摄氏零度至三度之间。用此法烹调的食物,至少可贮存一周而不会变质,吃时,把它倒入沸水内,重热几分钟即可食用,其色香味仍然不变。 Recently, a new cooking method was founded in France, which is the “vacuum cooking method.” What is the vacuum cooking method? That is, when cooking, the various raw materials (tune 妤 taste) into a special plastic sack, out of the bag of air, and then placed in a special steam oven. Cooked with low temperature immediately on a cooler, cooling to zero degrees Celsius to three degrees. This method of cooking food, can be stored for at least a week without deterioration, when eaten, pour it into boiling water, reheat a few minutes to eat, the color and flavor remains unchanged.