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Chapter 74: Teach Me the Amazing Meat Marinating Method, It’s Urgent!
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... ple, it’s actually quite simple, because the muscle fibers in beef are relatively thick, making the texture hard when cooked."
"By pounding, you can break and disperse these muscle fibers in advance, achieving a tender texture. Then by injecting moisture and wrapping it in a starch coating, you finally get slices of tender beef."
Lin Chen used the simplest and most understandable language to explain this marinating technique, lest Lunard wouldn’t understand.
Some words ar ...
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