Baking soda – Baking soda is commonly used in Chinese cooking to tenderize beef. It neutralizes acid and raises the pH degree, which results in the meat to be far more alkaline. This will cause the protein to get hassle tightening up, which results in more tender meat. Be sure https://mariomkgsm.daneblogger.com/30261761/not-known-details-about-red-chili-pepper-thread