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, starch, wheat protein (contains wheat), soy protein (contains soybeans), salt, sugar, soybean oil (contains soybeans), yeast extract, vegetarian seasoning, acidity regulator (E500(i), E526) , Pigment (E171)
Cooking method: stir-fry, braise, hot pot, soup, assorted dishes
Cooking suggestions:
Allergens: soybeans, wheat 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：
Method of cooking: fried, braised, hot pot, boiled soup, Suixi dishes
Cooking suggestions:
Recipe: Suwahua branch
Black loose dewy flower branches fry asparagus
Stir-Friced Vegan Cuttlefish SliceS and Asparagus with Black Truffle Paste
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Material:
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Good Su Su Hua Zhi Step -150g
Fresh asparagus (cut section)-150g
Gan bamboo shoots (sliced) -mou
Ginger -5g
Seasoning:
Natural sea salt in one field -appropriate amount
Sugar -appropriate amount
White white pepper -moderate amount
Black Song Loin Sauce - Moderate amount
Ingredients:
Soo Good Vegan Cutterfish Slices - 150g
Asparagus (SectionEd) - 150g
Carrot (sliced) - ½PC
Ginger (MINCED) - 5G
Seasoning:
UO Nature Sea Salt
Sugar
Grouped white pepper
Black Truffle Paste
practice:
Boil the asparagus with salt and oil, boil and drag water for later use.
Stir -fry ginger and sweet bamboo shoots, add a vegetarian branch slices to stir -fry.
Add fresh asparagus and stir -fry.
After turning off the fire, add black loose sauce and stir well.
Steps:
Blanch Asparagus With Oil and Salt.
Sautés Minced Ginger and Carrot SliceS Until Fragrant. Add Vegan Cutterfish SliceS and Stir to Combine.
Add asparagus and seasoning.
Turn off the head and add black truffle paste, stir to combine. Serve.
Curry fried flower branches
Curry Vegan Cuttlefish Slices
Material:
Good Su Su Hua Zhi Step -150g
Green and Red Pepper (cut) - 20 grams each
Ginger (cut-off) -Mote
Ganoderma Mushroom -40g
White bacteria (sliced) -40 grams
Yuner -40g
Seasoning:
Natural sea salt in one field -appropriate amount
Mushroom King Curry Fried Sauce -1 Spoon
Sugar -appropriate amount
Ingredients:
Soo Good Vegan Cutterfish Slices - 150g
Green & Red Pepper (CHOPPED) - 20G EACH
Ginger (MINCED)
Shimeji Mushroom - 40g
Button Mushroom (Sliced) - 40g
BLACK FUNGUS - 40G
Seasoning:
UO Nature Sea Salt
Gu Wang Vegan Curry Paste -1 TBSP
Sugar
practice:
Cloud ear soaked in water.
Sad the ginger, stir -fry the ganoderma mushrooms and white bacteria, add green and red pepper and stir well.
Add the mushroom curry fried sauce, seasonings and plain flower branches.
Add cloud ear, mix well.
Steps:
Soak Black Funugus in Water UNTIL SOFENED.
SAUTé Minced Ginger, Shimeji Mushroom and Button Mushroom Untilla Fragrant, then add green and red pepper, stir to combine.
Add Vegan Curry Paste, Seasoning and Cuttlefish Slices, Stir to Combine.
Add Black Fungus and Stir Until Cooked.
Original cup pumpkin seafood soup
Pumpkin seafood soup
Material:
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Hao Su Su Da Red Spot Shrimp (Cut the Gragms, Cut the Cut) -1 10
Hao Su Suzhu (粒 粒 好, ½ horizontal cut) -8 capsules
Hao Su Su Hua Zhi Table
Pumpkin (about 600 grams) -1
Seasoning:
A natural sea salt -2 teaspoon
Black pepper crushed - 1 teaspoon
Water -600 ml
Plants -5 grams
Flour -2 spoons
Cream -200 ml
Black Song Loin Sauce - Moderate amount
Ingredients:
SOO Good Vegan Red Spot Prawn (½ Diced, ½ Sliced in Half) - 10 PCS
SOO Good Vegan Scallop (½ Diced, ½ Sliced in Half) - 8 PCS
Soo Good Vegan Cutterfish Slices (DICED) ─ 4 PCS
Pumpkin - 1 (Art 600G)
Seasoning:
UO Nature Sea Salt - 2 TSP
Group Black Pepper -1 TSP
Water - 600ml
Margarine -5G
Flour - 2 TBSP
Cooking Cream -200ml
Black Truffle Sauce
practice:
Fry all the vegetarian seafood with plant butter.
Pumpkin steaming the entire heat for 20 minutes to 9 mature. Cut off the top and make the lid of the pumpkin soup cup.
Scoop out the pumpkin meat, go to the seeds of melon, and press it into Rong.
Cream with 500 ml of water and cook slowly at low heat until stir well.
Pumpkin Rong adds a cream, cook and stir well with low heat.
Add vegetarian seafood grains and cook over medium heat for 5 minutes. Slowly stir during the process.
Add sea salt and black bell pepper to mix well, depending on whether the consistency is decided to add flour water.
The seafood soup is poured back to the pumpkin, covered with plain red spots shrimp slices and plain slices.
Put a little black loose sauce on the upper layer, and cover the top of the pumpkin as a lid. Finish.
Steps:
Add margarine in a Pan, sauté all seafood unantil fragrant.
Steam the Whole Pumpkin on High Heat for 20 Minutes. Cut the top and scoop out 90% of the public.
Remove all seeds and mash the pulp.
Pour cooking cream in a port, Add 500ml of Water and Simmer UNTIL the CREAM and Water Compley Combined.
Pour in Mashed Pumpkin Into Cream, Simmer Untilla All Ingredients Completely Combined.
Add Seafood in the Pot and Simmer with Medium Heat for 5 Minutes.
Add sea Salt and Ground Black Pepper, Cook Until ThiCKENED.
Transfer Seafood Soup to the Pumpkin Bowl and Place Slice Sliced Prawns and Scallops on Top.
Add Black Truffle Sauce On Top and Cover the Lid. Ready to Serve.
🥗 Product Line：
Vegetarian Sliced Cuttlefish
🔅 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 Sliced Cuttlefish
黑松露素花枝片炒蘆筍
Stir-Fried Vegan Cuttlefish Slices and Asparagus with Black Truffle Paste
材料：
好素素花枝片 – 150克
鮮蘆筍（切段）- 150g
甘筍（切片）- 半條
薑茸 – 5克
調味：
一口田天然海鹽 – 適量
糖 – 適量
白胡椒粉 – 適量
黑松露醬 – 適量
Ingredients:
Soo Good Vegan Cuttlefish Slices – 150g
Asparagus (sectioned) – 150g
Carrot (sliced) – ½pc
Ginger (minced) – 5g
Seasoning:
UO Natural Sea Salt
Sugar
Grounded white pepper
Black truffle paste
做法：
蘆筍用鹽油水煮沸拖水備用。
炒香薑茸及甘筍片，加入素花枝片炒香。
加入鮮蘆筍後放調味料炒熟。
關火後加入黑松露醬攪拌勻即可。
Steps:
Blanch asparagus with oil and salt.
Sautés minced ginger and carrot slices until fragrant. Add Vegan Cuttlefish Slices and stir to combine.
Add asparagus and seasoning.
Turn off the heat and add black truffle paste, stir to combine. Serve.
咖喱炒素花枝片
Curry Vegan Cuttlefish Slices
材料：
好素素花枝片 – 150克
青紅椒（切件） – 各20克
薑（切茸）- 少許
靈芝菇 – 40克
白菌（切片）- 40克
雲耳 – 40克
調味：
一口田天然海鹽 – 適量
菇王咖喱炒醬 – 1湯匙
糖 – 適量
Ingredients:
Soo Good Vegan Cuttlefish Slices – 150g
Green & Red pepper (chopped) – 20g each
Ginger (minced)
Shimeji mushroom – 40g
Button mushroom (sliced) – 40g
Black fungus – 40g
Seasoning:
UO Natural Sea Salt
Gu Wang Vegan Curry Paste – 1 Tbsp
Sugar
做法：
雲耳泡水浸透備用。
爆香薑茸，炒香靈芝菇及白菌，加入青紅椒炒勻。
加入菇王咖喱炒醬、調味料及素花枝片炒勻。
加入雲耳拌勻熟透即成。
Steps:
Soak black fungus in water until softened.
Sauté minced ginger, shimeji mushroom and button mushroom until fragrant, then add green and red pepper, stir to combine.
Add vegan curry paste, seasoning and cuttlefish slices, stir to combine.
Add black fungus and stir until cooked.
原盅南瓜海鮮濃湯
Pumpkin Seafood Soup
材料：
好素素大紅斑蝦（½切粒，½對切）- 10隻
好素素帶子（½切粒，½橫切）- 8粒
好素素花枝片（切粒）- 4片
南瓜（約600克）- 1個
調味：
一口田天然海鹽 – 2茶匙
黑胡椒碎 – 1茶匙
水 – 600毫升
植物牛油 – 5克
麵粉 – 2湯匙
忌廉 – 200毫升
黑松露醬 – 適量
Ingredients:
Soo Good Vegan Red Spot Prawn (½ diced, ½ sliced in half) – 10 pcs
Soo Good Vegan Scallop (½ diced, ½ sliced in half) – 8 pcs
Soo Good Vegan Cuttlefish Slices (diced) –4 pcs
Pumpkin – 1 (around 600g)
Seasoning:
UO Natural Sea Salt – 2 tsp
Ground black pepper – 1 tsp
Water – 600ml
Margarine – 5g
Flour – 2 Tbsp
Cooking cream – 200ml
Black truffle sauce
做法：
用植物牛油將全部素海鮮炒香。
南瓜整個大火蒸20分鐘至9成熟。切去頂部，做南瓜湯盅之蓋子。
舀出南瓜肉，去瓜籽，壓成蓉。
忌廉加500毫升水，以小火慢煮，直到攪拌均勻。
南瓜蓉加入忌廉中，以小火煮並攪勻。
加入素海鮮粒，中火煮5分鐘，過程中慢慢攪拌。
加入海鹽和黑胡椒碎攪勻，視乎稠度決定是否加入麵粉水。
海鮮湯倒回南瓜中，鋪上素大紅斑蝦片及素帶子片。
上層鋪上少許黑松露醬，蓋回南瓜頂部以作蓋子。完成。
Steps:
Add margarine in a pan, sauté all seafood until fragrant.
Steam the whole pumpkin on high heat for 20 minutes. Cut the top and scoop out 90% of the pulp.
Remove all seeds and mash the pulp.
Pour cooking cream in a pot, add 500ml of water and simmer until the cream and water completely combined.
Pour in mashed pumpkin into cream, simmer until all ingredients completely combined.
Add seafood in the pot and simmer with medium heat for 5 minutes.
Add sea salt and ground black pepper, cook until thickened.
Transfer seafood soup to the pumpkin bowl and place sliced prawns and scallops on top.
Add black truffle sauce on top and cover the lid. Ready to serve.
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