Toppings such as cheese, corn, meat, or vegetables
Combine all the ingredients for the skin. Heat oil in a skillet, thinly spread a little less than a ladleful of batter and pan-fry it.
Turn it over and pan-fry the other side. Take it out of the skillet and set it aside.
In the same skillet, cook the beaten egg (you will prepare 1 serving at a time, so divide the amount of egg to cook).
When the egg is half-way cooked, lay the skin from Step 2 on top.
Turn it over and add your favorite toppings. (I don't have a photo for this...)
Fold the edges and it's done!
This one has green onions and cheese mixed in with the egg. The sauce is made with soy sauce and a hint of grated garlic.
To make the batter thin, I use a scraper to spread the batter in the skillet just like making crepes.
This is a package of danbing skin that I brought home from Taiwan. I also brought back some sweet and spicy sauce and "Rousong" (flossy pork product) is a simmered sweet-flavored meat.
This is the danbing skin from Taiwan. I think my danbing skin is pretty similar to it.
This egg has green onions.
This one is my danbing skin filled with the rousong. I saw a pastry bread with rausong on it at a bakery. They also sprinkle it on rice porridge in Taiwan.
This photo was taken in Taiwan. They seem to be using 1 whole egg per danbing skin.
It goes perfectly well with soy milk. The Taiwanese soy milk was a little sweet.
Story Behind this Recipe
I had danbing in Taiwan, so I tried to copy the real version at home. It didn't change much though. Since there weren't too many changes from the last danbing recipe I posted, so if you saw the previous version don't worry. It goes really well with soy milk. Give it a try!
Make the skin as thin as possible. Adjust the cooking time to preference. The pre-made danbing skin that I brought home had sesame seeds and green onions, so I added it to the recipe. It contains a lot of vitamin E! But it is fine without it. The skin is very thin and cooks in no time! I almost scorched them while taking the picture.