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 far more alkaline. This results in the protein to possess problems tightening up, which leads to a lot more tender meat. https://cashngogu.ziblogs.com/30967118/fascination-about-red-chili-pepper-crushed-mixed-with-seeds