Description
Soo Good
🚚 The Fastest Delivery Time : Shipment in 2-3 days.
🐝 Supplier / Place Of Origin：Soo Good / Taiwan
🌱 About the Producer：
"Soo Good" was founded in Hong Kong in 2001 by Ms. Wan with the purpose of promoting vegetarian culture. They sell healthy vegetarian products with 4 major elements: health, deliciousness, convenience and environmental protection.
🌱 Supplier Products：
🛍 Product Information：
Weight: 600g
Ingredients: Natural sea salt
Allergens: N/A
Shelf life: 3 years
Storage method: Place in a cool and dry place, avoid direct sunlight and high temperature.
🔸 Supplementary Information：
You need to pre -order in early two to three days. The supply depends on the delivery situation, or it will be shipped separately.
👩🏻🍳 Suggested Serving：
Suggestion: Please eat quickly after opening, so as not to affect the taste
Recipe: Haiyan
Ruffled fried rice
Steamed Lotus Leaf Wrapped Fried Rice
Material:
Hao Su Su Horizable Mushroom Pills (1 Kai 4) -Manpaccut
Asparagus (cut)-30 grams
Gan bamboo shoots (cut grains)-10 grams
Pleurotus eryngii (cut)-15 grams
Eggs (Passing) -4
Rice -4 bowls
Lotus leaf -1 piece
Seasoning:
A natural sea salt -1/3 teaspoon
Shengpan -½ teaspoon
White white pepper -moderate amount
Ingredients:
Soo Good Monkey Head Mushroom Balls (Cut in Quarters) - ½ PACK
Asparagus (DICED) - 30G
Carrot (DICED) - 10G
King Oyster Mushroom (Diced) - 15G
EGG (Beaten) - 4 PCS
White Rice - 4 Bowls
Dribly Lotus Leaf - 1PC
Seasoning:
UO Nature Sea Salt - 1/3 TSP
Soy Sauce -½ TSP
Grouped white pepper
practice:
Wash the lotus leaf and soak until soft body for later use.
Smok the bamboo shoots and asparagus water, and set it up for later use.
Fragrant Pleurotus eryngii and plain monkey head mushroom pills are set up for later use.
Add eggs and rice and stir well, add seasonings and all ingredients to golden incense.
Put the rice on the lotus leaves and steam it with medium high heat for 30 minutes.
Steps:
RINSE LOTUS Leaf and Soak Until Softened.
Blanch Carrots and Asparaguses, DRAIN and SET Aside.
Sauté King Oyshroom and Monkey Head Mushroom Balls, Set Aside.
Stir-Fry Egg and Rice. Then Add Seasoning and All Ingredients, Stir to Combine.
Place Fried Rice on Lotus Leaf and Steamed for 30 Minutes on High Heat, Ready to Serve.
Noodle Sauce Potato Poor taro BRICS
Stir-Fry Taro Chunks with Potatoes in Soy Bean Sauce
/> />
Material:
Hao Su Su Togen BRICS -300 grams
Potato (cut) -2
Fresh winter mushrooms (cut particles) -8 pieces
Ginger (Cut Frear) -5 grams
Tang Qin (cut section) -1 10 grams
Seasoning:
A natural sea salt -然 teaspoon
Ruichun Soy Sauce Aber Black Bean Soy Sauce - ½ Tea spoon
Sugar -1 teaspoon
Sesame oil -appropriate amount
Noodle sauce -2 teaspoon
Raw powder -appropriate amount
Ingredients:
Soo Good Taro Chunk - 300G
POTATO (Cut to PCS) - 2PCS
Fresh Mushroom (Diced) - 8PCS
Ginger (MINCED) - 5G
Chinese ceed (sectioned) - 10g
Seasoning:
UO Nature Sea Salt - ½ TSP
Ruei Chun Grandpa Black Bean Soy Sauce - ½ TSP
Sugar -1 TSP
Sesame oil
Soy Bean Paste -2 TSP
Cornstarch
practice:
The potato steamed for 15 minutes and was spare.
Fried incense taro brick and fresh mushrooms are set up for later use.
Ginger is ravaged. After fried noodle sauce, add potato and appropriate amount of water. Slowly fire for about 2 minutes.
Add plain taro brick, fresh mushrooms, seasonings and raw powder, and add Tangqin after cooking.
Steps:
Steam Potato 15 minutes, set aside.
Sear Taro Chunks and Fresh Mushroom, Set Aside.
Sauté minced ginger and soy bean paste, Add Straw Mushroom, Potato and Small Amount of Water. Simmer on Low Heat for 2 minutes.
Add taro chunks, Fresh Mushroom, Seasoning and Cornstarch Slurry, Bring to Boil and Add Chinese Cerry. Ready to server.
🥗 Product Line：
Sea Salt
🔅 Remark：
If customers find any damage to the goods or the wrong goods are delivered, please call us within 2 working days. The goods in our online store can be replaced while retaining the original packaging.
🚚 Supply Period：
Annual supply
🥘 Recipe：
Sea Salt
荷葉素炒飯
Steamed Lotus Leaf Wrapped Fried Rice
材料：
好素素猴頭菇丸（1開4）- 半包
蘆筍（切粒）- 30克
甘筍（切粒）- 10克
杏鮑菇（切粒）- 15克
雞蛋（打發）- 4隻
白飯 – 4碗
荷葉 – 1塊
調味：
一口田天然海鹽 – 1/3茶匙
生抽 – ½茶匙
白胡椒粉 – 適量
Ingredients:
Soo Good Monkey Head Mushroom Balls (cut in quarters) – ½ pack
Asparagus (diced) – 30g
Carrot (diced) – 10g
King oyster mushroom (diced) – 15g
Egg (beaten) – 4 pcs
White rice – 4 bowls
Dried lotus leaf – 1pc
Seasoning:
UO Natural Sea Salt – 1/3 tsp
Soy sauce – ½ tsp
Grounded white pepper
做法：
荷葉洗淨後浸水至軟身備用。
將甘筍及蘆筍汆水，盛起備用。
炒香杏鮑菇、素猴頭菇丸，盛起備用。
加入鷄蛋及飯炒勻，加入調味料及所有材料炒至金香。
將飯放上荷葉包好，用中高火蒸30分鐘即成。
Steps:
Rinse lotus leaf and soak until softened.
Blanch carrots and asparaguses, drain and set aside.
Sauté king oyster mushroom and monkey head mushroom balls, set aside.
Stir-fry egg and rice. Then add seasoning and all ingredients, stir to combine.
Place fried rice on lotus leaf and steamed for 30 minutes on high heat, ready to serve.
麵醬薯仔素香芋金磚
Stir-Fry Taro Chunks with Potatoes in Soy Bean Sauce
材料：
好素素香芋金磚 – 300克
薯仔（切件）- 2個
鮮冬菇（切粒）- 8件
薑（切茸）- 5克
唐芹（切段）- 10克
調味：
一口田天然海鹽 – ½茶匙
瑞春醬油阿伯黑豆醬油 – ½茶匙
糖 – 1茶匙
麻油 – 適量
麵豉醬 – 2 茶匙
生粉 – 適量
Ingredients:
Soo Good Taro Chunk – 300g
Potato (cut to pcs) – 2pcs
Fresh mushroom (diced) – 8pcs
Ginger (minced) – 5g
Chinese celery (sectioned) – 10g
Seasoning:
UO Natural Sea Salt – ½ tsp
Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp
Sugar – 1 tsp
Sesame oil
Soy bean paste – 2 tsp
Cornstarch
做法：
薯仔蒸15分鐘，盛起備用。
煎香素香芋金磚和鮮冬菇，盛起備用。
薑茸起鑊，炒香麵豉醬後加入薯仔及適量水，慢火炆約2分鐘。
加入素香芋金磚、鮮冬菇、調味料及生粉水，煮滾後加入唐芹即可。
Steps:
Steam potato for 15 minutes, set aside.
Sear taro chunks and fresh mushroom, set aside.
Sauté minced ginger and soy bean paste, add straw mushroom, potato and small amount of water. Simmer on low heat for 2 minutes.
Add taro chunks, fresh mushroom, seasoning and cornstarch slurry, bring to boil and add Chinese celery. Ready to serve.
/> />
