HOW TO TENDERIZE BEEF LIKE CHINESE RESTAURANTS (VELVET BEEF) #SHORTS

I’ve been trying this method and it’s unbelievable how simple and tasty it is. It’s so simple that it’s difficult to get wrong.

I always wondered why the beef from Chinese restaurants were always so tender and easy to eat. I definitely need to try this one day.

You don't need that much baking soda. I use 1/2 tsp per pound. Just mix it more, you won't taste it. He uses a lot of salty ingredients. You don't need chicken powder, either.

If the sauce tastes wierd but you still want it tender: 1. Marinate the meat with cornstarch and baking soda overnight or 24 hours. 2. Rince it out with cold water 3 to 4x. (Until the white liquid is completely removed) 3. Cook it 4. Then add your sauce The meat will still be tender because the "process" of tenderizing is already done. The sauce on the meat will not taste alkaline or wierd anymore.

The cutting directions is so important

This dude is giving you secrets which Chinese aunties and grandmas Usually take to their grave , thank you bro mad respect

I love how he’s calling it by its name! Feels humbling and respectful to me🥰

Bro said he could turn it into wagyu 🤣🤣

leaving slice of kiwi fruit or just marinating the whole meat in kiwi juice works really well for tenderizing the meat (especially beef). Kiwi has the same enzyme as pineapples that eat away at the protein structure making the meat literally fall apart in your mouth and kiwi has less dominant flavor than that of pineapples. But if you really enjoy the flavor of pineapple, go ahead an use it.

The comparison was what made this gold

My family loveeees when I make my chicken for chicken fried rice like this. I found a recipe from someone else on YouTube. It’s amazing. I like to cut the chicken in little little pieces because each bite is perfectly flavorful!!

He's a very handsome gentleman along with being a good chef.

Baking soda is the best for getting a soft piece of meat but it absolutely changes the taste and texture. It leaves the meat mostly tasteless so you only taste the sauce, and the texture is definitely soft but has a bit of a rounded and smooth surface. I prefer using corn starch instead. Not as strong of a tenderizer as baking soda, and requires more time to tenderize (overnight for corn starch vs 1-2 hours for baking soda), but it leaves most of the flavour in the meat and is still more tender than non-velveted meat.

Yep. That's the baking soda. I always sprinkle it on the meat im making and I leave it to rest for half an hour. It works like a charm.

Wow wow wow wow !!! This is amazing!!! I just did it for first time. So good!! Like dam man. Thank you for this. Truly, thank you!

You are such an inspiration it’s amazing don’t ever stop don’t ever give up. You are destined for greatness you have the gift of the gab.

This is why i love food. Brings people together and so many ways to prepare it all.

Can you PLEASE give me the entire receipt again please 🙏

Velveting is essentially just doing the part where he mixes the corn starch into the beef. People velvet steaks to have a better crust and more juice inside the steak. Remember, don’t use too much corn starch or else it will taste really bad.

Velveting the beef is a great tip. It does change the texture and flavor away from Western style