Jian Bing, Beijing Style (Chinese Breakfast Burrito)

Submitted by Starman5

"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."

 

• Ready In: 15mins
• Ingredients: 12
• Yields: 4 Jian Bings
• Serves: 4

ingredients

• 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 )

directions

1. To make the crepe batter, mix the flour, 1 tablespoon oil, milk, and ½ cup water together until smooth.
2. 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.
3. 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.
4. 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.
5. Cook until the egg begins to brown, about 1 minute, then flip over so egg side is up.
6. 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.
7. Lay one half of a Flat and Square You Tiao/Chinese Cruller on the middle of the egg/crepe.
8. 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.
9. Repeat steps 3 to 8 for the remaining three Jian Bings this recipe makes.

Reviews

[Jtube]

Great recipie for a quick Beijing style breakfast or any meal. Added some sweet bean sauce (tian mian jiang, literally translated sweet flower paste) for an authentic taste. Delicious!

 

[supertrack]

usually love the recipes on this site but......this one needs some serious tweeking. First, I have zero experience cooking any form of crepe. I was looking forward to trying this out. The good. 1. The deep fried won-tons were delicious and added a nice texture component. very easy to cook. 2. The overall flavour was very good. Nice selection of components. The bad. 1. The crepe recipe is waaaay off for the amount of moisture. I had to add about 1/2 cup (by eye) more liquid, maybe should have added more. 2. Adding the water to the sauce thinned it out way too much. I would at the least cut that by 1/2, maybe even none. 3. The heat for cooking the crepe was way too high. Med High should have been Med Low. The crepe was cooking as I added it to the pan, no opportunity to spread it out. Also, 1/4 cup of the mixture was no where near enough, should have been more like 1/2 cup (although if it were thinner it may have worked better with that amount).