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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.3. The certificate and signature materials shall be sent to Jiangsu CA together. After Jiangsu CA is completed, it shall be forwarded to Jiangxi Jinge Office for signature and then sent back by Jinge. Other businesses that do not involve signature and seal will be sent back directly after Jiangsu CA is completed.Suzhou: New certificates will be issued, reissued and replaced-the original copy of the business license, the official seal of the company and on-site verification are required.胡钧见这洞隐藏在灌木丛下。用血肉之躯穿过敌人的枪林弹雨，刺杀敌军高层。