Every housewife dreams of preparing a truly delicious and mouth-watering shashlik that melts in your mouth.
However, it often happens that the meat, at first glance marinated correctly, turns out to be tough as a shoe sole and practically inedible.
Culinary expert and chef Yulia Arkhipova talks about what needs to be added to the marinade to make the meat tender.
According to the expert, you need to arm yourself with one secret ingredient.
Remember this method
Buy regular sparkling mineral water from the store. It should not contain any sweet additives.
Also, you shouldn’t choose a medicinal product, otherwise the meat will have a not very pleasant “pharmacy” taste.
Next, pour the water into a deep container and put the shashlik in it. Wait for about an hour.
After the specified time, take out the meat, keep it in spices and onion rings for half an hour and start frying it over the fire.
Author: Margarita Sadkovskaya
Expert: Arkhipova Julia
