JIAN BING, CHINESE CREPES (煎饼)
One of the most popular Chinese breakfasts, Jian Bing can be made at home with ease! My recipe includes tips, tricks & a tutorial video.
Provided by Wei Guo
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- Brush a thin layer of water on a wonton wrapper. Stick another one on the top then using a rolling pin to press tight. Cut two lines in th middles. Repeat to make another 7 pairs.
- Heat up oil in a wok/pot. When the temperature reaches 180°C/360°F, start frying.
- Gently slide in wonton wrappers. Flip over to fry the other side.
- Pick out when they're lightly brown (Do not overcook). Transfer to a plate lined with kitchen paper to absorb any excess oil.
- Put all-purpose flour and wholemeal flour into a mixing bowl. Pour in the water. Stir to combine until smooth.
- Heat a non-stick frying pan over medium-low heat (I use a 28cm/11inch pan). When it's warm to touch (not burning), pour in ¼ part of the batter. Move the pan to allow the batter to evenly cover the entire surface.
- When there is no runny batter can be seen, crack an egg on top. Use the back of a spoon to break the yolk and spread.
- Sprinkle with sesame seeds and scallions.
- When the crepe becomes firm and slides easily in the pan, it's time to flip it over. To avoid tearing, slide the crepe onto the inner side of a large lid then put it back to the pan.
- Turn off the heat after flipping (the remaining heat will cook through the egg). Brush soybean paste and chilli garlic sauce over the crepe (see note 3 for other sauce options).
- Add coriander and lettuce leaves if using. Place two pieces of fried crackers in the middle.
- Fold the crepe to wrapper everything (Please refer to the video below). Serve immediately.
- You may fry the crackers in advance. Once completely cool, store in an airtight container for up to 4 days.
- The crepe batter can be kept in the fridge overnight. Stir well before pouring into the pan.
JIAN BING (CHINESE CREPES)
Quick and Easy! There are many variations of Jian Bing, a.k.a. Chinese Crepe; this is only one. I use scallions and cilantro in this recipe, but others use different ingredients, such as sunflower seeds. Instead of crackers one can also use Chinese fried dough (You Tiao). Enjoy!
Provided by meowypurr
Categories Breakfast and Brunch Crepes Savory
Time 20m
Yield 1
Number Of Ingredients 13
Steps:
- Whisk together millet flour, soy milk, and vegetable oil in a bowl to make a batter the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
- Mash the black bean sauce in a small bowl with 1 teaspoon of water to make it easy to spread. In a separate small bowl, mix the hot chili sauce with 1 teaspoon of water. Set the sauces aside.
- Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour the batter into the skillet, and spread evenly to make a thin crepe. Cook the crepe for 1 to 2 minutes, until firm. Pour the egg evenly over the crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle the crepe with green onion slices and cilantro leaves, pressing them firmly into the cooked egg.
- Flip the crepe and spread with bean sauce and chili sauce. Place the crackers in the center of the crepe, leaving about 1/4 inch of space between the two crackers. Flip the top third of the crepe down over the crackers, flip the bottom third up, and then fold the crepe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 20.1 g, Cholesterol 186 mg, Fat 11.2 g, Fiber 2.2 g, Protein 10.1 g, SaturatedFat 2.5 g, Sodium 265.3 mg, Sugar 2.2 g
AUTHENTIC CHINESE EGG ROLLS (FROM A CHINESE PERSON)
My mom is the best cook ever and I am a picky eater. If I like this, then you will. This is very authentic because my family is Chinese and I am too. This recipe is at least 300 years old in the Ling family.
Provided by Mendy L
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 2h20m
Yield 20
Number Of Ingredients 15
Steps:
- Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
- Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
- To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
- Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
- Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
Nutrition Facts : Calories 169 calories, Carbohydrate 16 g, Cholesterol 46.2 mg, Fat 7.4 g, Fiber 2.7 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 315.3 mg, Sugar 2.1 g
COPYCAT TAKEOUT EGG ROLLS
Egg rolls are the quintessential Chinese takeout food. Here's our family's restaurant recipe-a 100% accurate, easy-to-follow egg roll recipe to make at home!
Provided by Bill
Categories Appetizers and Snacks
Time 2h
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Put the cabbage, carrots, and celery into the boiling water and cook for about 2 minutes. Transfer the veggies to an ice bath and drain. Thoroughly squeeze out all the excess water from the vegetables (you can put the drained veggies in a clean kitchen towel and squeeze out the water). This is a very important step because if the filling is too wet, you will have a wet filling and soggy egg rolls!
- Once dry, transfer the veggies to a large mixing bowl. Add the scallions, salt, sugar, sesame oil, 2 tablespoons oil, five spice powder (if using), white pepper, roast pork, and cooked shrimp (if using). Toss everything together. The filling is ready to be wrapped!
- To wrap the egg rolls, take a small fistful of filling, squeeze it a little in your hand until it is compressed together, and place it on the wrapper. The wrapping method is similar to that of a burrito. Just add a thin layer of egg to make sure it stays sealed. Line them up on a lightly floured surface, and continue assembling until you run out of ingredients.
- In a small pot, heat oil to 325 degrees. You don't need too much-just enough to submerge the egg rolls. Carefully place a couple egg rolls into the oil, and fry them for about 5 minutes until golden brown. Keep them moving in the oil to make sure they fry evenly.
- Cool slightly and serve! Freeze leftovers in freezer bags and reheat them in the oven at 350 degrees, until crispy.
Nutrition Facts : Calories 186 kcal, Carbohydrate 15 g, Protein 13 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 582 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHINESE EGG ROLL CREPES
A great combination with some fried rice. These are still fried in fat but oh, so good. I used Bergy's Recipe #19104 or use your favorite saving a little of the batter for sealing before you fry them or you could use a slightly beaten egg. Preparation time does not include making the crepes.
Provided by Mimi in Maine
Categories One Dish Meal
Time 20m
Yield 14-16 crepes
Number Of Ingredients 10
Steps:
- Mix chicken, vegetables, onion, ginger, almonds, soy sauce, sugar, and extract (if used).
- Place about 2 tablespoons mixture on each crepe; fold over sides and roll up.
- Seal edges with a little leftover batter or use a slightly beaten egg for the glue.
- Heat oil to about 350 degrees and drop each egg roll into the hot oil and fry till golden.
- Drain; cut into smaller pieces if desired; serve hot with a sweet and sour duck sauce (I use La Choy Sweet and Sour Duck Sauce).
Nutrition Facts : Calories 28.6, Fat 1.5, SaturatedFat 0.2, Cholesterol 7.5, Sodium 55.7, Carbohydrate 0.8, Fiber 0.2, Sugar 0.4, Protein 3
CHINESE EGG ROLLS
Make and share this Chinese Egg Rolls recipe from Food.com.
Provided by butterbites
Categories Pork
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix pork with Chinese vegetables, onions, ginger, soy sauce, and sugar.
- Place about 2 tablespoons mixture on each crepe, fold over sides, and roll up.
- Seal edges with leftover crepe batter or a little flour water mixture.
- Cook in hot oil at 375° until golden brown.
- Drain.
- Serve hot.
Nutrition Facts : Calories 5.8, Sodium 112.4, Carbohydrate 1.2, Fiber 0.1, Sugar 0.8, Protein 0.3
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