Main Ingredients:
Flour: appropriate amount; Water: appropriate amount; Chinese chives: appropriate amount; Ham sausage: appropriate amount.
Auxiliary Ingredients:
White radish: appropriate amount; Vegetable oil: appropriate amount; Salt: appropriate amount; Satay sauce: appropriate amount.
Taste: Jiang Xiang; Cooking Method: Pan-fried; Time: 20 minutes; Difficulty: Easy.
Steps to Make Jiang Xiang Chun Bing
Mix 200g flour with 1g salt.
Pour 100g water into the flour slowly while stirring with chopsticks until the flour becomes lumpy.
Knead the dough into a smooth ball.
Cover the dough with plastic wrap and let it rest for about 10 minutes.
Divide the dough into 16 equal pieces, each about 17g.
Flatten each piece into a round pancake.
Stack the pancakes on top of each other, brushing some vegetable oil between each layer; I divided them into two portions and stacked 8 pancakes in each portion.
Roll out the stacked pancakes into thin sheets with a rolling pin; the size of the sheets can be adjusted according to personal preference.
Place the sheets on a steaming cloth in a steamer, add cold water to the steamer, and steam for about 10 minutes after the water boils.
Prepare other ingredients: wash and cut the Chinese chives into sections; shred the ham sausage; shred the white radish, mix with some salt and stir well, marinate for a few minutes.
Heat some vegetable oil in a frying pan.
Stir-fry the ham sausage, white radish, and Chinese chives until cooked.
After the vegetables are cooked, turn off the heat and transfer them to a plate; take the steamed pancakes out of the steamer and let them cool slightly, then separate them one by one.
Spread some satay sauce on each pancake.
Roll up the vegetables in the pancakes and serve.
