Baking soda – Baking soda is usually used in Chinese cooking to tenderize beef. It neutralizes acid and raises the pH stage, which results in the meat to become much more alkaline. This brings about the protein to get difficulty tightening up, which leads to a lot more tender meat. https://redchilipeppercrushedmixe08488.affiliatblogger.com/83023116/chili-powder-sweet-paprika-powder-can-be-fun-for-anyone