Making  Taiwanese Dan-Bing

Ingredients Taiwanese Dan-Bing:

-Cooking oil 1 tbs

-Leshan (Garlic) chopped 1 tsp

-Chicken qeema (Mince) 250g

-Lal mirch (Red chili) crushed ½ tsp

-Zeera (Cumin seeds) roasted & crushed ½ tsp

-Namak (Salt) ½ tsp or to taste

-Kali mirch powder (Black pepper powder) ½ tsp

-Maida (All-purpose flour) sifted 2 & ½ Cups

-Cornflour ¾ Cup

-Namak (Salt) 1 & ½ tsp or to taste

-Water 4 Cups or as required

-Anda (Egg) 1 (for each crepe)

-Namak (Salt) 1 pinch or to taste

-Kali mirch (Black pepper) crushed 1 pinch or to taste

-Hara pyaz (Spring onion) chopped

-Cooking oil 1 tbs

-Tomato ketchup

Headings Taiwanese Dan-Bing:

-In a searing pan, add cooking oil, and garlic, mix well and broil until light brilliant.

-Add chicken mince and blend well until it changes tone.

-Add red bean stew crushed, cumin seeds, salt, and black pepper powder, mix well, and cook on medium fire for 4-5 minutes and put away.

-In a bowl, add generally useful flour, cornflour, and salt and blend well.

-Continuously add water and speed until very much joined.

-Oil the frying pan with cooking oil, add 1 Cup of arranged batter, spread uniformly, and cook on low fire until the top is set and the edges pull effectively away from the iron.

-Add egg and spread equitably on crepe, sprinkle salt, and black pepper crushed, add spring onion, cooked mince and roll the crepe (makes 5).

-Add cooking oil and cook from all sides until brilliant and fresh.

-Cut into pieces, drizzle ketchup and serve!


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