▌推薦 ▌好事多Costco｜有機葡萄乾肉桂全麥土司 Raisin Cinnamon Whole Wheat｜自有品牌加鹽奶油

來到美國後很多生活習慣、飲食方式等都跟在台灣不一樣，我最喜歡逛超市，走走逛逛看看，覺得很好玩很新鮮，似懂非懂的東西久了也似乎也都了解了。 很開心自己的小小進步，樂觀的覺得以後在這邊生活也會非常愉快（傻笑

為何寫這篇好像不怎樣的文章，跟葉佩雯也扯不上邊的介紹文呢？

因為覺得好好吃喲！

真的不意外自己身材不斷走樣，當你發現這東西好吃，你怎麼可能只買一次呢？一定會再次回購，然後發現食物營養表上的熱量後再一邊吃一邊後悔。

Alpine Valley有機葡萄乾肉桂全麥土司 Raisin Cinnamon Whole Wheat

這吐司一開始是在Costco裡面一位大叔發試吃品，一吃驚為天人，立馬買下。

大叔發食物時是有微烤過，抹上奶油，香味四溢、齒頰留香，沒有懷疑就馬上拿著放進購物車。

包裝上那個圓圓綠綠的USDA-ORGANIC標識，就是說這是經過美國認證的有機產品，說實在的我常常看到這個就會想買那個商品，阿蘭就會覺得我根本就是「盤仔」。

尺寸小小的，我也不知道為何在這個充滿巨大尺寸的國家吐司都如此之小。

沒有烤過咬起來軟軟甜甜，葡萄乾味道濃郁搭配淡淡肉桂香。但我個人喜歡烤過的，表皮微脆，外酥內軟，葡萄乾一樣濃但是肉桂味道彷彿也被帶出，也變成主要主角之一的感覺。

好事多自有品牌加鹽奶油 Costco Kirkland Signature Salted Sweet Butter

奶油本來沒有要買的，但是試吃的時候試吃大叔抹了奶油，阿蘭就說應該連奶油一起買才會一樣好吃，所以我腦波很弱的就買了但你知道的，好事多什麼都很多，上面介紹的吐司就是一次你要買兩條，這奶油更是驚人，因為你一次要買三盒，一盒裡面有四條奶油。然後已經過期了還有一盒多沒用完，真的是要被雷公打死了。

▌推薦 ▌The Amish-Buggy | 阿米希人製果醬Amish made jam | peach, dutch apple, strawberry butter

阿米希人製果醬/桃子、蘋果、草莓口味  

Amish made jam/peach, dutch apple and strawberry butter

        住在東岸的人對Amish的東西算是有一些些的著迷（是嗎？還是只有我？哈哈）因為畢竟不是住在俄亥俄或賓州，沒有見到那麼多的Amish（但有讀過一篇文章提到田納西也有少部分Amish聚落）。

而在某次的road trip經過Amish商店看到賣好多麵包、果醬等東西沒買而回去感到極後悔之後，在去納什維爾的某個市集看到有人在賣阿米西製的果醬就不小心一次買了三罐，阿蘭都不停的說：「這也不是常見啊！看到就買吧～」之類的話，腦波很弱的我就會不自禁買下，殊不知根本吃不完。但我是很喜歡這些果醬的，與一般市售果醬不同的點在於吃起來與聞起來味道沒有那麼濃厚，另外似乎用什麼素材製作也會影響到抹醬的質感差異。

       Some of people who live in east of the United States, like me, fascinate Amish product. Once in a road trip, I went to an Amish store and without bringing anything home, I've regretted it ever since. So when I saw there're some Amish products at a marketplace in Nashville, I bought THREE jams at once. Due to Alan's words, "They are special! You can't see it in grocery stores!" I was convinced to buy them and forgot that I can't finish all of them. LOL

       I do really like these jams. They are different from the jams in normal grocery stores. The smell and taste are not as strong as normal jams, and seems like different  materials have different food texture.  

這製造的其實都不是在那些Amish主要常見的州，但也是在那附近啦（欸）他們生意也是做滿大的吼，也是有外銷，可以上他們的網站訂購。
It was made in IL, not like PA, OH,etc, the states that are famous by Amish but to me it is around THERE. LOL
If you are interested in the products, you can contact them.

這罐是桃子果醬，抹起來材質有顆粒感，材質較固體感，有淡淡桃子香氣，味道清爽不黏口。這三罐吃起來我個人比較喜歡桃子口味的。

This is peach jam. there were some tiny granule inside, whole body tend to solid texture and jam tasted fresh and not sticky. This peach jams was my favorite of these 3.

而草莓果醬就非常的水，挖一匙還會滴下來的程度。口味比較甜，並帶有一些微酸，可以清楚看到草莓果粒跟質地，我個人似乎比較喜歡市售的草莓果醬:P
And the strawberry butter jam is very liquid, it will drop if scoop. The taste is more sweet than other 2 jams and a little bit sour. You could see the pulp very easily.
I prefer other strawberry jams in grocery stores :P


哪裡買 where to buy?
http://www.amish-buggy.com/

▌料理 ▌鮮蝦菇菇豆腐粉絲煲 Shrimp tufu pot with mushrooms bean thread

- 鮮蝦菇菇豆腐煲 Shrimp tofu pot with mushrooms bean thread -

準備方式真的太簡單，所有東西一層一層放到鍋裡後就可以了！先準備好這個，在中間炖煮的時間準備其他菜色剛剛好不多也不少:)

重點是擺出來又漂亮又好吃，清爽又沒有太大負擔。

It's a very easy dish, the only skill you have to do is putting all ingredients in pot with order of layers! During the stewing time, you can cook other dishes and will not waste any time :)

The point is that, this tofu pot not only looks beautiful , colorful and yummy but also clean, fresh and light!

- 準備材料 -

1. 粉絲（一把）bean thread (take a handful)

2. 蝦 shrimps (5~7)

3. 菇（可用美白菇、金針菇任何菇）mushroom (any small size kinds you like)

4. 豆腐 tofu

5. 蔥花 chopped green onion

- 製作流程 -

1. 先將粉絲泡軟、陶鍋用超小火加溫（如果過熱鍋可能會裂，不能空鍋熱太久）

    Put bean thread into a bowl of water for 10-20 mins till it soft. 

    Heat the pot to warm temperature and be careful not to overheat when the pot is empty due to causing pot split.

2. 第一層先放粉絲

    First layer: bean thread

3.擺上菇菇們（看個人喜好，其他的菇種也會好吃）
   Second layer : mushrooms!

4. 擺上豆腐
    Third layer: tofu

5. 擺上一隻一隻蝦
    The last layer: shrimps

6. 倒入適量雞高湯
     Pour into some chicken stock, in this case, I used 1/3 of the bottle.

7. 適量薄鹽醬油調味

    Add a bit of less sodium soy sauce.

8. 加一些味醂提味
    Use some mirin to improve taste (other option: sugar)

9. 加少許壺底油精
    Add very little premium black bean sauce (other option: normal soy sauce)

10. 接著就蓋上鍋蓋，轉中大火至排氣孔冒煙代表已滾，轉小火滾個15-20分鐘嚐嚐味道有入味就差不多完成
       Cover the pot cover and turn to medium high heat, till the air-hole puff turn low heat stewing for 15-20 mins.

11. 撒一些蔥花後可轉中火，依自己喜好看收汁的程度 :)
       Try its flavor and to make some adjustment to conform your taste. After adjustment, putting chopped green onion on top and ready to serve!

1. 這道菜我很喜歡的原因是可以第一個準備，最後一個煮完，上桌時永遠燒滾滾！
    The reason I like it is because it will be the final dish to cook, that means it will always boiling on the diner table! (Taiwanese love our dishes always heat ;P)
2. 關於調味醬汁的部分，可以先在旁邊調配好後再倒入，但我個人是喜歡一種一種加適味道，因為我還是烹飪初學者還在練習調味的量 :P
    About sauce part, you can mix all of them in another bowl and adjust it or pour them directly in the pot just like me.

▌料理 ▌蓮藕排骨湯 Lotus Root pork bones Soup Recipe

- 蓮藕排骨湯 Lotus Root Spare Ribs Soup -

製作方式簡單，蓮藕補氣補血健胃又清甜，自己煲湯乾淨又健康！

It's very easy to prepare materials and cook. Self-cooking soup is much clean and healthier than eating outside.

Lotus is not only tasty but also benefiting qi and blood.

- 準備材料 -

1. 蓮藕（切薄片）Lotus roots (thin slice)

2. 大蒜 Garlic 

3. 豬骨 Spare Ribs/Pig bone

- 製作流程 -

1. 先將豬骨用熱水滾過去除血水等東西。

    Boiling the pork bones to remove the impurities.

2. 將鍋洗淨，重新燒水。

    等水滾後將蓮藕片放入。

    Clean the stock pot and after water boiling put lotus roots slice in.

3.接著放入豬肉
    Then put pork bones in

4. 大火滾10分鐘後加入大蒜，並轉中小火滾1小時。（也可以滾更久至兩小時，蓮藕會更軟，味道會更濃）
Cook on high heat for 10 mins and put garlic in then turn low heat for 1 hour

5. 放進悶燒鍋悶一晚。

    Put in Vacuum Cooking Pot for one night

6.隔天拿出來再煮一下並加鹽調味，可加少許糖提味（也可不加）。
   Add some salt before eating, also can add a little bit sugar(optional)

7. 完成 :)
    Done!

1. 如果有慢煮鍋應該可以早上煮晚上喝，我都是晚餐吃完後煮湯，悶到隔天晚餐喝。

    If use slow cooking pot will be faster to eat

2. 第一次嘗試用英文，嗯...我還在練習啦！因為我的老師說他看不懂中文，所以她建議我用英文試試看，錯誤就請包涵跟指教 :D

    It's my first time wrote in English! I'm learning English now so there're must have some mistakes, plz give me some advice if you like it :D

▌料理 ▌零失敗麻油雞

- 麻油雞 -

真的沒有想到那麼簡單又那麼好吃！食材方便取得烹煮又簡單好記！

- 準備材料 -

1. 雞肉（可雞腿、雞胸都可）

2. 薑（切片，可去皮或不去）

3. 枸杞

4. 紅棗

5. 米酒

6. 麻油

- 製作流程 -

1. 先將枸杞與紅棗沖乾淨並浸泡清水或米酒，若有小陶鍋可用小火加溫。

2. 用麻油中火煎薑片，麻油可多一點。

3. 煎至表面微焦

4. 放入雞肉炒至七八分熟

5. 倒入米酒至蓋過肉

6. 轉大火讓其滾至酒精揮發

7. 將全部倒入已加溫的陶鍋

8. 滾了之後加入紅棗繼續小火炖煮約20分鐘，

9. 試試調味，可加一點點糖增加鮮甜，不夠味也可多加酒或些許鹽，並加入枸杞繼續滾一小段時間約數分鐘。

10. 若有麵線可先拌勻麻油即些許鹽，單吃麻油麵線或是搭配麻油雞湯麵線都超好吃！

若中途之後有再加酒還是要讓大火滾一下讓酒精發出，不然酒味會很重。
一邊打一邊又想吃了:P