Su Zi Ye is usually can be directly raw pickling, you can also blanch, but do not steam, put in boiling water blanching a few seconds on the line, blanching immediately after the use of cold water to rinse cool. Su Zi Ye salted vegetables with blanching, need to according to the Su Zi Ye old and tender degree to deal with, for example:

Tender: with boiling water can be hot.

Old: steam on the pot for 5-10 minutes.

In between: blanch in boiling water.

Suzi leaf pickles are nutritious, containing protein, fat, soluble sugar, dietary fiber, carotene, vitamin B1, vitamin B2, vitamin C, potassium, calcium, phosphorus, iron, manganese, and selenium.

When you pickle your own soursop leaves at home, you should prepare fresh soursop leaves, green onions, garlic and chili noodles, and then you should prepare some soy sauce, salt, and seasonings such as sugar and oil.