How to make tough meat tender and "silky" with a Chinese marinade

Marinating meat before baking is a standard culinary procedure.

Finding the product in an acidic liquid helps soften it. The prepared dish is tasty and tender.

Details

Vinegar, lemon juice or brine is usually used as a marinade. However, all have several disadvantages.

Firstly, the meat should lie in such liquids for a long time. Sometimes - several hours.

Secondly, such marinades do not always help to make it soft.

But Chinese cooks marinate meat in a completely different way. As a result, even the hardest and "naughty" product becomes gentle.

What marinade is used in China

Housewives from the Celestial Empire keep meat in egg white. Surprisingly, this method "works" despite the absence of acidic products.

It is enough for the meat to lie in the protein for about a quarter of an hour.

As a result, it will acquire sufficient softness. This will happen even if the meat was very hard to begin with.

After baking in the oven or on the grill, you will get an incredibly tasty, juicy and tender dish.