Oriental Trick to Soften the Toughest Meat. I don’t cook meat any other way

Trick 2 for tenderizing a small cut of meat
For 350 or 400 grams of meat, add a teaspoon of baking soda to a bowl and add 120 milliliters of water, dissolve perfectly and add the meat.
Mix well with the meat so that it is impregnated. Cover the container and let it rest in the refrigerator for 15 to 45 minutes.
Remove from the refrigerator and wash the meat, dry with a piece of paper towel and it is ready to use.

Why is baking soda recommended to tenderize meat?
When you go for Chinese food, you will surely have noticed that meat with vegetables is always soft and tender or right? This is due to baking soda, a compound, which being a base, reacts with the acids present in meat, mainly lactic acid.

This reaction causes the muscle fibers in the meat to partially break down, softening the texture and making it easier to chew and digest.

What are other ways in which meat can be tenderized?
-Marinate in: Lemon juice, vinegar, or wine. The acids help break down the muscle fibers of the meat, tenderizing it and giving it a touch of flavor.

-Citrus fruits: Rubbing the meat with the lemon or orange peel before cooking can also help tenderize it.

-Yogurt or milk: Marinating meat in yogurt or milk for a few hours can tenderize it and provide a mild flavor.

-Meat tenderizer: A spiked utensil that breaks muscle fibers, mechanically tenderizing the meat.