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: Egg white protein powder (contains eggs), thickener (E425), starch, natural bean curd (contains soybeans), natural vegetables, water chestnuts, green bean kernels, natural sea salt, sugar, natural flavors, natural seasonings
Cooking method: Fried, hot pot, skewers, assorted dishes
Cooking suggestions: Cut into any shape you like, fry until fragrant, and serve with Thai tom yum sauce or sweet and sour sauce. Combined with vegetarian curry sauce/shacha sauce to stir-fry celery and honey beans, it has a great flavor.
Allergens: soybeans, egg 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：
Cooking method: fried, hot pot, skewers, cooking with joy
Cooking suggestions: Cut into your own favorite shape. After fried, it can be served with a Thai Winter -shade or sweet and sour sauce. With the fried celery and honey beans of the plain curry sauce/sand tea sauce, the flavor is excellent.
Recipe: Vegetarian Golden Shrimp Roll
Pumpkin Golden Shrimp Ring Rice
Steud Rice with Veggie Shrimp Rolls and Pumpkin
Material:
Hao Su Su Gold Shrimp Roll (Cut the Gragon) -4
Pumpkin (Cut the particles) -20g
Miscellaneous beans -20 grams
Fresh winter mushrooms (cut particles)-15 grams
Rice -2 bowls
Seasoning:
A natural sea salt -然 teaspoon
Ruichun Soy Sauce Aber Black Bean Soy Sauce - ¼ Tea spoon
Sugar -½ Tea spoon
Shengpan -¼ teaspoon
Sesame oil -appropriate amount
White white pepper -moderate amount
Water -150 ml
Raw powder -appropriate amount
Ingredients:
Soo Good Veggie Shrimp Roll (DICED) - 4PCS
Pumpkin (diced) - 20g
Mixed beans - 20g
Fresh Mushroom (Diced) - 15G
Rice - 2 Bowls
Seasoning:
UO Nature Sea Salt - ¼ TSP
Ruei Chun Grandpa Black Bean Soy Sauce - ¼ TSP
Sugar -p TSP
Soy Sauce -¼ TSP
Sesame oil
Grouped white pepper
Water - 150 ml
Cornstarch
practice:
Fry the pumpkin until golden, and pick it up.
Fragrant fresh mushrooms and vegetarian golden shrimp rolls are set up for later use.
Water and miscellaneous beans in the pot, roll all the ingredients and seasonings.
Add raw flour water to thicken, roll up and pour the rice.
Steps:
Deep-Fry Pumpkin Until Golden Brown, Drain and Set Aside.
SAUTé Fresh Mushroom and Shrimp Roll Unil Fragrant, Set ASIDE.
Add water and mixed beans in a port. Bring to Boil, then add all ingredients and seasoning.
Add Cornstarch Slurry and Bring to Boil. Glaze Over Rice and Ready to Serve.
Japanese -style chicken steak fried rice
Japanese style friend with Veggie Chicken Patty
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Material:
Good Su Suxiang Chicken -4 pieces
Hao Su Su Gold Shrimp Rolls -3
Miscellaneous beans -50 grams
White bacteria -50 grams
Cold rice -4 bowls
Egg-2-3
Bread crumbs -appropriate amount
Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun Bai Black Bean Ointment - 2 Spoon
Sugar -appropriate amount
Ingredients:
Soo Good Veggie Chicken Patty - 4PCS
Soo Good Veggie Shrimp Roll (DICED) - 3PCS
Mixed beans - 50g
Mushroom (Sliced) - 50g
Leftover Rice - 4 Bowls
EGG (Beaten) - 3PCS
Bread Crumb
Seasoning:
UO Nature Sea Salt
Ruei Chun Chun Soy Paste -2 TBSP
Sugar
practice:
Golden shrimp rolls, white bacteria, and miscellaneous beans are cooked, and add seasoning.
After the chicken chop is dipped in the eggs, pat the bread on the top and fry until golden brown.
Stir -fry the cold rice, add the plain golden shrimp rolls, white bacteria, eggs and miscellaneous beans, stir -fry and put it on the disc, put on a cut chicken chop.
Steps:
Pan-Fry Shrimp Rolls, Mushroom and Mixed Beans, Add Seasoning.
Coat Chicken Patties with Egg and Bread Crumb, then Deep-Fry Until Golden Brown.
Fry Leftover Rice On High Heat, Add Shrimp Rolls, Mushroom, Egg and Mixed Beans, Stir to Combine. Transfer to a Serving Place Chicken Patty On Top. Serve.
Vietnamese Gold Shrimp Roll
Vietnamese Spring Rolls
Material:
Hao Su Su Gold Shrimp Roll (shredded)-60 grams
Vietnamese rice paper -8 sheets
Cucumber (shredded) -35g
Gan bamboo shoots (shredded) -35g
Tang Jiancai -8 pieces
Seasoning:
Peanut Sauce -1 Teacter
Water -2 spoons
Swear -appropriate amount
Ingredients:
Soo good vegetarian shrimp rolls (shredded) -60g
Vietnam Rice Paper -8 Sheets
Cucumber (Shredded) - 35G
Carrot (shredded) - 35g
Lettuce - 8 PCS
Seasoning:
Peanut butter -1 TSP
Water - 2 TSP
Soy Sauce
practice:
Add a little raw soy sauce and frozen water to stir well, and make sauce.
Gan bamboo shoots are soaked in salt water for 5 minutes, and dried with kitchen paper.
Apply a small amount of water to Vietnamese rice paper to soften it.
Put Tang Jiancai, Cucumber, Ganzhu, and Golden Shrimp rolls together with rice paper, and cut it after rolling.
Steps:
Make dressing by mixing peanut butter, soy sauce and water.
Soak shredded carrot in salty water for 5 minutes, draw and pat dry with kitchen towl.
Soak Rice Paper in Water for 10 Seconds to Soften, then Transfer on A Cutting Board.
Place Lettuce, Shredded Cucumber, Carrot and Shrimp Roll on the Center of Rice Paper, and Roll.
Egg fried golden shrimp rolls
Veggie Shrimp Rolls Egg Frittata
Material:
Hao Su Su Gold Shrimp Roll (Slice) -300 grams
White Zhe Mushroom -40g
Egg -4
Tang Qin (cut particles) -1 10 grams
Seasoning:
Natural sea salt in one field -appropriate amount
Sugar -appropriate amount
White white pepper -moderate amount
Ingredients:
SOO Good Veggie Shrimp Roll (Sliced) - 300G
White Shimeji Mushroom - 40g
EGG -4 PCS
Chinese ceed (diced) - 10g
Seasoning:
UO Nature Sea Salt
Sugar
Group white pepper
practice:
Add the eggs to the seasoning and send it for later use.
Fragrant golden shrimp rolls and white mushrooms are set up for later use.
Stir the egg slurry and stir up the egg gritter and mushrooms.
Pour the stirred egg slurry into the pot, fry the two sides of the golden yellow slowly, cut the triangle and then get it on the disc.
Steps:
Beat Egg with Seasoning.
Sear the shrimp roll sliceS and White Shimeji Mushroom Untilla Fragrant, Set Aside.
Transfer the shrimp roll sliceS and shimeji mushroom into Beatn egg, mix well.
Pour in Egg mixture. Sear on Low Heat Until Both Sides are getn brown. Transfer on a service and ready to server.
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🥗 Product Line：
Vegan Golden Shrimp Rolls
🔅 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：
Vegan Golden Shrimp Rolls
南瓜素黃金蝦卷燴飯
Stewed Rice with Veggie Shrimp Rolls and Pumpkin
材料：
好素素黃金蝦卷（切粒）- 4條
南瓜（切粒）- 20克
雜豆 – 20克
鮮冬菇（切粒）- 15克
白飯 – 2碗
調味：
一口田天然海鹽 – ¼茶匙
瑞春醬油阿伯黑豆醬油 – ¼茶匙
糖 – ½茶匙
生抽 – ¼茶匙
麻油 – 適量
白胡椒粉 – 適量
水 – 150毫升
生粉 – 適量
Ingredients:
Soo Good Veggie Shrimp Roll (diced) – 4pcs
Pumpkin (diced) – 20g
Mixed beans – 20g
Fresh mushroom (diced) – 15g
Rice – 2 bowls
Seasoning:
UO Natural Sea Salt – ¼ tsp
Ruei Chun Grandpa Black Bean Soy Sauce – ¼ tsp
Sugar – ½ tsp
Soy sauce – ¼ tsp
Sesame oil
Grounded white pepper
Water – 150 ml
Cornstarch
做法：
南瓜炸至金黃，撈起備用。
炒香鮮冬菇和素黃金蝦卷，盛起備用。
鍋中下水及雜豆，滾起後加入所有食材及調味料。
加入生粉水勾芡，滾起淋上白飯即成。
Steps:
Deep-fry pumpkin until golden brown, drain and set aside.
Sauté fresh mushroom and shrimp roll until fragrant, set aside.
Add water and mixed beans in a pot. Bring to boil, then add all ingredients and seasoning.
Add cornstarch slurry and bring to boil. Glaze over rice and ready to serve.
日式雞扒炒飯
Japanese Style Fried Rice with Veggie Chicken Patty
材料：
好素素香雞扒 – 4塊
好素素黃金蝦卷 – 3條
雜豆 – 50克
白菌 – 50克
冷飯 – 4碗
雞蛋 – 2-3隻
麵包屑 – 適量
調味：
一口田天然海鹽 – 適量
瑞春甕釀黑豆油膏 – 2湯匙
糖 – 適量
Ingredients:
Soo Good Veggie Chicken Patty – 4pcs
Soo Good Veggie Shrimp Roll (diced) – 3pcs
Mixed Beans – 50g
Mushroom (sliced) – 50g
Leftover Rice – 4 bowls
Egg (beaten) – 3pcs
Bread Crumb
Seasoning:
UO Natural Sea Salt
Ruei Chun Kan Chun Soy Paste – 2 Tbsp
Sugar
做法：
素黃金蝦卷及白菌、雜豆炒熟，加入調味料。
素雞扒沾上雞蛋漿後拍上麵包屑，炸至金黃色。
將冷飯炒勻，加入素黃金蝦卷、白菌、雞蛋和雜豆，炒勻後上碟，放上切件雞扒即可。
Steps:
Pan-fry shrimp rolls, mushroom and mixed beans, add seasoning.
Coat chicken patties with egg and bread crumb, then deep-fry until golden brown.
Fry leftover rice on high heat, add shrimp rolls, mushroom, egg and mixed beans, stir to combine. Transfer to a serving plate and place chicken patty on top. Serve.
越式素黃金蝦卷
Vietnamese Spring Rolls
材料：
好素素黃金蝦卷（切絲）- 60克
越南米紙 – 8張
青瓜（切絲）- 35g
甘筍（切絲）- 35g
唐生菜 – 8片
調味：
花生醬 – 1茶匙
水 – 2茶匙
生抽 – 適量
Ingredients:
Soo Good Vegetarian Shrimp Rolls (shredded) – 60g
Vietnam rice paper – 8 sheets
Cucumber (shredded) – 35g
Carrot (shredded) – 35g
Lettuce – 8 pcs
Seasoning:
Peanut butter – 1 tsp
Water – 2 tsp
Soy sauce
做法：
花生醬加入少許生抽及凍滾水攪勻，做成醬汁。
甘筍絲用鹽水浸5分鐘後隔水，用廚房紙擦乾。
將少量水塗在越南米紙上，令其軟化。
將唐生菜、青瓜絲、甘筍絲及素黃金蝦卷一同放上米紙，卷上後切件即成。
Steps:
Make dressing by mixing peanut butter, soy sauce and water.
Soak shredded carrot in salty water for 5 minutes, drain and pat dry with kitchen towel.
Soak rice paper in water for 10 seconds to soften, then transfer on a cutting board.
Place lettuce, shredded cucumber, carrot and shrimp roll on the centre of rice paper, and roll.
雞蛋煎素黃金蝦卷
Veggie Shrimp Rolls Egg Frittata
材料：
好素素黃金蝦卷（切片）- 300克
白芝菇 – 40克
雞蛋 – 4隻
唐芹（切粒）- 10克
調味：
一口田天然海鹽 – 適量
糖 – 適量
白胡椒粉 – 適量
Ingredients:
Soo Good Veggie Shrimp Roll (sliced) – 300g
White shimeji mushroom – 40g
Egg – 4 pcs
Chinese celery (diced) – 10g
Seasoning:
UO Natural Sea Salt
Sugar
Ground white pepper
做法：
雞蛋加入調味料，打發後備用。
炒香素黃金蝦卷和白芝菇，盛起備用。
將素黃金蝦卷和白芝菇加入雞蛋漿攪勻。
將攪拌好的雞蛋漿倒入鍋，慢火煎至兩面金黃色，切三角形後上碟即可。
Steps:
Beat egg with seasoning.
Sear the shrimp roll slices and white shimeji mushroom until fragrant, set aside.
Transfer the shrimp roll slices and shimeji mushroom into beaten egg, mix well.
Pour in egg mixture. Sear on low heat until both sides are golden brown. Transfer on a serving plate and ready to serve.
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