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: 240g
Ingredients: Soy protein fiber (contains soybeans), Hericium erinaceus, water chestnuts, fungus, eggs, soy protein (contains soybeans), egg white protein (contains eggs), wheat protein (contains wheat), soybean oil (contains soybeans), sesame oil ( Contains sesame), starch, sea salt, sugar, yeast extract, vegetarian seasoning
Cooking methods: Steam, boil, stir-fry, deep-fry, stew, braise, assorted dishes
Cooking suggestion: Sauté the cut side mushrooms and sliced chicken spleen mushrooms until fragrant, add the cut side vegetarian monkey mushroom balls and continue to stir-fry, add thickened gravy with chopped black pepper, and the "black pepper sauce" will make you want to taste it again. "Monkey Mushroom Pills and Miscellaneous Fungi" is done. Soak and drain the dried tea tree mushrooms and wolfberry berries, then boil them in hot water. Add the boiled vegetarian monkey mushroom balls, and the "tea tree mushroom, wolfberry and vegetarian monkey mushroom ball soup" is ready.
Allergens: soy, wheat, sesame, egg products
Shelf life: 18 months
Storage method: -18°C frozen
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：
Method of cooking: steaming, cooking, fried, fried, stewed, halogen, Sui Xixi dishes
Cooking suggestions: Sad the border mushroom mushrooms and sliced chicken spleen mushrooms, add the plain monkey mushroom pills after the open side, continue to stir -fry, add black pepper fragmentation, and make people eat the "blackfallin Monkey Mushroom Pills Miscellaneous "" Dry the dried tea tree mushrooms and wolfberry, drain it softly and put it in the hot water and boil. Add the plain monkey mushroom pills after the border.
Recipe: Su Herry Head Pills Pills
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.
Sugda fried emperor
Stir-Fry Monkey Head Mushroom Balls with Mixed Vegetables
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Material:
Monhaye head mushroom pill (cut particle) -300g
Fresh winter mushroom -30 grams
Ginger -appropriate amount
Gan bamboo shoots (cutting grains) -mou
Cucumber (Cut the particles) -Mander
Preserved Vegetables (Cut Milk) -20g
克 食 即 - 15 grams
Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun Soy Sauce Aber Black Bean Ointment - 1/3 Teacter
Sugar -appropriate amount
Shengpan -¼ teaspoon
Sesame oil -appropriate amount
Raw powder -appropriate amount
Ingredients:
Soo good monkey head mushroom backs (DICED) - 300G
Fresh Mushroom - 30G
MINCED GIDER -8G
Carrot (DICED) - ½ PC
Cucumber (DICED) - ½ PC
Pickled radish (diced) - 20g
Ready to Eat Peanuts - 15G
Seasoning:
UO Nature Sea Salt
Ruei Chun Grandpa Black Bean Soy Paste - 1/3 TSP
Sugar -1 TSP
Soy Sauce -¼ TSP
Sesame oil
Cornstarch
practice:
Gan bamboo shoots and cucumbers are spare for 2 minutes with salt water.
Stir -frying Monuel Mushroom Pills and Caifu, spare up.
Sad the ginger, add sweet bamboo shoots, cucumbers, plain monkey head mushroom pills and Caifu to stir well.
Add the seasoning and raw pink water, stir fry the peanuts behind the dry body.
Steps:
Blanch Carrot and Cucumber with Oil and Salt for 2 Minutes, Drain and Set Aside.
SAUTé Monkey Head Mushroom Balls and Pickled Radish Until Fragrant, Set Aside.
Sauté minced ginger, Carrot, Cucumber, Monkey Head Mushroom Balls and Pickled Radish, Stir to Combine.
Add Seasoning and Cornstarch Slurry, Stir-Fry Until Thickened. Add Peanuts and Ready to Serve.
Three cups of plain monkey head mushroom pill chicken spleen mushroom frying macro
Taiwanese "Three Cup" Style Monkey Head Mushroom Balls
Material:
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Hao Su Su Horizable Mushroom Pills (Cut Cut) -150g
Big Pleurotus eryngii (cut) -20g
Celery (cut) -20g
Ginger (sliced) -5 grams
Red Pepper (cut) -20g
Nine -story tower leaves -10 tablets (can increase or decrease)
Seasoning:
Ruichun Soy Sauce Aber Black Bean Ointment -4 Teenpices
Ruichun soy sauce Aber black bean soy sauce -4 teaspoon
Shengpan -4 teaspoon
Sugar -3 tea spoons
Water -300 ml
Sesame oil -appropriate amount
Ingredients:
Soo Good Monkey Head Mushroom Balls (Halved) - 150g
King Oyster Mushroom (Chopped) - 20G
Celery (chopped) - 20g
Ginger (sliced) - 5G
Red Pepper (Chopped) - 20G
Basil -10 Sprigs (or to Taste)
Seasoning:
Ruei Chun Black Bean Soy Paste -4 TSP
Ruei Chun Black Bean Soy Sauce -4 TSP
Soy Sauce - 4 TSP
Sugar -3 TSP
Water - 300ml
Sesame oil
practice:
Stir -fry ginger slices, fried Pleurotus eryngii.
Add celery and plain monkey head mushroom pills and seasonings, and stir well.
Add the nine -layer tower and red pepper, stir -fry slightly, use raw flour water to thicken, and put on the nine layers of tower.
Steps:
SAUTé Ginger SliceS and King Oyster Mushroom Until Fragrant.
Add Cerry, Monkey Head Mushroom Balls and Seasoning, Stir to Combine.
Add Basil, Red Pepper, Stir Fry. Add Cornstarch Slurry to Thicken. Plate and Garnish with Extra Basil.
Chestnut 炆 炆
Braised Monkey Head Mushroom Balls with Chestnuts
Material:
Good plain monkey head mushroom (1 open 4)-150 grams
Chestnut -80 grams
Fresh winter mushroom (cutting grains)-50 grams
Gan bamboo shoots (cut grains)-30 grams
Tang Qin (cut section) -20g
Seasoning:
A natural sea salt -1 teaspoon
Ruichun Aber Black Bean Ointment -½ Tea spoon
Ruichun Soy Sauce Aber Black Bean Soy Sauce - ¼ Tea spoon
Sugar -2 tea spoon
Water -60 ml
Noodle sauce -½ teaspoon
Swear -1/3 teaspoon
Sesame oil -appropriate amount
Ingredients:
Soo Good Monkey Head Mushroom Balls (Cut in Quarters) - 150g
Chestnuts - 80G
Fresh Mushrooms (Diced) - 50g
Carrot (DICED) - 30G
Chinese ceed (sectioned) - 20g
Seasoning:
UO Nature Sea Salt - 1 TSP
Ruei Chun Grandpa Black Bean Soy Paste -½ ½ TSP
Ruei Chun Grandpa Black Bean Soy Sauce - ¼ TSP
Sugar -2 TSP
Water -60ml
Soy Bean Paste -½ TSP
Soy Sauce - 1/3 TSP
Sesame oil
practice:
The chestnuts are steamed for 20 minutes, and the sweet bamboo shoots are cooked with salt water and spare.
Fry the fresh winter mushrooms and plain monkey head mushrooms until Jinxiang and set aside.
Sad the ginger, add noodle sauce and stir -fry. Add chestnuts, sweet bamboo shoots, fresh winter mushrooms and plain monkey head mushrooms, and stir well.
Add water to slow fire and cook for 3 minutes.
After adding the seasoning and raw pink water, roll the high heat, put Tang Qin, and stir well.
Steps:
Steam Chestnuts for 20 Minutes; Blanch Carrots with Salt, Drain and Set Aside.
SAUTé Fresh Mushrooms and Monkey Head Mushroom Balls Until Fragrant, Set ASIDE.
SAUTé Minced Ginger and Soy Bean Paste Untilla Fragrant. Add Chestnuts, Carrots, Fresh Mushroom and Monkey Head Mushroom Balls; Stir to Combine.
Add water and simmer on low heat for 3 minutes.
Add Seasoning and Cornstarch Slurry; Bring to Boil on high head. Add Chinese Clery and Stir-Fry to Combine.
🥗 Product Line：
Vegetarian Hericium Mushroom Balls
🔅 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 Hericium Mushroom Balls
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.
素小炒皇
Stir-Fry Monkey Head Mushroom Balls with Mixed Vegetables
材料：
素猴頭菇丸（切粒）- 300g
鮮冬菇 – 30克
薑茸 – 適量
甘筍（切粒）- 半條
青瓜（切粒）- 半條
菜脯（切粒）- 20克
即食花生 – 15克
調味：
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆油膏 – 1/3茶匙
糖 – 適量
生抽 – ¼茶匙
麻油 – 適量
生粉 – 適量
Ingredients:
Soo Good Monkey Head Mushroom Balls (diced) – 300g
Fresh mushroom – 30g
Minced ginger – 8g
Carrot (diced) – ½ pc
Cucumber (diced) – ½ pc
Pickled radish (diced) – 20g
Ready to eat peanuts – 15g
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Paste – 1/3 tsp
Sugar – 1 tsp
Soy sauce – ¼ tsp
Sesame oil
Cornstarch
做法：
甘筍和青瓜用鹽水汆水2分鐘，盛起備用。
炒香素猴頭菇丸及菜甫，盛起備用。
爆香薑茸，加入甘筍、青瓜、素猴頭菇丸及菜甫炒勻。
加入調味料及生粉水，炒至乾身後下花生炒勻即成。
Steps:
Blanch carrot and cucumber with oil and salt for 2 minutes, drain and set aside.
Sauté monkey head mushroom balls and pickled radish until fragrant, set aside.
Sauté minced ginger, carrot, cucumber, monkey head mushroom balls and pickled radish, stir to combine.
Add seasoning and cornstarch slurry, stir-fry until thickened. Add peanuts and ready to serve.
三杯素猴頭菇丸雞脾菇炒西芹
Taiwanese “Three Cup” Style Monkey Head Mushroom Balls
材料：
好素素猴頭菇丸（對切）- 150克
大杏鮑菇（切件）- 20克
西芹（切件）- 20克
薑（切片）- 5克
紅椒（切件）- 20克
九層塔葉 – 10片（可增減）
調味：
瑞春醬油阿伯黑豆油膏 – 4茶匙
瑞春醬油阿伯黑豆醬油 – 4茶匙
生抽 – 4茶匙
糖 – 3茶匙
水 – 300毫升
麻油 – 適量
Ingredients:
Soo Good Monkey Head Mushroom Balls (halved) – 150g
King oyster mushroom (chopped) – 20g
Celery (chopped) – 20g
Ginger (sliced) – 5g
Red pepper (chopped) – 20g
Basil – 10 sprigs (or to taste)
Seasoning:
Ruei Chun Black Bean Soy Paste – 4 tsp
Ruei Chun Black Bean Soy Sauce – 4 tsp
Soy sauce – 4 tsp
Sugar – 3 tsp
Water – 300ml
Sesame oil
做法：
炒香薑片，炒香杏鮑菇。
放入西芹及素猴頭菇丸、調味料，炒勻。
加入九層塔及紅椒，略炒後用生粉水勾芡，放上九層塔即成。
Steps:
Sauté ginger slices and king oyster mushroom until fragrant.
Add celery, monkey head mushroom balls and seasoning, stir to combine.
Add basil, red pepper, stir fry. Add cornstarch slurry to thicken. Plate and garnish with extra basil.
栗子炆素猴頭菇丸
Braised Monkey Head Mushroom Balls with Chestnuts
材料：
好素素猴頭菇（1開4）- 150克
栗子 – 80克
鮮冬菇（切粒）- 50克
甘筍（切粒）- 30克
唐芹（切段）- 20克
調味：
一口田天然海鹽 – 1茶匙
瑞春阿伯黑豆油膏 – ½茶匙
瑞春醬油阿伯黑豆醬油 – ¼茶匙
糖 – 2茶匙
水 – 60毫升
麵醬 – ½茶匙
生抽 – 1/3茶匙
麻油 – 適量
Ingredients:
Soo Good Monkey Head Mushroom Balls (cut in quarters) – 150g
Chestnuts – 80g
Fresh mushrooms (diced) – 50g
Carrot (diced) – 30g
Chinese celery (sectioned) – 20g
Seasoning:
UO Natural Sea Salt – 1 tsp
Ruei Chun Grandpa Black Bean Soy Paste – ½ tsp
Ruei Chun Grandpa Black Bean Soy Sauce – ¼ tsp
Sugar – 2 tsp
Water – 60ml
Soy bean paste – ½ tsp
Soy sauce – 1/3 tsp
Sesame oil
做法：
栗子蒸20分鐘，甘筍用鹽水煮熟，盛起備用。
將鮮冬菇、素猴頭菇丸炒至金香，倒起備用。
爆香薑茸，加入麵醬炒香。加入栗子、甘筍、鮮冬菇及素猴頭菇丸，炒均勻。
加入水收慢火炆煮3分鐘。
加入調味料及生粉水後，大火滾起，放唐芹，炒勻。
Steps:
Steam chestnuts for 20 minutes; blanch carrots with salt, drain and set aside.
Sauté fresh mushrooms and monkey head mushroom balls until fragrant, set aside.
Sauté minced ginger and soy bean paste until fragrant. Add chestnuts, carrots, fresh mushroom and monkey head mushroom balls; stir to combine.
Add water and simmer on low heat for 3 minutes.
Add seasoning and cornstarch slurry; bring to boil on high heat. Add Chinese celery and stir-fry to combine.
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