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！
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!
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！
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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