[Multi SUB] Stellar Bites EP5 Pickled Flavors Take Center Stage 團體賽甜點突襲逼瘋全場！新賽制登場：家鄉味醬菜成主角？｜星廚之戰 EP5

[Multi SUB] Stellar Bites EP5 Pickled Flavors Take Center Stage 團體賽甜點突襲逼瘋全場！新賽制登場：家鄉味醬菜成主角？｜星廚之戰 EP5

Time is a crucial element in cooking. Some dishes prioritize speed and precision , while others require slow and meticulous preparation. Ingredients that have been fermented over time develop a richer flavor and texture. Today, who will successfully interpret the taste of time and remain on this stage, while others will be sadly eliminated? We are about to have a team competition , divided into two groups . I’m sorry, but we have to separate you this time. Hu Yuwei is here, Chen Tingni is here, and Chen Tingni is here. Today’s competition lasts a total of 180 minutes. Each team must use the ingredients we have to make four dishes. The judging segment is also different from before. We will ask you to present your first dish at the 150-minute mark, and then present one dish every ten minutes thereafter. Now, the competition officially begins. Go for it ! My eyebrows are almost gone. We have a special task for everyone . What? Do you need any help? Yes, we can make the fifth dish. I knew it! And this dish is dessert . Only celebrities can introduce desserts. Later, I found out that it’s only one person , not just celebrities. Our dish today is charcoal-grilled abalone. Dear judges… Okay, our group wants to present a new flavor of home-style cooking. The first dish is almost ready. The second dish we want to present is a seafood porridge concept. For the second dish, we want to serve Boston lobster three ways . I think the lobster wins. I also think the lobster wins because I never thought of making dumplings. Let’s leave it to fate. Okay, please serve the dishes. Vegetarian ? Vegetarian or something? Someone makes Italian dumplings. Someone makes Italian dumplings. This looks very familiar. Nini, please tell us about your dishes first. The third dish is a vegetarian dish. We are serving Italian ravioli. The first flavor I want to introduce is our wild mushroom flavor. The second is spinach flavor. Then, we will serve it with our homemade ricotta cheese. Below is Italian stew. And the yellow thing on the left is pumpkin puree with caramelized pumpkin. Yes, Yusheng, this dish is a vegetarian dish. We are preparing an egg dish to present this dish. We will have this onsen egg with this very good Taiwanese corn, made into a corn puree. Then, we will serve it with a clear broth. You can see that we are using burdock to cook a vegetarian broth. Then, we’ll use the flavors as a unifying thread. When you eat it later, you can pour all the toppings on top into the dish at once . What we want to present is a variety of different cooking methods for various vegetables, including fried, smoked, and roasted zucchini —a kind of variation. This time, we’ve also added oats, so you’ll see roasted oats on top, which is an interesting ingredient. Please enjoy, thank you. I forgot to introduce the lemon balm milk foam earlier. Oh well, it’s best not to tell him what it is . But he just said he knew someone would still make pasta. It’s reasonable to have pasta as the third course. He seemed quite excited and wanted some main course. He was very excited . Yes, he said, ” I knew it.” He didn’t feel like he was taking a challenge . Yes, he was taking a challenge. But then he got scolded for not knowing how to make it. Which one do you like? Egg is more popular. I chose it because the skin was a bit hard and the seam wasn’t sealed properly. Yes, it wasn’t sealed properly . We’ve already talked about vegetarian dishes, so I’m not expecting it to be a fourth course. Please serve the dumplings . Yes, I’ll keep it simple. I’ll make chili oil dumplings. Okay, both teams, please prepare the fourth dish. This is chicken soup. We made it with chicken and lobster shells . Lobster and scallops, and … no, there’s chicken , chicken, chicken, lobster, and scallops. We simmered it into a thick soup. The soup looks like a scallop soup. Then, we used very high-quality ingredients to concentrate it into a little bit of soup, to concentrate it into essence. That’s what his company, Wu Haiming, said . We originally planned to use ribs, but we found that there was a better beef tenderloin, so we later chose to use tenderloin. We used sorghum liquor, quail , and the trimmed edges of the beef to make a beef bone and quail sauce, and then used a little sorghum liquor to enhance the flavor. As for the 58 sorghum liquor, I used my favorite cooking method with alcohol. I directly concentrated half of it in a pot . When concentrating, I would light a fire to help the excess alcohol in the sorghum evaporate, leaving only the aroma of sorghum, which can then be added to my beef sauce. Can you take out the steak for me to confirm? Can you confirm for me ? I made a total of five servings. Should we use chopsticks or knives and forks? Knife and fork, OK? What’s wrong with the beef ? It’s overcooked . There’s a slight issue . This beef is a bit too well-done, maybe 80% cooked. Well -done isn’t the optimal doneness for that piece of tenderloin. It’s completely overcooked. It’s too early to cook properly, so it’ll be very tough. Let me try it. It’s tough, but not too tough. It ‘s okay. Let me think… Oh, it’s alright. Let’s cut it thinner. Yes, not so thick when eating. Okay , please take this off the heat. Do you want to try it ? This piece is good. This piece should be okay . Are there any more? Actually , I can cook another piece for six minutes . No problem . Will originally wanted to make another piece , but we have less than four minutes left to serve. 240 seconds left. How many minutes left ? Five minutes ? Four and a half minutes plus resting? Everything’s here. Oh, no. I still have one piece to fry. One more piece. I’m eating it. Okay, I’m eating it. I think it should be fine . I’m eating it. You can try it. Okay, no problem. Any decorations you need help with? Come on, I told Ricky to slice it thinly so the judges won’t find it too hard when they eat it . We actually have other elements to add to the dish’s appeal because we used bread crisps. We saw a loaf of bread on the table , so we sliced ​​it thinly and paired it with roasted kale , fried shallots , sea salt, and fleur de sel to create a different texture. Drizzle a little on the bread . Okay , you want the sauce first? Right? Yes, the sauce first. Okay , two minutes left. No problem , two minutes left. Okay, paper towels. Okay , bring it up. Do you want to sprinkle salt on this side? I don’t think so. Okay, this way, don’t sprinkle it . Just put it to the side. It ‘s very old-fashioned. Shiny. Take it. Thirty seconds. Okay. Be careful, this is Yusheng. Let me tell you about your group’s dishes. Hello judges, next up is a beef dish. We’ll start by introducing the beef from the top. We used bread provided by the chef. We sliced ​​it thinly and toasted it at a low temperature to dry it. We wanted to preserve the aroma of good bread when you bite into it. On this meat dish, we’ll add fried shallots, then kale , and drizzle with a little chicken oil. We hope that when you eat it, you can first bite into the crispy slices , then pair it with the filet mignon below , and then dip it in the sauce at the bottom to enjoy it. Thank you . Okay, next up is Golden Scallop Chowder. We used chicken, scallops , and lobster shells to make the most savory broth. Below, we’ll pair it with… The ingredients are local loofah, asparagus , and dried scallop shreds. I hope everyone can enjoy it without it being too greasy. And , sorry, I’m looking at this, the refreshing feeling is so cute! Yes , I hope the chefs can taste the sweetness of the seafood and the richness of the chicken. Excuse me, I have a question . What’s the purpose of adding a little chicken broth to the beef ? Without beef and chicken broth, isn’t the chicken fat itself chicken fat? And do you guys know that bread is a trap question? How would we know it’s a trap question? So, you do n’t actually need to use it? You don’t have to use it. But if you do, it’s okay, it’ll still taste good. Right, I just think you guys are funny. We’re good kids , we want to use good things when we have them. This side really likes using dried scallops, don’t you think? Is that right? Many use dried scallops for seasoning. What kind of sauce is used for this? The sauce is made with squab and sorghum , then stir-fried and braised. Finally, cherry tomatoes are used to make a fresh tomato paste and a meat gravy. So, squab is just used to make the sauce. We also use squab to make the sauce. This one has chicken oil, squab, and beef. Don’t you think you’re rich ? Okay, thank you , thank you. Kai, you just said something about a trap question. Bread is a trap question. You don’t necessarily have to use bread. You were tricked. Bread is a trap question . You don’t necessarily have to use bread. It’s okay. Sauce, bread, and meat are a common combination. Yes , that’s right . And the bread tastes quite good because you have so many ingredients. That’s what I meant. This is what I wanted to say. Why did you use the same ingredients? They took mussels , they took clams , no, they took filet mignon , and a little bit of red throat , and then they took pigeon . Pigeon is used to make a light sauce, so the soup has no flavor. He said that using three top ingredients doesn’t completely eliminate the flavor , it’s bland, but the beef does have flavor. It does have flavor , but the beef isn’t tasty. It seems like they outsourced the work to each person to make their own dish. Jeff made dumplings, and He Shunkai immediately said that someone else wanted to make dumplings , but we made eggs . Then it was time for the dessert competition. Strange, why is it so wet? Yes , glutinous rice flour shouldn’t be that wet normally. It should be a little wet so it can take shape. Jeff, why is your ratio so wet? Is this correct? I was going to make a sesame ball, but because I didn’t have time , I asked the chef to make it for me. Maybe I gave him the wrong recipe, the ratio is wrong . Why won’t it take shape? Yes, how could it not take shape? I think he should just make that. Jeff, I think you can add more sugar. Maybe the sesame ball won’t take shape. If it doesn’t take shape , that’s fine. Yes, we only need two flavors. So the sesame ball didn’t come out. Where can I get a drop of sorghum? Can I make orange-flavored madeleines and sago pudding? He said there’s a tiny bit of sorghum in it. Yes, I’ve already added sorghum. I added a very small amount of sorghum to enhance the aroma , but the main flavor is orange. Orange-sorghum madeleines , orange-sorghum madeleines. What’s on the left? Sago pudding? Taro-flavored sago pudding, taro-flavored sago pudding. I’ve practiced over ten kinds of desserts . Oh, and then I only used one madeleine. Okay, at least I used some vegetables. What’s special is that our taro is slowly simmered in water, not steamed first , so the texture is particularly rich and delicious. I hope you like it. How could you come here? He just said, “Why don’t you come help me?” I said, “Okay, I’m under a lot of pressure.” I ‘m under a lot of pressure. And how can you use a chef to say that? Yes, only a kitchen assistant. No, that’s not true. There are deductions . I really did say that. Otherwise , why would he do that? I’m so nervous. Yes , I have to cram at the last minute. When we were grabbing ingredients, we just grabbed whatever we could. They thought we had to move around. OK? Don’t bother us, bye -bye, thank you, see you out. Open the door! So strong! So strong! Orange High Madeleine, the last dish, dessert. From afar, it looks like you’re about to fight, doesn’t it? Very impressive! Be careful, we’ll see what happens next . So monotonous and simple , so monotonous and simple, one shot hits the mark, less is more . Wow, I dare not eat this! Taro, right? Taro won’t do! Taro must die! What’s it to you ? How’s it going? Taro is a local specialty . Yes, our lychee is a local specialty. Lychee with millet wine. Lychee isn’t a local specialty of Taichung. Taro is right . It’s from Dajia in Taichung . This isn’t Dajia, it’s Taichung. We need to be sure , it’s Dajia , it’s definitely Dajia. I’m not talking to you anymore. Dajia is lychee, right? One Dajia and one Jiaxian are different by one word. Okay, dessert, please serve. Do we still have time to make that dessert ? Do they still have time to make that dessert? I don’t know which one… Is it difficult? I don’t know what the thing at the bottom in the middle is. The things next to it are all very simple, like pudding . When I first saw it, they put it in the ice. I just saw them put it in the ice, like cheesecake. This is a test we gave on the spot. We asked both teams to add a dessert. Okay, Nini, please . The first thing we want to introduce to everyone is Orange Madeleine. We added oranges and then used sorghum wine to make a sauce, hoping to achieve a complementary effect . Next, on the left is Taro Sago Pudding, which uses taro, a local ingredient. The chef asked me to share with everyone that we actually stewed the taro directly in water without steaming it first, so the taste is particularly rich. Thank you. Our group wants to present a Japanese summer to the judges. For our dessert, we used five different fruits and vegetables : white peach, lotus root, eggplant , lychee , and matcha. Today’s platter dessert is very casual; you can just start eating whichever side you want. We hope everyone is satisfied. Is there a problem with today’s meal plan , which is also a dessert ? No, no, we just ate it directly. It’s fine , but this was on the menu from the beginning, right? We thought about what we would want to make if we were to make a dessert. Did you think the same? Initially , all four dishes were savory , and we didn’t plan on desserts, so we didn’t expect one. We thought we had to face the challenge . Who’s responsible for the dessert? Jeff was right. Okay, thank you for your hard work. Thank you. You had three hours, and you made me a plate of this. It’s safe, the safety sign is not there. No, you can’t call this a tea snack , not a dessert. You’re right, they anticipated it and made it right. The point is, they anticipated it, and then you made a madeleine for me . Don’t joke with me. They think our desserts are really good, because the other side is too simple. He asked He Shunkai, ” Why are there so few? ” He asked us, “Did we intend to make desserts at the beginning?” I said, “No, we just came up with the idea.” They were thinking of having some prepared , but then they realized they had to make them, so they made them anyway. So our improvisation was better . Yes, super strong. That was a very standard plated dessert, very standard. So delicious! Everyone, you worked hard. You worked hard . Thank you for your hard work . If you pass , that’s great. If you pass, it’s truly a blessing. It was so exciting and difficult. Three hours actually sounds like enough. It’s been a long time , but actually it was quite rushed. The judges’ results are now in my hands. Both teams, you’ve worked hard , but since this is your first time encountering a team competition like this, I imagine you must have had a lot of time to work together and help each other out. I’d like to hear your thoughts and insights after these three or four hours of competition. Yong-hsiao, you two can start. A team is about everyone working together, helping each other out, and making up for things we can’t do. Do you have anything to say? I think our team is amazing, amazing, amazing! There was no conflict
. The only thing is that I think the production team is too mean. So when we said there was going to be dessert, I heard someone on set swearing. I wanted to ask who it was and what they said. Someone swore because I was getting ingredients to make the fifth dish , and that dish was dessert. In other words, you now have five dishes. Then my mind went blank, and I just stood there looking at what to do and what to do. Then the others came back and started preparing. Then Will came in, and Jessica came in too. I asked Will if this was okay, and Jessica if this was okay. I was completely panicked and my mind went blank. Then my savior appeared. Jessica stood up and said, ” It’s okay, I’ll make the dessert. ” Wow, Jess! ICA, savior! Actually, the group opposite you, Yongxiao’s group , originally planned to make a dessert out of their four dishes. But when they heard that there was a vegetarian dish , they took the dessert away. Unexpectedly, we came up with a dessert. You guys are really good at this . No wonder I saw Jiefu getting the taro sago and coconut milk so fast. I wanted to say that he had already thought it through. Why was he so fast ? But to be honest, I didn’t have the energy to make the dessert I originally wanted to make after I decided on the vegetarian dish . So they already had an idea beforehand. Okay, now let’s hear what the judges have to say. Let’s ask Chef Wu first. Let’s be chefs. But I think that if we use good ingredients, we should try to amplify the original flavor and advantages of the ingredients . When we encounter some less than ideal ingredients , we should find a way to cover up the bad and highlight the advantages. It’s not necessarily about using only good ingredients . Charles , you see, this is a team competition, right? I think the most exciting part is here, but the most difficult part is also here. Actually, looking back today, we saw the tacit cooperation between the two teams. Were there any small conflicts that we saw? But I found that the two teams cooperated very well today. Both teams seem to have been working together for several years. We gave you some challenges , including a sudden vegetarian dish and a dessert at the end . How did you adapt? Kai, actually I brought a lot of ingredients for you , but you didn’t use any of them. Could you tell me what they were? I brought three Valrhona chocolates. What else do you have? I brought three chocolates . Do you have any chocolates? He put them in the fridge . There’s a bag of Valrhona chocolates next door . And I brought cocoa shavings, those are cocoa shells , liqueur cherries, French sour cream, French sour cream , French sour cream… I didn’t get them. I need to use that. French yogurt, French yogurt is super useful. Actually, I brought a lot of things that can be used to make desserts. If you are a very intuitive person , you will know, ” Hey He Shunkai brought this, there must be something else going on . It’s a trap. He brought a hint. No wonder we brought cocoa? No, but I saw dried fruit because we have bread and cocoa. Yes, I was originally going to make Moray sauce, so I asked you guys if you wanted dried fruit. That’s when I discovered that dried fruit, actually, cocoa shells can be used to make beef , cocoa nuts. Okay, before officially announcing our results, I need to talk about our elimination mechanism . The losing group will have one chef eliminated.” The elimination method for a chef assistant is that four chefs vote to eliminate one chef assistant, and four chef assistants vote to eliminate one chef. Oh my god , you’ll all receive five score cards in a moment: 0, 1, 2, 3, and 4. These score cards are a bit like question cards, meaning you question whether someone is suitable for this stage, whether they can really win a million. The higher the question, the higher the score. In other words, if you think they deserve to stay on this stage , you can give them zero points. Does everyone understand? Okay, deep breath. We’re going to announce our results. One dish at a time. The first dish won, Xin Ya’s group. What did they make? Did you hear it? The second dish, shrimp balls that look just like us, won, Yong Xiao’s group. The third dish, vegetarian cuisine, won, Xin Ya’s group. But don’t be too happy yet, because the fourth and fifth dishes won in the same group. In other words, when I say this name in a moment , you’re today’s winner. Let’s hand it over to the lighting, okay? Let ‘s dim the lights for a moment and see which group it lights up on. Oh, today’s winning team is Xin Ya’s group. Suddenly a light shines on me. Am I God? No, we won! We ‘re so happy! But after the happiness , we feel like the other side is in a sad atmosphere. Oh, not so happy, right? You’ve worked hard, that was great! The emotional value of this group is really high, and there are only slight differences between them. But sorry, this is a competition, and because it affects who can take home our million , we have to have an elimination round now. I really didn’t expect this. Originally, the plan was that we might lose two and win two . Yeah , so it might be the last one. I think the feeling of losing like that is better. Four to one , a huge gap, very frustrating. So , in terms of total score, we only won one out of five dishes. I was confident in my cooking. Yeah, but he said he lost the first dish, so I feel a little disappointed. Actually, I am a little disappointed. I saw the dessert and I felt that the gap was quite big. I think they are very good because they probably put a lot of effort into each dish. It seems that some of our dishes were not full enough. We don’t know which assistant will be eliminated. We still have to face reality. Now it’s our elimination vote. Let the chefs vote for the assistant chefs first. First place , Yongxiao , you are in first place. It’s so difficult. It’s a really tough road. Now it’s our elimination vote. Let the chefs vote first. Let’s eat! Oh yeah, Amber An is eating and watching a show . Eating and watching a performance, watching a movie, it feels so tense! The onlookers, the onlookers, yeah, it’s so tense! My hands were shaking when I went down! My hands were shaking ! Okay , thank you, Yongxiao. Next, Chef Yu, there are four cards. Everyone has one card , and you will vote for four people. The scores are from one to four. Oh my god, is that okay? I ‘m almost in! Okay , thank you, Chef Yu . Next, Sikai, they all look like they have a lot of guilt. I just saw Yongxiao, Yongxiao was so thoughtful. Anyway, next time, any elimination method is fine , just not this kind. It probably won’t happen again. There aren’t enough people . That kind of mutual voting is really, really annoying. This kind of elimination method is really , really, really hard to endure. If we had to make this decision, you would be in great pain. Thank you. Next, Jiefu , everyone walks. It feels like there are chains . It feels like there are chains. It feels like there are internal injuries. Walk a while to the stage and then vote . Vote one by one . You can see that everyone walks with a heavy heart and sadness , but that’s the competition, it’s okay . Anyway, they’ll discuss which chef will be eliminated, that’s all. I think he might have drive , a strong desire to learn , but I think his understanding of kitchen language communication might not be enough. Of course, I still hope to work with someone I’d like to partner with, so I’ll give him fewer votes. Thank you, Jef. This is how our chefs select our assistant chefs and give them scores. Now, we’ll ask our assistant chefs to score the chefs. First, Dizzy . But I think they should definitely stay. They will definitely eliminate the weak and keep the strongest assistant chefs. Voting for the head chef, I don’t think they have any reason to kick out the strong ones. Starting from the bottom, yes, the bottom. I think all the head chefs should be able to continue. Of course , but because this is a competition , yes, I think this part is quite cruel. Dizzy recently released a single. I originally wanted to ask him to sing and dance , but now I feel a bit sad. No , there ‘s no way. Everyone is struggling . Thank you. Thank you, followed by Li Yuxi. Oh my god, so cruel! I’m the last one, I’m the last one! Your addition and subtraction will be the key! Oh yes, is that okay? Stuck between the two ! Yes, thank you. Chen Tingni looks very troubled. He’s still thinking, he’s troubled about how to vote . He hasn’t made a decision yet, he’s so frustrated! Oh yes, George , is Nini still thinking about him ? He’s so frustrated! Oh you see , and whoever he’s thinking about, he’s looking at them. He’s even pouting! Followed by Bai Runyin. So cute and polite! Actually, I really think , I really think the assistant chef has no right to eliminate a chef. I really think so. Just put him in the third row, stuck between the two! Here ! And here there’s a… there ‘s a clip in the middle! Yes, this side also needs to be inserted ! Yes, do you see it? OK , take it back. I don’t like your detached feeling. We’re not. We’re very nervous , really very nervous , really very nervous. Do you know how sad we are right now? Do you feel sad? Yes, do you know how sad Yongxiao is? I know, can you tell how sad we are? His whole back view was dejected. A dejected back view is all acting ! Yes, thank you, Bai Runyin! Followed by Nini. Thank you everyone, thank you everyone . Please don’t disband the group! I really mean it. Thank you. This journey is so difficult, so long , and so hard. I can’t choose. I have to choose myself. I don’t know. If we’re talking about the result, of course it’s Master Yu! I think Master Yu performed brilliantly today , and we didn’t have to worry about losing . We didn’t let the other side win too much. At least we won 4 to 1. Thank you. All eight of you have already voted. Just now we were teammates fighting side by side, but now we’ve become small enemies. Which two will leave us today? It ‘s so cruel! Who would have thought this competition format would be so ruthless ? Nobody wants to be on that side , but someone always has to be on that side. It’s so cruel , really so cruel. We don’t want to eliminate anyone either , but we can’t help it. We lost today. It’s so cruel. Actually, I was quite glad we didn’t lose , otherwise it would have been really hard to choose. No matter who leaves, I want to say thank you for your hard work for this show . Thank you for your struggles . Nini is so annoying! Nini, you worked with the same person in episodes two and three. Who is it? Jeff . Nini, Jeff, congratulations on being safe! Please come over here. It’s your first time being safe, and you’re so unhappy. Your steps feel heavy. Chef Yu , you worked with two assistant chefs before , right? Who were they? Runyin and Yuxi. What do you think of their performances? I think they’ve been constantly improving since the first episode. I think they’ve had a lot of room for growth . From kitchen newbies to now, they’re all very skilled , right?
I think they’ve done very well . Chef Yu, you ‘re safe. But I’m sorry, one of your two assistant chefs will be eliminated. So, Cai Shiyun, you’re safe. Doesn’t it feel heavy? Please help us move downstairs. We’ve been here for over a month now. Actually, we’ve developed a bond. Besides filming, you often meet up privately, discussing things like how to improve your cooking skills , how to practice knife skills, and how to work together. I’m very grateful for this opportunity to get to know everyone and understand cooking. I’ve hosted cooking competition shows before , but I’ve never actually cooked properly. This time, I did a lot of preparation for the competition and met many chefs who are very willing to teach . I clearly felt my progress in every episode . Chef Yu and Yousheng, who I’ve worked with before, also gave me challenging tasks, which I’m very grateful for. Thank you, Yu Xi, thank you everyone, thank you everyone. Yongxiao from Jiaxian: No matter the outcome , we’re all connected , we’ve improved together , and those who stay will keep going! Sikai: I remember during my first recording, I was very nervous, and everyone was nervous too. Sikai sat next to me and told me that because I had twins, I wanted to do my best for them. I think this is an experience , a chance for everyone to learn from each other and let more viewers get to know me. So I’ve also gotten to know everyone, which makes me very happy. I was the youngest, and at the time, everyone thought, ” Can such a young kid come? ” But they found that I have a very high EQ and a very high level of stability. I feel like I’ve really learned a lot here. When I work with different chefs, they guide me a lot, and I’ve also gotten to know and learn how to cook. Although I’m still on the learning path , but … I feel like I’m changing. The cruelest time has come. I’m sorry, Baek Yoon-eun and Yong-hyo , you have to stay with us. So thank you. The ones leaving are Yu-hsi and Si-kai. Thank you, thank you. You can come over, that’s right. Because this is a competition , and it concerns chefs and assistant chefs. Everyone can take one million and leave, so this is a very serious competition. So today, I’m very sorry , we have to say goodbye to two of our dear friends. The competition has actually passed the halfway mark, and fewer and fewer people are left . This means that every dish you make could be the last dish you make in the Star Chef Battle . I think I should be the one to take the blame because I didn’t get any points for my two dishes. I feel very sorry for Chef Jason. If it were still judges today , I don’t think I could have made it to the top , at least the top four, or even a little further before being eliminated. Because this competition uses a voting system, Si-kai was the one I voted for with the highest score. I feel a little guilty, like I caused him to leave. I don’t know what to say. I also told Lee Yu-hsi to take care. I don’t know what to do, I just feel really reluctant to leave. I’ll definitely feel sad and regretful when I see Sikai and Yuxi eliminated. I realized that the competition is getting tougher and tougher. Now we’re surrounded by strong opponents. I think Ricky and Yongxiao will be fighting for the championship. After the intense team competition, we have seven chefs and seven assistant chefs left. So what is the theme of this episode? It’s right here on our screen. Actually, today’s theme is something that every family has on their table and everyone is very familiar with. Everyone has had it by their side since childhood. Let’s see what today’s theme is. Sauce, pickled cucumbers, various canned goods, what kind of sauce , pickled cucumbers , pickled rags , garlic , that ‘s right. Today our theme is pickles. Usually, pickles are side dishes , with rice or porridge , but today we need to transform our pickles into a special dish . There are many kinds of pickles. You must use at least one kind to add to your dish. The group with the lowest score will be eliminated. When eating pickles, it’s all related to family. You either… When I was little and sick, my grandma would usually prepare porridge and pickles for me , and I would feel so happy. The pickles reminded me of my mom’s cooking. She loved to stir -fry eggs with rags , steam fish with dried fish, and stir-fry oysters with fermented black beans . She also knew how to use peeled chilies in chicken soup, right? But suddenly making something into the main dish felt so unfamiliar. How do you make such a homely flavor a part of a refined cuisine ? How do you make it both everyday and not too everyday? It seems like such a big and difficult question! It’s just something you can eat directly. As for how we’ll choose our teams today , our decision rests with our chefs . Chefs, today you have absolute choice to select your desired assistant chefs. Our assistant chefs today are the ones who will be chosen! See if they’ll choose yours! Great! Because being chosen is stress-free , but choosing someone else sometimes makes me feel embarrassed or something. I think there’s a lot of that human struggle involved. Good chefs, now you have seven cards in your hands. Please choose the assistant chef you most want to work with . If there are duplicates, it means you’ve successfully paired up. Please go to the next section. However, if there are duplicates or more than three people choose you, then the power shifts back to our assistant chef. You can choose which chef you want to work with. Understand? Okay, are you ready with your cards? Okay, count to three, please flip the board. One, two, three… There are duplicates! Hu Yuwei is a duplicate ! Yao Chunyao is a duplicate! But now let’s see if Chef Yu is good to you! He’s got a special affection for you! Yes, Nini , Nini… Is there a duplicate? No , Nini is not. Congratulations to Nini for successfully pairing up with our Yousheng! You’re probably wondering why I didn’t choose Nini. Actually, I felt a lot of pressure being in his group because I really wanted him to continue. But every time I made something, it seemed like it was passable but not quite. I didn’t choose him this time because I hoped that someone else could help him reach the top four. If I also have the ability to reach the top four, we will definitely meet Bai Runyin again in the top four . Chef Yu is a successful pairing ! Chef Yu has a kind of father-child vibe. Yes, why did I feel so touched when I saw Chef Yu choose Xiaobai? Because he’s still a child , so there are some things he needs his teacher to guide him. And Chef Yu also… I ‘d choose him without hesitation, and also our Cai Shiyun, Cai Shiyun, Yongxiao, I choose you! Successful pairing , so awesome! Sorry, Xinya, you’re doomed! You didn’t choose An Xinya. Never mind , it ‘s okay, because he’s too popular. Everyone said they wanted to choose him. I just wanted to say, but the point is, nobody chose An Xinya . Yeah, when all the cards were turned over and my name wasn’t there, I was really disappointed. I just wanted to say, is it really that bad? An Xinya, what do you want to say to him? Nothing to say, nothing to say . My heart is broken, I’m broken too. You always act so fiercely. So, Yuwei, Yao Chunyao, let’s start with Yao Chunyao . Chunyao, Will chooses you, and then Jiefu also chooses you. Were you surprised? We were surprised! Yao Chunyao, you’re very interesting . From the beginning until now, you’ve been chosen by many people. I’m really honored. Before, they thought it was because of you that they liked you more. 5566 , Assistant Sun , Assistant Sun, wow, did you hear what he said? Assistant Sun , okay, Yao Chunyao, Jiefu, and Will , which one do you want to choose? I choose Jiefu. Congratulations on the successful pairing ! I feel that Jiefu is a mentor I’ve never worked with before , so this time I really want to work with Jiefu. Let’s see our Jessica! And our Zheng Chunhao and Yuwei, you’ve always been in high demand. The power is in your hands. If you had to choose, intuitively I’d say Ricky. Chunhao, Chunhao, Zheng Chunhao, congratulations! I’m reminded of a joke : in the first episode, I was in front of Chef Chunhao, and many people would probably choose him as the first pair. Give him a dish name, and he can add so many elements to something so simple. But in the kitchen, this is also a problem because assistants usually don’t need many opinions. I was just thinking about this too ; it’s very realistic. He just needs to accept and execute my instructions. The worst thing is encountering someone who thinks, ” But the head chef thinks , I think it should be like this, ” and usually, people think, “Wow, when did it become your turn ? You’re too opinionated and disobedient, which might be a bit difficult to work with.” As a result, they are now a very successful pair. The remaining two are Yu-Xi and Xin- Ya. Xin-Ya, actually, from the first episode until now , from everyone being very pessimistic about you to everyone being surprised, do you have any insights now? Are you still heartbroken ? What do you mean? He came all the way from Kaohsiung to Taipei to practice cooking for you . He didn’t come for me; he came for someone else . I also have a date in Changhua. I still have to compromise . It’s just the beginning, right? What? The beginning? The first practice? The beginning is so exciting! Yu-Xi, okay, count to three. Please turn the page. One, two, three. Congratulations on the pairing! Successfully selected! Thank you Will for another collaboration! Keep it up! I feel like choosing Xin Ya brings good luck because if Yong Xiao chooses her, she always advances. If he doesn’t choose her, she loses. I have no advantage, and I keep winning. I hope I can do more so that others don’t think I’m just a lucky charm. The next week is going to be tough, so you guys need to practice hard. How to transform this pickled vegetable into a delicious dish depends on you guys . Keep it up , everyone! It ‘s such a tough competition! This scene seems familiar. I made fish balls with Kai Yi before. Really? Yes, I’m here today to try it out . The dish I’m going to use for the competition next week is to grind the shrimp into a paste, then wrap the mullet roe inside, and then make fish balls. I’m doing what the judges do now. The judges cut it open first , then take a small bite , and then… then they start rotating their chairs. Yes, they do that. He Shunkai is the one with the shrimp flavor . Does it have any flavor? If you don’t taste the mullet roe, it doesn’t have any flavor . There’s too little mullet roe, right? Because they won’t taste the mullet roe in the first bite. But it’s very chewy! Don’t you think it’s cute? Yeah, it’s cute , but I think it’s like a bouncy ping-pong ball. I think this time is definitely different from before. I feel like I’m more willing to speak up. I ‘m more familiar with it , so I’m more willing to express my own ideas. The taste is a bit different from what I imagined. It feels like the flavor is all on top. I think the fish could have one more flavor, one more thing underneath, and one less greasy flavor. The greasy flavor is that the later ones are all a bit stronger. So , like the first time, he followed my instructions to make it. This time, I let him gradually have more autonomy and let him express his thoughts. Would that be better? The meaning of a partnership is to discuss with each other. When making it, we can have a better collaborative result. Today’s theme is the taste of time. We have specially prepared five classic pickles from local time-honored brands, including fermented black beans, peeled chili peppers, original garlic sauce, pickled cucumber , and sweet jujube. These are all indispensable good flavors on the family table . From fermentation and pickling to aging, each one is a trace of time and the handmade craftsmanship of artisans. And the flying of this episode’s dishes The judges are skilled at combining the boldness of direct-fire cuisine with the elegance of French cuisine. With his exquisite skills, he has created a famous direct-fire restaurant that has become a popular and sought-after fine dining restaurant. Welcome to the most skilled man in Taiwan to play with fire , Su Jiheng (Nick). Welcome everyone, I am Nick, the owner of the famous direct-fire restaurant. The famous direct-fire restaurant focuses on direct-fire cuisine. It is not about roast meat or skewers. We use a Western style to present it. Because the environment in the competition is actually very high-pressure, I hope to see whether the contestant’s dish fits the theme of the day. Don’t think about too complicated or thick processes. Do the simplest expression. He is from Singapore . He used to work with a very famous chef in Taiwan named Jiang Zhencheng. I think he worked with him. His control over the composition of sauces and the heat of charcoal ingredients is very good. Oh my god, I just happened to use direct fire and charcoal today. It is very risky. I heard that he is a very rigorous and strict person. So I was a little nervous because I wanted to say that Chef He Shunkai’s face Everyone was already stopping laughing, and now another one isn’t laughing, which is putting a lot of pressure on me. So, I ‘ll have to trouble you guys now . The competition officially begins ! Go for it! GO GO GO! Ninety minutes ! Sorry , I got the egg. I got the cucumber. I’ll just get one. And then I’ll get the ice cubes. OK? Go ahead, wow, the ice cubes are huge! Just take two whole ones. What to do with two whole ones? Guys, is this an ice cube party? Take a little bit of onion first. Okay, take your time. The winter melon is heavy. And there’s a drone ! Awesome! We’re really relaxed! Okay, I’ll cook the rice first. Then you help me weigh the soy milk and the proportions. Okay, in this episode , I think everyone is quite stable. No matter who’s paired with whom, I think they can all play a certain role. And I’ve noticed that the current assistant chefs seem to know what they’re doing better . Look, from the beginning, Yu-Xi’s chemistry is already very stable. They’re very focused . Yes, very focused . Right now, we’re super stable. No group seems a bit panicked. Yes, can we use high heat first? No, we must use low heat. 4-2 , okay . 2, let it cool down a bit first , otherwise it won’t solidify. Last time I worked with him, and this time we’re even more in sync than last time. Oh my god! Okay, so this time, I actually completed the entire structure myself and then assigned it to him. Actually, we think this way of assigning work is more efficient. After it reaches 64 degrees, just throw in ten eggs. Ten eggs. Okay, we’re very smooth now. Oh, because we already have a lot of things in the time frame. So far, up to episode 5 , I think I’ve grasped the rhythm of the kitchen because I’m more familiar with the kitchen utensils , and I think I have a clearer understanding of the cooking process and logic. I ‘m not so afraid of cooking. I think I won before because of luck and good fortune, so I hope that today I can win first place by relying on my own strength , the chef’s skills , and our entire dish. Okay, let’s steam the egg together. You made it faster than me. Thank you. I want to cheer him on because I’m the one who brings the atmosphere. And I also have something very important to do today , which is to introduce the dish. So I’m a little nervous because there are a lot of lines . I’m leaving the task of introducing the dish to Xin Ya because I feel that I’m not very good at expressing myself. After all , I’ve already given him the script, so I hope he can complete this part. This way, you can come in directly. Is the fineness okay? Okay, put this in . Okay , if you’re done, you can start with that tofu. Okay , cut it open and then follow its lines. Just trim the edges and corners into a nice square . Okay, then Shih-yun and Hsin-ya are very different . One is not good at cutting , while the other is good at it. They roughly judge the size of the fish, whether this piece is too big or not, it doesn’t matter . If it’s too big, we’ll cut it and give it to the judges. The nice ones are for plating. The judges give them large pieces, and we’ll cut them after steaming. They ‘ll say to me, “Is the tofu okay? Is this alright?” Yes , because Tsai Shih-yun herself is a cook. You can demonstrate a little and she can do it . So you don’t have to worry too much about whether she has done something wrong or not. When I was chosen by Yong-hsiao, I felt super cool. He chose me for two weeks and I was his first choice. Actually, from the first episode, I really wanted to work with him because I usually cook a lot of Western and Chinese dishes at home. I felt I wanted to learn more. So I heard that his Hakka restaurant was very delicious, and I thought he must have a lot of experience. And one roll, right? Lastly , Master , can you help me cut this? This is a bit hard, I can’t cut it too hard. I’ll cut it halfway through. I’ve been cutting pumpkin for quite a while. The main problem I encountered is that today’s pumpkin is different from the one I tried before. The pumpkin I tried before was a straight one , but today’s pumpkin is a wide one, like the pumpkin cart shape , so the skin is harder to peel. Because our pumpkin needs to be very smooth , we can’t leave any green parts . We also need to remove the fibrous parts first, so it took a lot of time to slowly cut it. Actually, it took quite a lot of time. Before , he might have just washed and chopped things, but this time he had more tasks, like chopping vegetables or pumpkin, including how to turn the pumpkin into pumpkin puree . He was assigned more work to start the fire. This time he cooked everything. I didn’t use a pot during the practice that day , but I don’t know if he will assign me some extra work during the competition. Is it okay? You need to check if it’s good. Is it not enough ? No problem, I’ll do it. I’ll use the winter melon because we need to present a sense of time in an hour and a half. It was inherently a conflicting issue because of the time constraints; cooking competitions require time , but we had time limits . So we experimented with many different combinations, using various techniques and ingredients such as air-drying, marinating, and smoking. In the end, we chose a common Japanese cooking method and a unique , traditional sauce to combine. We also made the sauce I mentioned, which is made with egg yolks and dashi stock . The double boiler heating I was really looking forward to was a bit like the Sabaody Archie. At this point, you can actually give it a little help to solidify. Wow, this smells amazing! This wins! I love the grapefruit flavor ! It’s delicious, definitely delicious , but the flavor hasn’t penetrated. Our flavors haven’t come out. Or maybe there’s a way. I was thinking, why don’t we just vacuum-pack the duck? Then I realized we should pair it with something crispy and juicy, because it can be eaten cold. So we paired it with cucumber. I’m going to be the cucumber avenger , avenging the cucumber! Because today’s dish involves many different techniques, unlike anything I’ve encountered before. So, I’m actually under some pressure in this area . In Japanese cuisine, there’s a technique called “miteri” (rounding the corners). If it’s a right angle , it will fall apart during stewing. So we trim the right angles to prevent it from falling apart during stewing. OK , OK, cool! This soup is good. When we first tried making it, we weren’t too worried, but we didn’t expect it to take so long with the winter melon . OK The duck can be used here. The longest part should be the winter melon, so I need your help. Okay , I think you need a few more, at least more. If that’s not enough, and you need more, I’ll re-cut it. No problem. I’ll put the duck meat in to cook first. I wanted to help with the other ingredients , but I didn’t expect to get stuck on the winter melon. Luckily, Ricky had already finished the initial steps and reported, “Don’t worry about the winter melon, you can handle it yourself. He’s already taken care of everything else you need to do.” ” Great ! I’ll add the winter melon seasoning for you. Just using this has already taken twenty minutes. It’s okay, relax. Everything’s almost done here. I’ve prepared everything for you, right? Don’t worry. Okay, thank you. Don’t worry, come on, let me help. Hello , we’ll follow the same steps. If I get stuck somewhere, Ricky will help. When Ricky gets stuck, I’ll…” Li is assisting him, that’s our tacit understanding. But can I smell charcoal fire? Who’s so bold as to play with fire in Zheng Chunhao’s group? Wow, Chunhao feels like he’s playing with fire in front of the man who’s best at playing with fire. Oh, the point is, today he really played with fire and got burned. Today is very interesting. Look, Jiefu also used a smokebox, and then he also used a smokebox. Yes, actually , Zheng Chunhao is very good at using charcoal fire, right? It’s okay, so-so, so-so . You’re letting him down again . Oh, he said no. It’s because I think their combination is too strong. We always have to give them a little bit . Yes, because actually, the two of them have met many times. They’ve never separated. They’ve been loving each other since the first episode. Yes, they’ve never separated. Hu Yuwei, now besides Chen Tingni, his second love is Zheng Chunhao. When we first worked together, I felt so comfortable. I felt like, what is this? Why? It ‘s a bit like fate . Yes, it’s like I can work here for a while. Yes, I can’t. If I keep talking, your wife will get jealous. This just needs to be pressed to open, right? Is it easier to use? Yes, chop it up. Yes, just coarsely chopped is fine. Coarse is good. Yes, and make sure there are no seeds. Yes, I’m checking now. You want it to retain some texture, right? Otherwise , it will be very bland. For this week’s competition, Tingni and I have had many phone discussions and practice sessions. To be honest, these practice sessions haven’t gone very smoothly , and I’ve been quite nervous. I haven’t slept much these past few days. Actually, we only decided what to serve today this morning before the competition . But the biggest challenge for me is that there are a few dishes on the new menu that I haven’t tried at all , and I’m not sure about the flavor or the order. Yousheng, can you check this for me? This size can be a little smaller , a little shorter, so it can fit. Okay, I’ll use tofu then. Please open it up. 100 grams. I ‘m definitely quite nervous because it’s a completely new beginning. Having worked with Jeff a few times , you get the idea of ​​what’s going to happen , but this time it feels like I’ve never cooked with Yu-sheng before, so it would be a lie to say I’m not nervous. But besides nervousness, my anticipation actually outweighs my nervousness. Please try it! Great! I ‘ll put it in! Please put it in! Because this is my first time working with Ting-ni , what impressed me most was that she’s completely different from the other artists I’ve worked with before. She has a lot of her own ideas , which I think is great. Before, when I came up with ideas, they would just say, “Okay , we’ll do it your way.” I actually need people to discuss things with me. Ting-ni gives me a lot of different perspectives. This is usually what the sous chef does in a restaurant. Yu-sheng, please confirm. Beautiful! Okay ! If it’s okay, I’ll seal it. Seal it. … Chef, I’ll start marinating the tomatoes now. We can finish early , but don’t leave it until the last minute. Okay , let’s speed up our movements a bit. Chef, I’ll cut them in half like this . Actually, I felt a bit nervous about cutting them in half. I felt he was very anxious and wanted to know how to make this dish quickly . Chef, sprinkle salt and sugar on the tomatoes. One spoonful of salt, one spoonful of sugar , and a suitable amount of black pepper. Okay, finally , I told Chunyao, ” Don’t worry, I’ll protect you in this game.” The barbecue sauce is ready. I’ve made it. Okay, spread the sauce. The only thing left is the eggplant. Chef, I’ll make Argentine sauce. Okay. Chef, minced garlic, like this. You can mince it a little more , a little more. Okay , so you know what you’re going to do next? Eggplant, eggplant, scrape the meat. Okay. He was actually imagining it from scratch. I told him through words what state it should become, so he had a little difficulty understanding the finished product I wanted . He asked many times , but I think that’s a good thing because he kept asking me what state it should reach. Chef, cut it like this. Okay, okay , I’ll put it here. You can peel it now. Okay, then help me organize this and cut it. You go roast the green peppers first. Okay, roasting them is fine, just keep it on low heat and roast it until it’s charred. Okay, no problem. I originally assumed I knew everything , but after I started making it, I found that my thoughts were being pulled away by a lot of things. I mean, I need to make salsa, pesto , and fermented bean paste, and these three sauces felt a bit mixed up in my mind. So I spent a little time getting into the rhythm. Take the tomatoes out. Okay, take them out and peel them. But I think the key is, it’s okay, just do it one thing at a time. I feel like I’m getting more settled. Now, I’m putting everything in, right? Yes, and you can cut it into smaller pieces. Okay , this is the second time I’ve collaborated with Jessica. Before, I was only responsible for preparing the ingredients , but now I can help with the cooking. Because Jessica’s dishes have a lot of sauces , my part is mainly the sauces. And I must say, Jessica’s sauces are… There’s a chef who’s the best, and he’s going to add four peeled chilies. During the tasting, I gave him the title of “King of Sauces.” Yes, I’m very grateful to him for giving me that title, but I wouldn’t dare say I’m the “King of Sauces.” It’s just that I eat a lot of diverse foods, and I think the most easily replicated ones are the seasonings and sauces. Yes, I’m quite interested in this, so I’ll try my best to use my expertise in this competition. It needs to be sour, spicy , and even more sour, and the salt needs to be added properly. I’ll prepare the lamb chops first. Okay, I’ll take the celery. It’s here. Just chop it up. That’s all. Because the flavor of lamb is quite strong, the theme of this competition is pickled vegetables. Pickled vegetables are preserved, so their flavor is quite strong. Actually, pickled vegetables were invented in the early days to preserve ingredients and make them last longer. So, given their strong flavor, I need to… To pair with a relatively strong-flavored meat, I chose lamb as the main ingredient today. I designed everything around lamb to create the perfect flavor combination. When it comes to using pickled vegetables in dishes, we often use taro seeds , also known as taro pods, right? Everyone seems to use taro seeds in dishes like steamed fish. I think for Taiwanese people, this might seem commonplace because you don’t take it for granted from childhood. Yes, you should think about this with a sense of not taking it for granted. The flavor of time is broad. For example, you might have eaten your grandmother’s taro seeds as a child , or chefs might have encountered this ingredient during different stages of their culinary learning, which had a significant impact on their later development . I think ultimately it really depends on who has the time to appreciate it. Do you want to try it? Because the broth isn’t rich enough , isn’t it? Yes, here you can pick out the best pieces, the whole pieces of meat, about ten pieces . Dizzy Yongxiao, hi Xinling, Yongxiao, is this braised pork belly with preserved plum? No, it’s preserved mustard greens, preserved mustard greens are Hakka preserved mustard greens. Do you usually eat this kind of thing? I do, but I can’t say it. Dizzy seems very confident today . You see, so you two worked together very well and were very happy. I think Yongxiao is a very meticulous person. You can’t tell . Every time, everyone says they can’t tell. You’re two -faced. You know what we upstairs said about your group? We said that you two look very fierce, you know? Yes, we are the fierce one. We are from Kaohsiung 847. How Yongxiao presented it today ? I will use preserved mustard greens, and make it more traditional. I added fermented black beans. And he is very good at braised pork. I found that the braised pork we had last time, everyone said it was super fragrant, super fragrant . It’s very fragrant today too. It’s really fragrant. Yes, super fragrant. Because he only knows this one of the 101 moves. Do n’t be polite. He has many moves. He just hasn’t shown them yet. When I practiced with Yongxiao this week, he was not like the two chefs I worked with before. They prepared all the recipes, and the quantities were like this. They had to weigh them. Actually, Yongxiao’s cooking style is quite similar to mine ; he’s very free-spirited. He relies on intuition , basically just practicing. In the beginning , he just mixes and matches flavors, letting his imagination run wild. He does whatever he wants, however he wants, using whatever he wants. He just confirms the flavor first, then decides on the shape , and so on. Once the fish is ready, we can plate it, and that’s about it. You’re using this because it’s very hot, but that’s okay. The concept behind the dish is five kinds of pickles . If you make each one, the flavors might be very similar. So, I start with peeled chili peppers and then pair them with… It’s about stir-frying the yellow bell peppers until they turn golden brown to enhance their sweetness and balance the sourness and saltiness. Then you steam the fish with them. The second dish I made was pickled mustard greens with a tree-like fruit , so I made a white jade shrimp roll with radish slices . The tree-like fruit … oh, he’s actually a very meticulous person ; I think all the plating is very creative , like someone selling jewelry. It’s very artistic! Yes , because it’s been blessed by Mazu , it’s topped with something like a tree-like fruit, strung together like a Bodhi seed. You just say it’s not there, you tell him this dish is special today because it’s been blessed by Mazu. Chef Kai will definitely be over there, and then he started sitting in a chair and pacing around. The yellow vinegar hasn’t been used yet, right? It’s not all ready yet. I want to say, I’ll leave it to you. I can learn this skill! This trick is really super effective! Only one of the two eggs will ever break. It works so well , absolutely no two will break at the same time! I’ve learned so much ! Wow, what a new technique! I’ve learned so much! This week, I plan to use a very traditional Japanese method for making braised duck. The sauce uses a very traditional Japanese ingredient called yellow vinegar . It’s actually a sauce that’s very similar to mayonnaise , but it’s the most… The biggest difference is that it doesn’t contain oil. It mainly uses egg yolks , bonito broth, and vinegar, which are then heated in a double boiler to create a sauce with a texture similar to mayonnaise. The ingredients are simple , but it’s difficult to make because the heat is very difficult to control. Since it only contains egg yolks, broth, vinegar , and other basic seasonings , it’s easy to overcook it at a certain time or temperature, causing it to curdle. So, it’s very easy to accidentally overcook it, and it will turn into curdled egg . At this point, you can speed up the process a little, it’s okay, you have to keep stirring on low heat. Okay, cool. After recording this episode, my hands are ruined. I can switch hands anytime. So this takes a lot of time , but you can’t rush it. If you rush it and the heat is too high, it will clump , and you’ll have to start all over again. Okay, here we go. Shall I do it? Hurry up, I hope my feet can work because you really have to keep stirring. Then when it starts to thicken, you have to keep adding pressure and more force until your hands are completely ruined. This is currently my nightmare. Okay. Cool, can be fun! Hello Kai, how’s this? This is vinegar miso , no, it’s an older sauce called yellow vinegar. Next, so tiring! Wow, this is beautiful , it has that silky feel. I think the vinegar is almost ready. Oh, it’s beautiful , the sheen is perfect. So now, oh my god , it’s okay, we’ll switch later. We’ll switch later. Oh my god, the smoke is so thick! Today it’s so smoky , so smoky, it’s making my eyes water. Has this meat been stewed? No, I seared it first to seal in the blood, and now I’m going to slowly roast it to cook it slowly. This is lamb. Yes, lamb. So, which part of today’s cooking do you think takes the most time? It’s lamb. I have to focus on cooking it to the perfect doneness and flavor. After the water boils, you blanch it for one minute, then chill it. While you’re blanching it, you have to keep an eye on it. You can stir it anytime you want . Okay, actually, throughout this competition… I think I’m always stirring the pot because the chefs always say that stirring the sauce is very important. Today, I was stirring the eggplant puree. The chef said the eggplant needs to be kept in a good state until it’s completely dry before scooping out a ball. Okay , so for about ten minutes, I was constantly stirring the puree to make it firm enough to be shaped. The chef said it should look like this. Okay, continue. Thank you. You should check the steamed egg. It ‘s all okay. So, there’s no problem. We’ll put it in to keep warm. After the accessories are fried, the rice should be ready. So, I’ll put the Mapo tofu in the small container with the gold handle. Then , we’ll assemble it. After assembly, it should take about fifteen minutes. Okay, hello chef . We’ve arrived at the lucky group. They’re fanning the fan again. I’m so happy that I’m not worried about him sweating . Thank you. Can I switch seats with you ? Chef, do you need to wash it? I prepared a savory soy milk. Savory soy milk can also be used to make Mapo-style tofu. As for the rice ball, I wrapped it directly in puff pastry. It’s a concept that combines fried dough sticks and rice balls. So , which part do you think fits the theme, flavor, or technique of this event ? For the soy milk, I used an acid coagulation method to let it ferment over time. My father used to run a short-term soy milk shop , so I wanted to make this because I saw canned soy milk . I’m very confident that I can make it a success. After all, making soy milk into a multi-flavored dish is quite challenging from the very beginning. Including the rice ball wrapped in fried dough sticks, it’s both fried dough sticks and rice balls. The savory soy milk is also Mapo tofu, and it’s also savory soy milk. Even the steamed egg fits the theme. It’s about using only a single ingredient to present this concept. Why did I want to take on the challenge? Because I felt confident, that’s why I did it.

《星廚之戰Stellar Bites》是全台首創的料理組隊實境競賽節目！十位頂尖菁英廚師搭配十位風格迥異的明星廚助，每集組成雙人戰隊展開激烈對決，爭奪百萬獎金。節目強調廚房默契、團隊合作與策略競爭，賽制多變、淘汰殘酷，每場挑戰都讓人熱血沸騰。由金鐘影后鍾欣凌主持，台灣米其林三星主廚何順凱與酒樓大三元董事長吳東璿擔任評審，從專業角度嚴格把關每道料理。準備好一起見證料理的榮耀與戰場上的火花吧！

快訂閱星廚之戰，一起見證廚房的榮耀與對決👉 https://youtube.com/channel/UCjGfxnim2lSxJYGXljQ_DpA/

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#星廚之戰 #料理對決 #廚房戰場