The maiden's family is the offspring of marriage between China and Malays. The man's name is "Mao" (Bayin) and the woman's name is "maiden". The attractive diet of fat people and their mothers combines the cultural background and living habits of the two nationalities, and the dishes they usually eat are called "Niangjie dishes".

"Niangjie Cuisine" is one of the most popular Nanyang cuisines, and it has its own genre.

Nyangka cuisine combines the delicious cooking of Malaysian cuisine and China cuisine. Lesha is one of the most famous foods in Nyonya. The introverted porcelain meets the unrestrained Malay cuisine, which harmonizes the rare love passion in the world.

Nyangka cuisine is Malacca cuisine, which is a combination of Chinese food and malaysian cuisine. "Niangjiacai" is rich in flavor, mainly sweet and sour, slightly spicy, and the sauce used is made up of at least ten spices. Besides Malacca, Nyonya cuisine has spread to Penang, Singapore, Indonesia and Thailand.

Many Malaysian aborigines believe that "Nianka" food witnessed the marriage and celebration between Malays and China people, and represented the romantic and rich characteristics of Nianka food.

Crab meatball soup recipe

● Meatball material:

500g of pork (with some fat, washed, drained for about an hour, and chopped), 200g of minced fish, two crabs (after steaming, take their meat), 0/00g of bamboo shoots/kloc (chopped), two tablespoons of corn flour, one egg, a little salt, and garlic 10 cloves (mashed).

● Meatball practice:

Heat a cup of oil in a hot pot first, fry the garlic until golden brown, pick up the garlic and leave the oil in the pot.

2. Knead minced pork, minced fish, minced crab meat, minced bamboo shoots, salt, eggs and corn flour evenly, add two or three spoonfuls of garlic oil, continue to knead, and add some oil to make the meatballs smoother.

Third, throw the whole meatball into the bowl until the meatball is sticky.

Fourth, put the oil on the palm of your hand and knead the meatballs into oval meatballs for later use.

Shrimp soup:

400g of shrimp shell and head, 4 tablespoons of oil and 2 liters of water.

Low shrimp soup cooking method:

1. Heat oil in a wok, add shrimp shells, shrimp heads and minced garlic, stir-fry until the shrimp shells turn into red oil and overflow.

2. Mash the shrimp shell and head, add water and boil for 20 minutes.

Low soup:

300g bamboo shoots (shredded), 2 tablespoons garlic, 5 tablespoons oil, shrimp soup 10 cup, proper amount of salt, 2 tablespoons soy sauce and so on.

● Cooking method of soup:

1. Heat oil, add shredded bamboo shoots, stir-fry for 5 minutes, add shrimp soup and salt, and bring to a boil.

Second, add crab meatballs and cook over medium heat until the meatballs float.

● Decoration:

Put the crab meatball soup into a bowl, sprinkle with coriander and fried onion.

Niangjiakui

Coconut milk 1 can (400㏄)

300 grams of fine sugar

400 grams of potato flour

Corn flour10g

Balaam leaf juice 3 drops

Walter kloc-0/000 ㏄.

Dosage: square fruit baking mold 1 plate

Making:

(1) Mix all the materials except Balaam leaf juice.

(2) Divide the formula (1) into two parts, half of which keeps the original color, and the other half is added with the juice of the leaves of Balaam to become green paste.

(3) Pour the white-green paste into the baking tray in several times, with the weight of 1 bowl each time and the thickness of about 0.4 cm, and steam the paste for about 3 minutes each time.

(4) After pouring the slurry for the last time, steam it for about 5 minutes, then take it out and cool it, and put it in the refrigerator for cold storage. After cooling, it can be cut into pieces for eating. Coconut powder tastes better.

The paste poured before must be steamed thoroughly before pouring, and the steamed bride's family cake will have a layered feeling.