It's quite cold in winter in Yanqing. In order to eat delicious sauerkraut rolls, I braved the cold to come to Changliying village where Laoma returned to his hometown. The village in winter has a cold atmosphere, and the corn in the field has already been harvested, leaving only some straw rolls on the bare land.

Let's review, this is the summer appearance of Changliying Village, with red houses and green cornfields.

in the cold air, distant mountains are looming.

In summer, there was an endless corn field outside the village. Now, corn has become such a straw roll, and villagers are still picking up corn in the field.

Since its opening in summer, Laoma has quickly become a online celebrity B&B in Yanqing, and it is often hard to find a room. This is the courtyard of the B&B I photographed in summer.

little red wooden horse.

The simple living space can accommodate two families for a holiday together.

Eating is an eternal topic. As a online celebrity homestay in Yanqing, Laoma must have unique country food. This time, the housekeeper recommended a local special food-sauerkraut oat noodle roll.

I heard that I was going to take photos, and the housekeeper specially invited colleagues from other yards to make rolls of oat flour. At my suggestion, the whole process of making oat flour was put in the living room with brighter light.

The elder sister in black on the left is my housekeeper, and the elder sister next to her is her best friend and foreign aid.

oat noodle is a specialty in Zhangjiakou area. Because Yanqing is geographically closer to Zhangjiakou, it is also suitable for planting oat noodle. Although Yanqing doesn't eat oat noodle as frequently as Zhangjiakou area, it is also a kind of home-cooked food, and every household will make oat noodle.

oat flour is different from wheat flour in dough mixing, so it needs boiling water to iron the noodles.

I'm curious about the kitchen knife at hand of the housekeeper's elder sister. I saw that the elder sister pulled the scalded oat noodle into small flour paste, then put it on the kitchen knife and rubbed it hard. In an instant, the oat noodle paste would be rubbed into a thin oat noodle slice.

I saw the housekeeper roll the kneaded dough piece on her forefinger, and the oat noodle piece on her forefinger would turn into a oat noodle roll.

The three housekeepers put these rolls of oat flour on the steamer one by one, and when a steamer is full of rolls, there is not much oat flour left in the basin.

The housekeepers are very careful. Only with this attitude towards food can we make delicious meals.

In a short time, this steamer will be full. I think making rolls of oat flour still has a speed advantage over making noodles.

You're all rolled up. The stewards and sisters have tidied up the rolls of you're going to steam you.

unlike the noodles we eat, oat noodles are steamed, which is somewhat similar to steamed buns.

While steaming the oat noodle, the housekeeper is still cooking the pickled noodle marinade, which is quick and doesn't delay at all.

Today's cooking is pickled cabbage and potato gravy.

in about ten minutes, the oat noodle will be steamed.

The housekeeper also fried me a meat-fried cabbage. Although I am a little hungry, I really can't finish it.

Sauerkraut oat noodle rolls are very chewy, sour and delicious. Thank you for making oat noodle rolls for me. I am deeply touched by your attitude towards food. Thank you for your hard work and this meal. Goodbye.