There are many ways to consume sun-dried soursop leaves, which can be taken cold, boiled in porridge and so on. According to different regions, different dietary habits, people have different cooking methods for the leaves.
1. Cold Mixed Su Zi Ye: first the perilla leaves with water, put into a pot of boiling water blanch through, fish out, and then wash with water, squeeze out the water, standby. In the perilla leaves with a knife cut into segments, directly into the plate, add salt, monosodium glutamate, soy sauce, sesame oil and mix well, can be eaten.
2. Congee: in porridge, you need to prepare in advance after drying the perilla leaves 15 grams, rice 100 grams, clean rice, perilla leaves clean, together with the pot with appropriate cold water to cook into porridge can be consumed.