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

1. Slice Your Meat Thinly

For stir-fries or quick sautés, thin slices work best. You can also use cubes or strips for larger cuts.

2. Sprinkle with Baking Soda

Use about 1/2 teaspoon of baking soda per pound of meat. Toss to coat evenly.

3. Let It Sit

Let the baking soda work its magic for 15–20 minutes (don’t leave it too long or the meat can get overly soft).

4. Rinse Well

Rinse the meat thoroughly under cold water to remove any excess baking soda. Pat dry with a paper towel.

5. Cook as Usual

Now your meat is ready to be stir-fried, grilled, or stewed—and it’ll be amazingly tender!

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🍲 Works On All Types of Meat

This trick isn’t just for beef. It works wonders on:

• 🐓 Chicken breasts (no more rubbery texture!)
• 🐖 Pork chops or loin
• 🐄 Beef cuts like flank, round, or chuck
• 🐑 Lamb slices for stir-fry
• 🍤 Even shrimp (just reduce soaking time to 5–10 minutes)

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🌿 Bonus Velvet Marinade (Optional)

After rinsing the baking soda, you can take it a step further by marinating your meat with a velvet-style blend:

• 1 egg white
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil

Let it sit for 15 minutes, then cook. This creates that silky, glossy coating you find in restaurant-style Asian dishes.

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🧡 Final Thoughts

When it comes to cooking meat, this Oriental softening trick has completely changed the way I approach every dish. No more overcooked, chewy bites. Instead, you’re left with tender, flavorful, juicy meat—every single time.

So next time you’re eyeing a tougher cut of meat, don’t be intimidated. Reach for the baking soda and velvet your way to a better meal. Your taste buds (and dinner guests) will thank you!

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