Comments on: chinese beef secret (velveting)

By: @leospain_com

@leospain_com — Fri, 07 Nov 2025 10:30:55 +0000

Inedible if you do it like this. Tastes too much of baking soda. Forgot to mention that it needs to sit in it for a while and then rinse it off

@SpectralPlume — Fri, 07 Nov 2025 10:30:55 +0000

Baking soda marinade, rinse, coat in a mixture of mirin, cornstarch, soy sauce, sugar, spices. Shallow fry. 10/10 EVERY. SINGLE. TIME.

@Sum-everyday — Fri, 07 Nov 2025 10:30:55 +0000

There’s no such thing as a Chinese baddie lol 😂😂😂😂

@Arshmankhan-q5r — Fri, 07 Nov 2025 10:30:55 +0000

❤

@codyfurrow4246 — Fri, 07 Nov 2025 10:30:55 +0000

Thanks i really loved the part where you gave the recipe.

@Chris-rb1wl — Fri, 07 Nov 2025 10:30:55 +0000

She will cheat on you

@knight_shade6287 — Fri, 07 Nov 2025 10:30:55 +0000

is there a cut of beef that’s best for this or does it not really matter?

@_Skim_Beeble — Fri, 07 Nov 2025 10:30:55 +0000

It's not Velveting, it's partially digesting garbage off cuts of the worst and cheapest meat you can find.

@Snowlily01 — Fri, 07 Nov 2025 10:30:55 +0000

Wha a useless video. No recipe, no measurements. No time mentioned.

@jorden9821 — Fri, 07 Nov 2025 10:30:55 +0000

Drawing out the moisture allows the meat to sear properly 🙂