Question by Andrew M: How do chinese restaurants tenderised their meat?
When I goto chinese restaurants, their stir-fried beef for example, is nice, tender and easy to chew.
When I cook beef at home, it is all tough and stringy.
What do they add, or what process do they use to tenderise their meat? Can I easily mimic their technique?
BTW I’m chinese, so I quite embarrased.
Answer by Amy 911
A lot of places still use MSG, also called Accent seasoning. It can make a cheap piece of meat much more tender—it does cause headaches in some people. Also, cut against the grain of the meat instead of along the grain.
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