Jian Bing Beijing Style Chinese Breakfast Burrito 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.

OAMC- CHORIZO, BACON, EGG BREAKFAST BURRITO



OAMC- Chorizo, Bacon, Egg Breakfast Burrito image

I used another OAMC recipe for the base and adapted this recipe to my taste. I think the Chorizo sausage goes well with the this burrito and gives it good flavor.

Provided by Dads Cooking

Categories     Breakfast

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

7 ounces stick chorizo sausage
1 dozen egg
6 slices turkey bacon
3 medium potatoes
2 cups cheddar cheese or 2 cups Mexican blend cheese
72 inches tortillas
oil (for frying)
6 tablespoons mayonnaise
3 tablespoons mustard
1 -2 teaspoon dill

Steps:

  • First peel and cube the potatoes and fry them in a pan with oil of your choice.
  • While the potatoes are cooking fry the bacon and then the chorizo sausage.
  • Crack a dozen eggs and mix them together. ( I season with pepper and add milk) opitional.
  • Cook the scrambled eggs and when they are done add them and all the other cooked ingredients into a large bowl.
  • Mix them thoroughly.
  • Make the sauce by mixing the mayo, mustard, and dill together.
  • Spoon about 2 tablespoons of mixture into center of the burrito, add a desired amount of the sauce, add some cheese and wrap tightly. (at this point I wrap them in wax paper or freezer paper and seal them with freezer tape.).
  • After all have been wrapped set them on cookie sheets and flash freeze for an hour or two. Then place into Ziplock freezer bags and use as needed.

Nutrition Facts : Calories 436.5, Fat 24.2, SaturatedFat 9.3, Cholesterol 228.7, Sodium 832.3, Carbohydrate 33.9, Fiber 2.6, Sugar 2.4, Protein 20

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