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 fiber (contains soybeans), activated water, canola oil, soy sauce (contains soybeans), sugar, salt
Cooking method: Steam, boil, stir-fry, deep-fry, as you like
Cooking suggestions: Add eggs and water, mix well, steam over water, sprinkle with chopped coriander, and drizzle with sesame oil and soy sauce. Cut the tomatoes into small pieces, add meatloaf and water, add ketchup/paste according to taste and simmer over low heat, then pour it on the cooked and drained spaghetti to make tomato meat sauce spaghetti. Both dishes are a must-try at home.
Allergens: Soy products
Shelf life: 18 months
Storage method: -18°C frozen
Related vegetarian meat 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: steaming, cooking, frying, frying, follow -up cooking
Suggestions: Add eggs and water to stir well. After steaming the water, sprinkle with grooves and crushed it with sesame oil and soy sauce. Cut the tomato into small grains, add the plain meat and water, add the eggplant/eggplant paste to the Italian powder that is cooked and drained according to the taste. Both dishes are often eaten at home.
Recipe: Su Ge Lu Lu
Vegetarian ants
Stir-Friced Vegan Minced Pork with Glass Noodle
Material:
Vegetarian -150 grams
Fans (soaked) - 1 small package
Dry winter mushroom (after soaking) -3
Ginger (cut -off) - 3 teaspoon
Tang Qin (cut particles) -1 10 grams
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Seasoning:
Ruichun Soy Sauce Aber Black Bean Soy Sauce - 2 teaspoon
A natural sea salt -1 teaspoon
Universal shiitake mushroom with sauce -2 teaspoon
Universal Yin Doudou -2 Teacter
Swear -2 teaspoon
Sugar -3 tea spoons
Water -400 ml
Sesame oil -appropriate amount
Raw powder -appropriate amount
Ingredients:
Vegan Minced Pork - 150G
Grass Noodles (SOAKED) - 1 Small Pack
Dribis
Ginger (MINCED) - 3 TSP
Chinese ceed (diced) - 10g
Seasoning:
Ruei Chun Grandpa Black Bean Soy Sauce - 2 TSP
UO Nature Sea Salt - 1 TSP
CT Mushroom Sauce - 2 TSP
Ty Black Bean Paste -2 TSP
Soy Sauce - 2 TSP
Sugar -3 TSP
Water - 400ml
Sesame oil
Cornstarch
practice:
Stir -fried ginger and mushrooms, add Douban sauce and vegetarian meat Lu and stir well.
Add water to continue cooking. After the water is rolled, add the seasoning and fans to stir well.
Use medium -fire until to collect water, drizzle sesame oil and spread Tang Qin.
Steps:
Sauté minced ginger, chilli sauce, minced mushroom and minced pork until fragrant.
Add water to the pan and bring to box. Add Seasoning and Vermicelli, Stirring to Combine.
Simmer on Medium Heat Until Sauce Is Reduced, Dash with Sesame Oil and Chinese Clery. Ready to Serve.
Onovascular meat sauce yellow green jade melon eggplant wide noodles
Vegetarian lasagna
Material:
Vegetarian -60 grams
American Broad Face -12 Big
Huang Cuiyuyou (Slice) -1
Eggplant (sliced)-1
Tomato (cut) -4
Seasoning:
Natural sea salt in one field -appropriate amount
Mushroom King Korean -style dipped grilled sauce -3 tablespoons
Sugar -appropriate amount
Tomato sauce -8 tablespoons
Olive oil -2 spoons
Cheese Broken - 20 grams
Black Pepper Broken - Half Teashone
Su Fan -3 Teacter
Ingredients:
Vegan Minced Pork - 60G
LASAGNA PASTA - 12 Sheets
YELLOW ZUCCCHINI (Sliced) - 1 PC
Eggplant (sliced) - 1
Tomato (DICED) - 4
Seasoning:
UO Nature Sea Salt
Gu Wang Korean BBQ Sauce - 3 TBSP
Sugar
Tomato Sauce -8 TBSP
Olive Oil - 2 TBSP
Grated Cheese -20G
Groupd Black Pepper - 1/2 TSP
Cornstarch - 3 TSP
practice:
Pour half a pot of water in the pot, add a little salt and olive oil, and cook the wide surface until six mature.
After the yellow green jade melon and eggplant, use water absorption paper to dry the water, and fry it with olive oil on the golden yellow.
Fry the tomato with olive oil, add Korean stained grilled sauce, sugar, salt, vegetarian meat and black pepper, and cook for 15 minutes to become lycopeasic meat sauce for 15 minutes.
The bottom of the baking sheet is paved with wide noodles, lycopene meat sauce, eggplant, yellow green meat melon, and finally sprinkled cheese fragments on the top layer and covered with tin foil.
Preheat the oven to 180 degrees, put it in the wide surface, and bake for 20 minutes.
Steps:
In a port, add salt, Olive Oil and Half Pot of Water. Boil Lasagna Pasta to Medium Well.
Blanch Yellow Zucchini and Eggplants, then Dry the With Kitchen Towels. Sear Zucchini and Eggplant Untilla Golden Brown.
Add Olive Oil in A Pan, Sauté the Diced Tomato, BBQ Sauce, Sugar, SALT, GROUNDED BLACK PEPER and Minced Pork. Simmer for 15 Minutes on Medium Heat.
Layer Pasta, Tomato Sauce, Eggplant and Zucchini, Top with Grated Cheese. Cover with Foil Paper.
Preheat over at 180, and bake for 20 minutes. Ready to server.
Poosenu rice
Mushroom and Vegan Minced Pork Over Rice
Material:
Survance -150 grams
Universal sea band -60 grams
Fresh winter mushrooms (cut particles) -80 grams
Ginger (cut-off)-10 grams
Rice -1 bowl
Seasoning:
A natural sea salt -1 teaspoon
Ruichun Soy Sauce Aber Black Bean Ointment -½ Tea Tao
Sugar -2 tea spoon
Fragrant Powder -Moderate amount
Sesame oil -appropriate amount
Raw powder -appropriate amount
Ingredients:
Vegan Minced Pork - 150G
Ty Kelp Node - 60G
Fresh Mushroom (Diced) - 80g
Ginger (MINCED) - 10G
Rice - 1 Bowl
Seasoning:
UO Nature Sea Salt - 1 TSP
Ruei Chun Grandpa Black Bean Soy Paste -½ ½ TSP
Sugar -2 TSP
FIVE Spice Powder
Sesame oil
Cornstarch
practice:
The kelp is soaked in water, cutting young grains (kelp watering) for later use.
Ginger bangs, fried fresh mushrooms and plain meat Lu, go down the sea to stir -fry
Pour in kelp to connect (need to add water) and cook over medium heat for 10 minutes.
Solo the taste and appropriate amount of raw flour, boil the high heat into a paste, and pour it with rice.
Steps:
Soak Kelp Node Until Soft, DICE (Keep The Water).
Sauté minced ginger, Fresh Mushrooms and Minced Pork Until Fragrant, Add Kelp Node.
Add Kelp Node Water (Add Extra Water As Necessary), Simmer for 10 Minutes.
Add Seasoning and Cornstarch Slurry, BOIL Unil ThiCKENED. Pour over rice and server.
Mushroom sauce sauce, meat Lu stewed eggplant
Eggplant step
Material:
Vegetarian -100g
Eggplant (cut) -1
Red Pepper (shredded)-红 红
Ginger (cut) -8 grams
Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun Soy Sauce Aber Black Bean Soy Sauce - ½ Tea spoon
Mushroom King pure natural shiitake mushroom pile sauce -2 teaspoon
Sugar -appropriate amount
Sesame oil -appropriate amount
Water -100 ml
Raw powder -appropriate amount
Ingredients:
Vegan Minced Pork - 100G
Eggplant (shredded) - 1 PC
Red Pepper (Shredded) - ¼ PC
Ginger (MINCED) - 8G
Seasoning:
UO Nature Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce - ½ TSP
Gu Wang all natural mushroom tonna sauce -2 TSP
Sugar
Sesame oil
Water - 100ml
Cornstarch
practice:
The eggplant fry until golden yellow, and pick it up.
Sad the ginger, and stir -fry the shiitake mushroom pile sauce.
Add vegetarian meat, eggplant, seasonings and water, roll it and cook for 3-4 minutes, add raw powder water and stir well, sprinkle red pepper shreds.
Steps:
Deep-Fry Eggplant Untilla Golden Brown, Drain and Set ASISIDE.
SAUTé Minced Ginger Until Fragrant, Add Mushroom Tonna Sauce.
Add Minced Pork, Eggplant, Seasoning and Water, Simmer for 3-4 Minutes. Then add Cornstarch Slurry. Cook Until Thickened and Topped with Pepper. Ready to server.
🥗 Product Line：
Vegetarian Pork Mince
🔅 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 Pork Mince
素螞蟻上樹
Stir-Fried Vegan Minced Pork with Glass Noodle
材料：
素肉魯 – 150克
粉絲（浸軟） – 1小包
乾冬菇（浸發後切粒）- 3隻
薑（切茸） – 3茶匙
唐芹（切粒）- 10克
調味：
瑞春醬油阿伯黑豆醬油 – 2茶匙
一口田天然海鹽 – 1茶匙
通用香菇伴醬 – 2茶匙
通用蔭豆豉 – 2茶匙
生抽 – 2茶匙
糖 – 3茶匙
水 – 400毫升
麻油 – 適量
生粉 — 適量
Ingredients:
Vegan Minced Pork – 150g
Grass noodles (soaked) – 1 small pack
Dried mushroom (soaked and diced) – 3 pcs
Ginger (minced) – 3 tsp
Chinese celery (diced) – 10g
Seasoning:
Ruei Chun Grandpa Black Bean Soy Sauce – 2 tsp
UO Natural Sea Salt – 1 tsp
CT Mushroom Sauce – 2 tsp
TY Black Bean Paste – 2 tsp
Soy sauce – 2 tsp
Sugar – 3 tsp
Water – 400ml
Sesame oil
Cornstarch
做法：
炒香薑茸及冬菇茸，加入豆瓣醬和素肉魯炒勻。
加入水繼續煮，水滾後加入調味料及粉絲炒勻。
用中火燴至收乾水份，淋上麻油及鋪上唐芹即可。
Steps:
Sauté minced ginger, chilli sauce, minced mushroom and minced pork until fragrant.
Add water to the pan and bring to boil. Add seasoning and vermicelli, stirring to combine.
Simmer on medium heat until sauce is reduced, dash with sesame oil and Chinese celery. Ready to serve.
番茄素肉醬黃翠玉瓜茄子闊麵
Vegetarian Lasagna
材料：
素肉魯 – 60克
美式闊麵 – 12塊
黃翠玉瓜（切片）- 1條
茄子（切片）- 1條
番茄（切粒）- 4個
調味：
一口田天然海鹽 – 適量
菇王韓式沾烤醬 – 3湯匙
糖 – 適量
番茄醬 – 8湯匙
橄欖油 – 2湯匙
芝士碎 – 20克
黑胡椒碎 – 半茶匙
粟粉 – 3茶匙
Ingredients:
Vegan Minced Pork – 60g
Lasagna pasta – 12 sheets
Yellow zucchini (sliced) – 1 pc
Eggplant (sliced) – 1
Tomato (diced) – 4
Seasoning:
UO Natural Sea Salt
Gu Wang Korean BBQ Sauce – 3 Tbsp
Sugar
Tomato sauce – 8 Tbsp
Olive oil – 2 Tbsp
Grated cheese – 20g
Grounded black pepper – 1/2 tsp
Cornstarch – 3 tsp
做法：
於煲中倒入半煲水，加入少許鹽、橄欖油，將闊麵煮至六成熟。
黃翠玉瓜及茄子汆水後用吸水紙吸乾水份，並以橄欖油細火煎至金黃色。
用橄欖油炒香蕃茄碎，加入韓式沾烤醬、糖、鹽、素肉魯及黑胡椒碎，中火煮15分鐘成番茄素肉醬。
烤盤底部依次序鋪上闊麵、番茄素肉醬、茄子、黃翠肉瓜，最後於頂層撒上芝士碎，並用錫紙包覆。
預熱焗爐至180度，放入闊麵，烤焗20分鐘即成。
Steps:
In a pot, add salt, olive oil and half pot of water. Boil lasagna pasta to medium well.
Blanch yellow zucchini and eggplants, then dry them with kitchen towels. Sear zucchini and eggplant until golden brown.
Add olive oil in a pan, sauté the diced tomato, BBQ sauce, sugar, salt, grounded black pepper and minced pork. Simmer for 15 minutes on medium heat.
Layer pasta, tomato sauce, eggplant and zucchini, top with grated cheese. Cover with foil paper.
Preheat over at 180, and bake for 20 minutes. Ready to serve.
素肉魯飯
Mushroom and Vegan Minced Pork Over Rice
材料：
素肉魯 -150克
通用海帶結 – 60克
鮮冬菇（切粒）- 80克
薑（切茸）- 10克
白飯 – 1碗
調味：
一口田天然海鹽 – 1茶匙
瑞春醬油阿伯黑豆油膏 – ½茶匙
糖 – 2茶匙
五香粉 – 適量
麻油 – 適量
生粉 – 適量
Ingredients:
Vegan Minced pork – 150g
TY Kelp Node – 60g
Fresh mushroom (diced) – 80g
Ginger (minced) – 10g
Rice – 1 bowl
Seasoning:
UO Natural Sea Salt – 1 tsp
Ruei Chun Grandpa Black Bean Soy Paste – ½ tsp
Sugar – 2 tsp
Five spice powder
Sesame oil
Cornstarch
做法：
海帶結浸水泡軟，切幼粒（海帶結水保留）備用。
薑茸起鑊，炒香鮮冬菇和素肉魯，下海帶結齊炒
倒入海帶結水（需要可加水），中火煮10分鐘。
下調味料及適量生粉水，開大火煮成糊狀，淋上白飯即成。
Steps:
Soak kelp node until soft, dice (keep the water).
Sauté minced ginger, fresh mushrooms and minced pork until fragrant, add kelp node.
Add kelp node water (add extra water as necessary), simmer for 10 minutes.
Add seasoning and cornstarch slurry, boil until thickened. Pour over rice and serve.
香菇醬素肉魯燴茄子
Eggplant Stew
材料：
素肉魯 – 100克
茄子（切條）- 1條
紅椒（切絲）- ¼隻
薑（切茸）- 8克
調味：
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – ½ 茶匙
菇王純天然香菇香樁醬 – 2茶匙
糖 – 適量
麻油 – 適量
水 – 100毫升
生粉 – 適量
Ingredients:
Vegan Minced Pork – 100g
Eggplant (shredded) – 1 pc
Red pepper (shredded) – ¼ pc
Ginger (minced) – 8g
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp
Gu Wang All Natural Mushroom Tonna Sauce – 2 tsp
Sugar
Sesame oil
Water – 100ml
Cornstarch
做法：
茄子炸至金黃色，撈起備用。
爆香薑茸，放入香菇香樁醬炒香。
加入素肉魯、茄子、調味料及水，滾起後煮3-4分鐘，加入生粉水攪勻上碟，撒上紅椒絲即成。
Steps:
Deep-fry eggplant until golden brown, drain and set aside.
Sauté minced ginger until fragrant, add mushroom tonna sauce.
Add minced pork, eggplant, seasoning and water, simmer for 3-4 minutes. Then add cornstarch slurry. Cook until thickened and topped with red pepper. Ready to serve.
