When it comes to Chinese breakfast, Jianbing (煎饼果子) is an absolute classic. It is somewhere between a pancake and an omelette. In this video, you can learn how to make Jianbing and I share my favorite tricks to make your life easier!
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For technique watch the video.
For the Cuibing (脆饼):
Wonton wrappers, for deep frying
Batter (for 3 Jianbing pancakes):
150g all purpose flour
75g mung bean flour (NOT mung bean starch!)
a pinch of salt
10g neutral (canola) oil
Eggs. Use free range ❤️🥚🐔
For the sauce:
2 Tbsp Hoisin sauce
1 Tbsp Fermented bean paste (Doubanjiang, 豆瓣酱)
1 tsp Fermented Tofu (Doufuru, 豆腐乳)
1 tsp sugar
Chinese pickles (mustard stem)
spring onions, chopped
Jianbing on the street videos uploaded by Tien Chau
Used under CC-BY
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