Ingredients ?

6 to 10 large conch

500 grams of flour

500 grams of chives

Salt in moderation

Oil in moderation

Eggs in moderation

3

How to make conch dumplings ?

The first crop of leeks in spring, the purple root is more tender

Fresh conch meat, remove the green guts, cut into small pieces

With scrambled eggs, put into the chopped leeks, add cooked oil, the right amount of salt, mix well

Wrapped dumplings, boiling water into the point of the two cool water, to keep the leeks bright green, eat

Wrapped dumplings, boiling water into the point twice, to keep the leeks green, eat

This is a good idea, because the leeks are very green, and they can be eaten in the morning.

Tips

The conch seller can directly help smash open, go home and wash the green part can be removed! The dumplings should not be cooked on high heat