Baking soda – Baking soda is often used in Chinese cooking to tenderize beef. It neutralizes acid and raises the pH level, which causes the meat to be a lot more alkaline. This brings about the protein to obtain issues tightening up, which leads to much more tender meat. A https://garrettdrbwj.blogerus.com/53393371/a-secret-weapon-for-beijing-red-pepper