1. Marinate beef with cooking oil, base or wine:
When freezing beef with commonly used spices such as milk, garlic, salt, after freezing, add a little cooking oil, soak or wine to the meat and put it in a zip bag, leave it in the refrigerator for 12 – 24 hours. The longer the time, the deeper the beef will absorb the spices and become softer when eaten.
2. Use sour plants to nourish the meat:
The sour ingredients in fruits or spices such as lemon, orange will decompose the beef, making the beef softer when processed.
Note, when using this method, do not rub the beef for too long, it will make them too soft, even dry after processing, losing the natural flavor of the beef. The time to tenderize meat this way should only be 15 – 20 minutes, you can put the meat being massaged in the refrigerator to increase the depth without affecting the quality and flavor of the meat much. In addition, people also use dry tea leaves in filter bags, drop them into the beef viscera while cooking, the meat will become softer when cooked.