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), soybean oil (contains soybeans), starch, sea salt, sugar, thickener (E424), yeast extract, maltodextrin, hydrolyzed soy protein (contains soybeans), shiitake mushroom extract, Korean Vegetable extracts, vegetarian seasonings, pigments (E160a, E160c)
Cooking method: pan-fried, deep-fried, steamed, as you like
Cooking suggestions:
Allergens: Soy products
Shelf life: 18 months
Storage method: -18°C frozen
Related Vegan 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, fry, steamed, and cooked with joy
Cooking suggestions:
Recipe: Su Baozi
Three -colored egg steamed vegetarian band
Three Coloured Steamed Egg with Vegan Scallops
Material :
Hao Su Suzhu (Cut Mox) -150g
Preserved eggs (cut particles)-1
Salted egg (cut particles)-1
Egg-3
Tang Qin (cut-off) -5 grams
Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun soy sauce Aber black bean soy sauce -appropriate amount
Ingredients:
Soo good vegan scallops - 150g
Preserved EGG (DICED) - 1PC
SALTED EGG (DICED) - 1PC
EGG -3PC
Chinese ceed (minced) - 5G
Seasoning:
UO Nature Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce
Practice:
Put the eggs into the bowl, add the frozen boiled water (water to the amount of eggs 1: 1.5) and salt, and stir it 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.
Put the preserved eggs, salted eggs and vegetarian bands 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 the church fluff and drizzle with black bean soy sauce.
Steps:
Mix eggs, Water (RATIO Should Be 1: 1.5) and Salt Completely.
Use a size to file egg mixture to remove all lumps and bubbles. It makes the steamed egg super smooth.
Add diced present Egg, Salted Egg and Vegan Scallops and Mix Well.
Transfer egg mixture to a deep service. Steam for 8 minutes on high head, then top with mining chinese ceerry and black bean sAUCE.
Braised
Braised Vegan scallops
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Material:
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Hao Su Su Tsu (Cut Cut) - 150g
Yuner -30 grams
Fresh winter mushrooms (cut strip)-30 grams
Ginger (cut-off)-10 grams
Red Pepper (cut) -20g
Doll vegetables (cut into strips) -80 grams
Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun Soy Sauce Aber Black Bean Soy Sauce - ¼ Tea spoon
Sugar -appropriate amount
Sesame oil -appropriate amount
Pink Pink -Appropriate amount
Water -100 ml
Raw powder -appropriate amount
Ingredients:
SOO Good Vegan Scallops (Halved) - 150g
Black FUNGUS - 30G
Fresh Mushroom (Shredded) - 30G
Ginger (MINCED) - 10G
Red Pepper (SHRED) - 20G
Napa Cabbage (Cut Into Strips) - 80G
Seasoning:
UO Nature Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce - ¼ TSP
Sugar
Sesame oil
Grouped pepper
Water - 100ml
Cornstarch
practice:
Boil Yun Er and dolls with salt water until soft body and set aside.
Stir -fried straps to golden yellow, spare.
Fry the fresh mushrooms until there is fragrance, and add ginger and red pepper to continue frying.
Inject water in the pot, put in Yun ear and doll vegetables, and take a slow fire for 2 minutes.
Add the plain band, seasonings and raw pink water, and roll the heat.
Steps:
Blanch Black FUNGUS and Napa Cabbage with Salt. Drain and set aside.
Sear Scallops Untilla Golden Brown, Set Aside.
SAUTé Mushroom Untilla Fragrant, then Add Minced Ginger and Red Pepper.
Add Water in the Pan, then Add Black FUNGUS and Napa Cabbage, Simmer on Low Heat for 2 Minutes.
Add scallops, Seasoning and Cornstarch Slurry. Simmer on high head unantil boil.
Sweet acid Polo stir -fried strap
Sweet and Source Vegan Scallops
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Material:
Hao Su Su Duzi (Cut Cut) -150g
Pineapple (cut)-60 grams
Green Pepper (Cut Corporation)-50g
Red Pepper (Cut Corporation)-50g
Seasoning:
A natural sea salt -然 teaspoon
Tomato juice -4 teaspoon
White Vinegar -1 Teacter
Sugar -3 tea spoons
Water -100 ml
Raw powder -appropriate amount
Ingredients:
SOO Good Vegan Scallops (Halved) - 150g
Pineapple (Cut Into PCS) - 60G
Green Pepper (CUT INTO PCS) - 50G
Red Pepper (CUT INTO PCS) - 50G
Seasoning:
UO Nature Sea Salt - ½ TSP
Ketchup -4 TSP
White vinegar - 1 TSP
Sugar -3 TSP
Water - 100ml
Cornstarch
practice:
The plain band is fried, and it is set aside.
Green red pepper and pineapple fry the fragrant, and the flavoring materials are rolled up.
Boil the pink water into the sauce, add the strap and stir well.
Steps:
Sear Scallops Until Fragrant, Set Aside.
SAUTé Pineapple and Peppers Until Fragrant, Add Seasoning and Bring to Boil.
Add Cornstarch Slurry and Scallops, Stir to Combine and Ready to Serve.
素 冬 冬 冬
Stir-Fry Udon
Material:
Hao Su Su Duzi (Cut Cut) -150g
Gan bamboo shoots (shredded)-10 grams
Fresh winter mushrooms (cut strip)-15 grams
Green Pepper (Cut Bar) -En 10 grams
Gaerry (cut)-15 grams
Tang Qin (cut section) -1 10 grams
Ganoderma Mushroom -15 grams
Founded Mushroom -100g
Udon -2 packs
Seasoning:
A natural sea salt -1/3 teaspoon
Ruichun Soy Sauce Aber Black Bean Ointment - 1/3 Teacter
Ruichun Soy Sauce Aber Black Bean Soy Sauce - ½ Tea spoon
Sugar -½ Tea spoon
Sesame oil -appropriate amount
White white pepper -moderate amount
Ingredients:
SOO Good Vegan Scallops (Halved) - 150g
Carrot (shredded) - 10g
Fresh Mushroom (Shredded) - 15G
Green Pepper (Shredded) - 10G
Cabbage (shredded) - 15G
Chinese ceed (sectioned) - 10g
Shimeji Mushroom - 15G
ENOKI Mushroom - 100G
Udon - 2 Packs
Seasoning:
UO Nature Sea Salt - 1/3 TSP
Ruei Chun Grandpa Black Bean Soy Paste - 1/3 TSP
Ruei Chun Grandpa Black Bean Soy Sauce - ½ TSP
Sugar -p TSP
Sesame oil
Grouped white pepper
practice:
Small the water, and the water of the udon, sweet bamboo shoots, and broccoli, respectively.
Ganoderma mushrooms, fresh winter mushrooms, and enoki mushrooms are fry until golden yellow.
Add plain bands, green peppers, sweet bamboo shoots, broccoli, udon and a small amount of water.
Fry it until the smelling is stir -fry until the body is put on the disc.
Steps:
Blanch Udon, Carrot and Cabbage Sepately, DRAIN and SET ASISIDE.
Stir-Fry Shimeji Mushroom, Fresh Mushroom and ENOKI Mushroom Until Gold Brown.
Add scallops, Green Pepper, Carrot, Cabbage, Udon and A Small Amount of Water, Stir to Combine.
Add Seasoning and Stir-Fry Until Sauce Is resened, Garnish with Chinese Clery and Ready to Serve.
Original cup pumpkin seafood soup
Pumpkin seafood soup
Material:
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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
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.
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🥗 Product Line：
Vegetarian Scallops
🔅 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 Scallops
素帶子
三色蛋蒸素帶子
Three Coloured Steamed Egg with Vegan Scallops
材料 :
好素素帶子（切粒）- 150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 – 適量
瑞春醬油阿伯黑豆醬油 – 適量
Ingredients:
Soo Good Vegan Scallops – 150g
Preserved Egg (diced) – 1pc
Salted Egg (diced) – 1pc
Egg – 3pc
Chinese celery (minced) – 5g
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy sauce
做法 :
將雞蛋打入碗中，加入凍滾水（水比雞蛋份量 1:1.5）和鹽，完全攪拌均勻。
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、鹹蛋和素帶子放進雞蛋液中，並攪拌均勻。
將混合好之蛋液倒進大碟，大火蒸8分鐘，然後鋪上唐芹茸及淋上黑豆醬油。
Steps:
Mix eggs, water (ratio should be 1:1.5)and salt completely.
Use a sieve to filter egg mixture to remove all lumps and bubbles. It makes the steamed egg super smooth.
Add diced preserved egg, salted egg and Vegan Scallops and mix well.
Transfer egg mixture to a deep serving plate. Steam for 8 minutes on high heat, then top with minced Chinese celery and Black Bean Soy sauce.
紅燒素帶子
Braised Vegan Scallops
材料：
好素素帶子（對切） – 150克
雲耳 – 30克
鮮冬菇（切條）- 30克
薑（切茸）- 10克
紅椒（切條）- 20克
娃娃菜（切成條狀）- 80克
調味：
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆醬油 – ¼茶匙
糖 – 適量
麻油 – 適量
胡椒粉 – 適量
水 – 100毫升
生粉 – 適量
Ingredients:
Soo Good Vegan Scallops (halved) – 150g
Black fungus – 30g
Fresh mushroom (shredded) – 30g
Ginger (minced) – 10g
Red pepper (shred) – 20g
Napa cabbage (cut into strips) – 80g
Seasoning:
UO Natural Sea Salt
Ruei Chun Grandpa Black Bean Soy Sauce – ¼ tsp
Sugar
Sesame oil
Grounded pepper
Water – 100ml
Cornstarch
做法：
將雲耳、娃娃菜用鹽水汆煮至軟身，倒起備用。
炒素帶子至金黃色，盛起備用。
鮮冬菇炒至有香味，加入薑茸和紅椒繼續炒。
於鍋中注入水，放入雲耳和娃娃菜，收慢火炆2分鐘。
加入素帶子、調味料及生粉水，開大火滾起即可。
Steps:
Blanch black fungus and napa cabbage with salt. Drain and set aside.
Sear scallops until golden brown, set aside.
Sauté mushroom until fragrant, then add minced ginger and red pepper.
Add water in the pan, then add black fungus and napa cabbage, simmer on low heat for 2 minutes.
Add scallops, seasoning and cornstarch slurry. Simmer on high heat until boil.
甜酸波蘿炒素帶子
Sweet and Sour Vegan Scallops
材料：
好素素帶子（對切）- 150克
菠蘿（切件）- 60克
青椒（切角）- 50克
紅椒（切角）- 50克
調味：
一口田天然海鹽 – ½茶匙
番茄汁 – 4茶匙
白醋 – 1茶匙
糖 – 3茶匙
水 – 100毫升
生粉 – 適量
Ingredients:
Soo Good Vegan Scallops (halved) – 150g
Pineapple (cut into pcs) – 60g
Green pepper (cut into pcs) – 50g
Red pepper (cut into pcs) – 50g
Seasoning:
UO Natural Sea Salt – ½ tsp
Ketchup – 4 tsp
White vinegar – 1 tsp
Sugar – 3 tsp
Water – 100ml
Cornstarch
做法：
素帶子煎香，倒起備用。
青紅椒及菠蘿炒香，下調味料滾起。
下生粉水煮成芡汁，加入帶子炒勻即可。
Steps:
Sear scallops until fragrant, set aside.
Sauté pineapple and peppers until fragrant, add seasoning and bring to boil.
Add cornstarch slurry and scallops, stir to combine and ready to serve.
素炒烏冬
Stir-Fry Udon
材料：
好素素帶子（對切）- 150克
甘筍（切絲）- 10克
鮮冬菇（切條）- 15克
青椒（切條）- 10克
椰菜（切條）- 15克
唐芹（切段）- 10 克
靈芝菇 – 15克
金菇 – 100克
烏冬 – 2包
調味：
一口田天然海鹽 – 1/3茶匙
瑞春醬油阿伯黑豆油膏 – 1/3茶匙
瑞春醬油阿伯黑豆醬油 – ½茶匙
糖 – ½茶匙
麻油 – 適量
白胡椒粉 – 適量
Ingredients:
Soo Good Vegan Scallops (halved) – 150g
Carrot (shredded) – 10g
Fresh mushroom (shredded) – 15g
Green pepper (shredded) – 10g
Cabbage (shredded) – 15g
Chinese celery (sectioned) – 10g
Shimeji mushroom – 15g
Enoki mushroom – 100g
Udon – 2 packs
Seasoning:
UO Natural Sea Salt – 1/3 tsp
Ruei Chun Grandpa Black Bean Soy Paste – 1/3 tsp
Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp
Sugar – ½ tsp
Sesame oil
Grounded white pepper
做法：
將烏冬、甘筍和椰菜分別汆水，盛起備用。
靈芝菇、鮮冬菇及金菇炒至金黃色。
加入素帶子、青椒、甘筍、椰菜、烏冬及少量水炒勻。
下調味料後炒至乾身，落唐芹後上碟即成。
Steps:
Blanch udon, carrot and cabbage separately, drain and set aside.
Stir-fry shimeji mushroom, fresh mushroom and enoki mushroom until gold brown.
Add scallops, green pepper, carrot, cabbage , udon and a small amount of water, stir to combine.
Add seasoning and stir-fry until sauce is reduced, garnish with Chinese celery and ready to 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.
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