On a summer sunny day, when you get together with your friends in the backyard, the smoke-free Hanbao pork chop is actually difficult to resist; but if you want to make Hanbao, which is tender, juicy, cooked and extremely delicious, it is not just about putting meat on the grill.
U.S.com, food writer and chef Meathead Goldwyn, is dedicated to how to grill the perfect Hanburger steak; on his website AmazingRibs.com, it provides detailed information on the skills, safety, bread, food recipes, ingredients, meat substitutes, history, etc. in making Hanburger steak.
He said that as everyone can see, he has a unique relationship with Hanbao pork chops. Here are five secrets about how he turned this national food into a dazzling "star" on the grill.
1. More fat, more flavorMost barbecue experts suggest that the ratio of lean meat to fat in beef can be 80% and 20%, but Gaodewen likes more fat, and the ratio can be as high as 70:30. If more oil drops on the carbon fire, more smoke will be poured into the chop. He said that as long as you follow the cooking advice of the agricultural department carefully, fat can not only increase the flavor, but also a soft, juicy key.
Gaodwen pointed out that the ratio of beef meat and lean fat sold in supermarkets is usually 90:10. The Hanbao made in this way will be very busy. You can go to the butcher shop to buy rough beef. He said that since it is a meaty body, it doesn't matter which part is not important, so don't waste money on expensive rib eyes or filigree.
2. What to add What notMany Hanbao pure politicians believe that putting too many ingredients in the meat will eventually turn into a big meat pie; Gaodewen also admitted that good beef does not require too many ingredients, but he suggested adding some mixed ingredients to add flavor.
One is chopped bacon. He said that the meat can be asked to add some bacon when the meat is stuffed; a small amount of dry spices, black pepper or garlic, and sausage powder can also add points. Use a fork instead of mixing with hand to keep the mixed meat from becoming too sticky.
Although some foods suggest that you can add chopped bell peppers or minced rice to the meat, Gao Dewen believes that this should be cautious. He said fresh vegetables contain a lot of water, and adding too much will cause Hanbao to split, but crushed sausage will increase the sweetness and will not affect the integrity of the steak.
3. Do not put salt in the meatand add salt. It is delicious, but Gaodewen said that adding salt to the meat before frying the meat is a mistake. The salt will absorb moisture, make the meat tighter, resulting in a harder and more humid taste.
He praised J. Kenji Lopez-Alt, a cooking author who graduated from MIT. He taught him to give up the salt without hesitation. Gao Dewen also worked with an engineer at Boston University to conduct the test and came up with the same conclusion. He said that salt will make the meat change and be contrary to the delicious food you want.
The correct way is to sprinkle salt on the burger before roasting, adding about one teaspoon of yutai or coarse sea salt per pound.
4. When the Hanburger is suitable for consumption for multiple people, Gaodewen prefers to make 5 to 6 ounces of Hanburger steak. Such Hanburger is so big that most people can only eat one, but small enough to be roasted quickly. Each pound of meat can make about three 4 1/2 inches straight and 3/4 inches thick Hanburgers.Use dry hands to pinch the meat into a cucumber. Although some people suggest wet your hands to make the surface of the burger more moist, this will reduce the burnt aroma when barbecue.
When roasting, place the burger directly on a medium-high temperature carbon fire, keeping the grill flask open, flip it every two minutes. Gaodewen said that these two factors can speed up the frying speed, reduce moisture loss, and bake it to a crisper appearance.
5. Ingredients and sauceGaodewen suggest that the sauce should be added to the lower layer of bread to mix with Hanbao's gravy. His Hanburger sauce glop sauce is a special sauce modified from Big Mac, with oil that keeps the lower layer of bread from moisture and spreading.
He said that ordinary American cheese can melt easily, add it one or two minutes before the Hanburger is cooked, and turn it on with a flat bottom to accelerate heat absorption.
In addition, adding lettuce and tomatoes are always unfair, so you can enjoy it. Gao Dewen said, don’t make Hanbao too complicated. If you taste it well and cook it properly, you can enjoy the invincible delicacy.
Responsible editor: Gu Zihuan