The trick of the Chinese restaurant to soften meat
Baking soda, a natural fabric softener
In Chinese cuisine, baking soda has long been used to soften meat. Because?
- It changes the pH of the meat, thus relaxing the muscle fibers.
- Prevents fibers from contracting during cooking. This produces juicy, tender, and flavorful meat in no time.
How to use baking soda to soften meat?
- Prepare the meat: cut it into thin strips to maximize the effect of baking soda.
- Sprinkle : Add 1 teaspoon of baking soda per 800 g of meat. Mix well.
- Let it rest : cover and let it rest for 30 minutes.
- Rinse thoroughly: run the meat under water to remove all traces of baking soda. Dry it carefully.
- Cook normally: the meat is ready to be browned, boiled or grilled and will be very tender!
A recipe from Chinese restaurants for marinated and stir-fried meat
Ingredients:
(for 4 people)
- 800 g meat (beef, chicken or lamb)
- 1 teaspoon baking soda
- 3 garlic cloves, minced
- 1 teaspoon of sugar
- 1/2 teaspoon salt
- Black pepper and ground chilli pepper to taste
- 2 tablespoons of oil
- 1 tablespoon of ketchup
- 1 onion, chopped
- 1 bell pepper cut into strips
Preparation
- To soften meat, use the baking soda method.
- Heat the oil in a pan and quickly brown the meat. Set aside.
- In the same pan, sauté the onion and pepper until tender.
- Add the meat, garlic, spices and ketchup. Mix well.
- Cover and let it simmer for 15-20 minutes.
- continued on the next page
