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: Flour (contains wheat), water, sugar, palm oil, yeast, emulsifiers (E471, E435, E1520), salt
Cooking method: Steam for 10-15 minutes, cook as desired
Cooking suggestions: Steam the lotus leaf buns over high heat for 3 minutes. Add the cooked side dishes or vegetarian braised pork belly. Place the ingredients in the lotus leaf buns and serve.
Allergens: Wheat products
Shelf life: 18 months
Storage method: frozen at -18°C
Other related 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: steam for 10-15 minutes, cook with joy
Suggestion of cooking: Steam the lotus leaf with high heat for 3 minutes. With the granular cooked side dishes or matched with a roasted pupa, put the ingredients on the lotus leaf bag to eat.
Recipe: vegetarian lotus leaf bag
Ruffled fried rice
Steamed Lotus Leaf Wrapped Fried Rice
Material:
Hao Su Su Horizable Mushroom Pills (1 Kai 4) -Manpaccut
Asparagus (cut)-30 grams
Gan bamboo shoots (cut grains)-10 grams
Pleurotus eryngii (cut)-15 grams
Eggs (Passing) -4
Rice -4 bowls
Lotus leaf -1 piece
Seasoning:
A natural sea salt -1/3 teaspoon
Shengpan -½ teaspoon
White white pepper -moderate amount
Ingredients:
Soo Good Monkey Head Mushroom Balls (Cut in Quarters) - ½ PACK
Asparagus (DICED) - 30G
Carrot (DICED) - 10G
King Oyster Mushroom (Diced) - 15G
EGG (Beaten) - 4 PCS
White Rice - 4 Bowls
Dribly Lotus Leaf - 1PC
Seasoning:
UO Nature Sea Salt - 1/3 TSP
Soy Sauce -½ TSP
Grouped white pepper
practice:
Wash the lotus leaf and soak until soft body for later use.
Smok the bamboo shoots and asparagus water, and set it up for later use.
Fragrant Pleurotus eryngii and plain monkey head mushroom pills are set up for later use.
Add eggs and rice and stir well, add seasonings and all ingredients to golden incense.
Put the rice on the lotus leaves and steam it with medium high heat for 30 minutes.
Steps:
RINSE LOTUS Leaf and Soak Until Softened.
Blanch Carrots and Asparaguses, DRAIN and SET Aside.
Sauté King Oyshroom and Monkey Head Mushroom Balls, Set Aside.
Stir-Fry Egg and Rice. Then Add Seasoning and All Ingredients, Stir to Combine.
Place Fried Rice on Lotus Leaf and Steamed for 30 Minutes on High Heat, Ready to Serve.
Curry meat lotus leaf bag
Vegan Ham Curry with Lotus Bun
Material:
Good vegetarian lotus leaf bag -1 pack
Sub-flavored natural vegetarian ham (cut particles) -250 grams
Gan bamboo shoots (cut grains) -20g
Celery (Cut the granules) -20g
Horseshoe (cutting grains) -20g
Pleurotus eryngii (cut) -20g
Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun Soy Sauce Aber Black Bean Ointment - 1 tablespoon
Mushroom King Vegetable Curry Fried Sauce - 2 tablespoons
Sugar -appropriate amount
Ingredients:
Soo Good Bun A la Lotus Leaf - 1 Pack
Vegan Ham (DICED) - 250g
Carrot (DICED) - 20G
Celery (DICED) - 20G
Water Chestnut (DICED) - 20G
King Oyster Mushroom (DicEd) - 20g
Seasoning:
UO Nature Sea Salt
Ruei Chun Grandpa Black Bean Soy Paste - 1 TBSP
Gu Wang Vegan Curry Paste -2 TBSP
Sugar
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, and they are spare.
Stir -fried ham and chicken eryngii mushrooms, add Ganjun, celery, and horseshoe to stir well.
Put the ingredients into the lotus leaf.
Steps:
Steam Bun a la Lotus Leaf on high head for 5 minutes.
Blanch Carrot, Celery and Water Chestnut with Salt and Oil. Drain and set aside.
Pan-Fry Vegan Ham and King Oyster Mushroom. Add Carrot, Clery and Water Chestnut, Stir to Combine.
Put the mixture in Lotus Bun. Serve.
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.
🥗 Product Line：
Vegetarian Lotus Leaf Buns
🔅 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 Lotus Leaf Buns
荷葉素炒飯
Steamed Lotus Leaf Wrapped Fried Rice
材料：
好素素猴頭菇丸（1開4）- 半包
蘆筍（切粒）- 30克
甘筍（切粒）- 10克
杏鮑菇（切粒）- 15克
雞蛋（打發）- 4隻
白飯 – 4碗
荷葉 – 1塊
調味：
一口田天然海鹽 – 1/3茶匙
生抽 – ½茶匙
白胡椒粉 – 適量
Ingredients:
Soo Good Monkey Head Mushroom Balls (cut in quarters) – ½ pack
Asparagus (diced) – 30g
Carrot (diced) – 10g
King oyster mushroom (diced) – 15g
Egg (beaten) – 4 pcs
White rice – 4 bowls
Dried lotus leaf – 1pc
Seasoning:
UO Natural Sea Salt – 1/3 tsp
Soy sauce – ½ tsp
Grounded white pepper
做法：
荷葉洗淨後浸水至軟身備用。
將甘筍及蘆筍汆水，盛起備用。
炒香杏鮑菇、素猴頭菇丸，盛起備用。
加入鷄蛋及飯炒勻，加入調味料及所有材料炒至金香。
將飯放上荷葉包好，用中高火蒸30分鐘即成。
Steps:
Rinse lotus leaf and soak until softened.
Blanch carrots and asparaguses, drain and set aside.
Sauté king oyster mushroom and monkey head mushroom balls, set aside.
Stir-fry egg and rice. Then add seasoning and all ingredients, stir to combine.
Place fried rice on lotus leaf and steamed for 30 minutes on high heat, ready to serve.
咖哩素肉荷葉包
Vegan Ham Curry with Lotus Bun
材料：
好素素荷葉包 – 1包
素味香天然素火腿（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
調味：
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆油膏 – 1湯匙
菇王蔬食咖哩炒醬 – 2湯匙
糖 – 適量
Ingredients:
Soo Good Bun a la Lotus Leaf – 1 pack
Vegan Ham (diced) – 250g
Carrot (diced) – 20g
Celery (diced) – 20g
Water Chestnut (diced) – 20g
King Oyster Mushroom (diced) – 20g
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Paste – 1 Tbsp
Gu Wang Vegan Curry Paste – 2 Tbsp
Sugar
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，盛起備用。
炒香素火腿和雞杏鮑菇，加入甘荀、西芹、馬蹄炒均勻。
將食材夾入荷葉包即成。
Steps:
Steam Bun a la Lotus Leaf on high heat for 5 minutes.
Blanch carrot, celery and water chestnut with salt and oil. Drain and set aside.
Pan-fry Vegan Ham and king oyster mushroom. Add carrot, celery and water chestnut, stir to combine.
Put the mixture in lotus bun. Serve.
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.
