I ve heard that cola makes meat tender, is that true?

No, there are ten uses for Coke: 1Can be used to clean burnt pots.

Pour the cola into it and bring it to a boil to remove the substance from the bottom of the pot. 2.It can make the new ** achieve the effect of the old**.

Lightly brush a layer of cola on the surface and dry quickly. Be careful not to get too wet, otherwise it will shrink and deform. Especially when using this method to deal with black and white**, the best results are obtained.

Maps can also be "worn" in this way. 3.If you find that the color is a bit heavy after dyeing your hair, washing your hair with some cola can help you lighten the color.

4.Give your old coin a new look. Soaking old coins in Coke will make them shine again.

Tossing your jewelry into a cola and cleaning it with a toothbrush can also restore the brilliance of your jewelry. Of course, don't do that with expensive jewelry or diamonds or stuffed with it. 5.

Pour the Coke into your kettle and let it sit for the day. This will remove any dirt from the inside of your kettle and make the inside clean. 6.

Pouring a cannial cola into the toilet bowl also serves to clean the toilet, and it is the acidic ingredients in it that work. 7.Mix cola and tomato sauce in a one-to-one ratio to make a delicious barbecue sauce.

Brush the pulp before grilling the meat and you'll be able to make it mouth-watering. 8.Coke can also help you improve your hair, pour it on your head, wash and blow dry.

9.Pouring cola into a wide-mouthed container can also be used as an insecticide where there are plants. Because the sweetness of cola attracts bugs, it is difficult for them to survive once they fall in.

10.Using Coke will make rusty screws easier to remove, just pour some Coke around the screws and wait a few hours for the screws to become easy to unscrew.

Haven't heard of it, it's not scientific.

When marinating meat, salt will allow cells to penetrate out of the cell fluid, so that the salt will penetrate inward along with the meat, the advantage is that it can increase the preservation time of the meat, and the disadvantage is that the meat loses moisture and becomes hard, which is often said to be old.

Adding a small amount of powder will have this effect, but don't be careful, it is toxic if you put too much.

Preservative, prevents the growth of bacteria, seasoning.

In fact, you can achieve the same effect with water starch, which is simply to make the meat cells absorb water, of course, maybe the osmotic pressure of milk will be more suitable ......

Generally, it is not cooked too old, or boiled in soup, and generally frog meat is tender no matter how it is cooked!

When boiling shrimp, it is boiled in cold water. Cook for ten minutes to keep the meat tender. Then put the seasoning in.

It is necessary to boil in cold water, because if you cook it in hot water, it is easy to decompose the nutrients of the shrimp meat, and more importantly, it should be blanched in cold water after cooking, so that the shrimp meat will not be scattered and tender.

Cook in cold water. Before boiling shrimp, you first need to wash and soak in water, then marinate with white wine and ginger for about 20 minutes, and finally pot under cold water, generally 3-5 minutes.

When boiling shrimp, remember not to boil it directly, add this step more, the meat is elastic, fresh and tender.

When boiling shrimp, do not boil it in water immediately, add one more step, the meat quality will be unfishy.

Changing the molecular structure of meat fiber and breaking down part of the protein makes meat taste better.

Vinegar has a low boiling point, and when heated, it can absorb heat, which is a physical change.

Maybe there's chemistry. I do not know.

Ways to make meat very tender:

1.Starch method: After cutting the meat slices, add an appropriate amount of dry starch and mix well, stir-fry for 30 minutes to make the meat soft and not greasy in the mouth.

2.Beer method: Use beer and dry starch paste to hang the sauce, and the fried meat slices are fresh and refreshing.

3.Egg white method: Add an appropriate amount of egg white, stir well, let stand for 30 minutes and then fry. It makes the meat fresh and smooth.

4.Edible oil method: When frying beef slices, first add raw materials to the cut pork slices, then add appropriate cooking oil and mix evenly, and put it down after 30 minutes to make the meat delicate.

5.Brine method: freeze the frozen meat with high-concentration brine and wait until the meat becomes a vegetable and tender.

6.Wasabi: When you're cooking beef, you can spread the mustard evenly over the beef overnight. Wash the beef with water before boiling it so that the beef is easy to boil and the meat is fresh.

7.Sauté: Soak the sliced beef in baking soda and saute until tender.

[How to marinate meat to make the meat very tender]: Put some baking soda, if you have time, you can marinate for a longer time.

Baking soda] The scientific name is sodium bicarbonate, one of the chemical bulking agents, alkaline. It is often used in heavy acidic cake recipes and in cake recipes. It would be better to put some more egg whites.

Baking soda is put to tender the fiber of the meat, which is more tender to eat. The purpose of putting egg whites is to lock in the moisture of the meat when cooking, so that the meat has a smooth and tender texture.

I guess that's not going to taste good, hehe.

You cow, put it in the beauty column, and you pickled yourself and ate it

The protease preparation in the meat tender meal is made with papain, bromelain, or rice aspergillus.

We know that muscle tissue contains collagen, a fibrin protein that gives muscles great mechanical strength due to the presence of cross-linked bonds in the molecules. There are two types of cross-linking bonds: one has heat-resistant properties; The other has the property of not being heat-resistant.

There are many heat-resistant cross-linked bonds in the collagen in the muscles of young livestock and poultry, and these cross-linked bonds will break when heated, so the muscles of young livestock and poultry are easy to soften after cooking.

The collagen in the muscles of old livestock and poultry has more heat-resistant cross-linked bonds, and this cross-linked bonds are not easy to break after heating, so the muscles of old livestock and poultry are not easy to soften after cooking. Treating the muscles of old livestock and poultry with a tender meal (usually by applying a slurry of the tender meal to the surface of the meat piece or soaking the meat piece) can hydrolyze the collagen in these muscles, making the muscles soft and easy to cook.

In fact, it is baking soda, which is alkaline, and uses alkaline to break down the fibers in the muscles.