In the upcoming days I will be planning on making and creating a recipe page on how to cook up some delicious JianBing. I am doing this because I personally love JianBing and would love to share how to create one in the simplest way. I got my inspiration from my mom. She loves to cook things up and write down the recipe so that her kids can re-create it. I am planning on adding pictures and specific sizes on materials and ingredients. While making the JianBing I will be recording all needed information and photos. I also have plans on using Canva to help me present it in the most profesional way. I hope that I can share this wonderful Beijing delicacy in the best way.
On our trip to the Pear and Soup restaurant I made sure to write down a list of photographs I needed, notes I needed to take, questions that had to be asked, tips to be recorded, and much more. This guided me throughout the day, keeping me busy at all times. Through this process I was able to obtain all the necessary photos for Canva, information I needed for the accommodation of a Jian Bing, and extra important information. Once back in ISB I was able to efficiently extract information from my notes to use in Canva. I was also secured in knowing that I had all the photos I needed, saving me from hours of airdropping from other people’s computers.
On this trip, I learned that to spread, flip, and accommodate a Jian Bing, a certain technique had to be mastered. Not only, did the Chefs know how to perfectly twist their wrist while spreading, magically crack an egg with one hand, effortlessly flip a flawlessly folded Jian Bing, but they are able to accomplish all that in less than a minute’s time. In other words, if you aren’t a street food chef, and you think you are capable of anything, think again. There are certain movements with each step that affect the overall outcome and look to a Jian Bing. For example, spreading out the batter to create the base proved to be a pain in the neck. You need to hold the spreader over the batter as if tracing the diameter, then lower the spreader a little so that it grabs a bit of batter. However, if you push down to much you can cut the batter creating a long hole, and that means it’s into the bin. As if that isn’t enough, to spread it out evenly over the stove you need to grab the spreader by the tip and spiral it around the middle getting farther with each turn. However, this movement requires a precise pattern from your wrist, a pattern I will never be able to master.
As you might have already figured from the writing above: making Jian Bing is not, and will never be one of my strengths. Below are videos of me continuously failing at spreading the batter, making the base big enough, adding enough toppings and much more. However, thanks to continuous attempts and an endless amount of patience on the chef’s part, I was able to create what I’d rank as an amazing Jian Bing.
This one day is important to me because Jian Bing is one of my most favored foods that I have been eating for almost 5 years now. Learning how to create it made me hate and love it alike. Being able to take gathered information and create a guide to accommodating a Jian Bing is also important to me. This is because I am now able to share to other Jian Bing lovers how to make one of the most enjoyed Street food in Beijing.
Click below for my Canva creation:
Vanilla French Toast by elizabeth.wise