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: 420ml
Ingredients: Black beans, water, sugar, salt, glutinous rice, flavoring (E627, E631), sodium glycyrrhizate
Cooking method:
Cooking suggestions: Mix rice, noodles, vegetables, stir-fry, braise, braise, boil, and hot pot.
Allergens: Soybean
Shelf life: 2 years
Storage method: Store in a cool, dry place away from direct sunlight and high temperatures. Please refrigerate after opening.
🔸 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：
Cooking method:
Cooking suggestions: Bibimbap noodles, stir -fry, halogen, crickets, cooking, hot pot.
Recipe: Black bean soy sauce
Vegetarian fish tofu stir -fried bacteria
Stir-FRied Vegan Fish Bean Curd with Mushrooms
Material:
Good vegetarian fish tofu -150 grams
Xiuzhen Mushroom -70g
White bacteria -50 grams
Ganoderma Mushroom -70g
Red Pepper (sliced) -20g
Tang Qin (cut section) -1 10 grams
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Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun Soy Sauce Aber Black Bean Soy Sauce - 2 teaspoon
Ruichun Soy Sauce Aber Black Bean Ointment - 2 Teacter
Sesame oil -appropriate amount
Raw powder -appropriate amount
Ingredients:
Soo Good Vegan Fish Bean Curd - 150g
Oyster Mushroom - 70g
Button Mushroom - 50G
Shimeji Mushroom - 70g
Red Pepper -20G
Chinese ceed -10g
Seasoning:
UO Nature Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce - 2 TSP
Ruei Chun Grandpa Black Bean Soy Paste - 2 TSP
Sesame oil
Cornstarch
practice:
Vegetarian bean rot frying fragrance.
Stir -fry Xiu Zhee mushrooms, ganoderma mushrooms, white bacteria and red pepper, add vegetarian fish tofu and seasonings and stir well.
Add Tang Qin and stir fry and drizzle with a little sesame oil to get it on the disc.
Steps:
Sear Vegan Fish Bean Curds, Set Aside.
Sauté all mushrooms and red pepper. Add vegan file bean curds, Seasoning and Cornstarch Slurry, Stir-Fry Until ThiCKENED.
Add Chinese ceed and a dash of sesame il. Ready to server.
Noodle Sauce Potato Poor taro BRICS
Stir-Fry Taro Chunks with Potatoes in Soy Bean Sauce
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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：
Black Soy Sauce
🔅 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：
Black Soy Sauce
蛋包琵琶豆腐
Pipa Tofu with Scramble Egg
材料：
好素琵琶豆腐（對切）- 1包
青椒（切角）- 20克
紅椒（切角）- 20克
雞蛋（打發）- 3隻
雲耳- 30克
調味：
瑞春醬油阿伯黑豆油膏 – 20克
生抽 – 10克
麻油 – 5克
生粉 – 適量
Ingredients:
Soo Good Pipa Tofu (halved) – 1 pack
Green pepper (cut to pcs) – 20g
Red pepper (cut to pcs) – 20g
Egg (beaten) – 3 pcs
Black fungus – 30g
Seasoning:
Ruei Chun Grandpa Black Bean Soy Paste – 20g
Soy sauce – 10g
Sesame oil – 5g
Cornstarch
做法：
琵琶豆腐煎至兩面金黃，倒入雞蛋液，炒至凝固，盛起備用。
炒香青紅椒及雲耳，下少量水燜煮。
加入蛋包琵琶豆腐。
加入調味料及生粉水煮滾即成。
Steps:
Sear pipa tofu until both sides are golden brown, then pour in beaten egg and stir-fry until scramble, set aside.
Sauté peppers and black fungus, add a small amount of water and simmer for a minute.
Add scramble egg and pipa tofu.
Add seasoning and cornstarch slurry, bring to boil. 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.
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