Baking soda – Baking soda is commonly used in Chinese cooking to tenderize beef. It neutralizes acid and raises the pH amount, which brings about the meat to be additional alkaline. This brings about the protein to get trouble tightening up, which ends up in much more tender meat. Shop https://sweetpaprikapods50992.acidblog.net/62032355/red-chili-pepper-crushed-mixed-with-seeds-can-be-fun-for-anyone