Shanxi Qingxu Zhan Pianzi
Tangy Tomato Dip

An authentic rustic delicacy from Shanxi featuring boiled green beans and fresh amaranth leaves coated in a yogurt-consistency batter, served with a zesty, savory tomato and chili dipping sauce.

Ingredients

• 150 g white flour
• 20 g oat flour
• 1 unit egg
• 150 ml water
• 1 tsp salt
• 300 g fresh red tomatoes
• 100 g green beans
• 50 g fresh amaranth leaves
• 3 cloves garlic
• 2 stalks scallions
• 2 units green chili peppers
• 1 tbsp light soy sauce
• 20 ml cooking oil
• 1 pinch chicken essence

Instructions

1. 1Add salt to flour

   

   Add a spoonful of salt to the bowl of white flour to increase its elasticity before mixing the batter.

   Tip: Adding salt helps develop better gluten structure in the batter.
2. 2Crack an egg into the flour

   

   Crack a raw egg directly into the center of the bowl of flour to help increase stickiness and bind the ingredients together.

   Tip: Ensure no shell fragments fall into the flour when cracking the egg.
3. 3Pour water into the bowl

   

   Pour water into the bowl containing the flour and egg, adjusting the quantity depending on whether you want a thicker or thinner batter.

   Tip: Adjust the water amount gradually to achieve the ideal yogurt-like consistency.
4. 4Mix into a smooth batter

   

   Stir the flour, egg, and water mixture thoroughly using a pair of chopsticks until it transforms into a smooth, yellow batter.

   Tip: Mix continuously in one direction to prevent lumps from forming.
5. 5Add oat flour

   

   Sprinkle a handful of coarse oat flour into the prepared batter to incorporate whole grains, then mix it in thoroughly.

   Tip: Let the batter rest for half an hour after incorporating the oat flour.
6. 6Dice the tomatoes

   

   Slice and dice fresh red tomatoes on a wooden cutting board using a large cleaver to prepare them for the dipping sauce.

   Tip: Dice them into uniform pieces so they break down easily when sautéed.
7. 7Sauté the aromatics and chili peppers

   

   Heat oil in a wok and add minced garlic, scallions, and chopped green chili peppers. Stir-fry constantly over medium heat until fragrant and the aromatics begin to soften.

   Tip: Keep the heat at medium to prevent the minced garlic and scallions from burning before the chili peppers release their flavor.
8. 8Add and cook the diced tomatoes

   

   Add freshly diced tomatoes into the wok with the sautéed aromatics and green chilies. Use a metal spoon to stir and break down the tomatoes, allowing them to release their juices and blend with the mixture.

   Tip: Cook the tomatoes until they soften completely and form a rich, thick base before adding liquid seasonings.
9. 9Season the sauce with light soy sauce

   

   Pour a measured amount of light soy sauce directly into the simmering tomato and chili mixture in the wok. Stir well to incorporate the seasoning evenly throughout the sauce.

   Tip: Add the soy sauce gradually so you can easily adjust the saltiness to your personal preference.
10. 10Blanch the fresh green beans

    

    Carefully drop the fresh green beans into a wok of rapidly boiling water. Boil them until they are completely tender and cooked through, as they must be fully cooked before receiving their batter coating.

    Tip: Ensure the green beans are completely cooked through, as raw or half-cooked beans will ruin the texture of this dish.
11. 11Coat the cooked green beans in batter

    

    Take the fully boiled green beans and dip them into the resting bowl of yellow batter, ensuring each bean is completely and evenly coated.

    Tip: Maintain a yogurt-like consistency for the batter so it adheres smoothly to the surface of the green beans without dripping off completely.
12. 12Cook the batter-coated green beans

    

    Carefully pick up the batter-coated green beans and drop them into a wok of boiling water to cook the outer layer. Gently move them around to ensure even cooking.

    Tip: Drop them in gently one by one or in small batches to prevent the batter coating from breaking apart in the boiling water.
13. 13Scoop out boiled green beans

    

    Use a wire skimmer to carefully scoop the boiled green beans out of the boiling water. Ensure they are fully cooked before transferring them to the serving bowl.

    Tip: Make sure to drain excess water thoroughly to keep the sauce flavorful.
14. 14Coat amaranth leaves in batter

    

    Take a fresh amaranth leaf and dip it into the prepared yogurt-consistency batter, coating one side evenly. This traditional technique ensures a unique texture when cooked.

    Tip: Maintain the batter consistency like yogurt for the best coating result.
15. 15Cook the battered leaves

    

    Carefully lower the batter-coated amaranth leaves into the boiling water, allowing the thick batter to set and cook securely onto the leaf surface.

    Tip: Handle gently so the batter coating stays intact.
16. 16Scoop cooked leaves and beans

    

    Use the wire skimmer to collect the cooked battered leaves and green beans from the water, placing them directly into the serving bowl alongside the previously boiled ingredients.

    Tip: Layer the cooked ingredients neatly in the bowl for presentation.

Storage & Reheating

Burn It Off

Frequently Asked Questions