Tenderizing the meat is something that should be done to make it suitable for some Chinese baking soda recipes. This is where baking soda helps them widely. Restaurants use baking soda as a secret ingredient to make the meat tender. It helps with neutralizing the acids and breaking down the proteins in the meat. This is why the Chinese call baking soda a superb tenderizer.
As it becomes tender, the meat becomes easy to cook as you desire. Then, you can bite the tender piece of meat with ease. Even, the Chinese use baking soda for fermenting purposes. At times, some dough needs to be fermented to make it suitable for cooking some dishes.
When you wish to ferment some dishes, you can use just a pinch of baking soda. Just keep the dish as it is without disturbing it for some time. After some time, you will see that the dough has been fermented.
As mentioned earlier, when you prepare some non-veg foods using tough pieces of meat, you can make the meat tender by soaking it in water that contains baking soda for some time. For this, you can use a spoon of baking soda to a half cup of water. After doing it, soak the meat for about 15 minutes. Within these 15 minutes, the meat will become tender to use in your Chinese baking soda recipes.
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