Jianbing

What to get ready

• Peeled mung beans 280 g
• Cornstarch 120 g
• Chicken eggs 8
• Sesame rice crackers 4
• Spring onion 100 g
• Coriander 20 g
• Sweet black bean sauce 80 g
• Chilli sauce 40 g
• Oil 80 ml

Method

1. 1 Soak mung beans for 4 hours, then blend them with 250 ml of water to make a thin paste and strain through a sieve.
2. 2 Mix the cornstarch into the batter; the mixture should flow smoothly and be thick and not crispy.
3. 3 Heat a flat pan, pour a ladleful of paste over it, and use a spatula to spread it into a thin, 2 mm thick layer.
4. 4 Crack the egg onto the pancake and spread it out immediately, sprinkle with chopped scallions and cilantro, then press to seal.
5. 5 Flip the pancake, spread with black bean sauce and chili sauce, place a sesame rice cracker in the middle, and fold it in four—the crispy rice cracker is an indispensable part of Shandong jianbing.

With an appliance

• Oven 36 min

  Instead of crisping the rice paper in step 5: place the sesame rice paper on the middle rack of the 180-degree oven for 4 minutes, rotate the tray after 2 minutes, and then place it in the center of the jianbing; the rice paper and egg mixture from steps 3 to 5 is still done in the pan.