![]() The baking soda method is the simplest for every day purposes and just as effective which is why it’s the method I use. Other tenderising methods include marinating in a cornflour/cornstarch sludge then frying in oil before using in the stir fry, chemical tenderisers and egg white marinates. ![]() Just like in stir fries made by your favourite Chinese restaurant! The beef will be really tender and soft, “velvet’ like. It can be marinated with wet or dry seasonings, or cooked plain. Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts There are a few methods, but this is the easiest way:
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