Velveting Beef / Lamb / Pork

Chef's Review

Egg White Salt MSG Sugar Sesame Oil White Pepper Bicarbonate Soda Potato Starch Oil Why you don’t need light soy, dark soy, or oyster sauce: using the following condiments already provides a lot of base flavour for the beef. So you don’t want to overpower the meat by adding too much extra sauces. Also, we will most likely be using these sauces in our cooking so that the beef will also get to absorb these flavours as its cooking.