Jian Bing Recipes

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JIAN BING, BEIJING STYLE (CHINESE BREAKFAST BURRITO)



Jian Bing, Beijing Style (Chinese Breakfast Burrito) image

Videos of street venders making this are on YouTube, search for Jian Bing Beijing. This recipe makes a Jian Bing that is about one third the size the street venders make so that you can make it using a large skillet or hot plate. The Beijing style of Jian Bing uses flat, square shaped You Tiao (Chinese Crullers) instead of the round, long shaped You Tiao favored in other Chinese cities, although these can also be found in Beijing. I was in Beijing in the summer of 1993 when I first tasted this dish.

Provided by Starman5

Categories     Breakfast

Time 15m

Yield 4 Jian Bings, 4 serving(s)

Number Of Ingredients 12

1 1/4 cups all-purpose flour
1 1/2 tablespoons oil
1/2 cup milk
1/2 cup water
4 small green onions, sliced thin
8 teaspoons cilantro, chopped
1/2 cup hoisin sauce
1/2 cup mild Chinese chili sauce
1/2 cup sweet bean paste (tian mian jiang) (optional)
4 eggs, small, medium
1 cup water
2 crispy bread crackers (You Tiao or Chinese Crullers, you should be able to buy these at any major Asian grocery store that )

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.

JIAN BING, CHINESE CREPES (煎饼)



Jian Bing, Chinese crepes (煎饼) image

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

16 ready-made wonton wrappers (see note 1)
cooking oil, for deep-frying (see note 2)
70 g all-purpose flour (½ cup)
40 g wholemeal flour (¼ cup, see note 3)
300 ml water (1¼ cup)
4 eggs
4 tsp toasted sesame seeds
4 tsp finely chopped scallions
4 tsp soybean paste
4 tsp chilli garlic sauce
coriander
lettuce leaves

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)



Jian Bing (Chinese Crepes) image

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

2 tablespoons millet flour
2 tablespoons soy milk
½ teaspoon vegetable oil
1 teaspoon water, if needed
1 tablespoon Chinese black bean sauce
1 teaspoon water
½ teaspoon Asian chile pepper sauce, or to taste
1 teaspoon water
cooking spray
1 egg, beaten
½ green onion, sliced
1 tablespoon torn fresh cilantro leaves
2 whole crackers

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

SCALLION EGG WRAP



Scallion Egg Wrap image

This is a common Chinese-American adaptation of a breakfast dish served throughout northern China and Taiwan. Street vendors start peddling jian bing as the sun rises, spreading a wheat flour and mung bean batter on a large griddle until thin, then cracking an egg or two on top. They scatter on scallions, cilantro and pickled mustard greens, and scramble and spread the mix before squirting on hoisin sauce and chile paste. Sometimes, they add sliced lettuce or wonton crisps for crunch. Making jian bing is a specialized skill and not easily recreated, but this approximation delivers the pleasure and convenience of an omelet cooked onto a thin pancake, the pancake here being store-bought flour tortillas. When warmed, they share the comforting chewiness of the original. This version uses a few essential condiments: Pickled mustard greens, hoisin and chile paste can be found in Chinese or Asian markets or online. But you can, of course, leave them out. In fact, kids often prefer just the egg and tortilla.

Provided by Genevieve Ko

Categories     breakfast, brunch, main course

Time 5m

Yield 1 wrap

Number Of Ingredients 8

2 large eggs
Kosher salt
1 (8-inch) flour tortilla
1 tablespoon vegetable oil
1 scallion, thinly sliced (about 2 tablespoons)
2 tablespoons chopped fresh cilantro (about 4 sprigs)
1 tablespoon Chinese pickled mustard greens (optional)
Hoisin sauce, chile paste and sesame seeds, for serving (optional)

Steps:

  • Beat the eggs and 1/4 teaspoon salt with a fork until almost blended with some yellow streaks remaining.
  • Heat a small nonstick skillet over medium heat. Put the tortilla in it and turn until warm and pliable, about 1 minute. Transfer to a plate.
  • Raise the heat to medium-high. Add the oil to the skillet, then the scallion and 1/8 teaspoon salt. Cook, stirring, until just bright green and tender, about 30 seconds. Add the eggs, vigorously stir with a silicone spatula to scramble lightly, then quickly spread in an even layer. Scatter on the cilantro and pickled greens, if using, then immediately press the warmed tortilla on top and let cook until the egg just sets and sticks to the tortilla, about 30 seconds. Flip onto a plate, egg facing up.
  • If using, drizzle the hoisin sauce and chile paste over the egg and sprinkle with sesame seeds. Fold in quarters and serve immediately or wrap in foil to eat out of hand.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 21 grams, Carbohydrate 26 grams, Fat 27 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 512 milligrams, Sugar 2 grams, TransFat 0 grams

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