The best way to cook is to put the ingredients in a vacuum plastic bag that can withstand high temperatures and pump the vacuum. Put the sous vide into the pot, add water, adjust the menu to the desired menu, then put the vacuumed ingredients into the pot, the food starts to heat in the water, and the most valley is released at the most suitable temperature. Sodium sulphate is the most authentic, texture and nutrition is also the best. The cooking process varies depending on the ingredients. Slow cooking at low temperature can also preserve the original color of the food to the utmost extent, reduce the use of salt or completely eliminate it, preserve the nutrients of the food, separate the raw juice and water, and retain the vitamin component more than steaming or boiling. No oil or only Very little oil is needed to ensure the same result for each cooking. Therefore, “low temperature slow cooking” cooking is very suitable for human body absorption!