This is equivalent to fast heating. European and American countries use it to heat food in a pan at low temperature (not more than 100 degrees) for a long time, usually heating steak. The specific method is to pack the steak with a vacuum sealing bag and vacuum seal it, then put it into the pan, heat it with a slow boiling stick at low temperature, and then take it out and fry it after cooking. The steak will taste better.
I feel a little hot and fast
What can this do?
Is this used for kwantung cooking?