Cooking method and cooking equipment

The invention discloses a cooking method, which comprises the following steps of: vacuumizing a soup pot in cooking equipment in a soup cooking process of the cooking equipment; the pressure of the soup pot after vacuumizing is controlled to be within a set pressure range, and the purine dissolution rate corresponding to the set pressure range in the heating process is lower than the set purine dissolution rate. According to the cooking method and the cooking equipment disclosed by the invention, the purine content in the soup can be effectively reduced, so that the probability of gout is reduced. 本发明公开了一种烹饪方法，在通过所述烹饪设备煮汤过程中，对所述烹饪设备中的汤锅抽真空；控制抽真空后的所述汤锅的压力在设定压力范围内，其中，在加热过程中所述设定压力范围对应的嘌呤溶出率低于设定嘌呤溶出率。本发明公开的烹饪方法及烹饪设备，能够有效降低汤中的嘌呤含量，进而降低出现痛风的概率。