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: Konjac, starch, thickener (E425), sea salt, sugar, natural flavoring
Cooking method: sashimi, steaming, braised, assorted dishes
Cooking suggestions: Stew the above soup whole, then thicken it, and serve it with pre-cooked Chinese cabbage, which is called "vegetarian sea cucumber braised with vegetable gallbladder". Slice together with "vegetarian flower twig slices" and "vegetarian scallops" and saute them together until fragrant. Add boiled celery slices and then stir-fry with vegetarian shacha sauce to create the "sauce-fried vegetarian three delicacies".
Allergens: N/A
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: sashimi, steaming, braised, and good food
Cooking suggestions: The above soup is cooked, then thickened, coupled with the pre -cooked little Tang cuisine, it is "vegetable gallbladder steamed sea cucumber". After cutting the slices with "Su Hua Zhi Shibi" and "Su Ganbei", add to the coffee tablets after adding the water of the water, and then stir -fry the plain sand tea sauce.
Recipe: Su Hai Cucao
Sub -sea cucumber picking broccoli
Braised Vegan Sea Cucumber with Broccoli
Material:
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Good Su Su Sea Cucumber (4 pieces) -150 grams
Broccoli (cut) -80 grams
Seasoning:
A natural sea salt -1/3 teaspoon
Ruichun Soy Sauce Aber Black Bean Ointment -½ Tea Tao
Ruichun Soy Sauce Aber Black Bean Soy Sauce - ½ Tea spoon
Sugar -½ Tea spoon
Water -100 ml
Sesame oil -appropriate amount
Raw powder -2 teaspoon
Ingredients:
Soo Good Vegan Sea Cucumber (Cut in Quarters) - 150g
Broccoli (Chopped) - 80g
Seasoning:
UO Nature Sea Salt - 1/3 TSP
Ruei Chun Grandpa Black Soy Paste -½ TSP
Ruei Chun Grandpa Black Bean Soy Sauce - ½ TSP
Sugar -p TSP
Water - 100ml
Sesame oil
Cornstarch - 2 TSP
practice:
The broccoli and the sea sea are hot and salted, and they are spare.
Put the water in the pupa and roll it up, add the seasoning, vegetarian sea cucumber and raw powder water.
Put the plain sea cucumber in the broccoli and row it, and drizzle with the sauce.
Steps:
Blanch Broccoli and Sea Cucumber with Oil and Salt. Drain and set aside.
Add water, add sea cucumber and seasoning in a port, bring to box. Add Cornstarch Slurry, cookire sauce is thicken.
Plate sea cucumber in Center, Broccoli on the Sides, Glaze with Sauce.
Braised vegetarian sea cucumber
Braised Vegan Sea Cucumber
Material:
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Good vegetarian sea cucumber -6
Mushroom -6
Gan bamboo shoots (slices) -20g
Caixin -10 grams
Seasoning:
Ruichun Soy Sauce Aber Black Bean Ointment -6 Teenage Spoon
Ruichun Soy Sauce Aber Black Bean Soy Sauce - 1 teaspoon
A natural sea salt -1 ½ teaspoon
Sugar -2 tea spoon
Water -100 ml
Ingredients:
Soo Good Vegan Sea Cucumber - 6 PCS
Dribishrooms -6 PCS
Carrot (sliced) -20g
Choy Sum - 10g
Seasoning:
Ruei Chun Grandpa Black Bean Soy Paste -6 TSP
Ruei Chun Grandpa Black Bean Soy Sauce - 1 TSP
UO Nature Sea Salt - 1 ½ TSP
Sugar -2 TSP
Water - 100ml
practice:
The mushrooms are soft and removed. spare.
Add salt to boiling water, add vegetarian sea cucumber for 1 minute, and drain for later use.
Add a little oil into boiling water and cook the vegetables. Set on the disc.
Stir -fry the mushrooms and sweet bamboo shoots, add water, black bean, black bean soy sauce, sea salt and sugar. Add the plain sea cucumber and cook over medium heat for 2 minutes.
Sweep the raw powder, and take the care of vegetarian sea cucumber, winter mushrooms and sweet bamboo shoots. On -board.
Steps:
SOAK DRIED MUSHROOMS UNTIL SOFTENED, Remove STEMS and SET ASIDE.
Blanch Sea Cucumber with 1 TSP of Salt for a Minute. Drain and set aside.
Blanch Choy Sum with Oil. Drain and set aside.
Sauté carrots and mushrooms. Then add water, black bean soy paste, black bean soy sauce, sea salt and sugar; stir to combine. Add sea cucumber, simrser for 2 minutes.
Add Cornstarch Slurry, Stir to Thicken. Place Sea Cucumbers, Carrots and Mushrooms Over Choy Sum. Serve.
Vermia fried sea cucumber
Stir-Friced Vegan Sea Cucumber with Chinese Broccoli
Material:
Good Su Su Sea Cucumber (Slice) -150 grams
Ganoderma mushroom -60 grams
Ginger (cut-off)-10 grams
Red Pepper (sliced) -20g
Ingredients (cut section)-100 grams
Seasoning:
Natural sea salt in one field -appropriate amount
Sugar -appropriate amount
Swear -appropriate amount
Sesame oil -appropriate amount
Ingredients:
Soo Good Vegan Sea Cucumber (Sliced) - 150g
Shimeji Mushroom - 60g
Ginger (MINCED) - 10G
Red Pepper (SLICED) - 20G
Chinese broccoli (sectionEd) - 100G
Seasoning:
UO Nature Sea Salt
Sugar
Soy Sauce
Sesame oil
practice:
Boil the body with salt and oil water in the plain sea cucumber, and soften the salt oil water, and pick it up for later use.
Sading ginger, fry ganoderma mushrooms, kale and red peppers.
Add vegetarian sea cucumber, seasonings and raw pink water and stir well.
Steps:
Blanch Sea Cucumbers and Chinese Broccoli with Salt and Oil. Drain and set aside.
SAUTé Mincent Ginger Until Fragrant, then Add Shimeji Mushroom, Red Pepper and Chinese Broccoli.
Add sea cucumbers, seasoning and cornstarch slurry, stir to combine. Serve.
🥗 Product Line：
Vegetarian Sea Cucumber
🔅 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 Sea Cucumber
素海參扒西蘭花
Braised Vegan Sea Cucumber with Broccoli
材料：
好素素海參（切4件）- 150克
西蘭花（切件）- 80克
調味：
一口田天然海鹽 – 1/3茶匙
瑞春醬油阿伯黑豆油膏 – ½茶匙
瑞春醬油阿伯黑豆醬油 – ½茶匙
糖 – ½茶匙
水 – 100毫升
麻油 – 適量
生粉 – 2茶匙
Ingredients:
Soo Good Vegan Sea Cucumber (cut in quarters) – 150g
Broccoli (chopped) – 80g
Seasoning:
UO Natural Sea Salt – 1/3 tsp
Ruei Chun Grandpa Black Soy Paste – ½ tsp
Ruei Chun Grandpa Black Bean Soy Sauce – ½ tsp
Sugar – ½ tsp
Water – 100ml
Sesame oil
Cornstarch – 2 tsp
做法：
西蘭花及素海參用油鹽水燙熟，盛起備用。
將水放入鑊中滾起，加入調味料、素海參及生粉水炆煮。
素海參放入西蘭花中排好，淋上芡汁即可。
Steps:
Blanch broccoli and sea cucumber with oil and salt. Drain and set aside.
Add water, add sea cucumber and seasoning in a pot, bring to boil. Add cornstarch slurry, cook until sauce is thicken.
Plate sea cucumber in centre, broccoli on the sides, glaze with sauce.
紅燒素海參
Braised Vegan Sea Cucumber
材料：
好素素海參 – 6條
冬菇 – 6隻
甘筍（切片）- 20克
菜心 – 10克
調味：
瑞春醬油阿伯黑豆油膏 – 6茶匙
瑞春醬油阿伯黑豆醬油 – 1茶匙
一口田天然海鹽 – 1 ½茶匙
糖 – 2茶匙
水 – 100毫升
Ingredients:
Soo Good Vegan Sea Cucumber – 6 pcs
Dried mushrooms – 6 pcs
Carrot (sliced)– 20g
Choy sum – 10g
Seasoning:
Ruei Chun Grandpa Black Bean Soy Paste – 6 tsp
Ruei Chun Grandpa Black Bean Soy Sauce – 1 tsp
UO Natural Sea Salt – 1 ½ tsp
Sugar – 2 tsp
Water – 100ml
做法：
冬菇泡軟，將蒂除去。備用。
將鹽加入沸水中，加入素海參煮1分鐘，瀝水備用。
加少許油入沸水中，將菜心灼熟。上碟備用。
炒香冬菇及甘筍，加水、黑豆油膏、黑豆醬油、海鹽及糖攪勻。加入素海參，中火燘煮2分鐘。
生粉勾芡，將素海參、冬菇及甘筍放菜心上。上碟。
Steps:
Soak dried mushrooms until softened, remove stems and set aside.
Blanch sea cucumber with 1 tsp of salt for a minute. Drain and set aside.
Blanch choy sum with oil. Drain and set aside.
Sauté carrots and mushrooms. Then add water, black bean soy paste, black bean soy sauce, sea salt and sugar; Stir to combine. Add sea cucumber, simmer for 2 minutes.
Add cornstarch slurry, stir to thicken. Place sea cucumbers, carrots and mushrooms over choy sum. Serve.
芥蘭炒素海參
Stir-Fried Vegan Sea Cucumber with Chinese Broccoli
材料：
好素素海參（切片）- 150克
靈芝菇 – 60克
薑（切茸）- 10克
紅椒（切片）- 20克
芥蘭（切段）- 100克
調味：
一口田天然海鹽 – 適量
糖 – 適量
生抽 – 適量
麻油 – 適量
Ingredients:
Soo Good Vegan Sea Cucumber (sliced) – 150g
Shimeji mushroom – 60g
Ginger (minced) – 10g
Red pepper ( sliced) – 20g
Chinese broccoli (sectioned) – 100g
Seasoning:
UO Natural Sea Salt
Sugar
Soy sauce
Sesame oil
做法：
素海參、芥蘭用鹽油水煮軟身，撈起備用。
爆香薑茸，炒香靈芝菇、芥蘭及紅椒。
加入素海參、調味料及生粉水炒勻即可。
Steps:
Blanch sea cucumbers and Chinese broccoli with salt and oil. Drain and set aside.
Sauté minced ginger until fragrant, then add shimeji mushroom, red pepper and Chinese broccoli.
Add sea cucumbers, seasoning and cornstarch slurry, stir to combine. Serve.
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