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Is oat flour a coarse or fine grain

It is a coarse grain.

Oat noodles suitable for the crowd:

Oat noodles are often in a state of tension in the office workers, is a combination of nutrition and not to fat health food. And for the cardiovascular and cerebrovascular crowd, liver and kidney dysfunction, obese people, middle-aged people, and want to lose weight of women is a good health care.

General public can eat. It is suitable for mothers, infants and young children, the elderly, and aircrew, sea workers; suitable for chronic patients, fatty liver, diabetes, swelling, habitual constipation; suitable for the weakness of self-sweating, excessive sweating, easy sweating, night sweating; suitable for hypertension, hyperlipidemia, arteriosclerosis consumption.

Expanded Information:

Oat Fish Fish Fish Practice

Main Ingredients: oat noodles 100g, 1 potato, 1 tomato, 4 mushrooms, 4 shiitake mushrooms, 40g cabbage

Supplementary ingredients: oil, salt, onion and ginger, 15ml of soy sauce, 2g of sugar, pepper, chicken essence, 2 parsley, 100g of boiled water

1, prepare all the ingredients.

2, oat noodles add 100g of boiling water and stir to become cotton wool.

3, and then repeatedly kneaded into a smooth dough.

4. Take 2 pieces of dough in the size of your thumb.

5: Roll the dough fish in the palm of your hand into two pointed ends and a bulge in the center.

6: Make all the pieces in turn and set aside.

7, potatoes cut into thick strips soaked in water, tomatoes, mushrooms, shaved slices.

8, the pot of oil into the hot onion ginger burst incense.

9, pour into the potato strips stir fry for a moment.

10, and then add mushrooms, cabbage continue to stir fry, add soy sauce, sugar, salt stir fry.

11, then add tomatoes and stir fry.

12, add the right amount of water to boil 3-5 minutes.

13, then oat fish fish evenly spread on top of the vegetables.

14, add the lid and simmer until 10-15 minutes.

15, the water is almost dry, sprinkle cilantro.

16, in the addition of a little chicken stir fry evenly can be.

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