在全聯買好牛肉絲、青椒、洋蔥為主要食材後，我拎著食材回家，首先洗手、圍上圍裙然後開小火熱一下鍋子，接著加入一點橄欖油，轉動鍋子使其均勻受熱。 接著我會先處理青椒，清洗、拿起刀切下蒂和尾部，把青椒橫放切開，按照其紋理切開，讓中間部分籽的地方露出再去除，然後把青椒切細長條狀並放置在一個空碗內。
接著我會拿起洋蔥，把皮剝乾淨，將洋蔥橫放，按其紋理，同樣切成長條絲狀，大概只切一半，放到另一個空碗，另一半用保鮮膜包好放到冰箱。
最後我會拆開牛肉絲；同一時間，鍋子也熱的差不多，所以我會先下青椒，同時補點油，2-3匙不要太多，邊炒邊把青椒推開，此時我會再把洋蔥那碗也放到鍋裡，一邊炒開他們，一邊加點醬油、胡椒，大約過了3分鐘看洋蔥被炒的有點透明，青椒有點熟的模樣後，最後再放入約2-3把的牛肉絲，讓這三樣東西一起拌開一起炒，等到牛肉由紅轉褐色，洋蔥都透明變軟，青椒外皮有點咖啡色外皮後即可用盤子盛起這盤青椒炒牛肉，準備上桌用餐！
The dish I chose to preserve is stir-fried beef with green peppers. Guided by the instructor, the process begins with selecting ingredients at the supermarket. For me, I usually have a rough idea of what I want to cook before shopping.
After buying beef strips, green peppers, and onions at the supermarket, I head home with the ingredients. First, I wash my hands, put on an apron, and heat the pan over low heat. Then, I add a bit of olive oil and swirl the pan to ensure even heating.
Next, I start with the green peppers. I wash them, then cut off the stems and ends. Laying the peppers horizontally, I slice them open, revealing the seeds inside, which I remove. I then cut the peppers into thin strips and place them in an empty bowl.
Moving on to the onion, I peel it, lay it horizontally, and slice it into long strips, following its natural grain. I only use half the onion, placing the slices in another bowl and wrapping the remaining half in plastic wrap to store in the fridge.
Finally, I prepare the beef strips. By this time, the pan is adequately heated. I first add the green peppers to the pan, adding a bit more oil, about 2-3 spoonfuls, not too much. As I stir-fry the peppers, I push them to the sides and then add the bowl of onions to the pan. Stirring continuously, I add some soy sauce and pepper. After about 3 minutes, when the onions start to turn translucent and the peppers begin to soften, I add 2-3 handfuls of beef strips.
I stir-fry everything together until the beef turns from red to brown, the onions become fully translucent and soft, and the green peppers develop a slight brownish color on the skin. Once everything is cooked, I transfer the stir-fried beef with green peppers onto a plate, ready to be served and enjoyed!
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《島嶼未來料理教室》Future Formosa Culinary Lab Profile Nr.048
31-40歲的宜蘭縣清淡原形食物為主，少量多餐簡單不挑食者，平均花費200-400元在餐費上。因為用餐氛圍和同行人給你的印象勝過味蕾的記憶，用五感的體驗絕對比只是味蕾的體驗更難以忘懷而對飲食記憶留下深刻印象。如果世界末日終將來到，會選擇與他愛的家人摯友共享這一餐。關於家庭的一道料理，她提到各種魚的料理。
"Simple, Light Eater"
Female（31-40 yrs）/ Yilan County / 200-400 NTD per meal
Profound dining impressions were shaped more by the dining atmosphere and the company than by the taste alone. Experiences engaging all five senses are more memorable than just taste alone.
If the end of the world were to come, she would choose to share the meal with her beloved family and close friends.
As for a family dish, she mentioned various fish dishes.
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國立臺灣歷史博物館的第 1 個「公共飲食記憶 NFT 化」實驗計畫《超時空島嶼餐桌》
National Museum of Taiwan History's First NFT Experimental Project on Public Dining Memories《Time-Space Dining Tables》
「國立臺灣歷史博物館」為推動國家文化記憶庫之永續發展，融入當代議題、常民生活及在地關懷，連結博物館專業、數位創新思維與多元社群行動，以促進臺灣原生文化之活化運用，鼓勵全民共同開展記憶庫多元主題與主題素材近用。
本計畫案於112年推出《島嶼庫客 Islands Cooker》飲食記憶系列7支影片，探究臺灣飲食的歷史成因，113年延續「餐桌」的概念，加入「未來」元素，委由畸零地創造股份有限公司辦理《島嶼未來料理教室——NFT設計工作坊》，以記憶庫長期深耕之飲食記憶主題，透過非同質化代幣（Non-Fungible Token，以下簡稱 NFT）設計工作坊，增進記憶庫之內容與應用，落實臺灣原生文化之推廣。
《島嶼未來料理教室——NFT設計工作坊》以「推測設計」為核心，反思記憶料理的獨特性，其之於 NFT的當代意義及其飲食文化價值，並將工作坊延伸設計為「發掘身體飲食記憶，運用想像和推測來創造未來島嶼飲食文化」的參與式體驗活動。工作坊由編舞家與引導師，透過一連串的帶領、想像和對話，挖掘及連結蘊藏身體感知中的飲食記憶，並讓參與者書寫飲食記憶；接著由畸零地工作室與生成式AI 「ChatGPT 4o」協作製作出 「記憶食譜 NFT」及文字翻譯；最後線上場以「圍爐」的概念，讓參與者在雲端上互相分享與交流。
這些飲食記憶透過NFT不可替代、數位交換的特性，被永久保存並流傳，期望每個人都能回首屬於自己的飲食記憶和歷史，經由公共化的途徑與媒介，成為社會記憶的一部份，構築社群認同的可能。
To promote the sustainable development of the Taiwan Cultural Memory Bank, the National Museum of Taiwan History integrates contemporary issues, ordinary life, and local concerns. By combining museum expertise, digital innovation, and diverse community actions, it aims to revitalize and utilize Taiwan's indigenous culture. The museum encourages the public to collaboratively develop and access various themes and materials within the memory bank.
This project launched the "Islands Cooker" series of seven videos on culinary memories in 2023, exploring the historical origins of Taiwanese cuisine. Continuing with the concept of the "dining table" and incorporating "future" elements in 2024, the project entrusted Ground Zero Co., Ltd. to handle the "Islands Future Cuisine Classroom—NFT Design Workshop." By delving into the long-term themes of culinary memories from the Taiwan Cultural Memory Bank and utilizing the Non-Fungible Token (NFT) design workshop, the project aims to enhance the content and application of the memory bank, promoting the dissemination of Taiwan's indigenous culture.
The "Islands Future Cuisine Classroom—NFT Design Workshop" centers on "speculative design," reflecting on the uniqueness of memory cuisine and its contemporary significance and culinary cultural value in relation to NFTs. The workshop is extended into a participatory experiential activity, designed as "discovering culinary memories in body and using imagination and speculation to create future island culinary culture." The workshop, led by choreographers and facilitators, guides participants through a series of activities, including imagination and dialogue, to uncover and connect with culinary memories embedded in their bodily perceptions. Participants then write down their culinary memories. Next, Ground Zero Co., Ltd. collaborates with the generative AI "ChatGPT 4o" to create "Memory Recipe NFTs" and translate the texts. Finally, the online session, based on the concept of "reunion dinner," allows participants to share and exchange their experiences and creations in the cloud.
These culinary memories, preserved and circulated through the non-fungible and digital exchange characteristics of NFTs, are expected to be permanently stored and shared. The goal is for everyone to reflect on their own culinary memories and histories, making them part of societal memory through public pathways and media, thereby fostering a sense of community identity.
※本圖像為AI生成內容
※This image is AI-generated content.
