為什么中餐廳牛肉總是這么嫩？秘密揭曉！
Why Is Chinese Restaurant Beef Always So Tender? The Secret Revealed!
譯文簡介
youtube博主分享了制作牛肉的方式，秘訣是來自中國的小蘇打與味精，各國網友紛紛參與討論
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I’ve noticed that these two questions are the most discussed and commented on in the comment section, so I’d like to clarify them for everyone!
Regarding baking soda: In this video, I used baking soda to marinate the beef, as it helps make the texture more tender. If you're concerned about any residual baking soda taste, you can reduce the amount used or rinse the beef with water after marinating. Pat it dry before continuing with the rest of the marinating process—it will still work well!
Regarding MSG: I added a small amount of MSG (a common seasoning in Chinese cuisine) to enhance the umami flavor. For those unfamiliar with MSG, it's completely safe to use in moderation. However, if you're not comfortable with it or prefer not to use it, feel free to leave it out—the dish will still turn out delicious!
Thank you all for your support, and I hope these tips help you better understand and enjoy the recipe!
我注意到評論區(qū)里這兩個問題被討論得最多，所以特意來給大家解答！
關于 小蘇打：在視頻里，我用小蘇打腌牛肉，因為它能讓肉質更嫩。如果你擔心會有殘留的小蘇打味道，可以減少用量，或者在腌制后用清水沖洗，再用廚房紙吸干水分后繼續(xù)腌制——這樣依然有效！
關于 味精：我加了一點點味精（在中餐里很常見），主要是用來提升鮮味。如果你不習慣或不想用它，完全可以不加，菜還是一樣美味！
感謝大家的支持，希望這些小技巧能幫你更好地理解和享受這道菜！
As a former Executive Chef, I can tell you that Chinese restaurant tenderized their cuts with baking soda because it's all about food cost, the cheapest cuts are the toughest cuts, and they love using the knuckle cut. The problem is, and I think we all have experienced this, ordering a beef dish, the beef doesn't taste like beef, there's no beef flavor, I mean, there's the oyster, ginger, soy sauce flavors, but beef doesn't taste like beef, it's mushy and it disinergrate in your mouth, that's because, instead of using baking soda as a tenderizer, and it doesn't required much, they used baking soda as a marinate. My suggestion is that, if you are cooking at home for yourself or your family, don't go cheap, you can used a sirlion cut, and a bit of baking soda, but if you want to treat yourself, as the butcher about the secret cut, which is the shoulder fillet, no baking soda needed, it melts in your mouth and you can thank me later.
作為一名前行政主廚，我可以告訴你，中餐館用小蘇打嫩化牛肉，主要是為了節(jié)省成本。最便宜的部位通常最難嚼，而他們最愛用的就是牛腱子肉。
問題來了——我想大家可能都遇到過這種情況：點了一道牛肉菜，結果牛肉根本沒什么牛肉味！你能嘗到蠔油、姜和醬油的味道，但就是沒有肉香，而且肉質發(fā)糊，一咬就散。為什么？因為他們把小蘇打當成腌料，而不是單純的嫩化劑，結果肉質完全失去了彈性。
我的建議是，如果你在家做飯，別省那點錢，選用 西冷牛排，加一點小蘇打就夠了。如果你想好好犒勞自己，那就去問屠夫拿“隱藏寶藏”——肩里脊（shoulder fillet），根本不用小蘇打，入口即化！試了記得回來謝我！
原創(chuàng)翻譯：龍騰網 http://nxnpts.cn 轉載請注明出處
I always have loved the beef & broccoli prepared in Chinese restaurants. This I will certainly try at home.
中餐館的牛肉西蘭花一直是我的最愛！這次一定要在家試試！
Just tried it, used rump steak and half the amount of baking powder. Perfect thanks.
剛剛試做了！用了臀腰肉，小蘇打減半，效果完美！感謝！
The way you called it today was just brilliant! Much respect Mr G
你今天的講解方式太棒了！佩服，G先生！
Thank you very much for the recipe. You always have very tasty recipes! I will definitely try to cook it.
太感謝你的食譜了！你每次的菜譜都超級棒！這道菜我一定要試試！
"Velveting"--works for a variety of proteins--I love the chicken and broccoli variation!
“滑嫩法”真的適用于各種肉類！我特別喜歡雞肉西蘭花版本！
This is the best tutorial about velveting I've seen. Thank you for including several details not mentioned in other videos.
這是我看過最詳細的滑嫩處理教程！感謝你講到很多別的視頻里沒有的細節(jié)！
This is the most comprehensive cooking video I have ever seen.
這絕對是我看過最全面的烹飪教程！
You are the only chef, that showed us the secret of cooking beef, a new subscriber here.
你是唯一一個愿意揭開牛肉烹飪秘訣的廚師！新粉絲報道！
Excellent, very good explanation. The best I ever heard. God bless.
講解太棒了，真是我聽過最清晰的解釋！感謝，上帝保佑！
I've always wondered how Chinese beef always tastes so tender and yum, thank you for showing us this secret :)
我一直很好奇為什么中餐館的牛肉總是那么嫩、那么香，謝謝你揭開了這個秘密！:)
原創(chuàng)翻譯：龍騰網 http://nxnpts.cn 轉載請注明出處
PS: It works great and also with other meat, turkey, etc.! I'm very enthusiastic, but I use pure baking soda and ice-cold mineral water. Thank you again for this excellent tip!
附言：這個方法真的有效！不僅牛肉，火雞等其他肉類也一樣適用！我超興奮，不過我用的是純小蘇打和冰礦泉水。再次感謝你分享的絕佳技巧！
Thank you, I’ve always wondered how to cook like this. Beef and broccoli is one of my favs!
謝謝你！我一直想知道怎么做出這樣的口感。牛肉西蘭花可是我的最愛！
Awesome Sam! I’ve been gone for a while, so great to see how much your channel has grown!!!! So happy for you! This is great to see!!!!!
太棒了，Sam！我有段時間沒來了，看到你的頻道發(fā)展得這么好，真的替你開心?。∵@個視頻超贊?。?！
I was always wondering about this and thank you for showing the right steps! I guess we can use better cut beef and use less baking soda? Thank you for this post. I clicked the subscribe button!
我一直好奇這個做法，感謝你分享正確的步驟！看來我們可以用更好的牛肉部位，少放一點小蘇打？謝謝你的教程！我已經點了訂閱！
Thank you and WOW! That's a lot of prep. I'm shopping for new cookware, what is the brand of pan you used?
謝謝你！哇，這個準備工作真不少！我正打算買新廚具，請問你用的鍋是什么牌子的？
Sheesh, I had no idea that it was this easy. Props. I HEART fast food Mongolian Beef.
天啊，沒想到這么簡單！厲害了！我超愛蒙古牛肉快餐！
It's nice and very clear instructions, Thank you.
教程清晰易懂，太棒了，謝謝！
All you need is cornstarch and hot water. Marinate your meat (chicken, pork, or beef) in a cornstarch-based mixture. Then, blanch the marinated mixture in boiling water and strain the meat before adding it to a frying pan. That’s it!
你只需要淀粉和熱水。把肉（雞肉、豬肉或牛肉）用淀粉水腌一下，然后放入沸水中焯一下，撈出瀝干后再下鍋炒，就這么簡單！
原創(chuàng)翻譯：龍騰網 http://nxnpts.cn 轉載請注明出處
I just did it and it's delicious!!! ...the only thing I changed was, rinse well the beef from baking soda.
我剛試做了，味道絕了?。。∥ㄒ徊煌氖?，我腌完后把牛肉徹底沖洗了一遍小蘇打。
原創(chuàng)翻譯：龍騰網 http://nxnpts.cn 轉載請注明出處
I don't cook Chinese, so not sure about the marinade or sauce, but the secret to tenderizing almost any meat is "velveting" with baking soda. It changes pH level and prevents the muscle from fully bonding. You can find recipes for steak, ground, and sliced meat. For steak, use 1 teaspoon of baking soda with 1/4 cup of water for every 12 ounces of meat, marinate at room temperature for at least 15 minutes, or in the fridge for hours or overnight, rinse it thoroughly with clean water, pat dry, and proceed to BBQ or stir-fry.
我不怎么做中餐，所以對腌料和醬汁不太了解，但讓肉變嫩的秘訣就是用小蘇打“滑嫩法”。它能改變pH值，防止肌肉纖維過度緊縮。你可以用這個方法處理牛排、碎肉和切片肉。比如牛排，每12盎司肉加1茶匙小蘇打+1/4杯水，室溫腌制15分鐘，或者放冰箱幾個小時甚至隔夜，然后用清水徹底沖洗，擦干后就可以直接烤或炒了！
Awesome recipe!! Can't wait to try it. Thanks for sharing. Great tutorial. God bless.
太棒的食譜了！迫不及待想試試！感謝分享，這個教程真的太贊了！愿上帝保佑！
原創(chuàng)翻譯：龍騰網 http://nxnpts.cn 轉載請注明出處
Finally, the secret to Chinese restaurant-style tender beef is revealed! This is a game-changer for home cooking—thank you for sharing this incredible tip! Can’t wait to try it in my next stir-fry.
終于揭開了中餐館牛肉嫩滑的秘密！這簡直是家庭廚藝的革命性技巧！謝謝你分享這個神級妙招！下次炒菜一定要試試！
The best way to tenderize meat is to cook it slowly and use good cuts.
最好的嫩肉方法，
就是慢火烹調，加上優(yōu)質的牛肉部位。
I'd love to taste this recipe right now. I love Chinese food, I can eat it every day! Thanks for sharing this stir-fry recipe. Greetings from Belgium!
我現(xiàn)在就想嘗嘗這道菜！我太愛中餐了，天天吃都不膩！感謝分享這道炒菜食譜！我在比利時向你問好！
Sam, I have wondered how the beef in Chinese food is so tender. Thank you so much for this tutorial!
Sam，我一直很好奇為什么中餐的牛肉這么嫩！太感謝你的教程了！
They use baking soda or monosodium glutamate powder like salt! They mix the meat well and keep it in the fridge for a few hours before cooking it, it's a classic for tenderizing.
他們用小蘇打或味精，就像加鹽一樣！把肉充分攪拌均勻后放冰箱腌幾個小時，這可是嫩化肉質的經典方法！
Baking soda is VERY effective as a meat tenderizer. Be careful not to overdo it! A little too much can not only turn the meat into an unpleasant jelly, but it also produces a faint scorched chemical flavor. (It's harmless from a health standpoint, just not great cuisine.) For this reason, it's good to measure sparingly, mix it very well with the other dry ingredients before preparing the marinade, and distribute the marinade as evenly as possible.
小蘇打在嫩化肉質方面非常有效，但千萬別用太多！用量過大會讓肉變得軟爛，甚至像果凍一樣，還可能帶點微微的焦化化學味。（健康上沒問題，但味道就沒那么美妙了。）所以，建議大家用量要精準，先和其他干料混合均勻，再進行腌制，盡量讓腌料均勻分布，這樣效果最佳！
I wanna try this the next time I cook beef. Thanks for the tips.
下次做牛肉一定要試試這個方法！感謝分享技巧！
So yummy food, thanks for sharing.
看起來太好吃了！謝謝分享！
原創(chuàng)翻譯：龍騰網 http://nxnpts.cn 轉載請注明出處
I actually have always wondered about this. This is excellent and....will do! (Super sharp knife probably very helpful.)
我一直很好奇這個做法，太棒了……一定要試試?。ǜ杏X一把超鋒利的刀會更有幫助?。?/b>
Extremely good explanation.
講解非常清晰！
Yummy, I like eat, thanks for the recipe.
看起來太香了，我超愛吃！謝謝你的食譜！
Wonderful content explanation and presentation!
內容講解得太好了，演示也很棒！
Thank you so much for sharing video, looking yummy brother.
太感謝你的分享！這道菜看起來超美味，兄弟！
原創(chuàng)翻譯：龍騰網 http://nxnpts.cn 轉載請注明出處
Not every Chinese restaurant I go to have tender beef. Some of them have chewy beef that really work my jaw muscles. But thanks for your tutorial.
并不是所有中餐館的牛肉都很嫩，有些嚼起來簡直能鍛煉下頜肌肉……不過謝謝你的教程！
Your enthusiasm is infectious...
你的熱情太有感染力了……
I eat at a local restaurant that looks like this. I've been eating it for 50 years and it's delicious. No need to eat expensive Japanese meat sliced ??thinly.
我常去的一家餐館做得就像這樣，我吃了50年了，每次都覺得好吃！完全不需要那些貴得離譜的日本薄切牛肉！
I've finally learned the method. The kids love it. My online Mandarin tutor told me it looks like the restaurants'.
終于學會了這個做法！孩子們超喜歡吃！我的線上中文老師看到還說這看起來就跟餐館做的一模一樣！
Nice tender beef recipe.
很棒的嫩牛肉食譜！
This looks so amazing and delicious.
這道菜看起來太棒了，色香味俱全！
原創(chuàng)翻譯：龍騰網 http://nxnpts.cn 轉載請注明出處
G'Day from Australia.
澳大利亞向你問好！
You need to wash the baking soda off before any other process, or else the soda will give a funny flavor.
記得在后續(xù)步驟前把小蘇打徹底沖洗掉，否則會有奇怪的味道！
Speed reading can really trip one up. I read that title as "China's rattlesnake stew" and I thought "Whaaaat". Then I re-read it. Whew! What a relief!
快速瀏覽標題真的容易看錯！我剛剛一眼掃過去，還以為是 "中國響尾蛇燉湯"，當場震驚……然后再看一遍，呼，嚇死我了！
Thanx boss. Subscribed.
謝謝大佬！已訂閱！
Excellent recipe and cooking technique demonstration. Thank you. Subscribed.
超棒的食譜和烹飪技巧演示！謝謝分享，已訂閱！
You must have your own restaurant!
你一定得開一家自己的餐廳！
Sehr gut erkl?rt und zubereitet, so kann es jeder auch nachkochen. Vielen Dank und guten Rutsch ins 2025.
講解清晰，做法簡單，人人都能學會！感謝分享，也祝你2025年順順利利！
Great tutorial and great dish. Thank you!
超棒的教程，超棒的菜肴！謝謝！
原創(chuàng)翻譯：龍騰網 http://nxnpts.cn 轉載請注明出處
Very good recipe! Great... Panos from Frankfurt.
很棒的食譜！太棒了……來自法蘭克福的問候！
Interesting video, thanks. However, I’m not using MSG in anything I cook. You can get flavor in your cooking without adding lots of different types of salt and then still have normal blood pressure at the end. Just stay calm as it all catches fire, lol.
視頻很有趣，謝謝分享！不過，我做菜從來不用味精。你完全可以用別的方法提升味道，而不需要加一堆各種類型的鹽，然后還能維持正常血壓。只要別手抖讓鍋著火就行，哈哈！
I have my doubts just about every time rubbery and chewy not melt-in-your-mouth tender!
每次吃到筋道又難嚼的牛肉，我都忍不住懷疑人生！為什么就不能做到入口即化？
It's amazing, thanks for sharing.
太神奇了！謝謝分享！
They use Corn Starch to break down the Enzymes of the meat.
他們用淀粉來分解肉的酶結構，讓肉更嫩！
This 'to use MSG, or not to use MSG' thing has been kicked around for as long as I can remember. The trick to using it properly is NOT TO USE TOO MUCH. The 'Chinese Restaurant Syndrome' was coined back in the 70's because take-away restaurants had the idea that if a little is good, then a lot must be better. It's the same thing with baking soda. On the baking soda, I never use more than 1/2 teaspoon per pound of protein. I've seen it used as much as 1 1/2 tablespoons per pound of protein, which is way too much. On the MSG, I use a scant pinch for my stir-frys.
We have an amazingly large and complete Asian supermarket here where I live, and they have a whole end cap committed to just MSG, from 10-ounce packages up to 5lb ones. It's definitely part of the cuisine base. Ironically, with the fear and loathing that MSG conjures up in most Americans, many restaurants have made a shift to chicken bouillon powder to appease the MSG haters. Chicken bouillon powder is nothing more than chicken-flavored MSG. Don't believe me? Just look at the label, it's the first ingredient for most bases. Lol
關于“用不用味精”這個問題，爭論簡直由來已久！但關鍵在于 用量要控制好，千萬別放太多！上世紀70年代，“中餐館綜合癥”這個說法就是因為一些外賣店覺得，既然放一點味精能提鮮，那多放點豈不是更好？但事實并非如此。
其實，小蘇打也是一樣的道理。我一般控制在每磅肉 最多 只放 1/2 茶匙，而我見過有人放到 1 1/2 大匙，那簡直太夸張了。至于味精，我炒菜的時候只會撒一點點。
我這邊的亞洲超市超大，居然有一個整整一排貨架專門賣味精，從 10 盎司的小包裝到 5 磅的大桶全都有！這確實是亞洲菜的基礎調味料。不過有趣的是，由于很多美國人對味精避之不及，許多餐館改用雞精粉來迎合他們，但諷刺的是，雞精粉本質上就是 雞肉味的味精。不信的話看看配料表，味精永遠排在第一位，哈哈！
Wow! Great job! This dish must be very tasty.
哇！做得太棒了！這道菜一定超級美味！
It looks easy AND DELICIOUS.
看起來簡單又美味！
Miam. I will try someday...
嗯~看著就好吃！找個時間一定試試……
What a fantastic video—really glad this popped up on my homepage. Going to give it a go very soon.
這視頻太棒了！很高興它出現(xiàn)在我的首頁，馬上就要試試！
The best way to make stir-fry, thanks.
最棒的炒菜方法，謝謝！
I will definitely try this method.
這方法一定要試試！
Wishing her a speedy recovery.
祝她早日康復！
Good explanation, but why don't you use a carbon steel wok instead of the frying pan?
講解很棒！但為什么不用碳鋼鍋，而是用普通煎鍋呢？
Thanks!! Best tutorial ever!
謝謝??！這是我看過最棒的教程！
Not Always! So I will be watching this video!
并不總是這樣！所以我要好好看這個視頻！
Thank you for the step-by-step. Will make next trip to market.
謝謝你的詳細步驟！下次去市場一定要買食材來試試！
原創(chuàng)翻譯：龍騰網 http://nxnpts.cn 轉載請注明出處
Well I liked the video. The dish looked very delicious.
這個視頻太棒了！這道菜看起來超美味！
Well I'm so hungry now I could eat a frozen dog. It looks sooo good. Thank you.
看得我現(xiàn)在餓到能吃下一只凍狗了……這菜也太香了吧！謝謝分享！
Thank you, I'm dialing my Favorite Place now. Soo good! Love you, Chen's Garden! + White Rice too please lol
謝謝，我現(xiàn)在就要打電話給我最愛的餐館訂餐了！太好吃了！愛死你了，Chen’s Garden！再來份白米飯，謝謝哈哈！
What is the best cut of beef to use?
做這道菜用哪塊牛肉最好？
I used to love eating pepper steak, but now the meat in all these Chinese restaurants is so chewy you can't even swallow it. I really like Asian food, but that steak tastes like rubber. I've been complaining—there is something wrong with that meat, it's nasty.
以前我超愛吃中餐館的黑椒牛排，但現(xiàn)在的牛肉怎么都這么難嚼？根本咽不下去！我真的很喜歡亞洲菜，但這肉質簡直像橡膠一樣，難吃得要命，真的有問題！
Je prends note! ?a me donne envie d'en déguster aussit?t...
記下了！這讓我立刻想嘗嘗！
2:03 You said MSG is optional, but I heard that it's carcinogenic and we should not use it. Hope it's not.
視頻中2:03處你說味精是可選的，但我聽說它會致癌，最好別用。希望不是這樣吧？
The egg picture is a good idea as well.
那個蛋液處理的方法也很棒！
原創(chuàng)翻譯：龍騰網 http://nxnpts.cn 轉載請注明出處
Should send that tip to my local Chinese... their beef curry is tough as an old boot!
我應該把這個技巧告訴我這邊的中餐館……他們的牛肉咖喱硬得像鞋底！
Because they keep it in the fridge for 3 years before they use it?
是不是因為他們把肉在冰箱里凍了三年才拿出來用？
The more I watch Chinese recipes, the more I think to marry a Chinese guy. Thanks for sharing your recipe, I will try it.
我越看中餐食譜，越想嫁個中國老公！謝謝分享食譜，我一定要試試！
Most of the Chinese restaurants I have been to have obviously not seen this video...
看來我去的中餐館大多數(shù)都沒看過這個視頻……
Do you have to add the MSG? It has so much bad press, and I’m apprehensive about it. Can you suggest an alternative to MSG? So glad I got this feed. Clicked and subscribed.
一定要加味精嗎？它的風評這么差，我有點擔心。有什么替代品嗎？很高興看到這個視頻，已訂閱！
I actually think of tough and chewy when I think of beef at Chinese restaurants.
一提到中餐館的牛肉，我腦子里浮現(xiàn)的就是 又硬又難嚼。
MSG, I have high blood pressure. Anytime I eat Chinese food, my legs get swollen. I didn’t know that MSG was the culprit until I watched Dr. Berg on YouTube explaining the dangers of MSG to health.
味精啊……我有高血壓，每次吃中餐，腿都會腫。直到我在 YouTube 上看了 Dr. Berg 講解味精對健康的危害，才知道元兇就是它。
You lost my interest with the AI voice.
一聽到 AI 語音，我就失去興趣了。
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Ah! Monosodium Glutamate. In fact, that's the secret, everything else is rubbish!
For the various recipes, you can replace the rice wine of the Chinese brand, which is a little too expensive for what it is, with a white wine that is rather mild or even sweet, depending on taste.
In the end, I like it but only from time to time, for holidays or special occasions, not every day. I don't recommend it.
啊！味精。其實，這才是秘密武器，其他的都只是噱頭！
至于不同的食譜，你可以用溫和或者帶點甜味的 白葡萄酒 來代替中式料酒，畢竟后者性價比不高。
總的來說，我還是挺喜歡的，但不會天天吃，偶爾在節(jié)日或者特別的日子嘗試一下還不錯，不過我不建議每天都用。
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Why are you suggesting MSG when it dilates blood vessels in the brain, causing headaches? Not necessary anyway. Agape.
為什么要推薦味精？它會擴張大腦血管，引起頭痛?。扛緵]必要加吧。愿愛與你同在。
Very useful.. thank you.
非常實用……謝謝！
Some of the most unchewable meat I have ever eaten was from a Chinese restaurant. Especially ginger beef or the beef in beef and broccoli.
我吃過最難嚼的牛肉，基本都來自中餐館，尤其是姜汁牛肉和牛肉西蘭花……
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Thank you for the info.
謝謝你的分享！
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The real secret is... "It's not beef"!
真正的秘密是……“那根本不是牛肉”！
This is the way I learned in Hawaii.
這是我在夏威夷學到的做法！
Because it’s not beef.
因為那根本就不是牛肉……
Wow, looks so delicious.
哇，看起來太好吃了！
The MSG is not necessary.
味精真的 沒必要 加。
Thanks for posting.
感謝分享！
Everything but the MSG.
其他都挺好，就是味精不行。
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You should rinse the baking soda off.
記得把小蘇打沖洗干凈！
Excellent tutorial and great recipe.
超棒的教程，超棒的食譜！
Why on earth would you use MSG? So bad, so this recipe is ruined.
你為什么要用味精？太糟糕了，這道菜徹底毀了。
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Sam, thank you for this tasty, easy dish and thank you for the great way you laid out the ingredients list and cooking directions.
Sam，感謝你分享這道 美味又簡單 的菜！你的食材清單和烹飪步驟安排得太清晰了！
You lost my interest with MSG!
一看到 味精，我就失去興趣了！
Thank you. Great recipe.
謝謝！這道菜譜太棒了！
Thank you. It does work.
謝謝，確實有效！
The meat dish has a delicious brown sauce.
這道肉菜的 醬汁顏色太誘人了！
Very tasty, watching from FIJI.
看著就好吃！來自 斐濟 的觀眾~
If you use a vacuum sealer, can we keep it in the freezer longer?
如果用 真空密封機，可以讓它在冰箱里保存更久嗎？
I'm hungry now! Great video.
我現(xiàn)在餓了！太棒的視頻！
Do you have to add sugar? I'm looking for a keto dish.
一定要加糖嗎？我在找 生酮飲食 適配的菜譜。
Merry Christmas, Sam. Happy 2025.
圣誕快樂，Sam！2025年 新年快樂！
Thank you, excellent tutorial.
謝謝，教程太棒了！
Thank you for honest sharing, good tutor.
謝謝你的 干貨分享，很棒的教學！
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AWESOME!!! Thanks for the recipe; is currently being prepared!
太棒了?。。?謝謝你的食譜，我現(xiàn)在就開始做！
I'm glad I found this video. The recipe is simple. Thank you.
很高興刷到這個視頻，做法超簡單！謝謝！
Looks amazing! THANKS for posting!
看起來超棒！ 謝謝分享！
Works with chicken as well. Baking soda is the main tenderizer.
這個方法 雞肉也適用！小蘇打才是嫩肉的核心秘訣！
Thanks for this informative video.
感謝這個 信息量滿滿 的視頻！
VERY GOOD REVIEW, THANK YOU FOR LEAVING IT IN SPANISH.
講解超棒！ 而且還有西班牙語版本，感謝！
How about marinating in fresh pineapple juice? The bromelain in it breaks down meat protein efficiently and tastes better than baking soda.
試過 用鮮菠蘿汁腌制 嗎？其中的 菠蘿蛋白酶 可以高效分解肉蛋白，比小蘇打味道更好！
Okay okay, thank you! And do you know how to prepare bami and bami pang pang with delicious pork in the perfect Chinese method?
好的好的，謝謝！順便問一下，你知道 怎么用正宗的中式做法 來做 荷蘭炒面（Bami） 和 Bami Pang Pang 嗎？
Thank You very much, Thank you.
非常感謝！謝謝！
Definitely I will try, thanks..
一定要試試！謝謝！
Can I substitute cornstarch with potato starch?
可以用 土豆淀粉 代替 玉米淀粉 嗎？
No wonder I had to wait 40 minutes for my main.
難怪我等主菜等了 40 分鐘……
Excellent, thank you.
超棒，謝謝！
It's all to do with the cut of meat you're using. For example, schnitzel cut meat is probably one of the best cuts to use.
關鍵還是選肉的部位，比如 炸肉排（Schnitzel）切法 的肉，可能是最適合的。
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This is great... baking soda?!
太厲害了……原來是小蘇打？！
AI killed this video.
AI 語音 讓這個視頻 毀了……
Such a clear explanation!
講解太清晰了！
Clear and easy. Thank you.
簡單明了！ 謝謝！
Most Asians are full bottle on food prep. From very basic setups, they can produce amazing results. Bali street food is a typical example.
亞洲廚師 備菜功夫了得！哪怕是簡單的操作，也能做出神級美食，比如 巴厘島的街頭小吃 就是典型例子！
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Is there a method that doesn’t involve any grains, soy, or sugar?
有沒有 不含谷物、醬油和糖 的做法？
May Christ Jesus be Your Lord. Blessings to You from Canada.
愿 基督祝福你，來自 加拿大 的問候！
Could I make the beef tender with only salt? I mean dry brining the meat for an hour. Thank you.
只用 鹽干腌 一小時，能讓牛肉變嫩嗎？謝謝！
HMM... I have some ideas that are not in your video. My job is cleaning out grease traps for restaurants, and one thing I have noticed is that many have lots of open-topped buckets sitting around. I suppose it's marinating or fermenting stuff, what do I know? But I find plenty of chicken, fish, and meats thawing in sinks, often while dishes are being done in the next chamber. One way of making tough meat tender is to age it, I believe.
嗯……我有一些 視頻里沒提到的觀察。
我工作的內容是 清理餐館的油脂陷阱，所以經常能 看到后廚的真實情況。很多餐館都擺著一堆 開口桶，估計是在腌制或者發(fā)酵食材吧？
而且，我經?？吹?雞肉、魚、各種肉類 在水池里解凍，旁邊還在洗碗……
要讓肉變嫩，我猜 熟成（aging） 可能是其中一個秘訣。
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Delish!!! Thank you for sharing... Am gonna make that for sure.
太美味了?。?！ 謝謝分享！這道菜我一定要試試！
Firming up the meat is good advice. It ensures much better results.
讓肉稍微變硬 再切確實是個 好技巧，效果更好！
What if you can’t have MSG, what can you use instead?
不能吃味精的話，有什么替代品嗎？
This made me very hungry. I have always wondered what kind of voodoo they were doing back in those kitchens!!!
看得我肚子餓了！ 我一直很好奇 中餐館的廚房到底用了什么魔法？！
I stopped eating the beef because I didn't think it was really beef.
我不再吃那種牛肉了，因為我懷疑它根本不是牛肉……
Thanks for the tip, my dear.
謝謝你的技巧分享，親愛的！
I will just go to a Chinese restaurant to eat this after watching this video.
看完這個視頻，我還是直接去中餐館吃吧！
I learned this years ago delivering to Chinese restaurants as a food service driver. They would buy baking soda in 20, 50, and 100lb bags. I was very curious as to the reason, so I asked. Used to love Chinese food until I saw how unsanitary most kept their kitchens. The worst I saw was cats hanging up in a walk-in box overnight. Hadn't even been skinned yet.....
我以前做食品配送的時候，常年給中餐館送貨，發(fā)現(xiàn)他們買小蘇打都是20磅、50磅甚至100磅的大袋裝。
我很好奇為什么用量這么大，就問了一下。
本來我很喜歡吃中餐，但自從見過一些后廚的 衛(wèi)生狀況 后，我就……戒了。
最恐怖的一次，我在冷庫里看到 整只貓被吊在那，還沒剝皮……
Is Baking Powder ok, or is Baking Soda preferred???? And is MSG a MUST?
可以用泡打粉嗎？還是必須用 小蘇打？
另外，味精一定要加嗎？
It's all about the quality of the beef. If it's truly bad, this procedure won't help. Good beef, or any meat for that matter, doesn't have to come with a cooking manual. This procedure tenderizes the beef only to the extent its quality allows for.
關鍵還是牛肉本身的質量。如果肉質真的太差，這個方法也救不回來。
優(yōu)質的肉，或者說 任何好食材，根本不需要這些“秘籍”才能做出好味道。
這個嫩肉法能發(fā)揮多大作用，取決于肉的質量。
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I was shown that as the beef is sliced, each slice is laid over and smacked with your cleaver.
我見過的做法是 切好的牛肉片要拍打，用菜刀輕拍能讓肉更嫩！
Very good recipe, but I don't speak English.
菜譜很棒！ 可惜我不會英語……
The correct question: Why is beef in Chinese restaurants usually so chewy? At least, this is my experience.
真正的問題應該是：為什么中餐館的牛肉 通常這么難嚼？
至少我的體驗是這樣……
It's cat, that's why. Dog is a bit tougher.
那是貓肉，所以才嫩……
狗肉會硬一點。
Where can I get Shaoxing wine? I live in the southern Philippines and I have never seen or heard of it.
紹興酒 哪里能買到？
我住在 菲律賓南部，從來沒見過這種東西。
Doesn't it have gunpowder?
這配方 不會有火藥吧？
Can we do the same with lamb?
羊肉 也可以用這個方法嗎？
MSG is glutamate, which makes the toughest meat more tender and is also a flavor enhancer. Glutamate should not be consumed in large quantities. If you use good meat, you don't need glutamate.
味精本質上是谷氨酸鹽，既能讓肉更嫩，也能提鮮。
但 不能大量攝入，如果用的是 好肉，根本不需要加味精！
Add meat tenderizer and let it sit for about an hour... much easier.
加嫩肉粉，靜置一小時……這樣簡單多了！
Little question: If I saw it correctly, there was lots of oil. First into the marinade, later in the pan. All that together is now part of the food. Is that mass really necessary? In my opinion, it's way too much and not healthy. Second question: Is glutamate necessary for the tenderness of the beef? If not, it shouldn't be mentioned here.
小問題：我看到整個過程 用了很多油，先放進腌料里，然后炒菜時又加了一大堆。
這些油真的有必要嗎？感覺 太多了，對健康不好。
還有個問題，谷氨酸（味精）跟嫩肉有關系嗎？如果沒有，那就 沒必要推薦它 了吧。
MSG gives me headaches. Is there something you can substitute for this ingredient? Thanks.
味精讓我頭疼，有什么 替代品 嗎？謝謝！
Nothing like eating fluffed-up beef without beef taste.
最討厭吃到那種 被“膨化”過但沒牛肉味 的牛肉……
Is it really as easy as you say?
真的像你說的那么簡單嗎？
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As mentioned: BAKING SODA!! And nothing else!
重點就一個：小蘇打?。?！ 別的都不需要！
All looks good, but I am allergic to MSG.
看起來不錯，但我對味精過敏……
Every place I've gone to for a combo has beef tougher than a boot and I shove it aside.
每次去吃套餐，牛肉都硬得跟鞋底一樣，最后只能挑出來不吃。
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MSG is in most things. Fact. What MSG does is send a message to your brain to say the food is great and delicious.
味精幾乎無處不在，這是事實。它的作用就是告訴你的大腦：這道菜超級好吃！
Wow, you make me hungry now.
哇，看到這個我都餓了！
No MSG and everything is perfect.
不加味精，一切都完美！
That horse, cow, donkey steak is the equivalent of Wagyu. You're high class.
馬肉、牛肉、驢肉的混合肉……這怕不是平民版和牛？高端啊！
You can't really trust a chef that cooks with a Teflon pan and a metal claw tool.
看到廚師用特氟龍鍋+金屬夾子，我就知道不靠譜……
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Do you know how they make beef tender? They put beef in water mixed with baking soda for more than 8 hours. That’s why after you eat at their restaurant, you feel hungry when you get home. I worked for them.
你知道他們怎么讓牛肉變嫩的嗎？ 他們把牛肉泡在 小蘇打水 里 超過8小時！
這就是為什么 你在餐館吃完，回家沒多久又餓了……
我以前在那兒干過，親眼見過！
So much work for the beef.
這道菜對牛肉的處理也太講究了……
IT'S NOT BEEF. ... IT USED TO MEOW.
這根本不是牛肉……
它以前會喵喵叫。
That melt-in-your-mouth beef is unbeatable! Do you think it’s the marinade, the cooking method, or a secret ingredient?
這種入口即化的牛肉簡直無敵！ 你覺得秘訣是 腌制方法、烹飪方式，還是某種神秘調料？
I'm allergic to MSG. What do I substitute it with?
我對味精過敏，有什么替代品嗎？
What’s with the MSG? I was taught to look for foods without it. Can anyone educate me, please?
味精到底是個啥？ 我一直以為要盡量避免它……
誰能給我科普一下？
Not so sure if it is beef.
我不太確定這是不是牛肉……
MSG is a killer for health!
味精對健康是個定時炸彈！
What a shame that there is no French translation...
好可惜，居然沒有法語翻譯……
Actually, the meat should be cut following the muscle fibers, not in the other direction. Above all, meat should never be cut when frozen or half-frozen. (At the beginning of the video, it says that one of the secrets to making it soft is to put it in the freezer to firm it up and then cut it.) Doing so breaks the protein chains, and proteins are good nutrients—that’s why eating meat is healthy.
切肉應該順著肌肉纖維切，而不是逆著切！
最重要的是，千萬別在肉凍著或半凍的狀態(tài)下切！
（視頻里說把肉凍一下再切會更軟嫩，但這樣會破壞蛋白質結構。）
蛋白質可是很重要的營養(yǎng)物質，這也是為什么適量吃肉對健康有益！
It's tender because it's been boiled to death!!!
這么嫩是因為被煮到“熟透再熟透”了?。?！
It’s Marvin, the depressed robot from Hitchhiker's Guide to the Galaxy!
這聲音聽著像《銀河系漫游指南》里那個抑郁的機器人馬文！
If you use baking soda correctly, it’s a great technique. Just don’t overdo it!
如果小蘇打用得恰到好處，
確實是個好技巧，但千萬別放太多！
I missed when soda was added?
等下……小蘇打是什么時候加的？
Correction: You have to wash the baking soda away after 15-20 min and then add all the other ingredients. Or else, it will change the flavor. Many do this mistake.
更正一下！ 小蘇打腌 15-20 分鐘后一定要沖洗干凈，然后再加其他調料！
否則味道會變得奇怪，很多人都犯過這個錯。
Boiled, reconstituted in most places. Especially the chicken.
很多地方的肉都是先煮透，再“復原”處理。
特別是雞肉……
Why is the beef always so tender? Not sure, but we called our local Chinese restaurant "Bow Wow Meow" for a reason.
為什么中餐館的牛肉總是那么嫩？
不清楚……但我們那家餐館的外號叫 “汪汪喵喵”，你懂的……
Forget about tender and juicy; such ingredients as MSG, sugar, and corn starch will give you a number of ailments if you eat them often enough!
別光想著嫩不嫩、多汁不多汁……
味精、糖、淀粉這些東西，吃多了對身體可不太友好！
I thought it was squirrel meat.
我還以為這是松鼠肉……
As soon as he said MSG, I was out. Gone.
一聽到“味精”兩個字，我就徹底沒興趣了。拜拜！
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Our Chinese restaurant uses Muscovy ducks from the parking lot. They’re ugly ducks but taste pretty good!
我們這邊的中餐館直接用停車場里的 麝香鴨！
雖然長得丑，但味道還不錯！
Everything is perfect, minus MSG is more perfect.
一切都很完美， 但如果不加味精就更完美了！
I used to enjoy take-out Chinese Beef with Broccoli for years. I stopped of late after finding strange tissue-like tendons and sinews interspersed with unrecognizable cuts of beef.
我以前很喜歡點外賣的中餐牛肉西蘭花，吃了好多年。
但最近徹底不敢吃了，因為發(fā)現(xiàn)里面有些奇怪的組織、筋膜，還有一些根本認不出的肉塊……
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Imperial baking soda also works to make any meat soft and doesn't taste bad.
“Imperial”牌小蘇打 也可以讓任何肉類變嫩，而且不會影響味道！
It's the baking soda that tenderizes the meat.
讓肉變嫩的關鍵就是小蘇打！
Thanks, that looks really good.
謝謝！這道菜看起來真棒！
Because it’s Master Splinter we’re eating.
因為你吃的是忍者神龜?shù)摹八蛊樟痔卮髱煛保。ò抵甘抢鲜笕猓?/b>
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Simple! They use tenderizer/baking soda.
很簡單！他們用的就是嫩肉粉或小蘇打。
Thank you for the recipe. I love Chinese food.
謝謝你的食譜！我超愛中餐！
The worst beef I have ever had was in a Chinese restaurant.
我吃過最難吃的牛肉， 就是在中餐館……
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Because it probably ain't beef!
因為那可能根本不是牛肉！
Slice between 2-3 millimeters! Give me a break.
切片要控制在 2-3 毫米？ 太夸張了吧……
Cats are smaller and the meat more tender.
貓比較小，所以肉更嫩
Even the chicken dishes in Chinese restaurants are more tender. Probably they do the same with the chicken too.
中餐館的雞肉菜也特別嫩， 估計他們對雞肉也是同樣處理方式吧？
It's usually rubbery low-quality meat. I don't know what you're talking about.
通常就是低質量的肉，嚼起來跟橡膠一樣， 不知道你們在吹捧什么……
Because they do it right...
因為他們方法用對了……
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People who suffer from migraines or a lot of headaches don’t use MSG. It does cause migraines.
偏頭痛患者最好別吃味精， 它真的會誘發(fā)頭痛！
Glutamate, corn starch, refined vegetable oil, soy sauce… NO THANKS.
味精、淀粉、精煉植物油、醬油…… 不了，謝謝！
Everything is perfect, minus MSG is more perfect.
一切都很完美， 但如果去掉味精就更完美了！
Could be compressed solids from the factory waste, looking similar to real meat.
可能是工廠廢料壓制成的固體，看起來像真的肉……
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Why MSG, with what can it be replaced?
為什么要加味精？有什么替代品嗎？
Because it's not beef?
因為那根本不是牛肉？
Are you sure it's beef?
你確定這真的是牛肉？
With baking soda even leather shoes get tender. But it tastes like rubber.
小蘇打連皮鞋都能變軟，但味道會像橡膠……
The reason it's so tender is because it's not beef, it's cat. Tastes pretty good though.
這么嫩是因為那不是牛肉，是貓肉……不過味道還不錯。
And what if fluid has accumulated?
如果腌制過程中有液體積聚了怎么辦？
Very easily. They douse it with baking soda for an hour first, then rinse it off.
很簡單，他們先用小蘇打腌一小時，然后再沖洗干凈。
Mine wasn't tough, and the broccoli wasn't undercooked.
我做的牛肉不柴，西蘭花也剛剛好熟。
I replace MSG with tamari soy sauce.
我用 日式醬油（Tamari） 替代味精。
Because it is soaked in MSG, which breaks down the meat.
因為它被浸泡在味精里，味精能分解肉質。
Lol, and some MSG. Must be authentic.
哈哈，再加點味精，這就“正宗”了。
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The "x" in Shaoxing is pronounced "hs" not "ks".
“紹興”（Shaoxing）里的 "x" 讀 “hs”，不是 “ks”。
Because you just always visited the wrong restaurants.
因為你每次去的餐館都不對！
Monosodium glutamate is a demon for my health. It gives me kidney pain and swollen knees.
味精對我來說就是個健康殺手，每次吃完腎都會痛，膝蓋還會腫。
I'll just order Chinese.
我還是直接去點中餐外賣吧。
Hate to tell you, but IT'S NOT BEEF.
不想打擊你，但…… 那不是牛肉。
Baking soda works too, I've known that for 40 years.
小蘇打真的有效，我 40 年前就知道了。
Hey guy, I have no 6 hours to cook.
兄弟，我可沒 6 個小時來做這道菜……
Flavourful? You mean full of flavour?
"Flavourful"？你是想說 "full of flavour" 嗎？
Because it's not beef!!!!
因為那不是牛肉?。。?/b>
Instead of sirloin, I use Sir Loin!
我不用西冷牛排（Sirloin），我用“西冷爵士”?。◥焊闫磳懀?/b>
Because cats don’t have lots of muscle.
因為貓的肌肉含量本來就不多……
It isn't always soft and tender. If there are a lot of nerves in the meat, it will still be tough. Sometimes, it is just bad cuts of meat, and it will still be chewy, not tender. I used to eat a lot of Chinese food and know this trick doesn't always work. It keeps getting harder to find really good Chinese food these days.
牛肉不總是嫩的。如果有很多筋膜，再怎么處理也還是會很硬。有時候就是肉質太差，再嫩化也沒用。
我以前常吃中餐，知道這方法不一定次次奏效?，F(xiàn)在想找到真正好吃的中餐越來越難了。
Have you ever seen any cats around a Chinese restaurant???
你在中餐館周圍見過貓嗎？？？
It appears your stove is not leveled because everything you put in that pan goes to the right side, and you have no liquid on the left.
你的爐子是不是沒放平？
鍋里的東西全往右邊滑，左邊一點湯汁都沒有。
Right to the comments.
直接來看評論區(qū)！
Many dogs gone missing locally?
最近附近是不是有很多狗失蹤了？
If you can afford it, just buy the best meat from a trusted place. Watch out for the quality of cooking oil, baking soda (not all are good), and definitely NO MSG. Avoid getting sick in the future.
如果經濟允許，就去靠譜的地方買最好的肉。
注意烹飪油、小蘇打的質量（不是所有品牌都好）， 最重要的是別加味精！
這樣才能避免以后生病。
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Too much baking soda makes the food taste bitter & the meat falls apart tasting not like meat at all & very slimy.
小蘇打加太多會讓食物發(fā)苦，肉質變得又散又黏糊，完全不像肉了！
It doesn’t say to combine all the ingredients in the beginning? But later he's adding egg white & cornstarch—confusing!!
視頻一開始沒說要把所有材料混合？但后面又加了蛋清和淀粉……太讓人困惑了！
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As a chef, when you start using MSG, you are doing nothing but adding poison to your body... I'm out.
作為一名廚師，我覺得加味精就是在往身體里 加毒素……不看了，拜拜。
Baking powder or it's dog. Either way, it's pretty darn good.
要么是泡打粉，要么是狗肉…… 但不管是哪種，都挺好吃的。
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I was always wondering why the beef was like that. Thought it was fake meat.
我一直想知道為什么這牛肉是這種口感， 我還以為是合成肉呢。
Now I know why I never like the beef at Chinese restaurants.
現(xiàn)在終于明白了，為什么我一直不喜歡中餐館的牛肉。
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Chinese beef is always tough and hard to chew. This is crazy.
中餐館的牛肉總是又硬又難嚼，簡直離譜。
Just any beef part? We don't even need steak part?
隨便什么部位的牛肉都可以？ 連牛排部位都不需要？
Gutter oil does something special to protein...
地溝油對蛋白質有特殊的“處理”效果……
Speed it up, otherwise the meat turns sour.
快點做，不然肉會變酸。
I bet it's because they scrape their Teflon pans with metal tongs to produce this kind of horrible slop.
肯定是因為他們用金屬夾刮特氟龍鍋， 才做出這種難吃的東西。
I think I will pass with the baking soda. It tastes awful. I wasted my beef with it. Nobody wants to eat it.
我還是算了吧，小蘇打的味道太難吃了。 我白白浪費了一塊好牛肉，家里沒人愿意吃。
Tenderizer: Sodium Bicarbonate. Poisoned with MSG.
嫩肉劑：碳酸氫鈉（小蘇打）。 加上味精，就成了“毒藥”！
MSG is for people that can't cook Chinese food. I tenderize mine with a bat.
味精是給不會做中餐的人用的， 我直接拿棒球棍砸嫩肉！
Because it spent two years in an overcrowded freezer.
因為它在 堆滿東西的冷凍室里待了兩年……
It's actually cat meat.
其實這是貓肉。
I hate beef cooked that way as it takes away all the beef flavor, while being too mushy.
我討厭這種做法，完全去掉了牛肉本來的味道， 還讓它變得太糊了。
Interesting, I didn't know about the egg and cornstarch.
有意思，我以前都不知道要加蛋清和淀粉。
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MSG?? No, are you sure this is a genuine method for stir-fry?
味精？？不行吧， 你確定這真的是正宗的炒菜方法？
But you won't get tender meat unless you start with decent quality meat to begin with. I'm seeing more and more restaurants using cheaper cuts, and the meat is just tough despite the techniques.
如果肉質本來就差，怎么做都不會嫩。
現(xiàn)在越來越多餐館用便宜的肉， 無論怎么處理，吃起來還是很硬。
MSG? EEEEEEEK!!!!!!!!!!!!
味精？？呃啊啊啊?。。。。?！
Easy: you marinate the beef in bicarbonate and tapioca overnight before cooking. Bicarbonate makes the meat tender and more digestible, and tapioca helps it retain juices. Then add sauces like oyster sauce, soy sauce, sesame oil, plus garlic, onion, and pepper.
很簡單：
牛肉用小蘇打和木薯粉腌一整晚，
小蘇打讓肉變嫩且更易消化，木薯粉鎖住肉汁。
然后加蠔油、醬油、芝麻油，
別忘了大蒜、洋蔥和胡椒！
So much good advice here, but then you add toxic MSG!!!!
講了這么多好技巧， 結果最后還是加了“有毒”的味精！?。?/b>
There is no way this is what Asian restaurants do...
亞洲餐館才不會真的這么做……
I order only beef filet so they don't have to use this technique!
我只點牛里脊， 這樣他們就不用搞這些嫩肉手段了！
Baking soda tears the meat up.
小蘇打會把肉泡爛。
They chew it for you before serving it...
他們上菜前會先幫你嚼一遍……
I don't even wear their clothes. I buy proudly South Africa.
我連他們的衣服都不穿， 我只買南非制造的！
Baking soda gives the dish a bad aftertaste.
小蘇打會讓這道菜有怪味。
….. because poodle, Siamese, and Nutria … are extremely tender.
……因為貴賓犬、暹羅貓和海貍鼠的肉都很嫩。
It’s really alley cat.
這其實是野貓肉。
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I don’t call it tender or flavorful. It is usually spongy and mostly tasteless.
我不覺得這叫嫩或者有味道， 它通常是海綿狀的，而且沒啥味道。
So do not use MSG! Pretty simple.
所以，別加味精！就這么簡單。
I prefer to buy it already cooked. Far too much prepping involved really.
我更喜歡直接買熟的， 這準備工作實在是太麻煩了。
Chinese food for Chinese people. These same preparations can be found in almost all Chinese restaurants. To the point that one might wonder if the pieces of chicken, beef, duck, and sauces do not all come from the same supplier, like the famous Tang brothers from the Chinese quarter of Paris. This completely denatured industrial food no longer has anything to do with good French cuisine, especially when the beef smells like a pharmacy.
中餐還是給中國人吃的吧。
幾乎所有中餐館的做法都一樣，甚至會讓人懷疑，雞肉、牛肉、鴨肉和醬料是不是都來自同一個供應商，比如巴黎唐人街的“唐氏兄弟”店。
這種完全工業(yè)化的食品早已失去了美食的靈魂，
尤其是當牛肉聞起來像藥房里的味道時。
Thanks for the info. But I don't think I'll ever be able to cook like that.
謝謝你的分享， 但我覺得我這輩子都做不出這種菜。
Because they pump it full of water where it’s manufactured, as is chicken!!
因為在加工過程中， 他們會往牛肉里打水，就像對雞肉做的一樣?。?/b>
Baking soda… did it. Beef stayed in there too long… turned into mushhhh… yuuuk.
小蘇打……毀了我的牛肉。
泡太久了，變成了一灘爛泥……呃呃呃，惡心！
Tastes like damp cardboard.
吃起來像潮濕的紙板。
Or are they real beef?
這真的是牛肉嗎？
Mine is never tender. I love the taste, but the meat is tough.
我做的牛肉從來都不嫩……
味道是不錯，但肉質太硬了。
MSG—that is a dodgy ingredient for health.
味精——對健康很不妙的成分。
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When I heard MSG, I closed and am exiting. That's terrible.
一聽到“味精”兩個字， 我立刻關掉了視頻，告辭。
Awwwe, WTH! No food gloves.
啊啊??！什么情況？！竟然不戴手套處理食材？！
You need to neutralize the baking soda with a little vinegar after marination.
腌制后要用一點醋 中和掉小蘇打的殘留。
Obviously, we don’t eat at the same Chinese restaurant.
看來我們去的不是同一家中餐館……
Because they cut it so thin and it only has one side.
因為他們把肉切得超薄，根本感覺不到厚度。
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I don’t know if it’s an AI voice-over, but it’s annoying. Hate people that use AI narration.
這旁白是不是 AI 生成的？
聽著太煩了，我最討厭 AI 配音了。
Tender but does not have beef taste, they use baking soda.
雖然嫩了，但完全沒牛肉味， 因為他們用了小蘇打。
No cats? Even a small cat?
沒看到貓？ 就連小貓都沒有？（暗示“貓肉”）
Why are you narrating like a robot? Other than that, it’s a good vid.
為什么旁白聽起來像機器人？
不過視頻本身還不錯。
I’d rather go to a Chinese restaurant and get it nice and ready to eat.
還是去中餐館吃現(xiàn)成的吧， 省時省力！
It’s tender because it’s made with beef tongue!!!
這么嫩是因為這用的是牛舌?。?！
NOT a single word in FRENCH!!
居然沒有一句法語??！
Flour and deep fry—that’s what I saw in Chinese restaurants. Every meat must be quickly deep-fried before cooking into the dish.
裹粉再炸——這是我在中餐館看到的做法。
所有肉類在正式炒之前都會先過油炸一下。
Cause it’s not beef. Meow.
因為它根本不是牛肉。喵~（暗指貓肉）
Get yourself a sharp cleaver, for goodness’ sake. ALSO, go search “Cooking With Yan.” Even he would say, “Wok da Heck”!!!
拜托，去買一把鋒利的菜刀吧。
另外，去看看《Cooking With Yan》這檔節(jié)目，
連主持人都會說："Wok da Heck?!"（玩梗，意為“這炒得什么鬼？”）
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Tender because the cook pre-chews the beef before cooking.
這么嫩是因為廚師先幫你嚼了一遍再下鍋……
If you mean "tender" as in rubbery and chewy, then you’re right. Nothing "tender" about restaurant beef.
如果你所謂的“嫩”是指又韌又嚼不動，
那你說得對，中餐館的牛肉確實“嫩”。
Baking soda removes the “beef” flavor of beef. That’s why Chinese use it.
小蘇打會把牛肉的原味去掉， 這就是中餐館喜歡用它的原因。
IT'S NOT REAL BEEF, IT'S CAT MEAT.
這不是牛肉，這是貓肉！
Orrrrrr….. The expensive beef is for à la carte dishes, while the buffet uses cat meat. (No kidding, happens often in small towns.)
或者……貴的牛肉是單點菜用的，
自助餐里的才是貓肉。（不是開玩笑，很多小城鎮(zhèn)都這樣。）
MSG gives me horrible migraines.
味精讓我頭痛欲裂。
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Ha ha ha, I love your comment.
哈哈哈，我太喜歡你的評論了！
Probably due to the baking soda!!!
這大概是小蘇打的“功勞”?。?！
Please, S.V.P., make this video in French ???
拜托！能不能做一個法語版？？？
Yeah, tender, but the taste is disgusting. Tastes too much like baking soda powder. Can’t even taste the real meat.
是嫩了，但味道太怪了！
小蘇打味太重，根本吃不出肉味了。
It is definitely not tender!!! It’s soft and very gummy!!!
這根本不叫嫩！！！
只是變得軟趴趴、像嚼口香糖一樣?。。?/b>
MSG is lethal... but if used only ONCE every NOW AND AGAIN, it’s OK, I suppose!
味精是“致命毒藥”……
不過偶爾用一次，應該也還好吧！
I don’t like ordering meat in Chinese restaurants. In fact, for about 10 years, when I found a mini cockroach in the food, I never put my feet there again.
我再也不會在中餐館點肉了。
其實十年前我就戒了，
因為當時我在菜里發(fā)現(xiàn)了一只小蟑螂……
從那之后，我就再也沒踏進過那家店。
Not the Chinese shop I once went to, it was like eating a rubber thong. Not that I’d ever eaten one, but it was crap.
反正我吃過的那家中餐館，牛肉嚼起來就像橡膠拖鞋。
當然，我沒真的吃過拖鞋，但那玩意兒真的難吃到不行。
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I can’t read it, it’s a shame that you don’t have it in German.
看不懂……可惜沒有德語版啊！
All good except the MSG... That’s not good at all.
一切都挺好，
就是味精不行……
Natriumhydrogencarbonat
碳酸氫鈉（小蘇打）。
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Always thought it was rat or dog meat.
我一直以為那是老鼠肉或狗肉……
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Also, you should NEVER use MSG. That's wrong and not good for you either.
絕對不能用味精！
這玩意兒對身體不好，別碰！
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Actually, they use different kinds of meat: cats, dogs, mice...
實際上，他們用的肉可能是貓、狗，甚至老鼠……
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Erm... It's Rotted??
呃……這肉不會是壞掉的吧？？
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Would rather go to my favorite Chinese restaurant than do all this time-consuming stuff for just one entrée.
做這道菜太費勁了，
我還是直接去我最愛的中餐館吃吧。
Are you sure it’s beef?
你確定這是牛肉？
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Probably because it's not beef.
可能根本不是牛肉。
Where are you getting this info? Most Chinese restaurants serve beef so tender that it feels like rubber. It’s very chewy and hard. Go to any Chinese restaurant, their meat feels like it is completely fake or rubber, no offense!
你這信息哪里來的？
大多數(shù)中餐館的牛肉都嫩得像橡膠，特別難嚼。
隨便去一家中餐館試試，感覺就像在吃假肉……
沒別的意思，但真的挺離譜的！
Are we sure it's beef?????????????????????????????????????????? Maybe it's… who the hell knows!
我們真的確定這是牛肉嗎？？？？？？？？
也許……鬼知道是什么肉！
Just pressure-cook the damn thing.
直接用高壓鍋燉就完了。
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Can I trust a Chinese chef who uses a nonstick pan?
用不粘鍋的中餐廚師……靠譜嗎？
Actually, most of the time it's like rubber and chewy.
實際上，大多數(shù)時候牛肉都像橡膠，超級難嚼。
You lost me with MSG, as we are allergic.
一聽到“味精”我就勸退了，
我們家對這個過敏。
MSG!!!!!! Why is this stuff even legal!!
味精?。。?！為什么這種東西還不被禁？！
Stop barking. Just eat. It’s pretty good.
別吠了，直接吃吧！挺好吃的。
Their beef doesn’t look like beef. I only eat shrimp from Chinese restaurants. The beef looks weird to me.
中餐館的牛肉看起來不像牛肉，
我去中餐館只點蝦，
因為他們的牛肉看起來很奇怪……
Sam I Am, I eat green eggs and ham.
"我是山姆，我吃綠蛋火腿。"（引用蘇斯博士童話《綠雞蛋和火腿》）
Because it's not beef.
因為那不是牛肉。
MSG is toxic. You should know that.
味精有毒！你該知道這個。
Real Chinese chefs use lye water, not baking soda, but it can be dangerous if you don’t know how to use it or use too much.
真正的中餐廚師用的是堿水，不是小蘇打，
不過如果不會用或者用量不對，可能會有危險。
It's the MSG that makes things soft.
讓肉變嫩的其實是味精。
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Sodium content guesses?
這道菜的鈉含量有多少？
Once again… I see something that sounds good, and as the ingredients are listed, there’s always that ONE item that screws you up. OK… I can get ginger, I can get the soy sauces, the rest are easy, but then ya tell me to add Shaoxing wine… Wouldn’t ya know it, I’m fresh out of that. Musta used it all up.
又來了……每次看到一個不錯的食譜，
總有某個配料讓我犯難。
姜？有。醬油？有。其他都不難找。
結果你告訴我還要加紹興酒……
巧了，我剛剛用完了……
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Monosodium glutamate.
谷氨酸鈉（味精）。
I guess Chinese beef is so tender because it’s not real beef. Soybeans can be deceiving.
中餐館的牛肉這么嫩，
估計是因為它根本不是牛肉……
大豆做的假肉很容易騙過人。
What’s with your beef? It should not be that red. Looks like it’s been colored. Raw beef should be darker.
這牛肉顏色怎么這么紅？
感覺像是染過色的，生牛肉本該更暗一些。
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I prefer using fresh pineapple juice to tenderize meat naturally.
我更喜歡用新鮮菠蘿汁來
自然嫩化肉質。
It’s the MSG that makes it tender, nothing else.
讓肉變嫩的根本不是小蘇打，
是味精。
No, it's not tender, it's quite hard actually.
不，這肉根本不嫩，
實際上還挺硬的。
Every Chinese restaurant I’ve been to, the beef tasted tough/cheap and tasted like it was boiled, i.e. a muted, distinct lack of beef flavor. No thanks.
我去過的所有中餐館，牛肉都又硬又廉價，
而且像是被水煮過的一樣，完全沒牛肉味……
還是算了吧。
British accent bad enough but making it AI makes it unbearable. See ya.
英國口音已經夠難聽了，
再加上 AI 配音，簡直沒法聽……再見！
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Dang ol AI voiceovers! Bahhh!
這 AI 語音真是夠嗆！呸！
Is it even beef? It certainly doesn’t taste like it. It’s just some highly processed stuff.
這真的是牛肉嗎？
根本沒有牛肉味，感覺像高度加工的合成食品。
15 This is a faithful saying and worthy of all acceptance, that Christ Jesus came into the world to save sinners, of whom I am chief. 16 However, for this reason, I obtained mercy, that in me first Jesus Christ might show all longsuffering, as a pattern to those who are going to believe in Him for everlasting life. 17 Now to the King eternal, immortal, invisible, to God who alone is wise, be honor and glory forever and ever. Amen. 1 Timothy 1:15-17
（引自《圣經·提摩太前書 1:15-17》）
"基督耶穌降世，是為拯救罪人，這話是可信的，值得完全接受。我就是罪人中的罪魁。然而，正因如此，我才蒙了憐憫，基督耶穌在我身上首先顯示出無限的忍耐，作為以后信他得永生之人的榜樣。愿榮耀歸給獨一無二、永恒不朽、不可見的神，直到永永遠遠。阿門。"
Because it’s probably cat, rat, or dog. You never know.
因為這可能是貓肉、老鼠肉或狗肉……誰知道呢。
What food is to China is like space is to America.
食物對中國來說，
就像太空對美國一樣重要。
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No MSG. Not allowed. Very toxic.
堅決不加味精！
這東西太毒了！
It’s soft all right, but it’s more like slime than beef. No beef taste at all.
Better to buy real beef that you don’t need to soak in baking soda and cornstarch!
是軟了，但更像一灘黏糊糊的東西，
根本沒有牛肉味！
還是買好點的牛肉吧，根本不需要泡小蘇打和淀粉！
What’s with the robotic AI voice??
這機器人配音是怎么回事？？
You lost me at sugar and MSG.
一聽到要加糖和味精，我就不想做了。
It’s tender because it’s cat or dog.
這么嫩，是因為那是貓肉或狗肉。
Use your fingers and pull.
用手撕就行了。
MSG, really? The secret is out, that stuff is toxic.
味精，真的？
這下真相大白了，這玩意兒就是毒藥。
None of those chemicals I have in my kitchen. The more ingredients a recipe has, the more nonsense it is.
我廚房里根本沒這些化學添加劑。
食譜里配料越多，就越不靠譜。
In German please... or Swahili...
能不能來個德語版？
或者斯瓦希里語？
The AI dialogue is not pleasant to hear.
AI 旁白聽著不舒服。
Too much baking soda, maybe half of that.
小蘇打加太多了，
減半會更好。
Because it's not beef.
因為那不是牛肉。
As a carnivore lover (and literally on a carnivore diet), I have to say that if there is a meat preparation I hate, it’s the “Chinese way” of cooking beef… It is always everything but tender!!! They use the cheapest and toughest beef cuts, then “tenderize” them, which to me still feels like chewing leather… You can’t find a gram of fat even with a microscope… Let’s not even talk about how they bathe everything in sodium glutamate to enhance the flavor. Don’t go cheap on meat cuts; it’s your health, not just the taste.
作為一個肉食愛好者（而且還是堅持純肉飲食的人），
我最討厭的就是“中式”牛肉做法……
它從來都不是真的嫩?。?！
他們用最便宜、最難嚼的部位，然后“嫩化”處理，
但吃起來還是像在嚼皮革……
用顯微鏡找都找不到一點脂肪！
更別提他們還往里面狂加味精來提味。
別在肉質上省錢，這是健康問題，不只是口感問題。
I'D RATHER NOT KNOW. MAYBE IT'S NOT BEEF.
我還是別深究了……
可能它根本不是牛肉。
Tender? More like spongy. It is really quite a disgustingly prepared low, low, LOW-quality cut of “beef.”
嫩？
更像是海綿。
這簡直就是用最低、最低、最低等的劣質“牛肉”做出來的。
Maybe it’s the dog!!!!
可能是狗肉?。。?/b>
Add baking soda all over the meat, let it sit for 30 min, then wash away the baking soda. You’re welcome.
小蘇打撒滿牛肉，靜置 30 分鐘，
然后徹底沖洗掉小蘇打。
不客氣。
Why bloody MSG? That stuff hides so much bad cooking.
為什么非得加味精？
它只是掩蓋了糟糕的廚藝而已。
They add MSG, that’s why it tastes so good but is so unhealthy.
他們加了味精，
所以味道好，但對健康不好。
It’s really soft, but it tastes like chemicals.
是挺軟的，
但吃起來像化學制品。
MSG? No thanks.
味精？算了吧。
I wish I knew this years ago!
要是幾年前就知道這個方法就好了！
That’s not beef, bro.
兄弟，那不是牛肉。
Chinese food isn’t the same without MSG, but MSG isn’t the best for you either.
沒有味精的中餐就不是中餐，
但味精對身體也確實不好。
Use baking soda sparingly, or you’ll end up with mushy beef.
小蘇打要少放，
不然牛肉會變得糊糊的。
I’ve worked in a Chinese restaurant, and trust me, you don’t want to know what they do to the meat.
我在中餐館干過，
相信我，你們不會想知道他們是怎么處理肉的。
I only order chicken at Chinese restaurants.
我在中餐館只點雞肉。
Artificial meat tenderizers ruin the texture.
人工嫩肉劑會破壞肉質口感。
Baking soda works, but don’t overdo it!
小蘇打確實有效，
但別放太多！
If you don’t rinse the baking soda properly, your beef will taste weird.
如果小蘇打沒沖干凈，
牛肉會有怪味。
The reason it’s so tender is because it’s not beef.
這么嫩是因為它根本不是牛肉。
Cornstarch gives the beef a velvety texture, but you need good-quality meat too.
淀粉能讓牛肉口感更嫩滑，
但肉的質量也很重要。
I bet they use low-quality meat and rely on MSG for flavor.
估計他們用的都是低質量肉，
然后靠味精提味。
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Does this method work for pork too?
這個方法對豬肉有效嗎？
Better quality meat = no need for MSG or baking soda.
用好一點的肉，
就不需要味精和小蘇打了。
Some restaurants overdo it and make the meat mushy.
有些餐館放太多嫩肉劑，
結果肉變得太軟爛了。
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It’s called “velveting.” That’s why the meat is so soft.
這叫“滑嫩法”，
所以肉才這么嫩。
Chinese home cooks don’t use as much baking soda as restaurants.
中國家庭做菜一般不會像餐館那樣放這么多小蘇打。
It’s soft, but it doesn’t taste like beef anymore.
是變嫩了，
但已經沒有牛肉味了。
Baking soda is a great trick, but it can change the flavor.
小蘇打確實管用，
但可能會影響味道。
I stopped eating beef at Chinese restaurants after I found out about this.
自從知道這個之后，
我就不在中餐館點牛肉了。
That explains why it’s so tender… and why it tastes so weird.
這就解釋了為什么肉這么嫩……
也解釋了為什么味道怪怪的。
If you use too much baking soda, the meat feels slimy.
小蘇打放太多，
肉會變得黏糊糊的。
It’s all about the marination time.
關鍵是腌制時間。
Western steakhouses don’t use baking soda, and their meat is tender because they use high-quality cuts.
西餐廳的牛排不用小蘇打，
他們的肉嫩是因為用的都是好肉。
It’s a balance—too much tenderizer ruins the texture.
要掌握平衡，嫩肉劑放多了會破壞口感。
If it’s too soft, it feels fake.
肉太軟了，
反而感覺不真實。
Baking soda is commonly used in Asian cooking, but home cooks use much less.
亞洲菜里確實會用小蘇打，
但家庭做法用量比餐館少很多。
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Most restaurants won’t tell you what’s really in their food.
大多數(shù)餐館不會告訴你
他們的食物里到底加了什么。
Cornstarch makes the texture smoother, but you don’t need too much.
淀粉能讓肉更滑嫩，
但不用放太多。
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Another reason to go vegan.
這就是為什么我選擇吃素。
Chinese restaurants do this to save money on quality meat.
中餐館這么做，
是為了省肉的錢。
Rinse well, or it will taste bad.
一定要沖洗干凈，
不然味道會很奇怪。
This works, but I prefer natural tenderizing methods.
這個方法有效，
但我更喜歡自然嫩肉法。
It’s all about the cut of beef. Choose wisely.
關鍵是選對牛肉部位，
挑對了就不需要嫩肉劑。
This is why I avoid processed food.
這就是我不吃加工食品的原因。
I tried this method, and it worked great!
我試了這個方法，真的很有效！
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Baking soda is a game-changer if used correctly.
用對了小蘇打，真的能改變一切。
If you use too much cornstarch, the meat will be slimy instead of tender.
如果淀粉放太多，
肉會變得滑膩，而不是嫩。