Jian Bing (Chinese Crepes), Popular Chinese Street Food Made Easy /煎饼果子
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- Опубликовано: 30 июл 2024
- Jian Bing/煎饼果子 (Chinese crepes) is one of the most popular street breakfasts in China. My video shows you how to make it with regular kitchenware. The taste is as good (if not better)! The written recipe is on my blog: redhousespice.com/jian-bing-c...
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Хобби
The written recipe is on my blog: redhousespice.com/jian-bing-chinese-crepes/
I tried this today❤first bite was like have a warm hug on a cold day 🤗
The way aunty cooked jianbing is so smart 😍 it looks so good
Agree!
ASMR, what a delicious recipes and it looks like it's doable even for a westerner like me. Thank you so much for sharing the wonderful cuisine of China with all of us.❤ I find it very educational.
My great pleasure to share!
thank you so much! it’s almost 2 am and i remembered I ate this while living in China, it was one of my favorite snacks and i wanted to make it since no one sells this in my country
I tried these when I visited Toronto, and they quickly became one of my favorite foods.
Mmmm, mouthwatering crispyness. Thank you for this recipe.
My pleasure Hans!
My god. It looks wonderful! I'm so going to make this!
This is the very first asian recipe i feel confident i can make. Thank you.
Happy cooking!
Great recipe, I'm always looking for recipes such "humble Street foods". I've seen it on TV, but there wasn't much information at that time. Thanks for this recipe and video!
It looks very serviceable (very similar to Dosas in Southern Indian cuisine), but one omission is explaining that many of the best tasting street versions are made with FERMENTED batters. The flavor is deeper, more complex, and slightly tangy, and Ihe texture is better too.
I'd love to see an updated version that includes an optional "upgraded version" that shows people how to soak grains and pulses, wet grind them to form the batter (a ninja bullet with a 32oz carafe works well, but a vitamix is best), and then fermenting the batter prior to use (which improves the flavor as well as the bioavailability). People who make dosa batter regularly will keep a small tub of it in their fridge so they can make dhokla/dosas anytime, so it seems natural to treat jian bing batter the same way. For anyone who has ever played with sour dough, fermented crepe batter is a small leap.
p.s. rice flour is a serviceable substitute for mung flour ... for a different flavor you can also replace the mung flour with urad flour (Dosas are made primarily from urad dal, rice and a little channa dal). Going a little further afield, anyone who has a sourdough starter can simply spoon off some and dilute it to make a crepe batter for jian bing.
Thank you very much for sharing your knowledge!
@@redhousespice I make crumpets - and if the batter / dough is made the day before they taste extra good
So good and fun to make! Reminds me of my time living in China 😊
When you misses homeade foods you search in RUclips 😁😂
I love jiang bing! You're videos are so interesting and usefull!
Thank you!
Tasty looking for sure!!
Tampaknya enak,sy akan coba membuatnya untuk anak2ku tercinta
Trimakasi atas resepnya ya Bibi
Excellent recipe, aunty. Will try it one day.
Great video, I'm going to try this soon. Thank you.
My pleasure to share ❤️
Wow! This looks so tasty!
Give it a try!
Wow this looks delicious I think ima try it and may be share it whit my friends 😋
Give it a try and let me know how you like it!
I already try it and it’s super delicious 😋 I hope u do more videos like this so I can try the food 🥘 u are a very good cooker
@@akemihimeko4615 That's great to hear!
thanks for the upload
My pleasure!
谢谢您
I miss it so muchhhh 🥺🥺🥺🥺🥺
❤️
Süper 💯💯💯💯💯💯💯
👍👍👍👍👍👌
I ate a lot of those when I was there. It's super cheap 4-6+ rmb only.
Yes they are so cheap in China. A perfect everyday breakfast!
What was the measurement unit you used for the crepes’ flour? You said ‘Parts’, did you mean Cups (in the USA here). I made the crackers just fine.
You can find the precise measurements in my blog post: redhousespice.com/jian-bing-chinese-crepes/
Do you...pour oil in the pan or just put the batter directly on it?
You need to use a non-stick pan. No oil needed.
Similar with Martabak from Indonesia
When I cook the flour mixture, even if I give it 5 min, it will still end up too soft and feel as though it's "undercooked" But this happens no matter how long i cook it before adding the egg. How can I make my jianbing more crispy, or "well-done"?
I think it could be: 1. Your heat is a little too low. 2. You've poured in too much batter for one crepe.
@@redhousespice Interesting, thanks for the suggestion! Should the heat be high from the beginning throughout? Or only after you've put the batter in the skillet?
🇹🇼 TAIWAN BREAKFAST recipe
❤