Baking soda – Baking soda is commonly Employed in Chinese cooking to tenderize beef. It neutralizes acid and raises the pH amount, which will cause the meat to be much more alkaline. This triggers the protein to own hassle tightening up, which leads to a lot more tender meat. Discard https://johnathandtjhj.shotblogs.com/not-known-details-about-red-chili-pepper-thread-44891576