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: 250g
Ingredients: Water, konjac powder, sugar, salt, thickening agent (hydroxypropyl distarch phosphate, sodium alginate), coloring matter (capsaicin), acidity regulator (calcium hydroxide), vegetarian flavoring
Cooking methods: hot pot, barbecue, braised, stir-fried, braised, assorted dishes
Cooking suggestion: Cut green apples, pear, honeydew melon (or other favorite fruits) into cubes, mix with egg yolk salad dressing (or cheese), add blueberries and "vegetarian red spots" lightly seared with oil and water Shrimp" becomes "Vegetarian Prawn and Fruit Salad". Heat the "Vegetarian Red Spot Shrimp" in a pot of oil, drain, cool, and dry. Dip in the prepared fried powder and deep-fry. Add salt, pepper and balsamic vinegar to make it crispy and delicious.
Allergens: N/A
Shelf life: 18 months
Storage method: -18°C frozen
Related Vegan Fish/Seafood Recipes
🔸 Supplementary Information：
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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: hot pot, barbecue, braised, hot frying, frying, loquat, Suixi dishes
Cooking suggestions: Cut the green apples, bouring pears, Honey melon (or other fruits you love), mix with egg yolk salad sauce (or cheese), plus blueberries and "vegetarian red spots with oil and water. "Shrimp" became "vegetarian prawn fresh fruit salad". The "Great Red Spots" is burning with oil, draining, cooling, and dried dry, dipped in the fried frying powder with good tuning, and frying with salt and pepper and vinegar. It is crispy and delicious.
Recipe: Subama red spots shrimp
Xiangmang blueberry Xia Guin Big red spots shrimp salad with old red wine oil vinegar juice
Seasonal Salad with Vegan Red Spot Prawn with Old Vinegar Dressing
Material:
Great red spots -5
Big Fragrance -2
Blueberry -150 grams
3 salads -1 each
Xiawei Yi Ren -10 grams
Seasoning:
A natural sea salt -然 teaspoon
Old Red Vinegar -100 ml
Olive oil -2 spoons
Sugar -2 tea spoon
Black Pepper Broken - 匙 Tea Tao
Ingredients:
Vegan Red Spot Prawns - 4 PCS
Fresh Mango - 2 PCS
Blueberry - 150 g
3 Different Kinds of Salads - 1 Serving Each
Macadamia Nuts - 10G
Seasoning:
UO Nature Sea Salt - ½ TSP
Old red vinegar - 100ml
Olive Oil - 2 TBSP
Sugar -2 TSP
Groupd Black Pepper -½ TSP
practice:
Cook the old red vinegar, add olive oil, sugar, black pepper and sea salt, stir it and make it cool, and become "old red oil vinegar juice".
Use oil and water roasted red spots for 2 minutes. Drive and set aside.
Mango avoids the middle core and cut into two sides. Scoop out the mango meat, cut the particles, put it back in the original mango skin, and put it on the dish.
Cut the salad vegetables into a suitable size and be next to the mango. Sprinkle the fruit of Hawaii on salad.
Put the plain red spots on the mango. Blueberry is sprinkled next to the plain red spots.
Wall the old red wine oil and vinegar on the plain red spots and salad. On -board.
Steps:
Prepare Dressing: Heat up the old red vinegar, Add Olive Oil, Sugar, Black Pepper and Sea Salt.
Blanch Red Sprawns with Oil for 2 Minutes. Drain and set aside.
Cut mangoes in Halves, Scoop Out the Pulp and Cut into Small Pieces. Put Pulp Back in the People As Serving Container. Place on service..
Cut salads into design size, place next to mangoes. Topped with macadamia nuts.
Place Red Spot Prawns on Top of Mangoes. Sprinkle Blueberries Next to the Prawns.
Glaze with dressing. Serve.
Original cup pumpkin seafood soup
Pumpkin seafood soup
Material:
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
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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.
Three -color egg steamed red spots shrimp
Three Coloured Steamed Egg with Vegan Red Spot Prawn
Material :
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Great red spots -300 grams
Preserved eggs (cut particles)-1
Salted egg (cut particles)-1
Egg -3
Tang Qin (cut-off) -5 grams
Seasoning:
A natural sea salt -3 grams
Shengpan -5 grams
Ingredients:
Vegan Red Spot Prawn - 300G
Preserved EGG (DICED) - 1PC
SALTED EGG (DICED) - 1PC
EGG -3PC
Chinese ceed (minced) - 5G
Seasoning:
UO Nature Sea Salt - 3G
Soy Sauce - 5G
Practice:
Add water to the egg and stir well (the amount of water is 5 times the amount of eggs), and mix it with salt completely.
Filter the impurities in the egg liquid and remove the foam floating on the surface to ensure that the steamed eggs are smooth without producing the pores.
Add the preserved eggs, salted eggs, and plain red spots into the egg liquid and stir well.
Pour the mixed egg liquid into the album, steam the high heat for 8 minutes, and then spread it on the chimeric and drizzle with raw soy sauce.
Steps:
Beat Eggs with Water (The Ratio Should Be 1: 5), Add Salt and Stir Completely.
Use a size to file egg mixture to remove all lump and bubbles. It makes the steamed egg super smooth.
Add diced present Egg, Salted Egg and Red Spot Prawns and Mix Well.
Transfer egg mixture to a deep service. Steam for 8 minutes on high head, then topped with minced chinese ceed and soy sauce.
Living exciting-Lan Ting Gold Smile Ha Shrimp
🥗 Product Line：
Vegetarian Red Spot Shrimp
🔅 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 Red Spot Shrimp
香芒藍苺夏果素大紅斑蝦沙律配舊紅酒油醋汁
Seasonal Salad with Vegan Red Spot Prawn with Old Red Vinegar Dressing
材料：
素大紅斑蝦 – 5隻
大香芒 – 2個
藍莓 – 150克
3款沙律菜 – 各1份
夏威夷果仁 – 10克
調味：
一口田天然海鹽 – ½茶匙
舊紅醋 – 100毫升
橄欖油 – 2湯匙
糖 – 2茶匙
黑胡椒碎 – ½茶匙
Ingredients:
Vegan Red Spot Prawns – 4 pcs
Fresh Mango – 2 pcs
Blueberry – 150 g
3 different kinds of salads – 1 serving each
Macadamia nuts – 10g
Seasoning:
UO Natural Sea Salt – ½ tsp
Old red vinegar – 100ml
Olive oil – 2 Tbsp
Sugar – 2 tsp
Grounded black pepper – ½ tsp
做法：
將舊紅醋煮熱，加入橄欖油、糖、黑胡椒及海鹽，攪溶盛涼，成為“舊紅油醋汁”。
用油水灼素大紅斑蝦2分鐘。瀝乾，備用。
芒果避開中間的核，切成2邊。舀出芒果肉，切粒，放回原來的芒果皮中，放在碟上。
將沙律菜切成合適大小，放在芒果旁邊。將夏威夷果仁灑在沙律菜上。
將素大紅斑蝦放在芒果上。藍莓灑在素大紅斑蝦旁。
將舊紅酒油醋汁澆在素大紅斑蝦及沙律菜上。上碟。
Steps:
Prepare dressing: heat up the old red vinegar, add olive oil, sugar, black pepper and sea salt.
Blanch red spot prawns with oil for 2 minutes. Drain and set aside.
Cut mangoes in halves, scoop out the pulp and cut into small pieces. Put pulp back in the peel as serving container. Place on serving plate.
Cut salads into desired size, place next to mangoes. Topped with macadamia nuts.
Place red spot prawns on top of mangoes. Sprinkle blueberries next to the prawns.
Glaze with dressing. Serve.
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.
三色蛋蒸素大紅斑蝦
Three Coloured Steamed Egg with Vegan Red Spot Prawn
材料 :
素大紅斑蝦 – 300克
皮蛋（切粒）- 1隻
咸蛋（切粒）- 1隻
雞蛋 – 3隻
唐芹（切茸）- 5克
調味 :
一口田天然海鹽 – 3克
生抽 – 5克
Ingredients:
Vegan Red Spot Prawn – 300g
Preserved Egg (diced) – 1pc
Salted Egg (diced) – 1pc
Egg – 3pc
Chinese celery (minced) – 5g
Seasoning:
UO Natural Sea Salt – 3g
Soy sauce – 5g
做法 :
雞蛋加入水攪拌均勻（水的份量是雞蛋的5倍），加鹽完全攪勻。
過濾雞蛋液中之雜質，並除去浮在表面的泡沫，以確保蒸蛋細滑而不會產生氣孔。
將皮蛋、鹹蛋和素大紅斑蝦加進蛋液中，攪拌均勻。
將混合好的蛋液倒進大碟，大火蒸8分鐘，然後鋪上唐芹茸及淋上生抽。
Steps:
Beat eggs with water (the ratio should be 1:5), add salt and stir completely.
Use a sieve to filter egg mixture to remove all lump and bubbles. It makes the steamed egg super smooth.
Add diced preserved egg, salted egg and red spot prawns and mix well.
Transfer egg mixture to a deep serving plate. Steam for 8 minutes on high heat, then topped with minced Chinese celery and soy sauce.
活得精彩-藍婷 黃金笑哈蝦
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