Best Authentic Jianbing Recipe | Chef Joshua Weissman

Ingredients

• 2 cups (480mL) water
• 2 cups (480mL) 2% milk
• 1 tsp (3g) kosher salt
• 4 cups (600g) all-purpose flour, plus more as needed for consistency
• 5 large eggs
• ¼ cup (80g) doubanjiang (Liu Yue Xiang brand preferred), or other spicy fermented broad bean paste
• ¼ cup (80g) hoisin sauce
• 1 Tbsp (15mL) toasted sesame oil
• 1 Tbsp (15mL) water
• 1 Tbsp (20g) chili crisp, *optional
• Neutral oil (canola, avocado, etc.), for frying (about 2-3 qts)
• 1 package (18 oz) egg roll wrappers (Twin Dragons brand preferred), cut in half
• 1 package (about 12 oz / 340g) Chinese sausage, cut on a bias into ¼” (.6 cm) slices
• Neutral oil (canola, avocado, etc.), for greasing
• 1 English cucumber, cut into ¼” (.6 cm) matchsticks
• 1 bunch cilantro, coarsely chopped
• 1 bunch green onions, thinly sliced
• 2 packages (2.8 oz / 80g each) zha cai (pickled mustard root)
• 16 whole eggs