wow it really looked so tender when she bit into it

Education, recipe, demonstration, and reaction all in 60 seconds. So impressive!

I'm a man in my 60's, just started to look into cooking seriously, and not really aware of the need to tenderize meat, cause I always relied on others to cook such dishes for me, LOL! Thank you for teaching me a new technique!

It took me years to figure this trick out. I got a stir fry with a little too much baking soda in it one day. And I realised what they were doing. It makes so much difference.

no I really thought it was MSG in the beginning 😭

You know, you were instrumental in teaching me to cook Chinese food. I’m not Chinese, I’ve never been to China, I just think Chinese food is better, and I live next to a Chinese grocery, so why not learn to cook that way? But I didn’t know which soy sauce to get, or which vegetables to choose, or much of anything really. I found your website, and I must have cooked every dish you posted! You, Elaine over at Chinese Cooking Demystified, and Maggie Zhu’s Omnivore’s Cookbook really set me on a good path.

Um yep… I did this on pepper steak last night and was literally blown away with how silky and tender it was. Baking soda is absolutely the key!!

First time heard it "Poison Sauce" 🤣 Repeat again.. oohh Hoisin Sauce

She has the best recipes! That dress is so beautiful!

Yes indeed, baking soda's purpose is to tenderize the meat. However, I know in some other western countries, we don't normally use the baking soda but more on baking powder in baking. We use baking soda for detergent mixture when washing clothes as additive to make the cloth whitier or sanitize fruits to remove remaining pesticides and other macrobial cleansing.

Thanks for your efforts. I’ve learned more about Chinese cooking, from watching you over 2 months, than my years of reading Martha Stewart and Better Homes and Garden.

Im a chef and I REALLY love exploring other cultures through their food and bringing it to my guests. And I feel like I have a duty from this love to present these foods the way they are meant to be made, especially when it's a 3rd culture dish. I've learned a lot from your channel about making Chinese foods properly, and I just wanted to say on behalf of my restaurant, myself, and my guests, Thank You! And I hope you make much more content for me to learn from!

normally I despise shorts because people blow through way too much material with little or no detail. You however seem to have the idea of it down. Tightly delivered, narrow topic, succinct, no wasted words. Good for you~!!

I really really appreciate this young lady’s cooking lessons!! A very sweet personality 🙏🏻

❤❤❤❤ I love her channel!!! I made this and other recipes all came out delicious. My family thanks her for me showing me how to cook

I have been watching your channel for about a year now (best on KZfaq!) I'm so glad you're making shorts now too!!

I do not like the texture of baking soda tenderized meat. To me it’s weirdly soft. I just try to use a higher quality meat or slice the meat thinner. It’s just my personal preference.

I have to send these shorts to my messages cuz I can't save em otherwise 😭

You speak English so beautifully, great enunciation and your grammar is on point!😺👌👏

It really does work. My favorite dish with this method is beef in black bean sauce.

Thank you again dear Mandy! I always learn something valuable from your very fine videos!

This really is like the most underrated hack 😍 turning cheaper cuts into top tier!

The way she says "effortlessly" I loved it ❤️

THIS IS the most spectacular quick offering I have seen from Mandy yet! Must make, and probably must learn.

I love the little bowl you used! It's stunning~

You're my only go-to for Asian cuisine... Great job!

Thanks for the tip!! ❤

Here in Brazil we use Papaína, which is the enzyme present in Papaya. It literally pre-digests the meat fibers making it softer If you don't have access to the powder but you have access to pineapples, you can let the meat soaking for a while in pineapple juice. Pineapples also have a similar enzyme.

You can also use aluminum free baking powder. That will help with the harshness that straight baking soda sometimes lends and also contains cornstarch which will help with the "velveting".

this channel hs helped me a bunch since one of my aunts is chinese and i feel bad asking her for recipes every so often since we rarely see eachother

I know this is going to sound corny perhaps ipso facto but I really appreciate the time she took to focus on her proper enunciations . For somebody who is bilingual or speaks more than two languages the effort is very much so appreciated ! The food looks terrific!

I love your easy and quick recipes , i've done so many of them and the baking soda trick has become a permanent hack in my kitchen to make meat more trender and juicy. And i use your Wok i bought with Joy, take a while the natural coating works, slowly i build up a patina. I has so affraid of the hot Wok or it would take more care to keep it in good shape, im surprised how less work it is. But the timing to ad ingrients was some learning curve. Now i can make eggs and Mappo Tofu in there. Also your Chicken with Mushrooms has become my number one Food , i eat eat it frequently because i can easy remember whats neded.

Girl! You are a masta! Love your videos thank you for your videos. Very inspiring!

You are so enjoyable to watch and learn from! Thank You for all your fine work!

I'm always sooo impressed with this woman. She's clearly very smart and hardworking. She's built this incredible channel with so many helpful resources. And now she's creating this line of cooking equipment that is high quality but not so expensive that it's out of reach for normal people. I don't mean to fangirl, but she's the coolest.

Lol I thought she was going to say MSG😂😂😂 ya got me fooled

I was just craving this the other day and wondering if you could do this. So thank you 😊

I love your voice! It's very calming

I TRIED THIS ON A VERY TOUGH PIECE OF FLATSTEAK AND SKEWERED ON A BBQ. IT CAME OUT SO TENDER, THANKS!!

THANK YOU FOR THESE TIPS CHEF Bless up from Brooklyn NY #FDNY

as a Malaysian...almost all races here got addicted to different cuisine from other races..most likely known are nasi lemak..roti canai..steam boat..apat from having them out..we do prepare them at home..thanks for your tips dear. apreciated them alot..

you are amazing, my total go to when I need a fast delicious meal. so many times I got a meal on the table real fast using your recipes. many thanks👍👌🏽🤗

I do this all the time. And I watch your KZfaq videos all the time too! Yum, yum!

I love your videos so much!!

I have actually started adding baking soda to my marinade to tenderize after reading about it previously but now I have a great recipe for beef and broccoli to try - thanks!

Looks so yummy ..Love chinese food..one of the best ever..will try this trick or tradition lives on

She's so cute I almost can't stand it.

Your hair is so enchanting ❤️

Baking soda also pairs well with a cooked cacao extract. You can whip it in the kitchen with strong wrist action.

Yummy!! I never knew thet about baking soda!! Thank you!!! 💕🌷💕

Ooooo, yasssss!! The best tip (secret) ever!! Tried it after a QT vid and can't go back!! Baking soda tames the toughest cuts!!

Wow uur English is soo good uu spoke so well Yu definitely speak way better English then me

You and SewRena are the darlings of the whole Internet.

Mandy's really good at this. Looks really yummy. When you seen too many beef with broccolis, you always look to see if anything gets your attention, when you glance at it. The beef looks thicker and juicier than what you would expect from watching her cook. Looks shinier too, and professional.

Mandy eating is my happy place

That's such an awesome tip Mandy ❤️ thank you!

Young lady, you are an excellent teacher. Every time I watch your videos, I learn something new! Thank you!!

My favorite recipe.. I replaced the Chinese wine with apple cider vinegar.. this is an amazing recipe

Wow 🤩 that looks delicious 😋 yum yum thanks for sharing your secret!!!😊

You have to be careful with baking soda in how much you use. Like MSG, it been over used in Americanized Chinese take-out foods. I never go more than 1/2 -3/4 teaspoon per pound of protein. It doesn't take much. I also dilute it in a Tablespoon or two of water before adding it to the meat. That additional water will absorb or can be drained in a strainer prior to use. This method allows for an even distribution of the baking soda throughout. If over used you will certainly taste it in the finished product. Just adding a thought.

In Japan, we use sake to tenderise.

This weekend I’m going to a Chinese grocery store in town. I need to try these recipes. Thank you so much ❤

That looked easy and delicious I can't wait to try it.

Never in my life have I heard this tip. Thank you! Also your hair is so beautiful; I realised how long it is 😍

This is an epic tip! I had heard about baking soda to tenderize tough cuts of meat, but I never knew how much to use. Thanks muchly!

It's such a clever addition ad can change the cost of meals for people who can not afford expensive neat or even don't know how to handle it properly.

Thanks for the tip 😉. I'm used to seeing you on Wednesday, so this thew me off for a few minutes. 😆

I love her simplicity in teaching others how to prepare delicious Chinese meals.

I learned this secret about 10 years ago. Was skeptical until the first time trying it. Major "aha" moment!

This Chinese delicacy looks quite tender and juicy. And the sauce she was stirring looked good.

Hey, Mandy Would you ever consider doing a tofu and broccoli recipe? I can't seem to get my tofu crispy when I fry it.

omg i love you and your accent is darling. i think chinese is a beautiful language

After letting sip the baking soda for 15 min I’ll rinse out with warm or hot water to removed the taste metal of the baking soda . It will change the whole flavor instead of metal in your mouth 😊🥰👍

I made this last night using turkey and it was AMAZING!! I need to learn to cook from you! I just wish you had this recipe available to print.

Thank you!!!!!!! You just answered a lifelong question for me. 💯💫🌟

Velveting ❤️

Very interesting! Thank you for explaining why you used the baking soda

Use 'bromelian' (it's an extract from pineapples. You also can grind up pineapple rinds in food processor add some water and really run it down to a paste like consistency. Then soak your unseasoned and unmarknated meat in this for 30 min to 2 hours. Depending Be careful it. Is insanely powerful and will make your meat so soft your finger will easily push right thru The bromelian on Amazon is cheap and by far best . Just mix the bromelian powder with 2 tablespoon warm water then poor over and it'll all even coat then .. If you just sprinkle the bromelian on... It can be in even applied getting tight and soft spots. Also you can use smaller amount of bromelian and put it right into your 8 to 24 hr marinade. But I'd you arent doing a long marinade.. The 30 to. 60 Min in bromelian on a tough steak turns it like a filet mignon. It has no flavor so no worry to was it off if your going straight to cooking(unless your using the pineapple rinds grinds.. That. Stuff is nasty so wash it) Bromelian is one hell of a well kept secret. also umami maximizers Amazon "I+G" from company 'make it meaty' This has some salt like flavor. Read directions .. more NOT better. I literally also keep a shaker of it on the table of I didn't cook w it. Works with everything .. even veg Msg.. everyone knows that but I just stay away from it completely. Final secret ingredient: yeast extract. On amazon from same company 'make it meaty' .lol your welcome "make it meaty" but Have doubts on what I'm saying? Read ingredient list on all addictive snacks like Doritos Cheetos flavored potato chips. The will have all of those plus more. Also likely msg. There are 4 or 5 more things can add to make mediocre food absolute delicious Ingredients list on junk food bags are the tricky to know them

I love watching her cook she makes it so simple and those of us that have cooked for years learn short cuts and extra tricks keep it up you rock girly 👍🏼👍🏼

If you are adding bicarbonate of soda, salt and soy sauce, you could be taking in a lot of sodium, so go sparingly

Thanks for letting me know. I'm going to try that with a beef roast.

Omg! Thank you so very much for adding this to my KZfaq feed! much gratitude!👏🏽👏🏽🥳💯💚✌🏾♥️

I thought it was corn starch to velvet the meat while simultaneously thickening and adhering the sauce. I guess there's more than one way to beef & broccoli! Onions and pineapple are also excellent meat tenderizers! 😄

"Oh Mandy well You came and you gave without taking..." ... 😊 Thanks Mandy... love your channel... P.S. I would never "send you away" ...🤗 😎👍☘🍺

Hey! Thanks much! I love learning to cook different things different ways! It came out GREAT!

"Done" My mind: "Done and dusted, out of this world"

This is amazing but i heard poison sauce for a minute and had you pause lol i was like dang she’s really putting her plans out there lol

You should put all the ingredients on one screen so we can do a screen grab and have it cause it’s too fast

I learned that you can use much more baking soda, but you need to neutralize it with some kind of acid (lemon Juice, vinegar, etc). Wash it down before cooking, or baste right after stir fry, every way works well

So Pretty, and she can really cook too y’all. I e been tuned into watching her since she first started. She’s a great lady.

what a pleasant woman. thank you for helping my meals taste better for my family and friends.

Brilliant! Thankyou for sharing!

Thank you.. I always live your recipes & smart hints.. 👍❤

I’ve made this 3 times this week. I could never figure out why my beef was always so tough and dry. This is really the secret!

Thank you! I always wondered how they would get the meats to be so tender. I could never duplicate any of the dishes at home quite like they have at restaurants.

Wow! Thanks for sharing 🙂👍🏾. Looks absolutely delicious! 😋😋😋

Velveting. That's what it is called. I add it right into my marinade because no matter how many times I rinse it, it still had that flavor. Adding it to the marinade solves that 💯

Backing soda & corn starch will soften the toughest cuts of meat

This is a great recipe. I did add a little brown sugar. Thanks.

Wow now I’m super hungry. I love her channel. She just makes it look easy. The real time consuming part of Chinese cooking is the procurement of ingredients and the prep time. In order for things to cook evenly and properly ur ingredients have to be cut in a particular way. Still by far my favorite cuisine. Mmmmmm