Jian Bing Beijing Style Chinese Breakfast Burrito Recipes

Steps:

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

Steps:

• First peel and cube the potatoes and fry them in a pan with oil of your choice.
• While the potatoes are cooking fry the bacon and then the chorizo sausage.
• Crack a dozen eggs and mix them together. ( I season with pepper and add milk) opitional.
• Cook the scrambled eggs and when they are done add them and all the other cooked ingredients into a large bowl.
• Mix them thoroughly.
• Make the sauce by mixing the mayo, mustard, and dill together.
• Spoon about 2 tablespoons of mixture into center of the burrito, add a desired amount of the sauce, add some cheese and wrap tightly. (at this point I wrap them in wax paper or freezer paper and seal them with freezer tape.).
• After all have been wrapped set them on cookie sheets and flash freeze for an hour or two. Then place into Ziplock freezer bags and use as needed.