Comments on: Chive Pancake - Jiu Cai He Zi

By: Elaine

Elaine — Tue, 11 Feb 2020 01:53:10 +0000

In reply to Emma. Already listed, will finish this in the coming 2020.

By: Emma

Emma — Mon, 10 Feb 2020 11:00:53 +0000

Can you post a jianbing recipe??

By: Elaine

Elaine — Tue, 28 Jan 2020 06:44:02 +0000

In reply to william dipanni. Thanks William!

By: william dipanni

william dipanni — Tue, 21 Jan 2020 16:31:51 +0000

I made this exactly to your recipe but I did not have 5 spice powder, so I used a 1/4 teaspoon of garlic powder and 1/4 teaspoon of msg....they tasted great! Better than the Chinese restaurants near my home.

By: Elaine

Elaine — Mon, 25 Nov 2019 00:46:38 +0000

In reply to Ariel.

Ariel,
For hot water, I recommend using water hotter than 80 degree C because in order to kill the gluten.
There is no need to calculate the exact kneading time. We just need to make the dough smooth and not sticky. We have low dough requirement for most Chinese recipes. Happy cooking.

By: Ariel

Ariel — Sun, 24 Nov 2019 14:42:51 +0000

Hi - If we are making the dough with hot water, what should the temperature of the water be approximately? When kneading, are you kneading 6-8 min low speed in a stand mixer or is it by hand? Just wondering if we need to knead for a certain amount of time or just however long to get a smooth dough. (i always find making dough to be the hard part!) Thanks!

By: Elaine

Elaine — Tue, 25 Oct 2016 01:28:32 +0000

In reply to lis. Thanks Lis for the warm comment. Most Chinese food are easy to make at home. I hope you enjoy your time in the kitchen and happy cooking!

By: lis

lis — Mon, 24 Oct 2016 12:57:52 +0000

Hi Elaine,

You dont know how HAPPY im to came across your website. Thank you thank you for sharing these awesome recipes. I am so excited to try so many different delicious food here. I eat out often (which i know is not good health-wise) and I have never thought to make these food on my own and now I CAN. because of you!! thank you so much again. Keep up the good work and IF only i have found you sooner !!? ^__^

By: Elaine

Elaine — Thu, 24 Dec 2015 08:06:17 +0000

In reply to Billy.

Hi Billy,

Thanks for the questions.
As for the amount of Chive, 8 Oz is a usual amount I use for this recipe. In China, we measure ingredients as Jin, which is 500g. So usually we will have half Jin vegetables or one Jin. 250g chive is nearly around 8 oz. There is no need to be so exact about lots of Chinese recipes because we are not baking.
For the salt part, it really is just personal taste. So I really cannot give an exact amount about it.
If there is no special treatment about the shrimp, then it should be added to the filling directly.
I really hope that you can read through the recipe before making it. Because not everything is shown in pictures. I am trying my best to make the steps visual but cannot guarantee even detail is presented with photos.