Today I present to you a typical Taiwanese breakfast: Danbing! It's a salty and very appetizing breakfast!
In Taiwan, there are a lot of breakfast restaurants on the street corners. Now, most of the time, the dough for the danbings found in restaurants is made industrially. Yet in my grandparents' generation, they made the dough themselves with more natural ingredients. Today, there are still restaurants that make them in the traditional way, but it is relatively rarer.
So I am sharing with you my grandmother's recipe that I really like! It's quick to do, plus you can make the dough the day before and keep it in the fridge for the next day.
1. Finely chop the green onions and add them to the flour, along with the cornstarch, tapioca starch, salt and oil. Then add the water before stirring well.
2. Prepare a pan with hot oil then pour the dough into it. Cook that pancake on both sides.
3. Do the same with a whipped egg, then cover it directly with the pancake. Tap on it delicately to have the two parts stick together.
4. Before serving, add a little soy sauce.
At the table, it's Chiou!
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