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: 300g
Ingredients: Konjac, shiitake mushrooms, eggs, starch, sugar, salt, egg white protein powder (contains eggs), wheat protein powder (contains wheat), vegetarian Shacha sauce (contains wheat, peanuts, sesame seeds), soybean oil (contains soybeans), Sesame oil (contains sesame), ginger, soy sauce (contains soybeans, wheat), white pepper, allspice, vegetarian seasoning, acidity flavoring (E500 (i), E526)
Cooking method: Stir-fried, steamed, braised, assorted dishes
Cooking suggestions:
Allergens: soybeans, wheat, eggs, peanuts, sesame products
Shelf life: 18 months
Storage method: -18°C frozen
Related vegetarian meat recipes
🔸 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: stir -fry, steamed, braised, and cooked with joy
Cooking suggestions:
Recipe: Poose waist flower
Taro waist flower
Vegan Half Kidney and Taro Stew
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Material:
Hao Su Su Bao Flower -300 grams
Taro (cut) -500 grams
Fresh winter mushrooms (cut particles)-10 grams
Celery (Cut the particles)-15 grams
Red Pepper (cutting) -10 grams
Ginger (cut) -8 grams
Seasoning:
Natural sea salt in one field -appropriate amount
Sugar -appropriate amount
Coconut milk -100 ml
Water -100 ml
Ingredients:
Soo Good Vegan Half Kidney -300G
Taro (chopped) - 500G
Fresh Mushroom (Diced) - 10G
Celery (DICED) - 15G
Red Pepper (Chopped) - 10G
Ginger (MINCED) - 8G
Seasoning:
UO Nature Sea Salt
Sugar
Coconut Cream - 100ml
Water - 100ml
practice:
Fry the taro until golden yellow.
Celery is spare.
Fragrant fresh mushrooms and plain waist flowers are set up for later use.
Sad the ginger, add water and taro, and use small fire for 5-10 minutes.
Pour the waist waist flower, fresh winter mushroom, celery, red pepper and seasonings, roll up with high heat, pour coconut milk and stir well after turning off the heat.
Steps:
DEEP-FRIED Chopped Taro Until Golden Brown, Set Aside.
Blanch Celery, Drain and Set Aside.
Stir-Fry Half Kidney and Mushroom, Set Aside.
SAUTé Minced Ginger Until Fragrant, then Add Water and Taro, Simmer for 5-10 Minutes.
Add Half Kidney, Mushroom, Celry, Red Pepper, and Cornstarch Slurry, Bring It to Boil. Turn off the heart, Add Coconut Cream and Stir to Combine. Ready to Serve.
Egg flower okra clouded ears fried waist flower
Stir-Friced Vegan Half Kidney with Egg and Okra
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Material :
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Good vegetarian waist flower -150 grams
Okra (sliced after 汆) -30 grams
Yun Er (dipping hair) -20g
Eggs (evenly) -4 4
Red Pepper (shredded) -Stamored
Seasoning:
Natural sea salt in one field -appropriate amount
Sugar -appropriate amount
Pink Pink -Appropriate amount
White vinegar -appropriate amount
Ingredients:
Soo Good Vegan Half Kidney - 150g
OKRA (Blanched and Sliced) - 30G
Fungus (soaked) - 20g
EGG (Beaten) - 4
Red Pepper (Shredded) - 3G
Seasoning:
UO Nature Sea Salt
Sugar
Group pepper
White vinegar
Practice:
Cloud ears are spare.
Pour the egg slurry and stir -fry after the fried lame.
Add okra and cloud ears to the discs.
Steps:
Blanch Black Fungus and Set Aside.
Stir-Fry Half Kidney Until Fragrant. Pour in the Egg and SAUTé Until SCRAMBLED.
Add Okra and Black FUNGUS, Stir to Combine. Transfer to a Serving Plate, Topped with Shredded Red Pepper and Ready to Serve.
Mei Cai Su Sand Camera Liman Steel Tofu
BBQ Sauce Veggie Half Kidney with Preserved Vegetable and TOFU
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Material:
Good Su Su Sand Camera Liman -100g
Green and Red Pepper (cut) -5 grams each
Plum (cut)-30 grams
Tofu (cut)-2 pieces
Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun Soy Sauce Aber Black Bean Soy Sauce - ¼ Tea spoon
Ruichun Soy Sauce Aber Black Bean Ointment -½ Tea Tao
Sugar -appropriate amount
Sesame oil -appropriate amount
Raw powder -appropriate amount
Ingredients:
Soo Good BBQ Sauce Veggie Half Kidney - 100G
Green Pepper (Cut to PCS) - 5G
Red Pepper (Cut to PCS) - 5G
Preserved Vegetable (Cut to PCS) - 30G
TOFU (Cut to PCS) - 2 Pieces
Seasoning:
UO Nature Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce - ¼ TSP
Ruei Chun Grandpa Black Bean Soy Paste -½ ½ TSP
Sugar
Sesame oil
Cornstarch
practice:
Plum vegetables add sugar and stir -fry until uniform.
Fry incense tofu is backup.
Fry Suisha tea waist flower to golden yellow, add green pepper, plum vegetables and a small amount of water and stir well.
Add tofu and seasonings and thicken it and drizzle with sesame oil.
Steps:
Stir-Fry Preserved Vegetable with Sugar.
Sear Tofu Until Fragrant.
Sear Half Kidney Until Golden Brown, then Add Red and Green Pepper, Preserved Vegetable, Stirring Until Combine.
Add Tofu, Seasoning and Cornstarch Slurry, Cook It UNTIL THICKEND, Glaze with Sesame Oil and Ready to Serve.
Lily lotus root fried sand tea waist flower
Sautéed Veggie Half Kidney with Lily Bulbs
Material:
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Hao Su Sandsha Tea Liman (Cut Cut) -150g
Fresh Lily -100g
Red Pepper (cutting)-15 grams
Yuner -30 grams
Tang Qin (cut section) -20g
Lotus root (cut) -70 grams
Ginger (cut) -8 grams
Seasoning:
A natural sea salt -1/3 teaspoon
Sugar -½ Tea spoon
Swear -1/3 teaspoon
Sesame oil -appropriate amount
Raw powder -appropriate amount
Ingredients:
SOO Good BBQ Sauce Veggie Half Kidney (Halved) - 150g
Lily Bulbs - 100G
Red Pepper (CUT INTO PCS) - 15G
Black FUNGUS - 30G
Chinese ceed (sectioned) - 20g
LOTUS ROOT (Cut Into PCS) - 70G
Ginger (MINCED) - 8G
Seasoning:
UO Nature Sea Salt - 1/3 TSP
Sugar -p TSP
Soy Sauce - 1/3 TSP
Sesame oil
Cornstarch
practice:
Cut the tail from lily, clean it with water, soak it with hot water, and pose for it.
Stir -fry the ginger, red pepper, and the lower sand tea waist flowers.
Fry the taste and raw pink water.
Steps:
Cut the end of the lily bulbs and rinse. Soak Lily Bulbs in Hot Water, Drain and Set Aside.
Sauté minced ginger, Red Pepper and BBQ Half Kidney Until Fragrant.
Add Seasoning and Cornstarch Slurry, Stir Until Cooked. Add Chinese Celery and Ready to Serve.
Suisha tea waist flower steamed tofu puree
Steamed BBQ Sauce Veggie Half Kidney with Tofu
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Material:
Hao Su Su Sand Tea Blossom (Cut Mox) -75 grams
Cloth tofu (pressed into Rong)-2 pieces
Tang Qin (cut particles) -1 10 grams
Fresh shiitake mushrooms (cut) -6
Ginger (Cut Frear) -5 grams
Mashing fungus (chopped)-50 grams
Egg -2
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Seasoning:
Swear -2 teaspoon
Sesame oil -a little
White pepper-a little
Raw powder -a little
Ingredients:
SOO Good BBQ Sauce Veggie Half Kidney (DICED) - 75G
TOFU (Mashed) - 2 PCS
Chinese ceed (diced) - 10g
Fresh Mushroom (Shredded) - 6 Pieces
Ginger (MINCED) - 5G
Sliced Mustard Tuber with Black FUNGUS (DICED) - 50G
EGG - 2
Seasoning:
Soy Sauce - 2 TSP
Sesame oil
Group white pepper
Cornstarch
practice:
Sad the ginger, fresh shiitake mushrooms and sand tea waist flowers, add mustard fungus to stir -fry, and set up for later use.
Pour 1) Pour in tofu, add white pepper powder, raw powder, eggs, stir well, put it in the dish, and steam the high heat for 10 minutes.
Sprinkle with Tang Qin grains, add sesame oil and raw soy sauce.
Steps:
SAUTé Minced Ginger, Fresh Mushroom Until Fragrant, then Add Half Kidney Mustard Tuber with Black Fungus, Stir to Combine.
Add step 1) Mixture, group white pepper, Cornstarch and eggs in mashed tofu. Mix Well, then transfer mixture to a place. Steam on high heat for 10 minutes.
Sprinkle diced chinese clary on top and g1ith sesame il and soy sauce. Ready to server.
🥗 Product Line：
Veg Gizzard
🔅 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：
Veg Gizzard
香芋素腰花
Vegan Half Kidney and Taro Stew
材料：
好素素腰花 – 300克
芋頭（切件）- 500克
鮮冬菇（切粒）- 10克
西芹（切粒）- 15克
紅椒（切件）- 10克
薑（切茸）- 8克
調味：
一口田天然海鹽 – 適量
糖 – 適量
椰漿 – 100毫升
水 – 100毫升
Ingredients:
Soo Good Vegan Half Kidney – 300g
Taro (chopped) – 500g
Fresh mushroom (diced)– 10g
Celery (diced)– 15g
Red pepper (chopped)– 10g
Ginger (minced) – 8g
Seasoning:
UO Natural Sea Salt
Sugar
Coconut cream – 100ml
Water – 100ml
做法：
將芋頭炸至金黃色後撈起備用。
西芹汆出備用。
爆香鮮冬菇、素腰花後盛起備用。
爆香薑茸，加入水及芋頭，用小火炆5-10分鐘。
倒入素腰花、鮮冬菇、西芹、紅椒及調味料，用大火滾起，關火後倒入椰漿攪勻即可。
Steps:
Deep-fried chopped taro until golden brown, set aside.
Blanch celery, drain and set aside.
Stir-fry half kidney and mushroom, set aside.
Sauté minced ginger until fragrant, then add water and taro, simmer for 5-10 minutes.
Add half kidney, mushroom, celery, red pepper, and cornstarch slurry, bring it to boil. Turn off the heat, add coconut cream and stir to combine. Ready to serve.
蛋花秋葵雲耳炒素腰花
Stir-Fried Vegan Half Kidney with Egg and Okra
材料 :
好素素腰花 – 150克
秋葵（汆出後切片）- 30克
雲耳（浸發）- 20克
雞蛋（打發均勻）- 4隻
紅椒（切絲）- 少許
調味：
一口田天然海鹽 – 適量
糖 – 適量
胡椒粉 – 適量
白醋 – 適量
Ingredients:
Soo Good Vegan Half Kidney – 150g
Okra (blanched and sliced) – 30g
Fungus (soaked) – 20g
Egg (beaten) – 4
Red pepper (shredded) – 3g
Seasoning:
UO Natural Sea Salt
Sugar
Ground pepper
White vinegar
做法 :
雲耳汆水備用。
炒香素腰花後倒入雞蛋漿拌炒。
加入秋葵、雲耳炒均後上碟，紅椒絲放面即成。
Steps:
Blanch black fungus and set aside.
Stir-fry half kidney until fragrant. Pour in the egg and sauté until soft scrambled.
Add okra and black fungus, stir to combine. Transfer to a serving plate, topped with shredded red pepper and ready to serve.
梅菜素沙茶腰花扒豆腐
BBQ Sauce Veggie Half Kidney with Preserved Vegetable and Tofu
材料：
好素素沙茶腰花 – 100克
青紅椒（切件）- 各5克
梅菜（切件）- 30克
豆腐（切件）- 2件
調味：
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – ¼ 茶匙
瑞春醬油阿伯黑豆油膏 – ½茶匙
糖 – 適量
麻油 – 適量
生粉 – 適量
Ingredients:
Soo Good BBQ Sauce Veggie Half Kidney – 100g
Green pepper (cut to pcs) – 5g
Red pepper (cut to pcs) – 5g
Preserved vegetable (cut to pcs) – 30g
Tofu (cut to pcs) – 2 pieces
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce – ¼ tsp
Ruei Chun Grandpa Black Bean Soy Paste – ½ tsp
Sugar
Sesame oil
Cornstarch
做法：
梅菜加糖炒至均勻後備用。
煎香豆腐後備用。
素沙茶腰花煎至金黃色，加入青紅椒、梅菜及少量水炒勻。
加入豆腐及調味料後勾芡，淋上麻油即可。
Steps:
Stir-fry preserved vegetable with sugar.
Sear tofu until fragrant.
Sear half kidney until golden brown, then add red and green pepper, preserved vegetable, stirring until combine.
Add tofu, seasoning and cornstarch slurry, cook it until thickened, glaze with sesame oil and ready to serve.
百合蓮藕炒沙茶腰花
Sautéed Veggie Half Kidney with Lily Bulbs
材料：
好素素沙茶腰花（對切）- 150克
鮮百合 – 100克
紅椒（切件）- 15克
雲耳 – 30克
唐芹（切段）- 20克
蓮藕（切件）- 70克
薑（切茸）- 8克
調味：
一口田天然海鹽 – 1/3茶匙
糖 – ½茶匙
生抽 – 1/3茶匙
麻油 – 適量
生粉 – 適量
Ingredients:
Soo Good BBQ Sauce Veggie Half Kidney (halved)– 150g
Lily bulbs – 100g
Red pepper (cut into pcs) – 15g
Black fungus – 30g
Chinese celery (sectioned) – 20g
Lotus root (cut into pcs) – 70g
Ginger (minced) – 8g
Seasoning:
UO Natural Sea Salt – 1/3 tsp
Sugar – ½ tsp
Soy sauce – 1/3 tsp
Sesame oil
Cornstarch
做法：
觧百合切去尾部，用水清洗乾凈後，用熱水浸泡，撈起備用。
炒香薑茸、紅椒，下沙茶腰花同炒。
下調味料及生粉水炒勻，落唐芹後上碟即可。
Steps:
Cut the end of the lily bulbs and rinse. Soak lily bulbs in hot water, drain and set aside.
Sauté minced ginger, red pepper and BBQ half kidney until fragrant.
Add seasoning and cornstarch slurry, stir until cooked. Add Chinese celery and ready to serve.
素沙茶腰花蒸豆腐泥
Steamed BBQ Sauce Veggie Half Kidney with Tofu
材料：
好素素沙茶腰花（切粒）- 75克
布包豆腐（壓成蓉）- 2件
唐芹（切粒）- 10克
鮮香菇（切條）- 6隻
薑（切茸）- 5克
榨菜木耳（切碎）- 50克
雞蛋 – 2隻
調味：
生抽 – 2茶匙
麻油 – 少許
白胡椒粉- 少許
生粉 – 少許
Ingredients:
Soo Good BBQ Sauce Veggie Half Kidney (diced) – 75g
Tofu (mashed) – 2 pcs
Chinese celery (diced) – 10g
Fresh mushroom (shredded) – 6 pieces
Ginger (minced) – 5g
Sliced Mustard Tuber with Black Fungus (diced) – 50g
Egg – 2
Seasoning:
Soy sauce – 2 tsp
Sesame oil
Ground white pepper
Cornstarch
做法：
爆香薑茸、鮮香菇和沙茶腰花，加入榨菜木耳炒香，盛起備用。
將1)倒入豆腐蓉，加入白胡椒粉、生粉、雞蛋，攪勻，裝入碟中，壓實後大火蒸10分鐘。
洒上唐芹粒，加上麻油和生抽即成。
Steps:
Sauté minced ginger, fresh mushroom until fragrant, then add half kidney mustard tuber with black fungus, stir to combine.
Add step 1) mixture, grounded white pepper, cornstarch and eggs in mashed tofu. Mix well, then transfer mixture to a plate. Steam on high heat for 10 minutes.
Sprinkle diced Chinese celery on top and glaze with sesame oil and soy sauce. Ready to serve.
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