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 (contains soybeans), wheat protein (contains wheat), soybean oil (contains soybeans), starch, sea salt, sugar, yeast extract, vegetarian seasoning
Cooking method: pan-fried, deep-fried, steamed, assorted
Cooking suggestions:
Allergens: soybeans, wheat products
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: fried, fry, steamed, and cooked with joy
Cooking suggestions:
Recipe: Subfish header
Vacaine fish tablets
Vegan Fish Bean Curd with Mustard Green
Material :
Good vegetarian fish tablets (cut 3 pieces)-150 grams
Ginger (sliced)-10 grams
Mushrooms (slices)-30 grams
Red Pepper (cut)-10 grams
Sauerkraut (sliced) -20g
Bamboo (Cut Section) -30 grams
Tang Qin (cut section) -1 15 grams
Seasoning:
Natural sea salt in one field -appropriate amount
Sugar -appropriate amount
Black Pepper -Appropriate amount
Water -200 ml
Ingredients:
SOO Good Vegan Fish Bean Curd (Cut in 3 Slices) - 150g
Ginger Slices - 10G
Straw Mushroom (Sliced) - 30g
Red Pepper (SLICED) - 10G
Mustard Green (SLICED) - 20G
Fresh Tofu Sheet (SectionEd) - 30G
Chinese ceed (sectioned) - 15g
Seasoning:
UO Nature Sea Salt
Sugar
Groupd Black Pepper
Water -200ml
Practice:
Bai Yan cooked sauerkraut and set aside.
Bamboo with salt water is spare.
Stir -fried fish tablets, red pepper, straw mushrooms for later use.
Add water to the ginger slices and add water, then sauerkraut, bamboo, straw mushrooms and seasonings.
Sub -bellfish head, red pepper, Tang Qin stir well, and roll the water to the disc.
Steps:
Stir-Fry Mustard Green in A Pan (without Oil) Until cook, set aside.
Blanch The Fresh Tofu Sheet with Salt, Drain and Set Aside.
Stir-Fry Fish Bean Curds, Red Pepper and Straw Mushroom, Set Aside.
SAUTé Ginger Until Fragrant. Add Water and Bring to Boil, then add mustard girl, toFu Sheet, Mushroom and Seasoning.
Add Fish Bean Curd, Red Pepper and Chinese Cerry, Bring to Boil and Ready to Serve.
Decoction of Soup Fish Film Beat
Vegan Fish Bean Curd with Soup
Material:
Good vegetarian fish tablets -300 grams
Straw mushrooms -20 grams
Tang Qin (cut section) -1 10 grams
Kou -3 grams
Ginger -2 grams
Seasoning:
Natural sea salt in one field -appropriate amount
Shiitake mushroom powder -匙 teaspoon
Water -200 ml
Diluer -appropriate amount
White white pepper -moderate amount
Ingredients:
Soo Good Vegan Fish Bean Curds - 300G
Straw Mushroom -20G
Chinese ceed (sectioned) - 10g
Wolfberry - 3G
Ginger Slices - 2G
Seasoning:
UO Nature Sea Salt
Mushroom Powder -½ TSP
Water -200ml
Evaporated Milk
Grouped white pepper
practice:
Soak the rip in water for 1 minute.
Fry the scent of vegetarian fish fillets and set them on for later use.
Stir -fry the ginger slices and straw mushrooms, add water, cook and turn to medium heat.
In seasonal, plain fish tablets, Tang Qin and Qizi.
Steps:
Soak Wolfberries in Water for 1 Minute.
Sear Fish Bean Curds Until Fragrant, Set Aside.
SAUTé Ginger Slices and Straw Mushroom Untilla Fragrant. Add Water and Bring to Boil. Switch to Medium Heat after Boiled.
Add Seasoning, Fish Bean Curds, Chinese Celery and Wolfberries. Bring to Boil and Ready to Serve
Huaishan Qizi Subfish Film
Stir-FRied Vegan Fish Bean Curd with Chinese YAM
Material:
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Good vegetarian fish tablets (cut) -150 grams
Huaishan (cut) -1
Kou-10 grams
White Zhe Mushroom -30 grams
Ginger-2-3 pieces
Tang Qin (cut section) -1 10 grams
seasoning:
A natural sea salt -1 teaspoon
Sugar -1 匙 teaspoon
White white pepper -moderate amount
Sesame oil -appropriate amount
Water -80 ml
Ingredients:
SOO Good Vegan Fish Bean Curds (Halved) - 150g
Chinese yam (Cut to PCS) - 1 PC
Wolfberries - 10G
Marmoreal Mushrooms - 30G
Sliced Ginger-2-3 Pieces
Chinese ceed (sectioned) - 10g
Seasoning:
UO Nature Sea Salt - 1 TSP
Sugar -1 p TSP
Grouped white pepper
Sesame oil
Water - 80ml
Act:
Soak the lip in water for 1 minute. Draw water, spare.
Huai Shan rolled in salt water for 20 minutes. Draw water, spare.
Fry the plain fish tablet and Bai Zhi mushroom until Jinxiang, and set aside.
Fry the ginger slices and Huaishan and pour the seasonings and water.
Add a vegetarian fish tablet and boil in white Zhi mushrooms and boil.
Put it in the wolf and Tang Qin and stir well.
Steps:
Soak wolfberries for 1 minute, draw and set aside.
Blanch Chinese Yam with Salt for 20 Minutes, Drain and Set Aside.
SAUTé Fish Bean Curds and Marmoreal Mushrooms, Set ASIDE.
Fry and Combine Ginger SliceS and Chinese Yam with Seasoning and Water.
Simmer Fish Bean Curds and Marmoreal Mushrooms on Low Heat For 2 Minutes. Add Cornstarch Slurry and BRING to Boil.
Add wolfberries and Chinese ceed, Stir to Combine. Ready to Serve.
🥗 Product Line：
Vegetarian Fish Fillets
🔅 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 Fillets
酸菜素魚片頭
Vegan Fish Bean Curd with Mustard Green
材料 :
好素素魚片頭（切開3片）- 150克
薑（切片）- 10克
草菇（切片）- 30克
紅椒（切條）- 10克
酸菜（切片）- 20克
腐竹（切段）- 30克
唐芹（切段）- 15克
調味 :
一口田天然海鹽 – 適量
糖 – 適量
黑椒碎 – 適量
水 – 200毫升
Ingredients:
Soo Good Vegan Fish Bean Curd (cut in 3 slices) – 150g
Ginger slices – 10g
Straw mushroom (sliced) – 30g
Red pepper (sliced) – 10g
Mustard green (sliced) – 20g
Fresh tofu sheet (sectioned) – 30g
Chinese celery (sectioned) – 15g
Seasoning:
UO Natural Sea Salt
Sugar
Grounded black pepper
Water – 200ml
做法 :
白鑊將酸菜炒熟，倒起備用。
腐竹用鹽水汆出備用。
炒香素魚片頭、紅椒、草菇備用。
炒香薑片後加水，後下酸菜、腐竹、草菇及調味料。
下素魚片頭、紅椒、唐芹攪勻，水滾上碟即可。
Steps:
Stir-fry mustard green in a pan (without oil) until cooked, set aside.
Blanch the fresh tofu sheet with salt, drain and set aside.
Stir-fry fish bean curds, red pepper and straw mushroom, set aside.
Sauté ginger until fragrant. Add water and bring to boil, then add mustard green, tofu sheet, mushroom and seasoning.
Add fish bean curd, red pepper and Chinese celery, bring to boil and ready to serve.
濃湯素魚片頭
Vegan Fish Bean Curd with Soup
材料：
好素素魚片頭 – 300克
草菇 – 20克
唐芹（切段）- 10克
杞子 – 3克
薑片 – 2克
調味：
一口田天然海鹽 – 適量
香菇粉 – ½茶匙
水 – 200毫升
淡奶 – 適量
白胡椒粉 – 適量
Ingredients:
Soo Good Vegan Fish Bean Curds – 300g
Straw mushroom – 20g
Chinese celery (sectioned) – 10g
Wolfberry – 3g
Ginger slices – 2g
Seasoning:
UO Natural Sea Salt
Mushroom powder – ½ tsp
Water – 200ml
Evaporated milk
Grounded white pepper
做法：
杞子用水浸1分鐘。
將素魚片頭煎香，盛起備用。
爆香薑片、草菇炒香，加入水，煮滾後轉中火。
下調味料、素魚片頭、唐芹和杞子，煮滾後即成。
Steps:
Soak wolfberries in water for 1 minute.
Sear fish bean curds until fragrant, set aside.
Sauté ginger slices and straw mushroom until fragrant. Add water and bring to boil. Switch to medium heat after boiled.
Add seasoning, fish bean curds, Chinese celery and wolfberries. Bring to boil and ready to serve
淮山杞子素魚片頭
Stir-Fried Vegan Fish Bean Curd with Chinese Yam
材料：
好素素魚片頭（對切）- 150克
淮山（切件）- 1條
杞子- 10克
白芝菇 – 30克
薑片 – 2-3片
唐芹（切段）- 10克
調味料：
一口田天然海鹽 – 1 茶匙
糖 – 1 ½茶匙
白胡椒粉 – 適量
麻油 – 適量
水 – 80毫升
Ingredients:
Soo Good Vegan Fish Bean Curds (halved) – 150g
Chinese yam (cut to pcs) – 1 pc
Wolfberries – 10g
Marmoreal mushrooms – 30g
Sliced ginger – 2-3 pieces
Chinese celery (sectioned) – 10g
Seasoning:
UO Natural Sea Salt – 1 tsp
Sugar – 1 ½ tsp
Grounded white pepper
Sesame oil
Water – 80ml
使法：
將杞子用水浸1分鐘。瀝水，備用。
淮山用鹽水滾20分鐘。瀝水，備用。
將素魚片頭和白芝菇煎至金香，倒起備用。
下薑片及淮山炒勻，倒入調味料及水。
加入素魚片頭及白芝菇炆煮，加生粉水煮滾。
放入杞子及唐芹後攪勻即成。
Steps:
Soak wolfberries for 1 minute, drain and set aside.
Blanch Chinese yam with salt for 20 minutes, drain and set aside.
Sauté fish bean curds and marmoreal mushrooms, set aside.
Fry and combine ginger slices and Chinese yam with seasoning and water.
Simmer fish bean curds and marmoreal mushrooms on low heat for 2 minutes. Add cornstarch slurry and bring to boil.
Add wolfberries and Chinese celery, stir to combine. Ready to serve.
