黃景龍|蓮香八寶飯、辣味鳳梨牛肉

黃景龍師傅,父親是總鋪師,他從小生長在餐飲世家,一路學習各式台菜及辦桌菜。退伍後,進入高雄餐旅大學中餐廚藝系就讀,畢業後,回到家族事業相關餐飲體系工作,迄今已有 15 年了。

黃景龍|蓮香八寶飯、辣味鳳梨牛肉 1

黃師傅認為,好的廚師需要廚藝功夫底子,理論與技術並重,以及餐飲界尊師重道的精神,總結六個字--就是尊重、學習、傳承。

他近幾年忙於出國表演廚藝,這是應外交部、僑委會的邀請成行的。對於廚藝,他說廚藝是一個讓人幸福與溫暖的行業,廚師用雙手做出美食料理,縮短了人與人之間的距離,你說偉大不偉大?!

Being a son of Chef, Chef Arron Huang was surrounded by a dining environment since he was little to learn a variety of Taiwanese cuisine and traditional banquet. After completed military service, he studied at Department of Chinese Culinary Arts in National Kaohsiung University of Hospitality and Tourism. After graduated, he came back and has worked in family dining related business for 15 years.   In Chef Huang’s opinion, a good cook needs a good culinary base balanced with theory and skill and spirit of respect. That is, respect, learning, and sustainability. For the recent couple years, he busied himself about culinary show in the world. For example, it is scheduled to go to Australia and New Zealand this year to response the invitation of Ministry of Foreign Affairs and Overseas Community Affairs Council.   For culinary, he regards it as an industry to make people warm and happy. Chef uses his hands to make delicious cuisine to shorten distance between people. How great is it ?

黃景龍|蓮香八寶飯、辣味鳳梨牛肉 3
記憶中,在海邊的成長環境,外婆每當接近中秋之時就會作這道『蓮香八寶飯』,這道充滿濃厚家鄉情懷的美味,使用了許多台灣傳統的食材元素,包括香菇、紅蔥頭、蝦米等等,最後再加入活跳跳的紅蟳,增加美味,也成為家傳的好料理。

蓮香八寶飯 Chinese Rice Pudding with Lotus Seeds│台灣古早味

│食材

糯米....................150g
蓮子......................40g
火腿丁..................40g
香菇丁..................40g
蝦米......................30g
豬肉絲..................50g
紅蔥頭..................30g
紅蟳.....................一隻
蒜頭......................20g

│調味料:

醬油、白糖、香油、白胡椒粉

│Ingredients

Sticky rice…150g, Lotus seeds…40g, Diced ham 40g, Diced mushroom 40g, Dried shrimp 30g, Pork shreds…50g, Shallot 30g, one mangrove crab, Garlic 20g

│Seasoning

Soy sauce, white sugar, sesame oil, and white pepper

黃景龍|蓮香八寶飯、辣味鳳梨牛肉 5

辣味鳳梨牛肉 Spicy beef with pineapple │ 創意新料理

牛肉用 120 ℃ 油溫泡熟後,加入糖、甜辣醬、鳳梨拌炒均勻即成,在炎夏真是道爽口好料理。使用台灣特產的鳳梨搭配國產牛肉,鳳梨果酸能軟化牛肉,吃起來帶著濃郁果香,且又幫助消化,既健康又營養。再加上泰式甜辣醬與紅甜椒,豐富口感層次。

料理的秘訣是牛肉切粒狀後,先用蠔油、米酒醃五分鐘。

Soak the beef in 120 oil until it is thoroughly cooked, and then stir fry it with some sugar, sweet chili sauce and pineapple—the local specialty of Taiwan. It’s definitely a refreshing dish in a scorching summer. The tartaric acid in pineapple which is good for digestion softens the beef and adds fragrance of fruit to this healthy and nutritious dish. You can add some Thai sweet chili sauce and red sweet pepper to create richer flavor.

The tips of making this dish are to soak the diced beef with oyster sauce and rice wine for five minutes.

鳳梨 Pineapple|在地美食

黃景龍|蓮香八寶飯、辣味鳳梨牛肉 7

含果糖、葡萄糖、蛋白質、氨基酸、有機酸等成分。尤其以維生素 C 含量最高。據專家研究,鳳梨中所含的蛋白質分解酵素可以分解蛋白質及助消化,對於長期食用過多肉類及油膩食物的現代人來說,可幫助減肥,而且對身體健康有著不同的功效,降血壓、清腸胃、養顏美容等等。

創建於 1914 的華山文創園區,從早期的酒廠更建為現代的創意文化園區,其致力於推動文創產業,提升國內設計能力,國民生活美學,為民眾及藝術搭建一座溝通橋樑。

Huashan 1914 Creative Park built in 1914 as a winery area, and now it transformed to be a creative park. Huashan 1914 devoted to promote cultural and creative development, enhance domestic design and the life beauty of citizens. It builds up a communicating way between art and people.

得獎殊榮與經歷

黃景龍|蓮香八寶飯、辣味鳳梨牛肉 9

2014  香港李錦記中餐青年廚師大賽金牌
2013  韓國國際料理烹飪大賽團體 金牌
2012  第六屆中國烹飪世界大賽個人前菜特金牌
2010  馬來西亞世界金廚烹飪大賽個人麵點特金牌
2009  臺灣美食展世界廚藝邀請賽 團體總冠軍金牌

2014  Lee Kum Kee International Young Chef Chinese Culinary Challenge/ Gold Medal
2013  The Golden Prize in group of International Cooking Contest in South Korea
2012  The Special Golden Prize of Appetizer in the 6thChina Culinary World Contest
2010  The Special Golden Prize of Noodles in Malaysia Culinary World Contest
2009  The Championship in group competition in World Cooking Contest of Taiwan Culinary Exhibition