Bing, also known as a Chinese pancake, is a traditional Chinese recipe, similar to crepes or pancakes. It is usually made of dough or 面 in Chinese and has a pancake-like texture at the end. If this has already watered you down, be prepared to learn how to make this yummy recipe!
[[[[Edit]Cong You Bing
- 2 cups flour
- 1 cup of water
- Handful of spring onions
- 1 teaspoon cooking oil
- 500 g flour
- 250 g of meat
- 500g vegetable of your choice
- 1 teaspoon salt
- Ginger powder
- soya bean
- Finely chopped green onion
- 1 tablespoon Chinese black bean sauce
- 1/2 teaspoon Asian pepper sauce
[[[[Edit]Things to do Cong You Bing
- Combine the ingredients for the dough (flour, salt and cooking oil). Knead the dough until it has a soft consistency that is not too wet.
- During this time, you can adjust the consistency, for example by adding more oil or flour.
- Make sure you have enough dough for the desired amount and size of pancake.
- Separate the dough into different pieces, in the size you want. If you want to make the pancake bigger, do not separate it too much, and vice versa.
- You can use a rolling pin to help create a circle.
- Chinese pancake is often made in a circular shape, but can be any shape you want!
- Add spring onions to the dough. Cut the onions into small pieces and sprinkle it on the bin. This gives the taste for cong du bing.
- The name “cong” in cong you bing actually refers to the spring onion.
- These can also be called scallions, green onions and onions.
- You can also knead the dough again to mix the onion in.
- Fry both sides of the pancake on low medium heat until the sides are golden brown. It usually takes 3-5 minutes per page.
- Remember to remove it before the sides turn dark brown.
- Fry for a short while if you want a soft pancake, and fry it for a longer time so that it becomes crispeir.
- Serve and enjoy! It can be eaten as a casual food, but can also be integrated into formal meals.
[[[[Edit]Do Chunbing 
This type of Bing, Chinese pancake, is commonly eaten to celebrate the beginning of spring, as “chun” means “spring” in Chinese.
- Make the dough. To do this, mix flour and water until they form a fine consistency. It should be soft and not sticky. Make sure you have enough dough for the desired amount.
- Usually the best ratio of flour to water is 3: 2.
- It is recommended to use hot water.
- Cut the dough into pieces. Like the cong you bing, you can cut it into any shape you want, but a circle is usually preferred.
- You can also stack the pieces to form a thicker dough.
- Boil the dough in a heated pan. When doing this, turn the dough over as needed. The sides usually have brown spots around it.
- Serve chun bing with other tasty dishes. These can include tofu, eggs, meat and vegetables. It is also possible to add some ingredients to the pancake and roll it up.
- You can also spread a dip for extra flavor!
This recipe makes ten xianbings.
- Mix 250 grams of meat and 500 grams of vegetables separately and place them in separate bowls.
- You can choose between cabbage, chives and other vegetables.
- Sprinkle the vegetables with a teaspoon of salt and season the meat with a teaspoon of salt, pepper, ginger powder and a tablespoon of ground green onions, vegetable oil and soybean sauce. You can adjust the amount according to your wishes.
- If you chose a watery vegetable such as cabbage, you must squeeze out the water after sprinkling it with salt. Let it sit for one to two hours and squeeze out the water with your hands.
- Mix the vegetables and the meat together after they have been flavored and store in the fridge for an hour so that the seasoning tastes good in the mixture.
- Meanwhile, make the dough (cover) by combining 500 grams of flour with enough water to knead into a soft dough. Knead until smooth.
- Depending on where you are, you will need different amounts of water. For example, you need more water in arid regions than in humid regions. It’s all about personal preference. Some people like a softer dough, while others prefer a firmer structure.
- Heat the pan while still working on the dough. It will then be ready for you when you need to cook.
- Return to the dough and divide it into ten equal pieces. Each dough becomes a single wrap for a single xianbing. Roll each out into flat, round pieces, 10 inches in diameter.
- Scoop up some of the meat-vegetable mixture previously made on a wrapper and close it up at the top by folding wrinkles on the top. Flatten it lightly in a 1 inch thick round pad. Repeat with each cover.
- Depending on your xianbing skills, you can add more or less filling. Just try to add enough filling that you know you can close up. Later, as you become more and more skilled, experiment with more filling and thinner wraps.
- Add enough oil to cover the bottom of the pan and place the uncooked xian bins in it. Put a lid on the pan and wait for two minutes, after which you need to turn the xian bins. This is done when both sides are cooked golden yellow.
- You probably can’t add all the xian bins to the pan at once if you don’t have an extremely large pan. Feel free to cook them in different batches.
- ↑ https://www.allrecipes.com/recipe/264199/cong-you-bing-chinese-scallion-pancakes/
- ↑ https://redhousespice.com/easy-chinese-tortilla/