Jian Shu Bing

Jian Shu Bing Recipe - Authentic Hong Kong Vegetarian Dish

Region / culture: Hong Kong | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Jian Shu Bing is a traditional Chinese dish that features crispy potato patties filled with a savory mixture of vegetables and mushrooms. This dish is not only delicious but also nutritious, making it a popular choice for those looking for a healthy and satisfying meal.

History

Jian Shu Bing has been a staple in Chinese cuisine for centuries, with its origins dating back to ancient times. The dish was originally created as a way to make use of leftover ingredients and has since evolved into a beloved recipe that is enjoyed by people all over the world.

Ingredients

250 g potato
2 tbsp mashed carrot
4 dry black mushrooms
4 mashed water chestnuts
2 egg whites

Seasoning

0.33 tbsp sugar
1 tbsp salt
1 tbsp mashed ginger
1 tbsp plain flour
2 tbsp corn flour
0.5 tbsp oil
some sesame oil
some pepper

How to prepare

Peel the potato and thinly slice it. Steam for 20 minutes until fully cooked.
Soak the dry black mushroom and steam for 10 minutes until soft. Mince it.
Place the steamed hot potato into a large container and press to make a paste.
Add the mashed carrot, water chestnuts, and mushroom. Stir and mix well.
Add the seasoning and egg white. Stir and mix well to form round patties.
Heat a wok with 4 tbsp of oil and fry both sides of the potato patties.
Dish up when the potato patties turn golden. Serve with ketchup or salad sauce.

Variations

Add diced chicken or shrimp to the vegetable mixture for added protein.
Use sweet potatoes instead of regular potatoes for a different flavor profile.
Experiment with different seasonings and spices to customize the dish to your taste.

Cooking Tips & Tricks

Make sure to steam the potato until it is fully cooked to ensure that it mashes easily.

- Be sure to press the steamed potato to create a smooth paste for the patties.

- Fry the potato patties in hot oil to achieve a crispy exterior.

- Serve the Jian Shu Bing with ketchup or salad sauce for added flavor.

Serving Suggestions

Serve Jian Shu Bing with a side of steamed vegetables or a fresh salad for a complete and balanced meal.

Cooking Techniques

Steaming the potato before mashing it helps to create a smooth paste for the patties.

- Frying the potato patties in hot oil ensures that they become crispy on the outside.

Ingredient Substitutions

You can substitute the water chestnuts with diced celery for a similar crunch.

- Use gluten-free flour for a gluten-free version of this dish.

Make Ahead Tips

You can prepare the potato patties ahead of time and store them in the refrigerator until ready to fry.

Presentation Ideas

Serve the Jian Shu Bing on a platter garnished with fresh herbs or sesame seeds for an elegant presentation.

Pairing Recommendations

Pair this dish with a hot bowl of soup or a side of rice for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Jian Shu Bing in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Jian Shu Bing contains approximately 200 calories, making it a relatively low-calorie option for a meal.

Carbohydrates

Each serving of Jian Shu Bing contains approximately 30 grams of carbohydrates, making it a good source of energy for your body.

Fats

This dish contains around 10 grams of fat per serving, with most of the fat coming from the oil used for frying the potato patties.

Proteins

Jian Shu Bing provides about 5 grams of protein per serving, which is essential for building and repairing tissues in the body.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin A, vitamin C, and potassium, which are important for maintaining overall health.

Alergens

This recipe contains eggs and wheat flour, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Jian Shu Bing is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a healthy and satisfying option for a meal.

Summary

Jian Shu Bing is a delicious and nutritious Chinese dish that is easy to make and perfect for a quick and satisfying meal. With its crispy potato patties and flavorful vegetable filling, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Jian Shu Bing. It was many years ago, when I was in my early twenties and studying abroad in China. I had always been fascinated by the culture and cuisine of this vibrant country, and I jumped at the chance to immerse myself in all things Chinese.

One day, I was wandering through a bustling market in Beijing, taking in the sights and sounds of the city. The aroma of sizzling street food wafted through the air, and my stomach growled in response. I followed my nose to a small food stall, where an elderly woman was skillfully making Jian Shu Bing - a traditional Chinese scallion pancake.

I watched in awe as she expertly rolled out the dough, sprinkled it with chopped scallions, and then folded it into a flaky, golden-brown pancake. The scent of the frying pancake was intoxicating, and I knew I had to try it.

I approached the woman and in my broken Mandarin, I asked her if she could teach me how to make Jian Shu Bing. She smiled warmly and motioned for me to join her at the stall. For the rest of the afternoon, she patiently guided me through the process, showing me the perfect ratio of flour to water, the right amount of scallions to use, and the precise technique for folding the dough.

As we worked together, she shared stories of her own grandmother, who had passed down the recipe to her many years ago. She spoke of the importance of preserving traditional Chinese recipes and passing them on to future generations. I was struck by her passion for cooking and her dedication to keeping her family's culinary heritage alive.

By the time the sun began to set, I had mastered the art of making Jian Shu Bing. The woman beamed with pride as she watched me flip the pancake in the pan, the savory aroma filling the air. She handed me a piping hot pancake fresh off the stove, and I took a bite, savoring the crispy exterior and tender layers of dough.

From that moment on, Jian Shu Bing became a staple in my cooking repertoire. I brought the recipe back with me to my home country, where I shared it with my family and friends. Over the years, I have made countless batches of scallion pancakes, each one a tribute to the kind woman who taught me the art of Chinese cooking.

As I sit in my kitchen now, rolling out the dough for another batch of Jian Shu Bing, I can't help but feel grateful for the chance encounter that led me to this recipe. It is a reminder of the power of food to connect us to different cultures and traditions, and the joy that comes from sharing a delicious meal with loved ones.

So as I fry up these savory pancakes, I say a silent thank you to the woman who took me under her wing all those years ago. Her generosity and culinary wisdom have left a lasting impression on me, and I will always cherish the memories of that day in Beijing when I learned to make Jian Shu Bing.