I always try to make tarragon work in jianbing, and I always fail. Are you using non-traditional fillings for your jianbing?
No, nothing out of the ordinary.
Usually, some combo of pickled mustard greens, scallions, yiou-tiao (油條), sesame seeds, chinese chives, and of course tarragon.
I think the sauce you use is also key. Secret ingredient in my sauce is that party favorite … 豆腐乳!
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This? I’m going to learn, dammit!
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Yup!
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If you’re not sure how you feel about tarragon, try it first in comforting potato dishes, like a potato salad or a springy one-pot meal with pork shoulder, new potatoes, and peas
Add fresh tarragon to all sorts of egg dishes, from scrambled to deviled.
Tarragon plays well with a variety of fish, from salmon to tuna to snapper, and even works in a dipping sauce for fish sticks. Use fresh tarragon with bivalves like clams and scallops, too.
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I’ve been looking for a good Green Goddess dressing, thanks for posting that link
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Green Goddess Dip or Green Goddess Salad Dressing
