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
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.
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.
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"?
@@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?
