Boiled oat noodles in boiling water to give off a strong aroma of vegetable oil, the noodles and soft and hard moderately, to be cooled down, pulled into ordinary dumplings bigger noodle agent; on a bare stone, with the wrist of the palm of the wrist to the front of the rubbing, that is, to become long strips of pasta, with the forefinger picking, outwardly a whirl, that is, a small roll, there are two or three layers, standing yards in a cage drawer, the pot steaming two or three minutes can be, condiments are garlic, vinegar, sesame oil, salt to mix into juice, the rolls of noodles, the noodles, and the rolls of the noodles, the rolls of the noodles. The sauce is made of garlic, vinegar, sesame oil and salt, and it tastes peculiar when you dip the rolls in the sauce and eat them.

Simple practice: the general home to eat oat noodles, do not have to go through so much trouble to roll, just use your thumb to roll "cat ears" on it.

The cooled oat noodle rolled into a small snack-like dough, placed in the palm of the left hand, with the outside of the right thumb, hold down the dough, outside the direction of a twist of the fingers, that is, into a cat ear like a small volume, on the pot steaming, blanching brine available lamb or onion and pepper oil as a seasoning, and then blanched mung bean sprouts, mixing together, pouring some garlic sauce, while hot to eat, quite a bit of "wild"! "flavor.