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: Mushrooms, eggs, soy protein fiber (contains soybeans), soybean oil (contains soybeans), egg white protein powder (contains eggs), starch, sugar, sea salt, yeast extract, soy sauce (contains soybeans, wheat), sesame oil (contains sesame), white pepper, allspice, vegetarian seasoning
Cooking methods: Steam, boil, stir-fry, deep-fry, stew, braise, assorted dishes
Cooking suggestions:
Allergens: soy, wheat, sesame, egg 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：
Method of cooking: steaming, cooking, fried, fried, stewed, halogen, Sui Xixi dishes
Cooking suggestions:
Recipe: vegetarian beef
Three -color pepper fried beef stew
Stir-Fry Veggie Beef Chunks
Material :
Good vegetarian beef -300 grams
Ganoderma mushroom -50 grams
Green, red yellow pepper (cut angle) -20g each
Ginger -appropriate amount
Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun Soy Sauce Aber Black Bean Ointment - 1 Teacter
Sesame oil -appropriate amount
Swear -1 teaspoon
Raw powder -appropriate amount
Ingredients:
Soo Good Veggie Beef Chunks - 300G
Shimeji Mushroom - 50g
Green, Red and YELLOW PEPPPERS (Cut to PCS) - 20G EACH
MINCED GIDER -8G
Seasoning:
UO Nature Sea Salt
Ruei Chun Black Soy Paste -1 TSP
Sesame oil
Soy Sauce - 1 TSP
Cornstarch
Practice:
Stewed beef and water.
Sad the ginger, add ganoderma mushrooms, green red yellow pepper.
Add vegetarian beef and stir -fry.
Lower the taste and raw pink water, and fry until you get the disc.
Steps:
Blanch Beef Chunks, Drain and Set ASIDE.
Saute Minced Ginger, then Add Shimeji Mushroom and Peppers.
Add Beef Chunks and Stir to Combine.
Add Seasoning and Cornstarch Slurry, Stir-Fry Until Thickened.
Cuiyuya fried beef stew
Stir-Fry Veggie Beef Chunks and Zucchini
Material:
Good vegetarian beef -1 pack
Cuiyuchu (cut) -60 grams
Gan bamboo shoots (cut)-30 grams
Ginger (cut-off)-10 grams
Red Pepper (shredded) -5 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 - 1 teaspoon
Sugar -½ Tea spoon
Sesame oil -appropriate amount
Raw powder -appropriate amount
Ingredients:
Soo Good Veggie Beef Chunk -1 Pack
Zucchini (Cut to PCS) - 60g
Carrot (Cut to PCS) - 30G
Ginger (MINCED) - 10G
Red Pepper (Shredded) - 5G
Seasoning:
UO Nature Sea Salt - 1/3 TSP
Ruei Chun Grandpa Black Bean Soy Paste -½ ½ TSP
Ruei Chun Grandpa Black Bean Soy Sauce - 1 TSP
Sugar -p TSP
Sesame oil
Cornstarch
practice:
Curly jade, sweet bamboo shoots and salt water, spare.
Stir -fried beef stewed incense and set up for later use.
After frying the ginger, add the jade melon, sweet bamboo shoots and vegetarian beef and stir -fry.
Add the seasoning and raw powder to stir well, put on red pepper shreds.
Steps:
Blanch Zucchini and Carrot with Salt, Drain and Set Aside.
Sauté beef chunk and set aside.
Sauté minced ginger, add zucchini, carrot and beef chunk.
Add Seasoning and Cornstarch Slurry, Stir to Combine, Top with Shredded Red Pepper. Serve.
Cemetery fried beef stewed beef
Stir-Fry Veggie Beef Chunks and Cauliflower
Material:
Good Su Su Stewed Beef (Cut Cut) -150g
Ceremony (cut) -40 grams
Yuner-20 grams
Xiuzhen Mushroom -20 grams
Red Pepper (cutting)-15 grams
Ginger (cut-off)-10 grams
Seasoning:
A natural sea salt -然 teaspoon
Sugar -½ Tea spoon
Shengpan -¼ teaspoon
Sesame oil -appropriate amount
Raw powder -appropriate amount
Ingredients:
SOO Good Veggie Beef Chunk (Halved) - 150g
Cauliflower (Cut to PCS) - 40g
BLACK FUNGUS -20G
Oyster Mushroom - 20G
Red Pepper (Cut to PCS) - 15G
Ginger (MINCED) - 10G
Seasoning:
UO Nature Sea Salt - ¼ TSP
Sugar -p TSP
Soy Sauce -¼ TSP
Sesame oil
Water
practice:
Salt and oil from the broccoli flower and cloud ears are squeezed out of salt and oil.
Stir -fried beef stewed beef and set up for later use.
Stir -fry ginger, Xiuzhen mushrooms and red peppers, and then add cloud ear, broccoli and appropriate amount of water.
Add vegetarian beef, seasonings and raw flour, and fry until you dry.
Steps:
Blanch Cauliflower and Black Fungus with Oil and Salt, Drain and Set Aside.
Sear Beef Chunk Until Fragrant, Set Aside.
SAUTé Oyster Mushroom and Red Pepper Until Fragrant, then Add Black Fungus, Cauliflower and some water, Stir to Combine.
Add Beef Chunk, Seasoning and Cornstarch Slurry, Cook Until Sauce Is Reduced. Ready to Serve.
Stewed beef
Braised Veggie Beef Chunk with Chestnuts
Material:
Good vegetarian beef -1 pack
Chestnut -50 grams
Ganxun (cut)-50 grams
Fresh winter mushrooms (cut particles)-30 grams
Tang Qin (cut section) -1 10 grams
Ginger (Cut Frear) -5 grams
Seasoning:
A natural sea salt -然 teaspoon
Ruichun Soy Sauce Aber Black Bean Ointment - 1 Teacter
Ruichun soy sauce Aber black bean soy sauce -1 teaspoon sugar -2 teaspoon
Sesame oil -appropriate amount
Raw powder -appropriate amount
Water -80 ml
Ingredients:
Soo Good Veggie Beef Chunk -1 Pack
Chestnut - 50g
Carrot (CUT INTO PCS) - 50G
Fresh Mushroom (Diced) - 30G
Chinese ceed (sectioned) - 10g
Ginger (MINCED) - 5G
Seasoning:
UO Nature Sea Salt - ½ TSP
Ruei Chun Grandpa Black Bean Soy Paste - 1 TSP
Ruei Chun Grandpa Black Bean Soy Sauce - 1 TSP
Sugar -2 TSP
Sesame oil
Cornstarch
Water - 80 ml
practice:
First add a piece of chestnut, cook for 20 minutes, and set it up for later use.
Cook the bamboo shoots for 10 minutes.
Stir -fried ginger, fresh mushrooms and beef stewed beef.
Add sweet bamboo shoots, chestnuts and water for 10 minutes.
Add raw powder water to thicken, put on the disc, put on Tang Qin.
Steps:
Simmer Chestnuts With a slice of ginger for 20 minutes, set aside.
Simmer carrot for 10 minutes, draw and set aside.
Sauté minced ginger, fresh mushroom and beef chunks.
Add Carrot, Chestnuts and Water, Simmer on Low Heat for 10 Minutes.
Add Cornstarch Slurry, COOK Until Thickened and Top with Chinese Clery. Serve.
Three -color pepper fried beef stew
Stir-Fry Veggie Beef Chunks
Material :
Good vegetarian beef -300 grams
Ganoderma mushroom -50 grams
Green, red yellow pepper (cut angle) -20g each
Ginger -appropriate amount
Seasoning:
Natural sea salt in one field -appropriate amount
Ruichun Soy Sauce Aber Black Bean Ointment - 1 Teacter
Sesame oil -appropriate amount
Swear -1 teaspoon
Raw powder -appropriate amount
Ingredients:
Soo Good Veggie Beef Chunks - 300G
Shimeji Mushroom - 50g
Green, Red and YELLOW PEPPPERS (Cut to PCS) - 20G EACH
MINCED GIDER -8G
Seasoning:
UO Nature Sea Salt
Ruei Chun Black Soy Paste -1 TSP
Sesame oil
Soy Sauce - 1 TSP
Cornstarch
Practice:
Stewed beef and water.
Sad the ginger, add ganoderma mushrooms, green red yellow pepper.
Add vegetarian beef and stir -fry.
Lower the taste and raw pink water, and fry until you get the disc.
Steps:
Blanch Beef Chunks, Drain and Set ASIDE.
Saute Minced Ginger, then Add Shimeji Mushroom and Peppers.
Add Beef Chunks and Stir to Combine.
Add Seasoning and Cornstarch Slurry, Stir-Fry Until Thickened.
🥗 Product Line：
Vegetarian Stewed Beef
🔅 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 Stewed Beef
三色椒炒素燉牛肉
Stir-Fry Veggie Beef Chunks
材料 :
好素素燉牛肉 – 300克
靈芝菇 – 50克
青紅黃椒（切角）- 各20克
薑茸 – 適量
調味 :
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆油膏 – 1茶匙
麻油 – 適量
生抽 – 1茶匙
生粉 – 適量
Ingredients:
Soo Good Veggie Beef Chunks – 300g
Shimeji mushroom – 50g
Green, red and yellow peppers (cut to pcs) – 20g each
Minced ginger – 8g
Seasoning:
UO Natural Sea Salt
Ruei Chun Black Soy Paste – 1 tsp
Sesame oil
Soy sauce – 1 tsp
Cornstarch
做法 :
素燉牛肉汆水備用。
爆香薑茸，加入靈芝菇、青紅黃椒炒香。
加入素燉牛肉一併炒香。
下調味料及生粉水，炒至乾身後上碟即可。
Steps:
Blanch beef chunks, drain and set aside.
Saute minced ginger, then add shimeji mushroom and peppers.
Add beef chunks and stir to combine.
Add seasoning and cornstarch slurry, stir-fry until thickened.
翠玉瓜炒素燉牛肉
Stir-Fry Veggie Beef Chunks and Zucchini
材料：
好素素燉牛肉 – 1包
翠玉瓜（切件）- 60克
甘筍（切件）- 30克
薑（切茸）- 10克
紅椒（切絲）- 5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 – 1茶匙
糖 – ½茶匙
麻油 – 適量
生粉 – 適量
Ingredients:
Soo Good Veggie Beef Chunk – 1 pack
Zucchini (cut to pcs) – 60g
Carrot (cut to pcs) – 30g
Ginger (minced) – 10g
Red pepper (shredded) – 5g
Seasoning:
UO Natural Sea Salt – 1/3 tsp
Ruei Chun Grandpa Black Bean Soy Paste – ½ tsp
Ruei Chun Grandpa Black Bean Soy Sauce – 1 tsp
Sugar – ½ tsp
Sesame oil
Cornstarch
做法：
翠玉瓜、甘筍鹽水汆水，盛起備用。
素燉牛肉炒香，盛起備用。
炒香薑茸後加入翠玉瓜、甘筍及素燉牛肉炒勻。
加入調味料及生粉水炒勻，放上紅椒絲即可。
Steps:
Blanch zucchini and carrot with salt, drain and set aside.
Sauté beef chunk and set aside.
Sauté minced ginger, add zucchini, carrot and beef chunk.
Add seasoning and cornstarch slurry, stir to combine, top with shredded red pepper. Serve.
椰菜花炒素燉牛肉
Stir-Fry Veggie Beef Chunks and Cauliflower
材料：
好素素燉牛肉（對切）- 150克
椰菜花（切件）- 40克
雲耳- 20克
秀珍菇 – 20克
红椒（切件）- 15克
薑（切茸）- 10克
調味：
一口田天然海鹽 – ¼茶匙
糖 – ½茶匙
生抽 – ¼茶匙
麻油 – 適量
生粉 – 適量
Ingredients:
Soo Good Veggie Beef Chunk (halved) – 150g
Cauliflower (cut to pcs) – 40g
Black fungus – 20g
Oyster mushroom – 20g
Red pepper (cut to pcs) – 15g
Ginger (minced) – 10g
Seasoning:
UO Natural Sea Salt – ¼ tsp
Sugar – ½ tsp
Soy sauce – ¼ tsp
Sesame oil
Water
做法：
椰菜花和雲耳用鹽油水汆出，盛起備用。
炒香素燉牛肉，盛起備用。
炒香薑茸、秀珍菇和紅椒，再加入雲耳、椰菜花及適量水炒熟。
加入素燉牛肉、調味料及生粉水，炒至乾身即可。
Steps:
Blanch cauliflower and black fungus with oil and salt, drain and set aside.
Sear beef chunk until fragrant, set aside.
Sauté oyster mushroom and red pepper until fragrant, then add black fungus, cauliflower and some water, stir to combine.
Add beef chunk, seasoning and cornstarch slurry, cook until sauce is reduced. Ready to serve.
粟子炆素燉牛肉
Braised Veggie Beef Chunk with Chestnuts
材料：
好素素燉牛肉 – 1包
栗子 – 50克
甘荀（切件）- 50克
鮮冬菇（切粒）- 30克
唐芹（切段）- 10克
薑（切茸）- 5克
調味：
一口田天然海鹽 – ½茶匙
瑞春醬油阿伯黑豆油膏 – 1茶匙
瑞春醬油阿伯黑豆醬油 – 1茶匙糖 – 2茶匙
麻油 – 適量
生粉 – 適量
水 – 80毫升
Ingredients:
Soo Good Veggie Beef Chunk – 1 pack
Chestnut – 50g
Carrot (cut into pcs) – 50g
Fresh mushroom (diced) – 30g
Chinese celery (sectioned) – 10g
Ginger (minced) – 5g
Seasoning:
UO Natural Sea Salt – ½ tsp
Ruei Chun Grandpa Black Bean Soy Paste – 1 tsp
Ruei Chun Grandpa Black Bean Soy Sauce – 1 tsp
Sugar – 2 tsp
Sesame oil
Cornstarch
Water – 80 ml
做法：
先將栗子加一片薑，煮20分鐘，盛起備用。
甘筍煮10分鐘後備用。
炒香薑茸、鮮冬菇和素燉牛肉。
加入甘筍、栗子及水，慢火炆10分鐘。
加入生粉水勾芡，上碟放上唐芹即可。
Steps:
Simmer chestnuts with a slice of ginger for 20 minutes, set aside.
Simmer carrot for 10 minutes, drain and set aside.
Sauté minced ginger, fresh mushroom and beef chunks.
Add carrot, chestnuts and water, simmer on low heat for 10 minutes.
Add cornstarch slurry, cook until thickened and top with Chinese celery. Serve.
三色椒炒素燉牛肉
Stir-Fry Veggie Beef Chunks
材料 :
好素素燉牛肉 – 300克
靈芝菇 – 50克
青紅黃椒（切角）- 各20克
薑茸 – 適量
調味 :
一口田天然海鹽 – 適量
瑞春醬油阿伯黑豆油膏 – 1茶匙
麻油 – 適量
生抽 – 1茶匙
生粉 – 適量
Ingredients:
Soo Good Veggie Beef Chunks – 300g
Shimeji mushroom – 50g
Green, red and yellow peppers (cut to pcs) – 20g each
Minced ginger – 8g
Seasoning:
UO Natural Sea Salt
Ruei Chun Black Soy Paste – 1 tsp
Sesame oil
Soy sauce – 1 tsp
Cornstarch
做法 :
素燉牛肉汆水備用。
爆香薑茸，加入靈芝菇、青紅黃椒炒香。
加入素燉牛肉一併炒香。
下調味料及生粉水，炒至乾身後上碟即可。
Steps:
Blanch beef chunks, drain and set aside.
Saute minced ginger, then add shimeji mushroom and peppers.
Add beef chunks and stir to combine.
Add seasoning and cornstarch slurry, stir-fry until thickened.
