圖文：周心怡
【怡主儿小厨房】昨天蕙姨誇小主做的菜有外婆的真傳，青出於藍，心裡喜孜孜的！怡主兒真是很幸運，小時候跟著善烹調精女紅的外婆，不知不覺輸入了很多記憶在內存裡，現在一件一件還原。
比如今天做的花雕醃牛肝還有油麵筋塞肉，都是外婆經常做給怡主兒獨享的。牛肝先燙熟了，浸入花雕酒為主的湯汁中淹至廿四小時，口感鮮嫩不柴。油麵筋裡塞進豬肉餡兒，在雞湯裡煨一下，好像圓圓胖胖的金蛋坐在翠綠的鳥巢裡。
牛肝和菠菜都是生血、養血又補血的食材，賞心悅目又有益健康。儘管工序比較繁複，但外婆總是不厭其煩，我似乎也遺傳了她對料理的態度。餐桌上的味道其實就是對“家”的記憶，我的童年充滿了溫暖的色香味，現在我也願意複製延續。
Scarlett’s Homemade Kitchen： My grandmother was a great cook. When I was a kid, she made all kinds of delicious cuisine for me. Some of them are very difficult to make. But she never mind the complex procedures. I guess I inherited these characteristics from her.
For dinner of a Friday evening, I made Shaio-Xing Wine Marinated Beef Liver and Dried Bean Curd with Pork Stuffing. Beef liver and spinach are both good for antinomic. Although they take longer preparation time. It’s worth it because of the benefits and warmth they can bring to my dinner table.
