I found that if you use baking soda, it does tenderize the meat but the faults of losing too # e# g" `' @/ _. V, h. f1 y
much texture on the meat, maybe you can a little bit of cornstarch, oil and light sugar, salt
: F" P" z0 ]( H7 q/ H% f9 u0 t公仔箱論壇and MSG, sautted the meat for half an hour, the beef will come out to be tender. Thanks. |