I found that if you use baking soda, it does tenderize the meat but the faults of losing too
- c2 N/ x4 b) D4 G7 j' k. `much texture on the meat, maybe you can a little bit of cornstarch, oil and light sugar, salt
5 S. D$ T3 B2 n6 W$ K! `- l# @, Cand MSG, sautted the meat for half an hour, the beef will come out to be tender. Thanks. |