Direct frying. The leaves of oatmeal are relatively crunchy and tender, so blanching may cause the leaves to lose their crunchy texture, resulting in the leaves becoming softer and losing their original moisture. Directly put the oatmeal into the wok and quickly stir-fry can better maintain its flavor and nutrition, and will not make the leaves become softer. So the oatmeal is directly fried.

Tips for frying oatmeal: You can blanch oatmeal before frying oatmeal, but also note that hot oatmeal needs to be boiled in a pot of water, hot 10 seconds can be fished out, hot oatmeal can be removed after a slightly bitter flavor.