苦瓜清涼退火，我想這是眾所皆知的事情。只是喔，由於特殊風味「苦」，許多人在餐桌上都「自動」把它跳過，高三之前的冰箱也是這樣的。我還記得小的時候，家裡常常會出現苦瓜料理，不管是炒苦瓜、滷苦瓜還有苦瓜小魚湯都是家人的最愛，每每餐桌上出現這些，我都恨懷疑我是不是我媽生的？@@
後來敢吃苦瓜是高中的時候無意間喝了一杯很好喝的果汁，其中就有加入苦瓜。其實到那時候我才明白，我不是不敢吃苦瓜，心理因素占了比較大的原因。那次之後，這個苦瓜的「苦」對我就不再造成任何威脅了，黑辣，我轉性了！XD
隨著台灣農業越來越進步，新品種的苦瓜也一直在市面上出現。這天是到市場閒晃時發現之前行腳節目介紹過的「蘋果苦瓜」，基於好奇心就帶了一顆回家。聽人家說蘋果苦瓜很適合做沙拉，因為不像一般苦瓜苦味那麼豐富。本來是想做沙拉的，結果後來因為趕著出國就把處理好的苦瓜肉放在冰箱裡，直到一周後我回來發現苦瓜大致上依然完好，除去有點爛的部分，心想就拿來紅燒看看吧！
🇺🇸 Read in English
It is a well-known fact that bitter gourd is cooling and relieves internal heat. However, due to its unique bitter flavor, many people "automatically" skip it at the dining table. I was exactly like that until my senior year of high school. I remember my family loved bitter gourd dishes—whether stir-fried, braised, or in soup. Every time these dishes appeared, I seriously doubted if I was my mother's biological child! @@
I finally dared to eat it after accidentally drinking a delicious juice in high school that contained bitter gourd. I realized my fear was mostly psychological. Since then, the "bitterness" no longer threatened me. Recently, I found an "Apple Bitter Gourd" at the market. It's said to be less bitter and great for salads. I originally planned to make a salad but had to travel abroad. A week later, it was still mostly intact in the fridge, so I decided to braise it!
準備材料 (Ingredients)
🛒 準備材料
- 白玉苦瓜 (蘋果苦瓜) (Apple Bitter Gourd)： 1 條
- 丁香小魚乾 (Dried Anchovies)： 1 小把
- 黑豆豉 (Black Fermented Beans)： 1 匙
- 醬油 (Soy Sauce)： 1 匙
- 辣椒片 (Chili Slices)： 少許
作法步驟 (Instructions)
-
爆香配料：小魚乾泡過水後下鍋爆香，接著加入黑豆豉拌炒。
(Briefly soak the dried anchovies in water, then sauté them in a pan until fragrant. Add the black fermented beans and stir-fry.) -
下鍋悶煮：放入切好的苦瓜片拌炒後，加入半杯水煮開。
(Add the sliced bitter gourd and stir-fry. Pour in half a cup of water and bring it to a boil.) -
收汁起鍋：煮到汁收乾之後，放入辣椒片，即可盛盤上桌。
(Cook until the sauce is reduced. Add the chili slices, mix well, and it's ready to be plated and served.)
成果與心得分享 (Conclusion)
因為蘋果苦瓜本身就不會很苦，這道菜吃起來還滿下飯的唷！
🇺🇸 Read in English
Because the Apple Bitter Gourd itself isn't very bitter, this dish is incredibly appetizing and goes perfectly with a bowl of steamed rice!
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2 留言:
推
我是Tiss
上週摩人聚會
現在才能看你網誌
真是太失敬了
很開心認識你啊！我和我ㄤ也很愛做菜呢！
哈哈哈哈~歡迎光臨阿~~~
這裡喜歡的就打包回家囉~^^
張貼留言