Yellow Strips

Yellow Strips

　　Yellow Strips

　　Yellow Strips, also known as steamed sponge cake, is one of the staple foods served in the morning. The ingredients include wheat flour, bean flour, mixed grain flour, rice flour, cornmeal, sorghum flour, or combinations such as two-flour mix (two types of flour blended together) or three-flour mix (three types of flour blended together).

　　To make Yellow Strips, the first step is to prepare the dough starter, also called “rising the dough.” Wheat flour is mixed with yeast or reserved starter dough (previously fermented dough), and kneaded with warm or cool water (the dough should be soft and high in moisture for the best taste). Let it rest for a certain period until it rises (typically the dough is prepared the night before and used the next morning). Depending on how well the dough has risen, add an appropriate amount of edible alkali or baking soda (the amount must be just right—too much alkali will turn the color yellow or even prevent it from rising properly, too little will make it sour and unpalatable), then mix well. Spread the dough into a large round shape on a steaming tray. If possible, you can insert some jujubes on top. Once steamed, cut it into small squares with string or a kitchen knife before serving. To help with air circulation and faster cooking, after placing the dough in the steamer for a few minutes and once it has set, use chopsticks to evenly poke several small holes on the surface to prevent the inside from remaining raw due to poor airflow. Yellow Strips are similar to cake—crumbly, soft, delicious, and easy to digest.