Jian Bing

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium bowl, whisk together the flour and water until a smooth batter forms. Set aside.

   Ca. 2 min.

2. 2

   Heat half the vegetable oil in a large non-stick skillet or griddle over medium heat.

   Ca. 1 min.

3. 3

   Fry the wonton wrappers until golden and crispy, about 1-2 minutes per side. Remove and set aside on a paper towel-lined plate.

   Ca. 4 min.

   Kokkens note: Ensure the oil is hot enough for quick crisping.

4. 4

   Remove any remaining oil from the pan and add the rest of the vegetable oil. Heat over medium-high heat.

   Ca. 1 min.

5. 5

   Pour half the batter into the hot pan, tilting and swirling to create a thin, even crepe. Cook for about 1-2 minutes until the edges start to crisp.

   Ca. 2 min.

   Kokkens note: A thinner crepe is key for the traditional jian bing texture.

6. 6

   Crack one egg directly onto the crepe and spread it gently with the back of a spoon to cover the surface. Sprinkle with half the sliced scallions and half the sesame seeds.

   Ca. 1 min.

7. 7

   Once the egg is mostly set, carefully flip the crepe. Cook for another 30 seconds to 1 minute.

   Ca. 1 min.

8. 8

   Spread half the hoisin sauce and half the chili crisp over the cooked egg side. Place two crispy wonton wrappers in the center.

   Ca. 1 min.

9. 9

   Fold the sides of the crepe over the filling to create a rectangular or square package. Cook for a final 30 seconds to warm through.

   Ca. 1 min.

   Kokkens note: Be gentle to avoid tearing the crepe.

10. 10

    Transfer the jian bing to a plate and sprinkle with half the chopped cilantro. Repeat steps 5-9 for the second jian bing.

    Ca. 1 min.

11. 11

    Serve immediately.