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: Soy protein fiber (contains soybeans), egg white protein powder (contains eggs), natural seasonings, starch, thickener (E425), sugar, vegetable oil, natural sea salt
Cooking method: Pan-fried, braised, deep-fried, assorted dishes
Cooking suggestions: Add salt and fry until fragrant to make “vegetarian roasted pork”. Cut into slices and served with vegetarian satay sauce, whether it is stir-fried broccoli or snow peas, it is a delicious home-cooked dish that goes well with rice.
Allergens: soybeans, egg 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: fried, halogen, fried, and hell dishes
Cooking suggestions: After adding salt and fried fragrance, it is "vegetarian meat". Cut into slices with Suisha tea sauce. Whether it is fried broccoli or Dutch beans, it is a home -cooked dish with a good camp.
Recipe: Purin -roasted Bai Zai
Salon sauce pumpkin be roasted
Braise Roadd Veggie Pork Belly and Pumpkin in Black Bean Sauce
Material :
Hao Su Su Lei Bai Bai -150 grams
Pumpkin (Cut the particles) -60 grams
Tang Qin (cut section) -1 10 grams
Red Pepper (Cut Corporation) -10 grams
Fresh winter mushroom (cut particles) -20g
Ginger (cut-off) -Pitting amount
Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun Soy Sauce Aber Black Bean Soy Sauce - ½ Tea spoon
Universal Yin Doudou -1 Teacter
Sugar -appropriate amount
Swear -1 teaspoon
Water -100 ml
Raw powder -appropriate amount
Ingredients:
Soo Good Roasted Veggie Pork Belly - 150g
Pumpkin (DICED) - 60g
Chinese ceed (sectioned) - 10g
Red Pepper (Cut to PCS) - 10G
Fresh Mushroom (Diced) - 20G
Ginger (MINCED) - 10G
Seasoning:
UO Nature Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce - ½ TSP
Ty Black Bean Paste - 1 TSP
Sugar
Soy Sauce - 1 TSP
Water - 100ml
Cornstarch
practice:
Pumpkin fry until golden yellow.
Fried incense and set aside.
Fresh mushrooms and red pepper are also spare after frying.
Sading ginger and shade.
Add water, pumpkin and seasonings, 5-6 minutes of medium fire.
After the pumpkin is cooked until it is slightly softened, put it in a roasted stubborn, fresh winter mushrooms and red peppers.
After adding raw flour water, roll the high heat and put it in Tang Qin.
Steps:
Deep-Fry Pumpkin Until Golden Brown, Drain and Set Aside.
Sear Pork Belly Until Fragrant, Set Aside.
SAUTé Fresh Mushroom and Red Pepper in the Pan, Set Aside.
SAUTé Minced Ginger and Black Bean Until Fragrant.
Add water, pumpkin and seasoning. Simmer on Medium Heat for 5-6 Minutes.
Add Pork Belly, Fresh Mushroom and Red Pepper When Pumpkin Turn TENDERED.
Add Cornstarch Slurry, Bring to Boil. Add Chinese Clery and Stir to Combine. Serve.
Cuiyuchi vegetarian roasted lame
Braised Veggie Pork Belly with Zucchini
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Material:
Hao Su Su Lei Bai Bai -150 grams
Cuiyuyou (cut)-50 grams
Ganoderma Mushroom -25 grams
Red Pepper (Candid Cut) -20 grams
Ginger (cut-off) -20g
Seasoning:
Ruichun Soy Sauce Aber Black Bean Ointment -30 grams
Natural sea salt in one field -appropriate amount
Shengpan -5 grams
Sesame oil -5 grams
Sugar -appropriate amount
Raw powder -a little
Ingredients:
Soo Good Roasted Veggie Pork Belly - 150g
Zucchini (Cut in Small Pieces) - 50G
Shimeji Mushroom - 25G
Red Pepper (Cut in Small Pieces) - 20G
Ginger (MINCED) - 20G
Seasoning:
Ruei Chun Grandpa Black Bean Soy Paste - 30G
UO Nature Sea Salt
Soy Sauce - 5G
SESAME -5G
Sugar
Cornstarch
practice:
Fried incense, spare.
Sad the ginger, add ganoderma mushrooms and green jade melon to stir -fry, and stir -fry the red pepper, roasted lameness and seasonings.
Use raw flour water to thicken and add a little sesame oil.
Steps:
Sear Pork Belly Until Fragrant.
Sauté minced ginger, then add shimeji mucchini, sear until fragrant. Add red pepper, polk bell and seasoning, stir to combine.
Add Cornstarch Slurry, Cook Until Thickened and Add A Dash of Sesame Oil. Ready to Serve.
Purin -roasted 炆 仔
Braised Roasted Veggie Pork Belly with Potatoes
Material :
Hao Su Su Lei Bai Bai -150 grams
Potato (cut)-30 grams
Fresh winter mushrooms (cut particles)-15 grams
Red Pepper (cutting)-15 grams
Tang Qin (cut section) -1 10 grams
Ginger (cut-off) -Pitting amount
Seasoning:
Natural sea salt
Ruichun Soy Sauce Aber Black Bean Ointment -½ Tea Tao
Sugar -2 tea spoon
Swear -1 teaspoon
Raw powder -1 spoon
Water -100 ml
Sesame oil -appropriate amount
Ingredients:
Soo Good Roasted Veggie Pork Belly - 150g
POTATO (Cut to PCS) - 30G
Fresh Mushroom (Diced) - 15G
Red Pepper (CUT INTO PCS)
Chinese ceed (sectioned) - 10g
Ginger (sliced)
Seasoning:
UO Nature Sea Salt
Ruei Chun Grandpa Black Bean Soy Paste -½ ½ TSP
Sugar -2 TSP
Soy Sauce - 1 TSP
Cornstarch - 1 TBSP
Water - 100ml
Sesame oil
Practice:
The potato fry until golden yellow.
Fragrant fresh mushrooms, vegetarian roasted stubborn, red pepper, and red pepper.
Add water and potato after stir-fry ginger, and take 5-8 minutes slowly.
The flavor, fresh winter mushrooms, vegetarian roasted stubborn and raw flour water, the high heat rolled up.
Add red pepper and Tang Qin and stir well.
Steps:
Deep-Fry Potatoes Untilla Golden Brown. Drain and Set ASIDE.
Sear the fresh mushroom, pork belly and red pepper unantil fragrant. Set aside.
Add water and portat fairies in a port, simmer on low head for 5-8 minutes.
Add Seasoning, Fresh Mushroom and Pork Belly, then Add Cornstarch Slurry and Bring to Boil.
Add red pepper and Chinese ceed, stir to combine. Ready to server.
Salon sauce pumpkin be roasted
Braise Roadd Veggie Pork Belly and Pumpkin in Black Bean Sauce
Material :
Hao Su Su Lei Bai Bai -150 grams
Pumpkin (Cut the particles) -60 grams
Tang Qin (cut section) -1 10 grams
Red Pepper (Cut Corporation) -10 grams
Fresh winter mushroom (cut particles) -20g
Ginger (cut-off) -Pitting amount
Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun Soy Sauce Aber Black Bean Soy Sauce - ½ Tea spoon
Universal Yin Doudou -1 Teacter
Sugar -appropriate amount
Swear -1 teaspoon
Water -100 ml
Raw powder -appropriate amount
Ingredients:
Soo Good Roasted Veggie Pork Belly - 150g
Pumpkin (DICED) - 60g
Chinese ceed (sectioned) - 10g
Red Pepper (Cut to PCS) - 10G
Fresh Mushroom (Diced) - 20G
Ginger (MINCED) - 10G
Seasoning:
UO Nature Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce - ½ TSP
Ty Black Bean Paste - 1 TSP
Sugar
Soy Sauce - 1 TSP
Water - 100ml
Cornstarch
practice:
Pumpkin fry until golden yellow.
Fried incense and set aside.
Fresh mushrooms and red pepper are also spare after frying.
Sading ginger and shade.
Add water, pumpkin and seasonings, 5-6 minutes of medium fire.
After the pumpkin is cooked until it is slightly softened, put it in a roasted stubborn, fresh winter mushrooms and red peppers.
After adding raw flour water, roll the high heat and put it in Tang Qin.
Steps:
Deep-Fry Pumpkin Until Golden Brown, Drain and Set Aside.
Sear Pork Belly Until Fragrant, Set Aside.
SAUTé Fresh Mushroom and Red Pepper in the Pan, Set Aside.
SAUTé Minced Ginger and Black Bean Until Fragrant.
Add water, pumpkin and seasoning. Simmer on Medium Heat for 5-6 Minutes.
Add Pork Belly, Fresh Mushroom and Red Pepper When Pumpkin Turn TENDERED.
Add Cornstarch Slurry, Bring to Boil. Add Chinese Clery and Stir to Combine. Serve.
🥗 Product Line：
Grilled Pork Belly
🔅 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：
Grilled Pork Belly
豉汁南瓜素燒腩仔
Braised Roasted Veggie Pork Belly and Pumpkin in Black Bean Sauce
材料 :
好素素燒腩仔 – 150克
南瓜（切粒）- 60克
唐芹（切段）- 10克
紅椒（切角）- 10克
鮮冬菇（切粒）- 20克
薑（切茸）- 適量
調味 :
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – ½茶匙
通用蔭豆豉 – 1茶匙
糖 – 適量
生抽 – 1茶匙
水 – 100毫升
生粉 – 適量
Ingredients:
Soo Good Roasted Veggie Pork Belly – 150g
Pumpkin (diced) – 60g
Chinese celery (sectioned) – 10g
Red pepper (cut to pcs) – 10g
Fresh mushroom (diced) – 20g
Ginger (minced) – 10g
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp
TY Black Bean Paste – 1 tsp
Sugar
Soy sauce – 1 tsp
Water – 100ml
Cornstarch
做法：
南瓜炸至金黃色後備用。
將素燒腩仔煎香，備用。
鮮冬菇、紅椒炒香後同樣備用。
爆香薑茸及蔭豆豉。
加入水、南瓜和調味料，中火炆5-6分鐘。
南瓜煮至稍軟後，放入素燒腩仔、鮮冬菇和紅椒。
加入生粉水後大火滾起，放入唐芹後即可。
Steps:
Deep-fry pumpkin until golden brown, drain and set aside.
Sear pork belly until fragrant, set aside.
Sauté fresh mushroom and red pepper in the pan, set aside.
Sauté minced ginger and black bean until fragrant.
Add water, pumpkin and seasoning. Simmer on medium heat for 5-6 minutes.
Add pork belly, fresh mushroom and red pepper when pumpkin turn tendered.
Add cornstarch slurry, bring to boil. Add Chinese celery and stir to combine. Serve.
翠玉瓜素燒腩仔
Braised Veggie Pork Belly with Zucchini
材料：
好素素燒腩仔 – 150克
翠玉瓜（切件）- 50克
靈芝菇 – 25克
紅椒（角切）- 20克
薑（切茸）- 20克
調味：
瑞春醬油阿伯黑豆油膏 – 30克
一口田天然海鹽 – 適量
生抽 – 5克
麻油 – 5克
糖 – 適量
生粉 – 少許
Ingredients:
Soo Good Roasted Veggie Pork Belly – 150g
Zucchini (cut in small pieces)– 50g
Shimeji mushroom – 25g
Red pepper (cut in small pieces) – 20g
Ginger (minced) – 20g
Seasoning:
Ruei Chun Grandpa Black Bean Soy Paste – 30g
UO Natural Sea Salt
Soy sauce – 5g
Sesame – 5g
Sugar
Cornstarch
做法：
煎香素燒腩仔，備用。
爆香薑茸，加入靈芝菇及翠玉瓜炒香，下紅椒、燒腩仔及調味料炒勻。
用生粉水勾芡，加上少許麻油，上碟即成。
Steps:
Sear pork belly until fragrant.
Sauté minced ginger, then add shimeji mushroom and zucchini, sear until fragrant. Add red pepper, pork belly and seasoning, stir to combine.
Add cornstarch slurry, cook until thickened and add a dash of sesame oil. Ready to serve.
素燒腩仔炆薯仔
Braised Roasted Veggie Pork Belly with Potatoes
材料 :
好素素燒腩仔 – 150克
薯仔（切件）- 30克
鮮冬菇（切粒）- 15克
紅椒（切件）- 15克
唐芹（切段）- 10克
薑（切茸）- 適量
調味 :
一口田天然海鹽
瑞春醬油阿伯黑豆油膏 – ½茶匙
糖 – 2茶匙
生抽 – 1茶匙
生粉 – 1湯匙
水 – 100毫升
麻油 – 適量
Ingredients:
Soo Good Roasted Veggie Pork Belly – 150g
Potato (cut to pcs) – 30g
Fresh mushroom (diced) – 15g
Red pepper (cut into pcs)
Chinese celery (sectioned) – 10g
Ginger (sliced)
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Paste – ½ tsp
Sugar – 2 tsp
Soy sauce – 1 tsp
Cornstarch – 1 Tbsp
Water – 100ml
Sesame oil
做法 :
薯仔炸至金黃色撈起備用。
炒香鮮冬菇、素燒腩仔、紅椒後盛起備用。
炒香薑茸後加入水和薯仔，收慢火炆5-8分鐘。
落調味料、鮮冬菇、素燒腩仔及生粉水，大火滾起。
加入紅椒及唐芹攪勻後，上碟即成。
Steps:
Deep-fry potatoes until golden brown. Drain and set aside.
Sear the fresh mushroom, pork belly and red pepper until fragrant. Set aside.
Add water and potatoes in a pot, simmer on low heat for 5-8 minutes.
Add seasoning, fresh mushroom and pork belly, then add cornstarch slurry and bring to boil.
Add red pepper and Chinese celery, stir to combine. Ready to serve.
豉汁南瓜素燒腩仔
Braised Roasted Veggie Pork Belly and Pumpkin in Black Bean Sauce
材料 :
好素素燒腩仔 – 150克
南瓜（切粒）- 60克
唐芹（切段）- 10克
紅椒（切角）- 10克
鮮冬菇（切粒）- 20克
薑（切茸）- 適量
調味 :
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – ½茶匙
通用蔭豆豉 – 1茶匙
糖 – 適量
生抽 – 1茶匙
水 – 100毫升
生粉 – 適量
Ingredients:
Soo Good Roasted Veggie Pork Belly – 150g
Pumpkin (diced) – 60g
Chinese celery (sectioned) – 10g
Red pepper (cut to pcs) – 10g
Fresh mushroom (diced) – 20g
Ginger (minced) – 10g
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp
TY Black Bean Paste – 1 tsp
Sugar
Soy sauce – 1 tsp
Water – 100ml
Cornstarch
做法：
南瓜炸至金黃色後備用。
將素燒腩仔煎香，備用。
鮮冬菇、紅椒炒香後同樣備用。
爆香薑茸及蔭豆豉。
加入水、南瓜和調味料，中火炆5-6分鐘。
南瓜煮至稍軟後，放入素燒腩仔、鮮冬菇和紅椒。
加入生粉水後大火滾起，放入唐芹後即可。
Steps:
Deep-fry pumpkin until golden brown, drain and set aside.
Sear pork belly until fragrant, set aside.
Sauté fresh mushroom and red pepper in the pan, set aside.
Sauté minced ginger and black bean until fragrant.
Add water, pumpkin and seasoning. Simmer on medium heat for 5-6 minutes.
Add pork belly, fresh mushroom and red pepper when pumpkin turn tendered.
Add cornstarch slurry, bring to boil. Add Chinese celery and stir to combine. Serve.
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