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: Soy protein isolate (contains soybeans), starch, salad oil, sea salt, natural seasonings
Cooking method: deep-fried, pan-fried, braised, stir-fried, as you like
Cooking suggestions: hot pot, barbecue, with soup noodles
Allergens: Soy products
Shelf life: 18 months
Storage method: -18°C frozen
Related Tofu Recipes Related Vegetarian 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, fried, halogen, fried, and hexi dishes
Suggestion of cooking: hot pot, barbecue, and soup noodles
Recipe: vegetarian fish tofu
Vegetarian fish tofu stir -fried bacteria
Stir-FRied Vegan Fish Bean Curd with Mushrooms
Material:
Good vegetarian fish tofu -150 grams
Xiuzhen Mushroom -70g
White bacteria -50 grams
Ganoderma Mushroom -70g
Red Pepper (sliced) -20g
Tang Qin (cut section) -1 10 grams
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Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun Soy Sauce Aber Black Bean Soy Sauce - 2 teaspoon
Ruichun Soy Sauce Aber Black Bean Ointment - 2 Teacter
Sesame oil -appropriate amount
Raw powder -appropriate amount
Ingredients:
Soo Good Vegan Fish Bean Curd - 150g
Oyster Mushroom - 70g
Button Mushroom - 50G
Shimeji Mushroom - 70g
Red Pepper -20G
Chinese ceed -10g
Seasoning:
UO Nature Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce - 2 TSP
Ruei Chun Grandpa Black Bean Soy Paste - 2 TSP
Sesame oil
Cornstarch
practice:
Vegetarian bean rot frying fragrance.
Stir -fry Xiu Zhee mushrooms, ganoderma mushrooms, white bacteria and red pepper, add vegetarian fish tofu and seasonings and stir well.
Add Tang Qin and stir fry and drizzle with a little sesame oil to get it on the disc.
Steps:
Sear Vegan Fish Bean Curds, Set Aside.
Sauté all mushrooms and red pepper. Add vegan file bean curds, Seasoning and Cornstarch Slurry, Stir-Fry Until ThiCKENED.
Add Chinese ceed and a dash of sesame il. Ready to server.
Vegetarian fish tofu fried mixed bacteria
Stir-FRied Vegan Fish Bean Curd with Mushrooms
Material:
Good vegetarian fish tofu -150 grams
Xiuzhen Mushroom -70g
White bacteria -50 grams
Ganoderma Mushroom -70g
Red Pepper (sliced) -Mander
Tang Qin (cut section) -1 10 grams
Seasoning:
Ruichun Soy Sauce Aber Black Bean Soy Sauce - ½ Spoon
Natural sea salt in one field -appropriate amount
Swear -2 teaspoon
Sesame oil -appropriate amount
Raw powder -appropriate amount
Ingredients:
Soo Good Vegan Fish Bean Curd - 150g
Oyster Mushroom - 70g
Button Mushroom - 50G
Shimeji Mushroom - 70g
Red Pepper -½ PC
Chinese ceed -10g
Seasoning:
Ruei Chun Grandpa Black Bean Soy Paste -½ TBSP
UO Nature Sea Salt
Soy Sauce - 2 TSP
Sesame oil
Cornstarch
practice:
Vegetarian bean rot frying fragrance.
Stir -fried Xiu Xiu Zhen mushrooms, ganoderma mushrooms, white bacteria and red pepper, add vegetarian fish tofu and seasonings and stir well, add pink water to thicken.
Add Tang Qin and stir well, drizzle a little sesame oil to get it on the disc.
Steps:
Sear Fish Bean Curds, Set Aside.
Sauté all mushrooms and red pepper. Add Fish Bean Curds, Seasoning and Cornstarch Slurry, Stir UNTIL THICKENED.
Add Chinese ceed and a dash of sesame il. Ready to server.
Tomato eggs fish tofu
Scrambell egg with tomato and fish bean curd
Material:
Good vegetarian fish tofu (cut)-1 pack
Tomato (cut) -40 grams
Tang Qin (cut section) -1 15 grams
White Zhe Mushroom -30 grams
Ginger (sliced)-10 grams
Eggs (Passing)-2
Seasoning:
A natural sea salt -1/3 teaspoon
Sugar -3 tea spoons
Tomato sauce -3 teaspoon
Water -100 ml
Raw powder -appropriate amount
Ingredients:
Soo Good Fish Bean Curd (Halved) - 1 Pack
Tomato (Cut to PCS) - 40G
Chinese ceed (sectioned) - 15g
White Shimeji Mushroom - 30g
Ginger (sliced) -10g
EGG (Beaten) - 2 PCS
Seasoning:
UO Nature Sea Salt - 1/3 TSP
Sugar -3 TSP
Ketchup -3 TSP
Water - 100 ml
Cornstarch
practice:
Stir -fried vegetarian fish tofu and white Zhee mushrooms and set up for later use.
The eggs are cooked and spare.
Fry the ginger slices, add the tomato for a while, and boil.
Add vegetarian fish tofu, white mushrooms, eggs and seasonings.
Add raw flour water and roll up and add Tang Qin.
Steps:
Stir-Fry Fish Bean Curd and White Shimeji Mushroom, Set Aside.
Scrambell egg and set aside.
Sauté ginger slices, adD tomato and water and bring to box.
Add Fish Bean Curd, White Shimeji Mushroom, Egg and Seasoning.
Add Cornstarch Slurry, Bring to Boil. Add Chinese Clery and Ready to Serve.
🥗 Product Line：
Vegetarian Fish Tofu
🔅 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 Fish Tofu
素魚豆腐
素魚豆腐炒什菌
Stir-Fried Vegan Fish Bean Curd with Mushrooms
材料：
好素素魚豆腐 – 150克
秀珍菇 – 70克
白菌 – 50克
靈芝菇 – 70克
紅椒（切片）- 20克
唐芹（切段）- 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
瑞春醬油阿伯黑豆油膏 – 2茶匙
麻油 – 適量
生粉 — 適量
Ingredients:
Soo Good Vegan Fish Bean Curd – 150g
Oyster mushroom – 70g
Button mushroom – 50g
Shimeji mushroom – 70g
Red pepper – 20g
Chinese celery – 10g
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce – 2 tsp
Ruei Chun Grandpa Black Bean Soy Paste – 2 tsp
Sesame oil
Cornstarch
做法：
素魚豆腐煎香備用。
炒香秀珍菇、靈芝菇、白菌及紅椒，加入素魚豆腐和調味料炒勻並勾芡。
加入唐芹炒勻並淋上少許麻油即可上碟。
Steps:
Sear Vegan Fish Bean Curds, set aside.
Sauté all mushrooms and red pepper. Add Vegan Fish Bean Curds, seasoning and cornstarch slurry, stir-fry until thickened.
Add Chinese celery and a dash of sesame oil. Ready to serve.
素魚豆腐炒雜菌
Stir-Fried Vegan Fish Bean Curd with Mushrooms
材料：
好素素魚豆腐 – 150克
秀珍菇 – 70克
白菌 – 50克
靈芝菇 – 70克
紅椒（切片）- 半個
唐芹（切段）- 10克
調味：
瑞春醬油阿伯黑豆醬油膏 – ½湯匙
一口田天然海鹽 – 適量
生抽 – 2茶匙
麻油 – 適量
生粉 – 適量
Ingredients:
Soo Good Vegan Fish Bean Curd – 150g
Oyster mushroom – 70g
Button mushroom – 50g
Shimeji mushroom – 70g
Red pepper – ½ pc
Chinese celery – 10g
Seasoning:
Ruei Chun Grandpa Black Bean Soy Paste – ½ Tbsp
UO Natural Sea Salt
Soy sauce – 2 tsp
Sesame oil
Cornstarch
做法：
素魚豆腐煎香備用。
炒香秀珍菇、靈芝菇、白菌及紅椒，加入素魚豆腐和調味料炒勻，加生粉水勾芡。
加入唐芹炒勻，淋上少許麻油即可上碟。
Steps:
Sear fish bean curds, set aside.
Sauté all mushrooms and red pepper. Add fish bean curds, seasoning and cornstarch slurry, stir until thickened.
Add Chinese celery and a dash of sesame oil. Ready to serve.
番茄蛋素魚豆腐
Scramble Egg with Tomato and Fish Bean Curd
材料：
好素素魚豆腐（對切）- 1包
番茄（切件）- 40克
唐芹（切段）- 15克
白芝菇 – 30克
薑（切片）- 10克
雞蛋（打發）- 2隻
調味：
一口田天然海鹽 – 1/3茶匙
糖 – 3茶匙
番茄醬 – 3茶匙
水 – 100 毫升
生粉 – 適量
Ingredients:
Soo Good Fish Bean Curd (halved) – 1 pack
Tomato (cut to pcs) – 40g
Chinese celery (sectioned) – 15g
White shimeji mushroom – 30g
Ginger (sliced) – 10g
Egg (beaten) – 2 pcs
Seasoning:
UO Natural Sea Salt – 1/3 tsp
Sugar – 3 tsp
Ketchup – 3 tsp
Water – 100 ml
Cornstarch
做法：
將素魚豆腐及白芝菇炒熟，盛起備用。
雞蛋炒熟，盛起備用。
將薑片炒香，加入番茄炒一會後，加入水煮滾。
加入素魚豆腐、白芝菇、雞蛋及調味料滾起。
加入生粉水，滾起加入唐芹即成。
Steps:
Stir-fry fish bean curd and white shimeji mushroom, set aside.
Scramble egg and set aside.
Sauté ginger slices, add tomato and water and bring to boil.
Add fish bean curd, white shimeji mushroom, egg and seasoning.
Add cornstarch slurry, bring to boil. Add Chinese celery and ready to serve.
