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Love your clear instructions - keep up the good work!

What?, no baking soda?🥶

We have tried this twice now. It’s delicious but still cannot get the cookie topping right. It’s melts too quickly and browns too much by 15 minutes.

Really, THE BEST Chinese cooking instructions on UA-cam !

Thanks!

I have cooked pork shoulder barbecue pork at a lower temperature for longer in order to get that nice juicy texture. Does the pork come out soft after a higher temperature for a shorter time?

I cant wait to try this. Looks amazing. I love your recipes...❤

I like it! Thank you!

looking forward to trying that, thanks for sharing

Looks great! Have to try that.

Very nice.

hello maam what will happen if you put too much baking soda on your beef? like for example 250grams of beef with like 2 table spoon of beef is it safe?

that's the wrong way around, you add oil at the end, not before the cornstarch!!

if you use baking powder, then you don't need to wash it off. It doesn't have that shitty taste.

Baking soda for red meat, not chicken. Get your facts straight!

Thank you so much for sharing these wonderful recipes! I have already have learned your velveting technique and the chicken and mushrooms and garlic. It was so good and I look forward to cooking more❤😊

It works!!! It changed the meat structure, became almost velvety(?!) I will definitely remember this method! Thank you!

It not good to use baking soda . Chinese restaurant don’t use it because make taste is bad

Will this technique work for beef kabobs too?

Amazing video thank you for the information!

I don’t know anyone that likes the taste of baking soda. That nasty metallic taste dripping down the back of ur throat

It is not necessary to clutter up these videos with LOUD booming music that you like.

At $7/lb. for the cheapest cuts, I'm not buying any beef, much less tenderizing it. Ranchers are slaughtering their herds because of heat & drought, less food and water for them.

Thank you for this gem!

But youve rinsed all the flavour from the beef 😳...

I hope you stop using seed oils

If " the Baking Soda " leaves a Metallic Taste " it's probably because " It Contains Aluminum " ( Aluminum is a Nero-Toxin ) ! ( " In women It causes the " Loss of Intuition " ) Arm & Hammer Baking Soda is said to be Pure and Contain No Aluminum .

Thank you for teaching this. Is this what they call velveting?

Can a non stick spray be used instead of oil?

This video answers my question on what to do with meat after tenderizing the meat. I will go with boil or sateen also. Thanks.

wonderful!

You are the best!! Love ur channel!!! ❤

Thank you Alias, that’s a great way to tenderise the beef, I must try it this way. I’ve tried it before without rinsing the bicarb off. This will give the meat a much better, healthier flavour. 😊

I'm intrigued by the sauteed version, mainly b/c deep frying is a huge hassle just cooking for myself. I like spicy but may do a mild version w/ a little bell pepper. Thx

Can the flour mixture itself be stored for a long time or does it need to be used quickly?

Thanks for your very clear explanation(s). Also, using Anaheim Peppers here is such a great idea.

what is the point of using baking soda at all if you are going to squeeze out more moisture than you wouldve saved with it?

Nice informative video. Thank you.

What's the science behind this? Alkalinity stops the muscle fibres contracting to make it tough. Are you only washing some of it away?

Very valuable lesson

😋🖤♠️

Excellent video! One of the best cooking videos I've ever seen. It was clear, informative and concise. Well done !

Thank you. Concise explanation. 1/2 tsp. baking soda, dissolved in 1 tbsp water 30 min, rinse well. dry. cook.

I dont like to tenderize with baking soda. It makes it feel a little gelatinous in taste texture. Threw my steak out.

Love your videos, but what do you do with all that leftover oil?

It came out very tasty. Thank you very much mam..