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: Konjac, tapioca starch, thickener (E425), natural sea salt, sugar, vegetable oil, natural flavoring
Cooking methods: soup, frying, hot pot, skewers, barbecue, assorted dishes
Cooking suggestions: Hot pot, barbecue, served with noodle soup, or stir-fried vegetables and fruits with vegetarian XO sauce.
Allergens: N/A
Shelf life: 18 months
Storage method: frozen at -18°C
Related Vegetarian Ball/Hot Pot 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: boiled soup, fried, hot pot, skewers, barbecue, and hexi dishes
Cooking suggestions: hot pot, barbecue, soup noodles, or stir -fried vegetables and fruits with xo sauce.
Recipe: Su Hua Zhi Wan
Four Seasons Doudou Flower Pills
Stir-Friced Vegan Cuttlefish Balls with Green Beans
/> /> />
Material:
![]()
/> />
Hao Su Su Hua Zhi Pills (Cut Cut) -300g
Four Seasons Dou (Cut Section)-100g
Yun Er -20 grams
Ginger (cut-off) -Pitting amount
Red Pepper (shredded) -Stamored
Seasoning:
Ruichun Aber Black Bean Oint
A natural sea salt -然 teaspoon
Sugar -2 tea spoon
Swear -1 teaspoon
Sesame oil -appropriate amount
Raw powder -appropriate amount
Ingredients:
Soo Good Vegan Cutterfish Balls (Halved) - 300G
Green Beans (SectionEd) - 100G
BLACK FUNGUS -20G
Ginger (MINCED) - TO TAST
Red Pepper (Shredded) - to Taste
Seasoning:
Ruei Chun Grandpa Black Bean Soy Paste - 2 TSP
UO Nature Sea Salt - ½ TSP
Sugar -2 TSP
Soy Sauce - 1 TSP
Sesame oil
Cornstarch
practice:
The four seasons of beans are water for 2 minutes, and they are spare.
Sad the ginger, add Hua Zhi Wan and Yun Ear to stir -fry.
Add the four seasons and a small amount of water, and stir -fry the flavored. Use raw flour water, add sesame oil to the disc, and sprinkle with red pepper.
Steps:
Blanch Green Beans for 2 Minutes, Drain and Set Aside.
Sauté minced ginger, add cuttleFish Balls and Black Fungus, Stir-Fry Until Fragrant.
Add Green Beans, Seasoning and A Little Water, Stir to Combine. Add Cornstarch Slurry to Thicken. Glaze with Sesame Oil and Garnish with Shredded Redded Redded
South Divulin Flower Pills
Vegan Cuttlefish Balls in Red Fermeented Bean Curd
Material:
Good Su Su Hua Zhi Pill -250 grams
Zhizhu -20 grams
Yun Er -20 grams
Doudou (cut) -20g
Straw mushrooms (cut) -20 grams
Gaerry (cut bar) - 30 grams
Ginger (cut-off)-10 grams
seasoning:
A natural sea salt -1 teaspoon
Ruichun soy sauce Aber black bean soy sauce -1 teaspoon sugar -2 teaspoon
Swear -2 teaspoon
Southern milk -2 tea spoons
Water -100 ml
Sesame oil -appropriate amount
Ingredients:
Soo Good Vegan Cutterfish Balls - 250G
Fresh Bean Curd Sticks - 20G
BLACK FUNGUS -20G
TOFU PUFF (Halved) - 20G
Straw Mushroom (Halved) - 20g
Cabbage (shredded) - 30g
Ginger (MINCED) - 10G
Seasoning:
UO Nature Sea Salt - 1 TSP
Ruei Chun Grandpa Black Bean Soy Sauce - 1 TSP
Sugar -2 TSP
Soy Sauce - 2 TSP
Red Fermentd Bean Curd - 2 TSP
Water - 100ml
Sesame oil
practice:
Bamboo, cloud ears, beans, broccoli, and oil and salt water are boiled and spare.
Stir -fry the straw mushrooms and Suhua Zhi pills, and set up for later use.
Sad the ginger fragrance, and the south milk is savory again.
Sading Suhua Zhiman, straw mushrooms, bamboo, cloud ears, beans and broccoli, seasoning, cook for 3-5 minutes.
Steps:
Blanch Bean Curd Sticks, BLACK FUNGUS, TOFU PUFF and Cabbage with Oil and Salt. Drain and set aside.
SAUTé Cuttlefish Balls and Straw Mushroom Until Fragrant. Set Aside.
SAUTé Minced Ginger Until Fragrant, Add Red Fermend Bean Curd.
Add CuttleFish Balls, Straw Mushroom, Bean Curd Sticks, TOFU PUFF, BLACK FUNGUS, Cabbage and Seasoning. Simmer for 3-5 minutes. SERVE.
🥗 Product Line：
Vegetarian Cuttlefish Ball
🔅 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 Cuttlefish Ball
四季豆炒素花枝丸
Stir-Fried Vegan Cuttlefish Balls with Green Beans
材料：
好素素花枝丸（對切）- 300克
四季豆（切段）- 100g
雲耳 – 20克
薑（切茸）- 適量
紅椒（切絲）- 少許
調味：
瑞春阿伯黑豆油膏 – 2茶匙
一口田天然海鹽 – ½茶匙
糖 – 2茶匙
生抽 – 1茶匙
麻油 – 適量
生粉 – 適量
Ingredients:
Soo Good Vegan Cuttlefish Balls (halved) – 300g
Green beans (sectioned) – 100g
Black fungus – 20g
Ginger (minced) – to taste
Red pepper (shredded) – to taste
Seasoning:
Ruei Chun Grandpa Black Bean Soy Paste – 2 tsp
UO Natural Sea Salt – ½ tsp
Sugar – 2 tsp
Soy sauce – 1 tsp
Sesame oil
Cornstarch
做法：
四季豆汆水2分鐘，盛起備用。
爆香薑茸，加入花枝丸及雲耳炒香。
加入四季豆及少量水，下調味料炒勻。用生粉水勾芡，加入麻油後上碟，撒上紅椒絲即成。
Steps:
Blanch green beans for 2 minutes, drain and set aside.
Sauté minced ginger, add cuttlefish balls and black fungus, stir-fry until fragrant.
Add green beans, seasoning and a little water, stir to combine. Add cornstarch slurry to thicken. Glaze with sesame oil and garnish with shredded red pepper. Serve
南乳素花枝丸
Vegan Cuttlefish Balls in Red Fermented Bean Curd
材料：
好素素花枝丸 – 250克
枝竹 – 20克
雲耳 – 20克
豆卜（對切）- 20克
草菇（對切）- 20克
椰菜（切粗條） – 30克
薑（切茸）- 10克
調味料：
一口田天然海鹽 – 1茶匙
瑞春醬油阿伯黑豆醬油 – 1茶匙糖 – 2茶匙
生抽 – 2茶匙
南乳 – 2茶匙
水 – 100毫升
麻油 – 適量
Ingredients:
Soo Good Vegan Cuttlefish Balls – 250g
Fresh bean curd sticks – 20g
Black fungus – 20g
Tofu puff (halved) – 20g
Straw mushroom (halved) – 20g
Cabbage (shredded) – 30g
Ginger (minced) – 10g
Seasoning:
UO Natural Sea Salt – 1 tsp
Ruei Chun Grandpa Black Bean Soy Sauce – 1 tsp
Sugar – 2 tsp
Soy sauce – 2 tsp
Red fermented bean curd – 2 tsp
Water – 100ml
Sesame oil
做法：
枝竹、雲耳、豆卜、椰菜、用油鹽水煮滾後備用。
草菇及素花枝丸炒香，盛起備用。
爆香薑茸香，下南乳再爆香。
爆香素花枝丸、草菇、枝竹、雲耳、豆卜及椰菜，下調味料，炆煮3-5分鐘即成。
Steps:
Blanch bean curd sticks, black fungus, tofu puff and cabbage with oil and salt. Drain and set aside.
Sauté cuttlefish balls and straw mushroom until fragrant. Set aside.
Sauté minced ginger until fragrant, add red fermented bean curd.
Add cuttlefish balls, straw mushroom, bean curd sticks, tofu puff, black fungus, cabbage and seasoning. Simmer for 3-5 minutes. Serve.
/> /> />
