There are also edible alkali, and the principle is almost the same. Pickling beef with baking soda mainly plays the role of swelling and cutting off beef fibers, so that beef is soft, tender and delicious, and cooked faster.
Practice has proved that the best proportion of beef marinated with baking soda is about 3 grams of baking soda for a catty of beef. The beef marinated with this amount is soft and chewy, which is the best amount explored from practice. However, it's still not possible to marinate beef only with baking soda, because beef marinated with baking soda will have bitter taste, so at the same time, we should add about10g of sugar to marinate beef together, so that the sweetness of sugar can cover up the bitter taste of baking soda. After adding sugar, it can also lock in water, which is similar to salting with starch, so it is tender.
In addition, remember that the dosage of baking soda must not be too much, otherwise the beef will be pickled badly, and it is difficult to cover up the bitterness of baking soda with sugar.
After pickling, rinse with clear water before cooking.
People in modern society are generally used to having three meals in the morning, noon and evening.