Gezhihe
Crispy outside, tender inside, with mung bean fragrance; golden crust makes a crunchy sound when bitten – a traditional Beijing snack.
Ingredients
13 items- Mung bean flour 200 g
- All-purpose flour 50 g
- Water 150 ml
- Eggs 2
- Salt 3 g
- Five-spice powder 2 g
- Ground pork 200 g
- Chopped scallions 20 g
- Minced ginger 10 g
- Soy sauce 1 tbsp
- Cooking wine (Shaoxing) 1 tbsp
- White pepper 1 tsp
- Cooking oil as needed
Nutrition
Steps （7 steps）
In a large bowl, combine mung bean flour, all-purpose flour, 1g salt and five-spice powder. Add eggs and 150ml water, whisk until smooth batter. Let rest for 10 minutes.
In another bowl, mix ground pork with soy sauce, cooking wine, white pepper, remaining 2g salt, scallions and ginger. Stir in one direction for 2 minutes until tacky.
Heat a non-stick pan over medium heat, lightly brush with oil. Pour a ladleful of batter, quickly swirl to spread into a thin crepe. Cook about 1 minute until surface sets, flip and cook 30 seconds. Remove to cool. Repeat with remaining batter.
Place a crepe, spread about 2 tbsp filling evenly. Roll up tightly into a log, seal edge with a dab of water.
Cut the log into 3 cm wide pieces. Pinch both cut ends firmly to prevent leaking.
Heat oil to 180°C (350°F). Add pieces, reduce heat to medium and fry about 4 minutes, turning occasionally, until golden and crispy. Drain.
Heat oil to 200°C (400°F). Return fried pieces for a second fry for 1 minute until darker and extra crispy. Drain and serve.
Tips
Batter should flow slowly from the whisk; roll tightly and seal ends well; the second frying is key to extra crispiness.
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