低溫慢煮原本是法國米其林發明的烹調手段，後來普及到家庭了，如果熟練掌握sous vide技術，肉菜品質會簡單得到保證

來源: 丹哥於 2023-11-15 10:32:50 [博客] [舊帖] [給我悄悄話] 本文已被閱讀：次

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