tudousi juanbing
Ingredients: potato, oil, minced garlic, chilis, Shaoxing wine · 60 min cook time · 218kcal · ~₩9,750
Ingredients
500g potato, 2tablespoons oil, 2cloves minced garlic, 2개 chilis, 0.5tablespoon Shaoxing wine, 1tablespoon soy sauce, 1tablespoon seasoning, 1tablespoon chili oil, 440g water, 200g flour, 3tablespoons egg, 1꼬집 scallion, 1tablespoon hoisin sauce, 1tablespoon Chinese sweet bean paste, 1tablespoon sugar, 0.25tsp salt, 0.25tsp MSG, 0.5tsp potato starch, 1꼬집 Zha cai, 1꼬집 lettuce, 0.5개 Chinese hotdog, 0.25개 youtiao cruller
Instructions
1. Slice a half kilo of potato into thin 3mm sheets, then lay those sheets out like a deck of cards and cut into thin 3mm slivers.
2. Rinse off a bit of the surface starch from the potato slivers, strain, and give them a quick simmer for 60 seconds. Strain again, and shock with cool water to stop the cooking process. Shake the slivers dry.
3. Swirl two tablespoons of oil into a hot wok and first fry 2 cloves of minced garlic over a low flame for about 30 seconds until fragrant.
4. Add in two chilis cut into sections and then up the flame to high. Once fragrant, swirl in a quick half tablespoon of Shaoxing wine, mix, and then add in your relatively dry potato slivers.
5. Stir fry for about a half a minute, and swirl a good tablespoon of soy sauce over your spatula and around the sides of the wok. Continue to mix and fry over a high flame for about a minute.
6. Toss in your seasoning, turn off the heat, and optionally finish with a tablespoon of chili oil. This potato filling can be made in advance and reheats well.
7. Drizzle 220 grams of water in with 200 grams of flour bit by bit, until you get a rather soft dough. Patiently stir and fold the dough in one direction only to develop the gluten until it's all smooth.
8. Drizzle another 220 grams water bit by bit, stirring and folding in the same direction. Once incorporated, set aside and let it rest for 30 minutes.
9. Give the batter a final mix. Toss a non-stick pan (around 28 cm) over a medium flame. Ladle in two small ladles or about six tablespoons worth of batter and give it a good swirl to spread evenly.
10. Cover the pan. Observe condensation forming on the lid. Once it's getting clear and almost ready to drip (about 90 seconds), uncover and jiggle off some of the water. Cover again and give it another half minute.
11. Spread on three tablespoons worth of thoroughly whisked egg onto the pancake, like spreading tomato sauce on a pizza. Optionally sprinkle over a bit of scallion. Cover and cook the egg until it's no longer liquid.
12. Flip the whole thing again, and cover again. Shut off the flame to let the residual heat do its thing for about 30 seconds more, then slide onto a plate. This batter yields about five pancakes.
13. To wrap, on a work surface, grab enough potato filling to cover about a quarter of the pancake, keep it to one side, and then roll it up like a burrito tightly but gently. Optionally slice open in the middle and wrap the bottom.
14. To make Jianbing sauce: swirl a teaspoon of oil into a saucepan and add a tablespoon each of hoisin sauce and Chinese sweet bean paste. Fry on medium-low until fragrant (about a minute).
15. Add a tablespoon of sugar, ¼ tsp salt, ¼ tsp MSG and mix well. Pour in a quarter cup of water and mix really well until no clumps remain.
16. Thicken the sauce with a slurry of ½ tsp potato starch mixed with a teaspoon of water. Reserve the sauce.
17. Take one pancake, brush over a half tablespoon of the savory Jianbing sauce, and optionally a teaspoon of chili crisp. Toss in some roughly shredded lettuce, a quarter of a youtiao, a half a hotdog, and sprinkle over a bit of zha cai.
18. Roll it up tightly but gently, just like before. Slice it in half if desired.
Source: Watch the original video