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: 500g
Ingredients: Non-GMO soy protein (contains soybeans), soy fiber (contains soybeans), activated water, canola oil, sugar, salt, seasonings
Cooking method: Steam, boil, stir-fry, deep-fry, as you like
Cooking suggestion: Cut the “Vegetarian Bacon and Ham” into round slices and fry until fragrant, then add toast, fried tomatoes and scrambled eggs to create a delicious vegetarian All Day Breakfast. Cut into shreds and stir-fry the silver sprouts until fragrant, add to the fried noodles and stir-fry evenly. The delicious "vegetarian bacon, ham and shredded silver sprout fried noodles" is ready to serve.
Allergens: Soy products
Shelf life: 18 months
Storage method: frozen at -18°C
Related Vegetarian Ham/Sausage 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: steaming, cooking, frying, frying, follow -up cooking
Cooking suggestions: Cut the "vegetarian bacon ham" into a round -like fried fragrance, coupled with Dock, fried tomato and scrambled eggs, it is the colorful and fragrant vegetarian all day breakfast. Cut into silk -shaped and silver buds. Add the fried noodles and stir well. The delicious and delicious "vegetarian bacon ham silver buds fried noodles" can be served.
Recipe: Supembon ham
Xo sauce cucumber fried ham
Stir-Friced Vegan Bacon Ham and Cucumber in xo Sauce
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Material:
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Vegetarian ham -250 grams
Cucumber -60 grams
Pleurotus eryngii -60 grams
Red Pepper -30 grams
Seasoning:
A natural sea salt -1/3 teaspoon
Ruichun Soy Sauce Aber Black Bean Soy Sauce - 2 teaspoon
Yuxiu Su XO Hot Sauce - 1 spoon
Shengsheng -3 tea spoons
Sugar -3 tea spoons
Raw powder -appropriate amount
Ingredients:
Vegan Bacon Ham (shredded) - 250g
Cucumber (shredded) - 60g
King Oyster Mushroom (shredded) - 60g
Red Pepper (Shredded) - 30G
Seasoning:
UO Nature Sea Salt -1/3 TSP
Ruei Chun Grandpa Black Bean Soy Sauce - 2 TSP
YW Vegan xo Sauce - 1 TBSP
Soy Sauce - 3 TSP
Sugar -3 TSP
Cornstarch
practice:
Sweet bacon ham, Pleurotus eryngii and cucumber.
Add Su Su XO sauce, red pepper, seasonings and raw pink water, stir -fry.
Steps:
Sauté Bacon Ham, King Oyster Mushroom and Cucumber Until Fragrant.
Add xo Sauce, Red Pepper, Seasoning and Cornstarch Slurry, Stir to Combine and Ready to Serve.
Vegetarian ham miscellaneous dish fan pot
Mixed Vegetable and Vegan Ham Casserole
Material:
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Vegetarian ham (sliced) -250 grams
Tang Jiancai -50 grams
Mushrooms (soaked hair), straw mushrooms (slices), ganoderma mushrooms -20g each
Caixin -60g
Yuner -10 grams
Mushrooms -20 grams
Fans (dipping hair)-50 grams
Seasoning:
Natural sea salt in one field -appropriate amount
Sesame oil -appropriate amount
White white pepper -moderate amount
Shiitake mushroom powder -匙 teaspoon
Swear -2 teaspoon
Ingredients:
Vegan Bacon Ham (Sliced) - 250g
Chinese lettuce - 50g
Dried mushroom (soaked), Straw Mushroom (Sliced), Shimeji Mushroom - 20G EACH
Choy Sum - 60g
BLACK FUNGUS -10G
ENOKI MUSHROOM -20G
VERMICELLI (soaked) - 50g
Seasoning:
UO Nature Sea Salt
Sesame oil
Grouped white pepper
Mushroom Powder -½ TSP
Soy Sauce - 2 TSP
practice:
Tang Jiancai, Caixin, Castle Mushrooms, Mushrooms and Yun Er were drained after salt water.
Stir -fried bacon ham, straw mushrooms and ganoderma mushrooms.
Add seasonings and appropriate amounts of water.
Add vegetables, Tanganua, Mushrooms, Mushrooms and fans, and add sesame oil after cooking.
Steps:
Blanch Chinese Lettuce, Choy Sum, ENOKI Mushroom, Dried Mushroom and Black Fundus with Oil and Salt. Drain and set aside.
SAUTé Bacon Ham, Straw Mushroom and Shimeji Mushroom Until Fragrant.
Add seasoning and water.
Add Choy Sum, Chinese Lettuce, ENOKI Mushroom, Dried Mushroom and Vermicelli. Bring to Boil and Add Sesame Oil to Finish.
Pine nuts and lotus leaf bag
LOTUS BUNS With VEGAN BACON HAM
Material:
Good vegetarian lotus leaf bag -1 pack
Surukeeng ham (cut particles) -250 grams
Gan bamboo shoots (cut grains) -20g
Celery (Cut the granules) -20g
Horseshoe (cutting grains) -20g
Pleurotus eryngii (cut) -20g
Pine nuts -10g
seasoning:
A natural sea salt -1 teaspoon
Ruichun Soy Sauce Aber Black Bean Ointment - 1 tablespoon
Sugar -2 tea spoon
Fragrant Powder -Moderate amount
Raw powder -appropriate amount
Ingredients:
Soo Good Bun A la Lotus Leaves - 1pack
Vegan Bacon Ham (Diced) - 250g
Carrot (DICED) - 20G
Celery (DICED) - 20G
Water Chestnut (DICED) - 20G
King Oyster Mushroom (DicEd) - 20g
Pine NUT -10G
Seasoning:
UO Nature Sea Salt - 1 TSP
Ruei Chun Grandpa Black Bean Soy Paste - 1 TBSP
Sugar -2 TSP
FIVE Spice Powder
Cornstarch
practice:
Steamed the plain lotus leaf bag for 5 minutes on high heat.
Gan bamboo shoots, celery, and horseshoe are slightly burned with oil and salt water.
Stir -fried bacon ham and Pleurotus eryngii, add Ganjun, celery, horseshoe and seasonings.
Add an appropriate amount of raw powder to the dry body, and finally add pine nuts and stir well.
Put the material in the purse in the prime lotus leaf.
Steps:
Steam Lotus Buns for 5 minutes on high head.
Blanch The Carrot, Celery and Water Chestnut with Oil and Salt. Drain and set aside.
Sauté vegan Bacon Ham and King Oyster Mushroom. Then add carrot, ceed, Water Chestnut and Seasoning. Stir to Combine.
Add Cornstarch Slurry and Cook Until Thickened. Add with Pine Nut, MIX Well.
Add fileing to Lotus Bun and Enjoy.
Dried fried meat noodles
Stir-Friced Noodles with Vegan Ham
Material:
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Surukeng ham (shredded)-150 grams
Fried noodle cake -300 grams
Gan bamboo shoots (shredded)-25 grams
Fresh winter mushroom (shredded) -20g
Bud vegetables -10 grams
Tang Qin (cut section) -1 10 grams
Ginger (shredded)-10 grams
Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun Soy Sauce Aber Black Bean Soy Sauce - 2 teaspoon
Sugar -appropriate amount
Sesame oil -a small amount
Warm water -appropriate amount
Ingredients:
Vegan Bacon Ham (shredded) - 150g
Dried noodles - 300G
Carrot (shredded) - 25g
Fresh Mushroom (shredded) -20g
Bean Sprouts - 10G
Chinese ceed (sectioned) - 10g
Ginger (shredded) - 10G
Seasoning:
UO Nature Sea Salt
Ruei Chun Black Bean Soy Sauce -2 TSP
Sugar
Sesame oil
Warm water
Practice:
Soak the fried noodle cakes with warm water and drain it for later use.
Gan bamboo shoots are scalded into the body with hot water, and drained for later use.
Fragrant fresh mushrooms and vegetarian bacon ham shredded.
Ginger shreds and buds stir -fry the fragrance.
Pour the fried noodles and seasonings and stir well.
Steps:
Soak dried noodles in warm water, draw and set aside.
Blanch Carrot with Hot Water, Drain and Set Aside.
SAUTé Mushroom and Bacon Ham Until Fragrant.
Add shredded ginger and bean sprouts.
Add noodles and seasoning. Stir to Combine. Garnish with Chinese Celery and Ready to Serve.
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🥗 Product Line：
Vegetarian Bacon Ham
🔅 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 Bacon Ham
XO醬青瓜炒素火腿
Stir-Fried Vegan Bacon Ham and Cucumber in XO Sauce
材料：
素培根火腿 – 250克
青瓜 – 60克
杏鮑菇 – 60克
紅椒 – 30克
調味：
一口田天然海鹽 – 1/3茶匙
瑞春醬油阿伯黑豆醬油 – 2茶匙
毓秀素XO辣醬 – 1湯匙
生抽 – 3茶匙
糖 – 3茶匙
生粉 – 適量
Ingredients:
Vegan Bacon Ham (shredded) – 250g
Cucumber (shredded) – 60g
King oyster mushroom (shredded) – 60g
Red pepper (shredded) – 30g
Seasoning:
UO Natural Sea Salt -1/3 tsp
Ruei Chun Grandpa Black Bean Soy Sauce – 2 tsp
YW Vegan XO Sauce – 1 Tbsp
Soy sauce – 3 tsp
Sugar – 3 tsp
Cornstarch
做法：
素培根火腿、杏鮑菇及青瓜炒香。
加素XO醬、紅椒、調味料及生粉水，炒乾身即可。
Steps:
Sauté bacon ham, king oyster mushroom and cucumber until fragrant.
Add XO sauce, red pepper, seasoning and cornstarch slurry, stir to combine and ready to serve.
素火腿雜菜粉絲煲
Mixed Vegetable and Vegan Ham Casserole
材料：
素培根火腿（切片）- 250克
唐生菜 – 50克
冬菇（浸發）、草菇（切片）、靈芝菇 – 各20g
菜心 – 60克
雲耳 – 10克
金菇菜 – 20克
粉絲（浸發）- 50克
調味：
一口田天然海鹽 – 適量
麻油 – 適量
白胡椒粉 – 適量
香菇粉 – ½茶匙
生抽 – 2茶匙
Ingredients:
Vegan Bacon Ham (sliced) – 250g
Chinese lettuce – 50g
Dried mushroom (soaked), Straw mushroom (sliced), Shimeji mushroom – 20g each
Choy sum – 60g
Black fungus – 10g
Enoki mushroom – 20g
Vermicelli (soaked) – 50g
Seasoning:
UO Natural Sea Salt
Sesame oil
Grounded white pepper
Mushroom powder – ½ tsp
Soy sauce – 2 tsp
做法：
唐生菜、菜心、金菇菜、冬菇及雲耳用鹽水汆水後瀝水備用。
炒香培根火腿、草菇及靈芝菇。
加入調味料及適量水。
加入菜心、唐生菜、金菇菜、冬菇及粉絲，煮滾後加入麻油即成。
Steps:
Blanch Chinese lettuce, choy sum, enoki mushroom, dried mushroom and black fungus with oil and salt. Drain and set aside.
Sauté bacon ham, straw mushroom and shimeji mushroom until fragrant.
Add seasoning and water.
Add choy sum, Chinese lettuce, enoki mushroom, dried mushroom and vermicelli. Bring to boil and add sesame oil to finish.
松子素荷葉包
Lotus Buns with Vegan Bacon Ham
材料：
好素素荷葉包 – 1包
素培根火腿（切粒）- 250克
甘筍（切粒）- 20克
西芹（切粒）- 20克
馬蹄（切粒）- 20克
杏鮑菇（切粒）- 20克
松子 – 10g
調味料：
一口田天然海鹽 – 1茶匙
瑞春醬油阿伯黑豆油膏 – 1湯匙
糖 – 2茶匙
五香粉 – 適量
生粉 – 適量
Ingredients:
Soo Good Bun a la Lotus Leaves – 1pack
Vegan Bacon Ham (diced) – 250g
Carrot (diced) – 20g
Celery (diced) – 20g
Water chestnut (diced) – 20g
King oyster mushroom (diced) – 20g
Pine nut – 10g
Seasoning:
UO Natural Sea Salt – 1 tsp
Ruei Chun Grandpa Black Bean Soy Paste – 1 tbsp
Sugar – 2 tsp
Five spice powder
Cornstarch
做法：
素荷葉包用大火蒸5分鐘。
甘筍、西芹、馬蹄用油鹽水稍灼。
炒香素培根火腿和杏鮑菇，加入甘荀、西芹、馬蹄及調味料炒勻。
加入適量生粉水炒至乾身，最後加入松子炒勻。
將材料放在入素荷葉包即成。
Steps:
Steam Lotus Buns for 5 minutes on high heat.
Blanch the carrot, celery and water chestnut with oil and salt. Drain and set aside.
Sauté Vegan Bacon Ham and king oyster mushroom. Then add carrot, celery, water chestnut and seasoning. Stir to combine.
Add cornstarch slurry and cook until thickened. Add with pine nut, mix well.
Add filling to Lotus Bun and enjoy.
干炒素肉麵
Stir-Fried Noodles with Vegan Ham
材料：
素培根火腿（切絲）- 150克
炒麵餅 – 300克
甘筍（切絲）- 25克
鮮冬菇（切絲）- 20克
芽菜 – 10克
唐芹（切段）- 10克
薑（切絲）- 10克
調味：
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – 2茶匙
糖 – 適量
麻油 – 少量
暖水 – 適量
Ingredients:
Vegan Bacon Ham (shredded) – 150g
Dried noodles – 300g
Carrot (shredded) – 25g
Fresh mushroom (shredded) – 20g
Bean sprouts – 10g
Chinese celery (sectioned) – 10g
Ginger (shredded) – 10g
Seasoning:
UO Natural Sea Salt
Ruei Chun Black Bean Soy Sauce – 2 tsp
Sugar
Sesame oil
Warm water
做法：
將炒麵餅用暖水浸開，撈起瀝乾備用。
甘筍絲用熱水燙至稔身，撈起瀝乾備用。
炒香鮮冬菇和素培根火腿絲。
下薑絲及芽菜炒出香味。
倒入炒麵及調味料炒勻，最後下唐芹炒均勻即可上碟。
Steps:
Soak dried noodles in warm water, drain and set aside.
Blanch carrot with hot water, drain and set aside.
Sauté mushroom and bacon ham until fragrant.
Add shredded ginger and bean sprouts.
Add noodles and seasoning. Stir to combine. Garnish with Chinese celery and ready to serve.
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