It should be the first kind of rice and food made of oat flour, which is a traditional way of eating and the main home-cooked pasta for northerners. Wo Wo with oil noodles is simple to eat, but not easy to make. It's hard to push the hollow of oat flour, and it's hard to do it well without a certain amount of exercise. In the past, women in northern rural areas were almost all experts in pushing oatmeal nests. They operate with both hands and coordinate their actions quickly. The whole process is very skillful, and watching them push the nest is simply a beautiful enjoyment. To make a nest of oatmeal, first knead the dough smooth, and then prepare a very smooth slate or jar cover. When kneading dough, put a small piece of oat flour between the index finger and the middle finger of the right hand, pout the finger a little bit, rub it round, gently push it on the smooth slate or altar cover with the palm of your right hand to make a thin slice like a cat's ear, then roll it into a small tube with your index finger, and then make it one by one. As for dipping, you can use the best cold soup or hot soup yourself.

The second kind of oat noodle fish.

Fish and fish in oat noodles, like nests, were common in the past. But it is not easy to really taste delicious food. The noodles it uses are the same as those used to rub the nest. It must be mixed with hot water or cold water, and then rubbed alternately with fists and palms until the air is squeezed out of the dough and a fluffy sound is made. Fish can be rubbed in a cage on a big board or directly with both hands. After the fish is rubbed, it can be put into a steamer or lightly sprinkled on the dishes in a prepared pot, and steamed for 10 minutes or more.

The third kind of oat noodle hoarding.

In the past, people used to hoard oat flour to save time. The method is to roll oat flour into dough with a rolling pin, and then spread the prepared vegetable stuffing, usually shredded potatoes, evenly on the rolled dough. Then fold one end of the dough by hand, slowly roll it into a roll, cut it into small pieces half an inch long with a knife, put it in a cage and steam it in a pot. When eating, you can use sauerkraut soup, or you can boil hot soup with water to see people's tastes.

Jiaozi, the fourth kind of oat noodle. The method is to knead the dough into a cylinder with freshly boiled water, then pout it into a preparation with the same size and knead it into a circle. Then use different methods to make thin round dumpling skins, then wrap the stuffing prepared in advance, pinch it with your fingers, put it in a steamer, and steam it in a pot for 10 minutes or more. Youmian jiaozi usually uses shredded yam mixed with vegetables, or shredded yam mixed with leeks, Chinese yam mixed with cabbage, or carrot mixed with shredded pork as stuffing. It is a good choice to dip in vinegar and put some garlic when eating.

The fifth kind of stirring cake.

This is almost the easiest way to eat oatmeal. Because of its simplicity, some people call it the bachelor's way. The way to get the cake is simple, but it is not simple. Without certain skills, patience and effort, it is difficult to do it well. "Unfamiliar Kung Fu, poor skills and insufficient muscles" refer to two things that must be paid attention to when making cakes. To make a cake, boil the water first. When the water boils, slowly sprinkle oatmeal into the water. When the dried oatmeal is completely submerged by boiling water, let it cook for a while. When the water overflows the dry noodles, stir the dough in one direction with a dough stick, then pour some water for a little stew, and then dip it in the soup. Cake is easy to take, but the skill is not good. For example, if you sprinkle noodles when the water is boiling, the dough will be caught in the cake and the noodles must be stirred in one direction. Otherwise, it is said that the cake will not be made.

The sixth kind of fried noodles.

You can just fry the oat noodle in an iron pan and eat it. You can mix it into granules with water, eat it with crushed cooked potatoes, or mix it into paste. The easiest way is to eat it directly in your mouth. Of course, if you want to taste delicious, you can add some sugar or salt to adjust the taste. In the poor old society, fried noodles were often taken out as dry food because it was not easy to get moldy and could be preserved.

The seventh kind of block base.

There are two main methods. One is to directly add a little water to the oat noodle, stir it into uniform particles, mostly dry noodles, and steam it in a steamer. The second is to mix oat flour with cooked potatoes, rub them into small particles and fry them in a pot. In the past, the most extravagant way to eat a piece of rice was to add a few drops of linseed oil, which was beautiful.

The eighth kind of yam fish.

Crush the stewed potatoes with tendons until there are no particles in them, then add a proper amount of oat flour and knead them repeatedly in a large iron pot. When they completely melt together and become a dough with trembling tendons, they are pursed into small doses, kneaded into something similar to small crucian carp one by one, steamed in a steamer and served with soup.

The ninth kind of friction.

Grind raw potatoes into paste, add appropriate amount of oat flour and stir well. Of course, for delicious, minced meat, all kinds of spices, chopped green onion and so on. You can add them, then spread them in a cage lined with cage cloth and steam them, and then put them in a bowl filled with dipping sauce to eat.

The tenth kind of yam cake.

The method is similar to that of Yamagata, except that the dough is rolled into the shape of pancakes and baked in a pot.

The eleventh kind of oat noodle.

In fact, it is a disguised oat noodle fish, which is equivalent to oat noodle fish made by people in other ways to save trouble. In the past, oat noodle was pressed by vermicelli bed, but now it is pressed by hand. Although the noodle fish they made is similar in form to that made by hand, it is rough and tastes better than that made by hand.

The twelfth kind of fried dumpling.

In fact, this is also a lazy meal. In order to improve the cooking speed, people stew in the bottom of the iron pot, surrounded by a circle of oval pancakes made of oatmeal. When the stew is cooked, the pot stickers will be cooked. When the pot is cooked, dip it in the stew.

The thirteenth caviar.

Some places are also called boiled caviar, which is to knead oatmeal into the size of a small loach and put it in a pot. In order to avoid adhesion, you can sprinkle some dry noodles on the surface and then make soup in the pot. Potato chips, pork and mutton and some other vegetables can be added to the soup. When the soup is to be cooked, put the caviar in, it will be cooked in three to five minutes, and then it can be eaten in a bowl.

The fourteenth stewed caviar.

The method is basically the same as caviar, except that the stewed fish is prepared in the pot first, and then the stewed fish is put in a cage and cooked with the stewed fish. After the stewed fish roe is cooked, cook the stewed fish roe, then put it into the stewed fish and stir it together to eat.

Fifteenth caviar.

Actually, it's just rubbing, but it's harder. When the cage is steamed, it is supported by a spatula, and then put in the cage one by one with chopsticks, leaving a certain gap between the strips, so that it can be cooked quickly and in ten minutes. It can also be eaten with soup or directly.

The sixteenth pill.

Rub the potatoes into flat filaments, add a little dried oat flour, and of course, add seasoning, chopped green onion, minced meat and so on. Stir well, knead into dough by hand and steam in a cage, or dip in soup or eat directly.

The seventeenth kind of muscle stick.

It's similar to the meatballs mentioned above, but it should be oatmeal noodles, which should be rubbed together hard, spread in a cage when steaming, and cut into strips with a knife when steaming.

The eighteenth kind of gunk.

This is the simplest meal in oatmeal, usually a non-staple food. When the water boils to 60% to 70%, grab a few handfuls of dried oat flour and stir it into the water, then continue to boil until the water boils, and the oat flour paste is ready, so you can drink it in a bowl.

The nineteenth kind of black old wow (crow) contains firewood.

Similar to hoarding, you roll the oat noodle into thin skin with a layer of potato chips in the middle, then cut it into thin strips about 10 cm long and three or two wide, and steam it in a cage. Eating methods are similar to hoarding.

The twentieth kind of fried oat noodle.

In the past, the leftover oat noodle pasta was refurbished, such as hoarding, nesting and fish. That is, put cooking oil in the pot and stir-fry onions, ginger and garlic. Then add the right amount of side dishes and seasonings, stir-fry until it is cooked for seven minutes, cut the remaining cold oat noodle into blocks or strips, stir-fry for a few times, and then take it out of the pot.