Flat And Square You Tiao Or Chinese Crullers For Jian Bing Recipes

JIAN BING, BEIJING STYLE (CHINESE BREAKFAST BURRITO)

Steps:

• To make the crepe batter, mix the flour, 1 tablespoon oil, milk, and ½ cup water together until smooth.
• In a small pan, add ½ teaspoon oil, and heat on medium. Add the sliced green onions to the pan. Fry for about 30 seconds, then add the Hoisin sauce and chili sauce. Cook for 1 minute. Add ½ cup water, and stir. Set aside for later use.
• Using a folded paper towel, coat the bottom of a large skillet or hot plate with ½ teaspoon of oil to prevent sticking. Heat on medium high heat, wait until the pan is heated. Stir the crepe batter again, and pour ¼ cup of it into the pan. Using a large rectangular spatula, spread into a 8 inch by 12 inch thin layer. Cook for about 30 seconds.
• Beat an egg in a small bowl and pour on top of the crepe. Spread the egg evenly on the top of the crepe using a the back of a spoon. Cook about 1 minute more, until the egg has partially solidified and the crepe is beginning to brown on the bottom, then flip over.
• Cook until the egg begins to brown, about 1 minute, then flip over so egg side is up.
• Using the back of a spoon spread ¼ of the sauces and green onion mixture evenly onto the egg surface. Evenly spread two teaspoons of the chopped cilantro over the egg/crepe.
• Lay one half of a Flat and Square You Tiao/Chinese Cruller on the middle of the egg/crepe.
• Fold both sides of the egg/crepe over the YouTiao/ Chinese Cruller. Crease the Jian Bing in the center with a spatula, and fold in half. Fold a paper towel in half, and use it to hold the Jian Bing as you eat it.
• Repeat steps 3 to 8 for the remaining three Jian Bings this recipe makes.

FLAT AND SQUARE YOU TIAO OR CHINESE CRULLERS FOR JIAN BING

Steps:

• Mix all dry ingredients together, then add water and mix and knead.
• Place in a bowl, cover with plastic wrap, and allow the batter to ferment for 1 to 4 hours.
• Turn dough onto a floured board and with floured hands, roll into eight balls, each about 2 to 3 inches in diameter. Allow to rest for 5-10 minutes before rolling.
• Roll each ball into a very thin eight inch square on a floured board and roller.
• Heat the oil in a large skillet, drop one dough square into the hot oil, when bottom is lightly browned, turn over and cook until bottom is lightly browned. Repeat for the rest of the dough squares.

JIAN BING (CHINESE CREPES)

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.