THE BEIJING RED PEPPER DIARIES

The Beijing Red Pepper Diaries

baking soda – Baking soda is usually used in Chinese cooking to tenderize beef. It neutralizes acid and raises the pH level, which triggers the meat to be much more alkaline. This triggers the protein to obtain trouble tightening up, which results in more tender meat.Although you could take in Beijing Beef on its own, it is healthier above rice.

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