Here’s how Chinese restaurants tenderise economical cuts of meat so they are tender and juicy for use in stir-fries.
Ingredients
For the velveting meats
- 500g beef, chicken or pork
- 1½ teaspoons baking soda
Method
For the velveting meats
- Slice the meat thinly against the grain.
- Place in a bowl. Add the baking soda and toss with your hands to fully coat.
- Refrigerate for 30–40 minutes (no longer).
- Rinse thoroughly with tap water. Shake off excess water, then blot dry with paper towels.
- Stir-fry or cook as desired.