Baking soda – Baking soda is usually used in Chinese cooking to tenderize beef. It neutralizes acid and raises the pH level, which results in the meat to be a lot more alkaline. This results in the protein to possess trouble tightening up, which leads to far more tender meat. https://felixsfuwn.blogacep.com/36070965/the-2-minute-rule-for-beijing-red-pepper