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: 200g
Ingredients: Egg white protein powder (contains eggs), wheat fiber (contains wheat), whey protein powder (contains milk), starch, soy sauce (contains soybeans, wheat, sugar and sea salt), seaweed, tofu skin (contains soybeans), salad oil , salt, sugar, natural seasonings
Cooking method: pan-fried, stir-fried, deep-fried, as you like
Cooking suggestions: Just lightly fry the eel until fragrant, add the sauce, shredded seaweed, pickles and rice to make a vegetarian eel rice that is full of color, flavor and flavor. Cut it into small pieces, stir-fry until fragrant, then stir-fry with the sauce and rice, sprinkle with shredded seaweed, and it becomes vegetarian eel fried rice.
Allergens: soybeans, wheat, eggs, dairy products
Shelf life: 18 months
Storage method: -18°C frozen
Related Vegan Fish/Seafood 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：
Method of cooking: fried, fry, fry, and cook with joy
Cooking suggestions: You only need to be fried slightly, with burnt, seaweed shredded, stains and rice, which is a full -colored and fragrant vegetarian eel rice. Cut it into small grains, stir -fry, then stir -fry the juice and rice, and sprinkle with seaweed shreds.
Recipe: Pu roasted eel
Poachabi
Shachamin Pohard Eel
Shacha veggie kabayaki eel
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Material:
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Hao Suu Po-roasted eel (cut) -2 200 grams
Zhizhu (cut section) -20g
Big Pleurotus eryngii (cut)-30 grams
Green and Red Pepper (cut) -15 grams each
Yuner -10 grams
Tang Qin (cut section) -1 10 grams
Seasoning:
Mushroom King Shiitake Mushroom Sand Tea Sauce - 4 Teas Spoon
Ruichun Aber Black Bean Ointment - 4 Teas Spoon
A natural sea salt -然 teaspoon
Sugar -3 tea spoons
Shengsheng -3 tea spoons
Water -moderate amount
Ingredients:
Soo Good Veggie Kabayaki Eel (Cut to PCS) -200G
Fried Tofu Stick (SectionEd) - 20G
King Oyster Mushroom (Cut to PCS) - 30G
Green and Red Peppers (Cut to PCS) - 15G EACH
BLACK FUNGUS -10G
Chinese ceed (sectioned) - 10g
Seasoning:
Gu Wang Vegetarian Shacha Sauce -4 TSP
Ruei Chun Grandpa Black Bean Soy Paste -4 TSP
UO Nature Sea Salt - ½ TSP
Sugar -3 TSP
Soy Sauce - 3 TSP
Water
practice:
After the branches are soaked, it is slightly hot with hot water.
Fried incense -burn the eel and set up for later use.
Pleurotus eryngii is fried, stir -fry with sand tea sauce and green pepper and add water.
Add plain puffed eel and Pleurotus eryngii, and then add black bean ointment, salt, sugar and raw soy sauce and stir well.
Add the pink water to thicken; get on the disc.
Steps:
Soak Tofu Sticks in Hot Water Until Soft.
Sear Kabayaki Eel Until Fragrant, Set Aside.
Sauté king yshroom. Set aside.
Sauté black fungus, add shacha sauce, green and red pepper, water; stir from to combine.
Add Kabayaki Eel, King Oyster Mushroom, Seasoning, Stir to Combine.
Add Cornstarch Slurry to Thicken. Serve.
Crispy fried tofu puff roast eel
Deep-Friced Veggie Kabayaki Eel with Tofu
Material:
Good plain puppet roast eel (cut particles) -150 grams
Board tofu (pressed into mud) -1 brick
seasoning:
Natural sea salt in one field -appropriate amount
Sugar -appropriate amount
Pink Pink -Appropriate amount
Bread bran -appropriate amount
Cheese Broken - 15 grams
Fried powder -5 tablespoons
Water -moderate amount
Ingredients:
SOO Good Veggie Kabayaki Eel (DICED) - 150g
FIRM TOFU (Mashed) - 1 PC
Seasoning:
UO Nature Sea Salt
Sugar
Grouped pepper
Bread crumb
Grated Cheese -15G
Fried Powder -5 TBSP
Water
practice:
Add the frying powder to an appropriate amount of water to make a paste, pour in a small amount of oil and stir well.
Crush the tofu of the board and add the seasoning and the puffed eel.
After rubbing the tofu mixture into an oval shape, dip the fried powder, and fry it with 180 degrees until golden yellow (can be eaten with salad sauce or Huaiyan).
Steps:
MIX WATER with Fried Powder, and Add a Dash of Oil.
MIX Mashed Tofu with Kabayaki Eel and Seasoning.
MOLD TOFU MIXTURE Into Oval Shapes. Coat Tofu Patties with Fried Powder Mixture. Deep-Fry at 180ºc and Serve with Mayonnaise or Spice Salt.
🥗 Product Line：
Vegetarian Grilled Eel
🔅 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：
Vegetarian Grilled Eel
素蒲燒鰻
沙茶素蒲燒鰻
Shacha Veggie Kabayaki Eel
材料：
好素素蒲燒鰻（切件）- 200克
枝竹（切段）- 20克
大杏鮑菇（切件）- 30克
青紅椒（切件）- 各15克
雲耳 – 10克
唐芹（切段）- 10克
調味：
菇王素香菇沙茶醬 – 4茶匙
瑞春阿伯黑豆油膏 – 4茶匙
一口田天然海鹽 – ½茶匙
糖 – 3茶匙
生抽 – 3茶匙
水 – 適量
Ingredients:
Soo Good Veggie Kabayaki Eel (cut to pcs) – 200g
Fried tofu stick (sectioned) – 20g
King oyster mushroom (cut to pcs) – 30g
Green and red peppers (cut to pcs) – 15g each
Black fungus – 10g
Chinese celery (sectioned) – 10g
Seasoning:
Gu Wang Vegetarian Shacha Sauce – 4 tsp
Ruei Chun Grandpa Black Bean Soy Paste – 4 tsp
UO Natural Sea Salt – ½ tsp
Sugar – 3 tsp
Soy sauce – 3 tsp
Water
做法：
枝竹浸軟後用熱水稍燙。
煎香素蒲燒鰻，盛起備用。
杏鮑菇炒香，加沙茶醬和青紅椒炒勻，加水。
加入素蒲燒鰻及杏鮑菇，再加入黑豆油膏、鹽、糖及生抽炒勻。
加生粉水勾芡；上碟。
Steps:
Soak tofu sticks in hot water until soft.
Sear kabayaki eel until fragrant, set aside.
Sauté king oyster mushroom. Set aside.
Sauté black fungus, add shacha sauce, green and red pepper, water; stir fry to combine.
Add kabayaki eel, king oyster mushroom, seasoning, stir to combine.
Add cornstarch slurry to thicken. Serve.
脆炸豆腐素蒲燒鰻
Deep-Fried Veggie Kabayaki Eel with Tofu
材料：
好素素蒲燒鰻（切粒）- 150克
板豆腐（壓成泥）- 1磚
調味料：
一口田天然海鹽 – 適量
糖 – 適量
胡椒粉 – 適量
麵包糠 – 適量
芝士碎 – 15克
炸粉 – 5湯匙
水 – 適量
Ingredients:
Soo Good Veggie Kabayaki Eel (diced) – 150g
Firm tofu (mashed) – 1 pc
Seasoning:
UO Natural Sea Salt
Sugar
Grounded pepper
Bread crumble
Grated cheese – 15g
Fried powder – 5 Tbsp
Water
做法：
將炸粉加入適量水調成糊狀，倒入少量油攪勻備用。
將板豆腐捏碎，加入調味料及素蒲燒鰻。
將豆腐混合物搓成橢圓形後，沾上炸粉漿，再用180度油炸至金黃色即可（可配以沙律醬或淮鹽食用)。
Steps:
Mix water with fried powder, and add a dash of oil.
Mix mashed tofu with kabayaki eel and seasoning.
Mold tofu mixture into oval shapes. Coat tofu patties with fried powder mixture. Deep-fry at 180ºC and serve with mayonnaise or spice salt.
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