[Multi SUB] Stellar Bites EP4 Group Showdown Starts! 又一組被淘汰震撼全場！團體組合賽登場！新賽制超殘酷｜星廚之戰 EP4

[Multi SUB] Stellar Bites EP4 Group Showdown Starts! 又一組被淘汰震撼全場！團體組合賽登場！新賽制超殘酷｜星廚之戰 EP4

One person’s bad cooking only affects that person , but a group’s bad cooking affects more than just one person. Today, we’re overturning the previous format; it won’t be one chef paired with one assistant chef anymore. But what remains unchanged is that someone will still have to leave today. Today, we’ll launch a wonderful competition combining cultural creativity and taste buds. The competition officially begins ! Let’s go! Is it ready ? Help ! Sorry , half a scallion , please. Okay, no, not cooked enough. Really? What to do? What to do? I noticed he’s starting to get a little nervous . Five minutes! Oh, I was trembling with nervousness along with him , but I still felt very excited. When there were six minutes left, I actually got a little nervous. Okay, it’s not rising. Maybe it’s not cold enough, so it’s hard to cut. Oops, I didn’t bring a bread knife. Is the pan hot? I haven’t turned on the highest heat yet, otherwise I won’t have time. I need to check on the bread. Oh, the taste seems a bit strong. Oh, is there anything good? I need your bread. I’ll add more oil. But at that point, I was doomed. Was I going to spoil the whole pot? Six minutes left! Oh no! I didn’t close the lid properly . I was thinking, “I’m doomed! Did I fill that bottle? Did I make another mess?” We should have enough time. I’m so nervous! OK! The bell rings so beautifully! Today, we’re mainly using the concept of Spanish appetizers to present indigenous ingredients. We made three different flavors : smoked salmon, seared scallops, and pork neck marinated in macadamia. For the salmon, we added sumac to the marinade and then smoked it twice with rosemary. For the scallops, we added almond leaves to the brine today. On the pork neck, you can see a white cheese— it’s goat cheese. We wanted to give it a similar flavor to the wild game that indigenous people eat, as goat cheese has a slightly gamey taste.
And today, we made the bread ourselves on the spot. I added some tree beans inside. Why did we decide to make bread for this competition ? We were quite conflicted. Originally, we wanted to use ready-made bread of very high quality . We only added bread yesterday at the last minute because my original idea was that this topic… It’s already difficult enough , let’s not overwork ourselves. If we can steadily combine the flavors, we might not be eliminated. Our goal this time is to avoid elimination , so we chose to use ready-made bread. If we didn’t give it our all, we chose a simpler approach. I actually felt a little guilty, but then I convinced him, so we made bread again that day. He wanted the bread used as the base for our Spanish appetizers to be handmade. Also, during the development of this bread, we incorporated the lentils. Lentils naturally have a slightly sour taste , so when we blended that sourness into the bread, it tasted a bit like sourdough , somewhat like French sourdough. Judges, please press the button. It’s a pity, but it’s okay , let’s hear what they have to say later. Thank you, thank you for your hard work. You pressed it , I think it’s bad , but I think if he hadn’t made bread today , I couldn’t tell from the judges’ expressions. Actually, I know I didn’t perform very well in some areas . This was really a test because I don’t understand these ingredients , so I was quite worried. My grades are in the last group. Chen Yongxiao and An Xinya are so cute. Thank you everyone. I hope you enjoy your meal. Today, our head chef, Chef Yongxiao, brought us the dish “Mountain Mist Food Story”. So these four dishes are our listening to and telling of the mountains and forests. It is also our Chinese way of eating. Now, the first dish is cold . It contains mountain fern and catfish. The sauce is made by simmering buckwheat with some chili peppers . It is slightly sour, which is just right as an appetizer to whet the appetite. Then, we have a hot dish, which is a kind of Taiwanese memory dish, braised pork. I combined prickly ash and almond leaves to braise it to increase its aroma. Then, we have a stew. I chose black nightshade. Finally, we have a prickly ash and red quinoa jelly . It is sweet . Prickly ash itself has a slight citric acid, but it is relatively mild. It is made into a jelly. So, An Xinya independently completed the prickly ash lemon jelly. Okay , now it’s time to hand it over to the judges. It’s a headache. Judges, please press the button. Yongxiao, thank you . Thank you. The effect is very good. My ears are going to break. Thank you. I am very close to you. Thank you. An Xinya, thank you . You guys are amazing! You’ve already secured a direct entry into the safe zone this time. Last time you were number one ! Thank you , thank you , keep it up! Congratulations! You’re incredible for securing a direct entry into the safe zone, truly amazing! I think they all achieved something. It looks effortless on the plate and tastes effortless too. It’s very easy to understand. Yongxiao and his dishes aren’t like Xinya’s. I’ve internally come up with a ” Beauty and the Beast” analogy for Yongxiao and his dishes. His dishes are very refined, while he himself is as rugged as a beast. So, I think the combination is really beautiful. Just looking at his dishes, we think, “Wow!” He prepares four dishes while we only prepare one. I think, “Wow, that’s incredible!” When he lit up his light today, I was really happy for him . I felt that Chinese cuisine can also rise to the top . Yes, actually, I’m a little unable to open my heart to everyone’s creations today. Maybe everyone is so excellent , so at that moment , I was really at a loss. What should I do? After three weeks of competition , I feel that our teamwork is getting better and better. I want to ask the four of you on this side, are you in the safe zone now? How are you feeling? Super beautiful! I’m so relaxed, I just breathed a sigh of relief. I just had a nap. You just had a nap, but Xin Ya, do you know that in the first competition, you two were the last to choose each other? Yes , yes , but the first pair I flipped up was Yong Xiao. But in the end, you two were paired up. So we are destined to be together. This is called lovers finally getting married. Congratulations! Thank you . I have something to tell you. You are the number one in this competition. Thank you, thank you! Thank you for what? He has been number one since the first week. His legendary status is unshakable. Number one! High five! High five! High five! High five! I can’t bear to separate him and me. Can you bear to separate a head chef and assistant chef who are in such a long-distance relationship? They are truly a match made in heaven . Hu Yuwei is a little worried. I don’t want to know if the next one will be eliminated. After all, the wife is still on the other side. Everyone’s relationship is getting better and better. Actually, we are reluctant to part with anyone. Yes, one group is leaving today. One of the seven groups will leave us today. I want to ask Chef Yu and Bai Runyin , what did you do just now? How did it feel to cook? It felt great! And after being taught once or twice , he picked it up very quickly, because he is, after all, a prodigy . So, how were your dishes? Let’s invite Charles to give us his critique. I was really looking forward to it because I saw that he made stuffed chicken wings. Yes , this is a very skillful dish in Chinese cuisine. But when I ate it, I felt it was a pity. First of all , although the chicken skin had a glaze , it didn’t have the crispiness it should have. The flavor of the filling wasn’t particularly outstanding either. Secondly, in the mochi roll with truffle and scallions, I felt that the mochi was not quite conveying a certain concept. So, these three dishes all had some unique issues . Okay, I’ll tell you about your group later. Wow, this is too hard! Yes, did it pass? I was thinking that when the first name was called , it should be like last time, where we go to the safe zone first. But it wasn’t. So, that segment was really tricky. Jessica Yao Chunyao, you two are a group we have high hopes for because we think your division of labor is excellent. He really wanted to incorporate all the flavors of the dishes into one dish , but sometimes choosing not to do something is a kind of wisdom. It’s okay , relax. Sikai , Cai Shiyun, your group will have our guest judge Paul talk about it. You are one of the few who put minimalism on the plate today because you are very simple. Actually, when I saw it, I really liked it , but I think we can take it to the next level. So, you have mud and millet wine here. Is there any way to put them on top of other things? The layers are stacked. Simplicity is a kind of approach , but it looks simple, right? You have to hide the details where you can’t see them. I think I played a little too conservatively. Yes, because I might want to advance, so I won’t play too risky. Yousheng and Yuxi, besides Anxin Ya constantly borrowing things from you, did anything else happen today? He kept calling I said, “Are you sure you want to give this to me?” He spoke to me with a touch of romance, saying, “Just create an autumnal feel. What is the feel of autumn? Who knows what your autumn is? ” Since we had angelica leaves as our last ingredient, I left them for him because I felt he was an artist and should understand. “You really have high hopes for us!” I said. ” The feel of autumn, Kai, can you feel it? Autumn forest.” But this time it’s better than last time ; this time it has flavor. And the bitter melon is quite impactful. How to say impactful—is it good or bad, personally? Actually, I think it’s because you put so much stuff in your dishes . I can’t find your main theme. He always likes to put so many things on one plate . I really don’t understand your main focus . This is something that has always puzzled me. You can rationalize the ingredients and create a logical state , because I’m a very thoughtful person. My dishes might still have too much stuff, leading to unnecessary embellishment. Okay, Will. Lin Yu- hsi, so you think your lucky charm brought you luck ? And I just heard Amber An share that scales can be problematic, right? So I’m very glad I brought my own small scale, so I’m very satisfied today. Of course not, I don’t think the final pastry was badly made. Actually, when I evaluate things, execution isn’t my main focus. For example, I can understand if the pastry wasn’t fully cooked. What I mainly look at is creativity; execution can be adjusted. But regarding the creation of that dish, I felt my thoughts were a little scattered, like the scrambled eggs… Is its existence necessary? What is its purpose? In my opinion, it ‘s not an execution issue; I think the problem lies in the inherent structure itself. Yes, I think this might be an important aspect in the future. You know Kaiyi and Weijin , you practiced yesterday, right? Because Weijin was very busy before, how was the collaboration today? He was flustered and asked me questions , but I didn’t answer. I wanted him to solve it himself . I kept nagging and talking to myself to let him know what I really needed to do. If he didn’t object, it meant it was okay. So, you just need to find a set of rules. I think it’s quite fun. Kai , what do you think of their group ? It’s not really that great , it’s just that their entire ingredient is wild vegetables. You really wanted to add them too, but I think if you made wild vegetable rice or fried rice, it would be much better than stewed rice because it doesn’t absorb moisture . I heard you felt very dangerous today. Why ? Firstly, because everyone performed well, and secondly, the overall presentation and flavor combination… Like Chef Kai just said , less is more. I feel I had too many elements. Of course, when we passed by, we saw you making bread. Of course, bread aroused our curiosity because I think making bread in a competition is quite risky. In this kind of environment where you can’t guarantee anything, I always felt that there are better options for bread . Why insist on making it yourself? Even Chef Paul asked me why I chose to make handmade bread in such a competition. I started thinking, ” Oh no, did I actually harm him? I shouldn’t have made that decision. ” Then I felt so guilty. If I hadn’t encouraged him, would today’s situation have been so tense? My hands were behind my back, and I kept rubbing them, I don’t know what I was rubbing. But I’m so nervous because I’m afraid of being the bad apple in our team. Okay, that’s the review for Group 7. I want to tell you that when I heard this group was leaving, I was really surprised. He said the selection of people to be eliminated this time was very unexpected. Anyway, I just hope it’s not my other half who gets eliminated. I ‘m super worried about him. As for myself, I feel very dangerous. Well, I don’t know. I just have no confidence. This time, I just hope I don’t get eliminated. Okay, Yu Sheng , Li Yuxi , Will , Yu Xikai, Yi Weijin, Master Yu, Bai Runyin, one of your four groups is leaving. Congratulations. So, if your name wasn’t called, please go to the safe zone. I just feel too… Okay, I didn’t hurt Jef. Look, my hands are freezing! I was sweating so much, I was terrified! Oh my god, knowing I was announced as being in the safe zone is a very complicated feeling. Because actually, your happiness is other people’s unhappiness. We’ve already enjoyed it. Will , Yu Xi, come here, come here, you’re safe! Master Yu, Bai Runyin , You Sheng, Li Yuxi , Kai Yi, Wei Jin. Of the remaining three groups, one group has to leave. When there were only three groups left, I was really nervous. I felt my heart was pounding , my heart was hanging in the balance. It was a bit agonizing. My heart was beating so fast, I think the microphone could probably pick it up, because I really didn’t want You Sheng to be eliminated , Kai Yi, Huang… Weijin, I’m so sorry you were eliminated. It was a really, really hard decision. So today you’re saying goodbye to this stage. Is there anything you want to say to everyone? I’m very grateful to all the chefs because everyone gave me valuable advice while I was still learning. I will continue to work hard to learn. I think every chef is very nice. Although we are in a competition , we chat in private and study together. My first thought is to tell the other chefs to keep going. The pressure will increase as the competition progresses , and everyone will be very tense. So I really hope that we can continue to work hard and cook for people who love to eat. That would be great. I will continue to learn and become better. I think I have gained a lot because from not knowing how to cook at the beginning to the sense of accomplishment of completing dishes with the chefs, I feel a very special chemical change in my heart. Before this show, I never went into the kitchen , but when I actually did these things and saw the finished product and could eat it, I felt very happy and happy. Although we are in a competitive relationship , I really sincerely want everyone to stay. I really don’t want anyone to leave . So I’m really happy to have made so many good friends. And although I didn’t work with many chefs , thank you Sikai and Kaiyi. It was an unforgettable experience for me. I was a little afraid to look at Kaiyi because I felt guilty . I wondered if I hadn’t helped him much. I really wanted to tell him that I thought this food was delicious because I felt he was about to collapse. Thank you Weijin, he was great. Please give them a round of applause and encouragement. Thank you all. By the third episode, we had all developed feelings for each other. Thank you for your hard work. Every time someone left, I felt really bad because the more episodes we filmed, the stronger our bonds became . Of course, it was very hard to say goodbye. I really hate this feeling of parting , but it’s just so real. Oh, it’s okay. Oh, it ‘s okay. Why are you working so hard? Oh, I want to keep chatting with you guys . Yes , you can come visit the set. I’m really sad about Wei Jin’s elimination because in the first episode, Li Yuxi, Huang Wei Jin, and I formed a trio of musketeers —three people who can’t cook. After that, we couldn’t chat anymore during filming. I’m sad to see another group of chefs and assistant chefs leave us today. It’s really cruel , but I can feel their hard work and perseverance from before until now. Who can persevere to the end? Keep going, everyone ! Thank you. I feel like the judges must have been heartbroken to eliminate two really handsome guys . I wonder if they were thinking, “Oh my god, two handsome guys, I don’t want to watch anymore!” Why did they make that choice? I’m not entirely sure , but I sensed the judges were struggling and didn’t know what to say. They just wanted to say that since they’d advanced, they should keep working hard and carry on the spirit of the eliminated chefs and assistant chefs. That’s what made it feel like a truly rigorous competition. The judges ‘ advice to each chef was genuine ; they wanted each group to understand their potential blind spots in cooking. When each group received feedback, you realize it’s not so easy to win. It’s a very cruel stage. The strongest opponent is definitely Yong-hsiao. Wow, Chef Yong-hsiao is really amazing ! He’s done it twice in a row, which is probably his usual approach. I think if Yong-hsiao doesn’t change his tactics in the next competition , he ‘ll be in trouble . Okay , from the ten chefs and ten assistant chefs in the first episode , now there are only eight chefs and eight assistant chefs left. Congratulations on still being here! You’ve worked incredibly hard. As usual, our theme is already behind our curtain. Look at today’s theme, what is this thing ? Why is it empty? What does this mean? My first thought was that the production team was lazy. How can it be empty? I don’t know what they’re up to. At the moment it was empty, I didn’t think it was free play or something . Did the production team make a mistake and forget to put something in ? How are we supposed to compete? Free play is impossible, this is even harder. Yes, you read that right. There are no ingredients on the table. This episode has no theme. The theme is you yourselves! Indigenous cuisine is already difficult enough , but this boundless feeling , this unlimited cooking, I think is the most difficult. It’s like opening a black box. Even if we really got together to practice, we wouldn’t know where to start. We are about to have a team competition , divided into two groups. There will be 180 minutes. The losing team will have one chef and one assistant chef leave us. The team competition is already here so soon. This show is going to kill us. The competition time has become three hours. Just the physical exertion alone is a challenge. The first place in the last episode was our Amber An and Yong-hsiao. I’m sorry, this time we have to separate you. Please stand in your positions. The rest of you, please gather behind me. It’s like the Cowherd and the Weaver Girl being separated. Actually, I originally… I always thought Yong-hsiao and I would be separated, but I didn’t expect it to happen so soon. But now I have a new motivation: I want to beat Chef Yong-hsiao! If I can’t have him , he can’t win ! Hey, you guys have the right to choose! You can choose which head chef or assistant chef you want , but each group can only have four head chefs and four assistant chefs. Think carefully about who you want. If you choose the same person, that person will decide whether I go with an assistant chef or a head chef. Do you all understand? Including yourself, there are four. Don’t choose more than one! Doesn’t it feel like choosing a concubine? Anxin, it’s so hard to choose! I don’t know how… Count to three and flip the board. One, two, three. Amber An chooses Zheng Chunhao and Yong Xiao chooses Dizzy and Cai Shiyun. Congratulations! I think Amber An made a great choice. She separated herself from Yong Xiao , but she immediately chose Chef Zheng. Now it’s two giants competing against each other. The first place is already on the other side, so I’ll choose the second place to come to my side. Next, these two should discuss who you want to choose next. Because my idea is that every chef is very good. In fact, the final decision is often made by the assistant chef. One, two, three and flip the board. It’s Hu Yuwei no matter what, everyone will want to choose him as the assistant chef. They already have a general idea of ​​who Hu Yuwei is. Yuwei, you guys didn’t choose the chef first, you chose the assistant! Yuwei, the decision is yours. Do you want to go to Yongxiao’s group or Anxinya’s group? You have to stand up! You have to stand up! What’s going on over there? What are our partners from the past two episodes doing? You’ve already partnered up, you should switch. Do you want to work with someone new , an old flame, or the most beautiful? Look to the left! Good! I got chosen ! Oh no, I’m in a split personality state, so in this state, I’ll leave it to fate. Leave it to fate! Okay , congratulations! Anxinya, you guys are here. But honestly, if my head is still pointing towards Yongxiao, my heart will still be there. As we walk, Yongxiao, let’s choose another one . You can choose yourself since they already have Yuwei. Think about who you want to choose next. Chef Yu, Chef Yu is very good. Which side do you want to go to? Yongxiao , yes, I think he will choose me because we both cook Chinese food . Out of ten contestants, only the two of us cook similar Chinese dishes. This way, we can have better teamwork and our ideas will be more similar , making it easier to work together . Next, let’s have a good discussion. I said, let’s flip the boards again. Okay, let’s start with this one. Do you want this one? You can, right? Celebrities are fine too. I think chef assistants are fine too. I think it’s all fine. Who wants to start with the chef assistant? Let’s call him over first. OK, he is. OK, let’s choose the chef assistant first. Chen Tingni, one, two, three, please flip the boards. This is Chen Tingni. This is Chen Tingni. You two , Tingni, think about it. These are the two of us who are very popular. We were chatting over there. They’re choosing, so we’re the ones being chosen. But that ‘s none of our business. We don’t need to be nervous. We’re the ones being chosen. We don’t have anything to do with each other. Everyone, sit down and let’s chat. What should we eat for supper later? Let’s talk about something meaningless and unnutritious. Then I suddenly realized something was wrong. What if both sides chose the same person at the same time? Then Hu Yuwei was chosen. One, two, three, please turn the stage. Because at that time, I saw that Chef Yongxiao and the others chose Hu Yuwei, and I was congratulating them, saying, “Great! He was chosen so early!” I didn’t know why he was chosen and there was a commotion. It turned out that the other side also chose him. I realized that if both sides choose you at the same time, you have the right to choose. I was still telling them, “Hey, this is none of our business, stop chatting. ” Then the next group was me. One side was my husband , not necessarily my friend. I wanted to sing. Do you need to throw your pen? Do you need to take his pen? Actually, I was very happy. I became a useful person because, like in the first episode , I was chosen last. One
, I’m going to close my eyes. Two, three , please turn the stage . Back then, it was a choice made by chance and fate. Congratulations to Yongxiao for saying goodbye to my husband. Actually, I had an answer in my heart. I wanted to learn Chinese cooking from Chef Yongxiao. Goodbye . Xinya, can we choose another person ? Do you have feelings for each other ? Yes, we both have feelings. Should we do this first? Okay, okay, please turn the stage. Will Congratulations Will for inviting Xin Ya to the group. Okay , let’s discuss this a bit more. Oh, there are four of us now. Today, we’re standing over there, and we’re the ones being chosen . Everyone else has already been chosen, and you’re the only one left wondering if you didn’t do something right. Nobody chose you right away. This competition is really cruel. Si Kai, let’s have a good discussion. Okay, one , two, three, please turn the stage. This is Si Kai, and this is Chun Yao. My feeling when I was chosen was, “Thank you, thank you for choosing me.” I think that makes me feel very settled and like I’ve found my place. Now there are five of us together. There’s one more assistant chef , and we still need two more head chefs . Let’s choose the chefs first. I think the others are about the same. This one needs two, and this one needs one. So let’s finish choosing the one-on-one chefs first. Because Yu Xi and Will were together this time, so they are… There’s a collaboration , so Chef Will really recommended choosing Yu-hsi. He said he thinks Yu- hsi should count to three and flip the board. One, two, three! Yong-hsiao’s team is Shih Chieh-fu, and Yu-hsi’s team is Yu-hsi. Congratulations! Because I ‘m the fourth chef representative on Yong-hsiao’s team, I wasn’t their first choice . On the other side , they chose assistants first because they felt assistants would play a very important role in this competition. Jessica and Yu-sheng will be on our side because we’re short two chefs, so we only have two left. That’s why I chose assistants first. Isn’t that clever? The two chefs are ours, right? Is that all ? This side is short two assistant chefs , and that side is short two chefs . Oh yes, that’s right. So actually, you’re short two chefs , so this side is short two chefs. Lee Yu-hsi, you’re so smart! Oh , I think I participated in the wrong program. I should have participated in the Quiz Show. Yes, because Yu-hsi just said, “So, they’re short two assistant chefs , and this side is short two chefs.” Teacher, so it’s already divided up. You’re so smart! Oh, right! Let’s do it this way and find our own teams. Okay, now we’ve divided into groups. Congratulations everyone on finding your teams ! This week, you’ll be competing in a team competition. You have 180 minutes to cook four dishes. Please use your creativity and imagination as much as possible , because we’ll be using limited ingredients. We hope you can create amazing team dishes. As for your division of labor , please discuss it carefully. Will we all fail or will we all win the championship? We’ll find out next week. Thank you for your hard work! In the team competition , Yongxiao chose his assistant chef first. If it were me, I would definitely choose the chef first. The four chefs all come from different culinary fields. Compared to Yongxiao’s team, I feel they’re all a bit… Today ‘s competition format is different from usual. We’ve divided into two groups. The first group is Chef Chen Yongxiao’s team. Welcome! The other team is An Xinya’s team. Everyone looks very energetic . This time, we’ve invited a guest judge who has a profound influence on Taiwan’s catering industry . He is Chef Wu Haiming, the culinary director of Regent Taipei . Welcome! I’m Wu Haiming from Regent Taipei. I’m from Hong Kong and I’ve been in Taiwan for nine years. I mainly cook Cantonese cuisine, especially fresh seafood like abalone, sea cucumber, and shark fin. The most important thing for a chef is whether they have the heart to do it. If they have the heart, they will overcome all difficulties to do it well. I think they need to have a strong will. Welcome, Chef! We’ll be troubling you today. Today’s competition lasts a total of 180 minutes. Each team must use the ingredients they have to make four dishes. This time, our food tasting segment is also different from before. Because… We ‘ll ask you to prepare your first dish at the 150-minute mark. After that, we ‘ll prepare a dish every ten minutes: the second at 160 minutes, the third at 170 minutes, the fourth at 180 minutes , and the fifth, sixth, seventh, and eighth at 10-minute intervals . Of these four dishes, the third one we’ll be asking you to prepare is a vegetarian dish. What is a vegetarian dish? Let’s ask Kai to explain. Okay, a vegetarian dish means that today we’ll be making a vegetarian version of the five pungent spices, egg and dairy, clam , egg and dairy vegetarian dish. One of the four dishes must be vegetarian. Okay , in short , vegetarian . We can have eggs, milk, scallions, garlic, leeks , and any of the five pungent spices, but no animal broth or fat. It’s essentially a meatless dish , but it’s vegetarian , not completely vegan . A dairy-based vegetarian dish is one that doesn’t involve any animal products, including milk and eggs, but no meat. One of the four dishes is dessert. I once made a completely vegetarian dumpling, so chicken broth is not allowed. I want to tell you that each dish is a one-on-one competition , meaning the first dish is served in pairs. Now, please go to your respective counters and prepare for the competition. Based on my experience in past competitions like this, the connection between the four dishes is very important. When the judges eat the first four dishes, you feel a sense of progression and structure. This time, it’s a competition between each dish; it doesn’t care about the progression or structure. It’s really about showing your best. The dishes are just taken out; it’s actually quite simple, just look at what’s on site. But we’ve all overcomplicated it, and it’s completely different from what we originally planned. In this team competition , we’ll eliminate one chef and one assistant chef from the losing team . As for what their main ingredients are today, I believe everyone is very curious. Now, the main ingredients are prepared in front of us . Today’s main ingredients are very, very exciting! There’s duck , chicken , quail, and more! We can make four dishes. I think we can probably make four main dishes. Is there spring chicken? Lobster? We can make four main dishes! There ‘s crab, mantis shrimp , and goose? Yes , there ‘s goose! Quail! This seems to be my forte. What should I do? Teppanyaki dishes ? Okay, okay! There ‘s quail! Quail meat over there! Let me grab the meat ! No problem! Do I need to take more later? I’ll take it ! This is the main ingredient you can use this time . But the rules of the game are that you can only send one assistant chef to take one ingredient each time. Only the assistant chef… You can only take one item at a time , one person at a time, one item at a time, one item at a time. He’s afraid we’ll snatch them. You can only take one item at a time, so now we need to have a good discussion about what dish you want to make today. Let’s have a good discussion. Finally, we see the ingredients! There are so many amazing things , so many kinds, and they’re all very high quality. Great seafood, meat, and so on. Since we wanted to make home-style dishes, when we saw all the expensive ingredients, we immediately switched to the ingredients we were most familiar with. We heard that these ingredients were all chosen by the judges themselves, and they were better than we imagined. Then we started thinking about which items to grab first. There’s a lobster next to it, that one, that one, that one red snapper , that one red snapper, we must grab them first. Okay, I’ll take that. There are several. We can take all the prawns. Then the dried scallops, all the dried scallops . Then there are two kinds of clams , one black and one white. We’ll take the white ones. Take all the big ones. Abalone. If we’re talking about red meat, like filet mignon , I can process the whole filet mignon pretty quickly. Filet mignon is your specialty . Now we need to discuss who will make vegetarian dishes . Otherwise, we’ll have him make dumplings, and I’ll do it. He’s done it before and is stronger . Yes, he’s confident. I’m good at dumplings. Originally, during the earlier discussion, Jeff wanted to make a dessert. But when the competition format came out, we realized that one of the four dishes had to be vegetarian. Jeff jumped out and said he’d made vegetarian Italian dumplings before , so he’d be more familiar with this dish. So we let him handle that dish. When he said each of the four dishes would be a competition, we spontaneously decided not to make dessert, but vegetarian dumplings. Yes, we won’t make dessert. Let’s just bring out the professional stuff, okay? The three of you can start with red throat , then prawns, then scallops , then milk clams , then abalone. Next, filet mignon. I’ll add a side note: you absolutely must have fish and prawns, you absolutely must have abalone, prawns, lobster, and crab . There are two kinds of fish. He threw a strange thing on our table. What kind of bread is that ? This bread is from last week, right? Sourdough bread. What does the Mena reaction mean? He gave us sea salt and bread. Sea salt bread. This should be sugar. What is this? This is also sea salt. No, it’s definitely not. Is it for us? Maybe it’s just for us . Let’s not think too much . Let’s not care. Mena reaction. They have it too. They’re over there, exactly the same . That bread is a trap bread. What kind of trap is it? This is extra. This is over there. You don’t necessarily have to use it. Now, please, first assistant chef, come and get your ingredients. There are your plates and tongs on the table. Okay, red throat, take it first. You can take it. Go, go, go. The chefs think that lobster is a better ingredient to cook , so they chose lobster to start. There are tongs too. There are tongs to use. Take them all . Take them all. Ricky means red . Red, you must grab that one. You must grab that one . Yes, yes, OK. Only one at a time . Only one at a time. It doesn’t matter. Same type. Same type. Just one. OK. Very good. OK. Next. Next. GO . GO. Next. OK. GO! Then the prawns were taken, and the scallops were taken too. Okay , we’ll take them . If you don’t have them, you can take the milk clams. Yes, they took them all. The most worrying thing was that the prawns were taken because prawns were something we had practiced with. Unfortunately, we originally wanted to wrap the scallops. When the jade seal took the scallops , none of us knew what to do. We originally wanted to use scallops , but the opponents took them all, so we said, “Okay, then I won’t wrap the scallops. I’ll wrap the apples in our prawn balls. ” The prawns were taken. They ‘re gone. Oh , they took them all ! That’s too much! We did too. The prawns were taken, so I’ll take the abalone. Oh yeah , he took the chicken, so I’ll take the abalone. He’s so mean! It’s so funny! Actually, we originally wanted to take the prawns, but the opponents took them first. We already had the lobsters , but they also took the prawns. Okay, you see, they started to have a headache because some people got them and some didn’t. Their initial plan was… well, alternating left and right. One item at a time . Oh, he took the wrong one. And this one item at a time too. Take them all. Should we change them? Or mussels? Or just abalone ? Don’t take mussels. Mussels are no good. Just abalone . Wow, husband and wife team, using crutches! Using crutches! You can’t look at me taking it, you just take it ! There’s a sweet feeling in the scrambling. I don’t know why, but we can think of these things, think of these things, and use these things. After we’ve finished grabbing them , we’ll discuss together what new ways we should use to treat these ingredients. First, take the ingredients you’re most familiar with, and then think about how to make this dish. Good ingredients are needed to make a delicious dish, so we’ve taken some things that we think are great. You can keep taking them, it’s okay, until you feel you don’t need them anymore. But only one assistant chef at a time. Filet , the next one , lift it up and show it to him. You can say, you can say , you can say what you want to say. This needs a strongman. Quail , quail, quail, Xinya, take all the quail. OK. Quail fillet , who exactly is fillet? Did the other team just take it? Okay, both teams please come up. It’s okay, it’s not what I wanted. What does it look like? Great! Great! OK, OK, I’ll take the dry ice away too. This is fillet. This is fillet. It ‘s fillet. Fillet looks a bit strange to me. Can we continue to take ingredients? If needed, can you help him get mussels or something? The mussels were taken away. What? The mussels were taken away so early ? Yes, the mussels were taken away. Did they take the mussels? OK? Abalone, abalone. They also took the abalone. Only three abalone. Or do they have oysters? They took oysters. I said there are oysters here. There are oysters. We didn’t take any chicken. We need to make chicken broth. Remember to take chicken. Okay, next team, please come up. Yes, take one yellow chicken. Clams. Do you want them? The ingredients they took are very Western. I can use them. If you can use them, can you? I can’t use them, but they’re okay for making soup. Okay, no, they don’t smell bad . Or oysters? Do you still want oysters? OK. Can I have oysters instead of pork ? Okay, oysters, are oysters useful? Can I have them as an appetizer ? No, wait a minute . Which is more useful, clams or oysters? Clams are better, clams are sweeter. Let’s get clams then , the big ones . Let’s get the big clams. Don’t take the white ones, they’re very salty. Milk clams are super salty. Okay, next team, please bring up these milk clams. Milk clams aren’t that salty, you can take two regular clams . Just tell them to bring them all, take them all. If you’re going to take them all, then take them all. Let’s see what other ingredients we need. Let’s discuss it. Corn, chicken , clams , clams. Now that you have abalone, what else do you need for your seafood porridge? Seafood porridge mainly consists of fish , then abalone, then milk clams, milk clams, shrimp heads … Shrimp heads OK. Then this is pineapple shrimp balls and dried scallops. They took them . Let’s ask if your team needs any more main ingredients. Yongxiao’s team, does anyone else need to take main ingredients? You don’t need any? No, Shuai Xinling, we’re OK, you’re OK too , no need to take any more. Have they taken them all? Are you sure? So after they took them, that area was sealed off. Yes , it’s sealed off. We should be able to replenish here. You can take whatever you want from that small warehouse anytime. You can go and take whatever you want anytime. Yes, there are no restrictions on the ingredient warehouse. So , the ingredient warehouse is all about what you want to do. That’s pretty good. There’s a lot of room for you to use. Yes, everyone has taken their main ingredients. And in our ingredient room in the back, you can use all the ingredients as you like. But there are two designated ingredients for cooking. The first is oatmeal rich in dietary fiber, and the second is Taiwanese sorghum liquor. Now the competition officially begins . Go team! Because the other team is shouting ” Go team!” like that , but our team is just calmly taking some plates and things. It ‘s a strong contrast. This is a sports meet, right ? What are you going to take? The lemon is yellow. Is it color? Yes , Porter ? Porter? Porter ? Cheese? Cheese? Do you want cream? Yes? Do you need white wine? Do you need white wine ? Take it, take it. We’re missing red peppers. The food room is quite tense. Everyone is running around anxiously. We’re missing something. Oh, sorry, excuse me, excuse me. The process is to say wait a minute, wait a minute , and then they start squeezing. Did you take the melon? Why are you squeezing like this? What are you going to take? Why did n’t I tell you ? Why are you doing this? Why didn’t I tell you ? You can’t do this . Just because you’re in a group with me, you have to do this . Can we change it? We have kelp and bonito flakes. No, don’t steal. You’re so cheap. Ye Yu Bay leaves are beautiful. Originally, I wanted to make a Japanese-style jelly, one element of which required bonito flakes. I didn’t have kelp or bonito flakes. You took the bonito flakes, sorry. You could have used dried scallops instead , but Chef Will took them all. So I quickly got clams to replace the bonito. What else do you need? Bonito flakes? Will took them . Why did you bring so many chili peppers? It’s none of my business! Our group’s division of labor and strategy is actually like running a restaurant to complete this menu. OK? Let’s gather together. We’re really nervous and anxious about the ingredients. There’s no topic yet. And since I’m the team leader, I need to assemble everyone. Our first dish is prawns and shrimp balls. What can we put in the shrimp balls? Apples and pineapples, okay? Let’s have apples. The second dish is seafood porridge. For the third dish, who should we give the porridge to? Vegetable soup? Vegetable broth? We have porcini mushrooms and morel mushrooms, those are great too. We can also sprinkle pine nuts on top. What kind of meat do you need for your sauce? Beef gravy, beef scraps, okay. Then I’ll dry-fry sorghum liquor, okay, make a lighter liquor sauce. Then , make fresh mushrooms and tomato sauce, okay , stir-fry them, then boil them in water to reduce the liquid, reduce it again, and finally add a little liquor, okay. That’s about it. Okay. Let me break it down. Jessica, the pineapple shrimp balls are the same as this, right? And I also made the corn base. And the seafood porridge, do you have time to cook it? Because you have a lot of ingredients , it’s okay. If I can’t cook it all, just ask someone else. Someone will join in. OK, the seafood porridge soup is clam and chicken broth, right? Yes , I’ll mix it later. Anyway, I’ll prepare the broth separately first. Yes, then a 1:7 ratio, right? OK. Yusheng and we call him Saucier , he’s in charge of making the sauces. Yusheng is in charge of making a lot of stock, at least two or three kinds, to match different ingredients. Yusheng, you need the chicken feet, right? Yes,
the chicken head too, but not the head. Yusheng is in charge of the sauce , the most basic , the most important thing, the chicken broth , clam broth. The clams haven’t arrived yet, right? The clams are with Will. Then the vegetarian broth , chicken, pigeon , the pigeon is chopped up. The vegetarian broth , the rags, the rags are with me. And fried shallots, did you get the shallots? Okay, beef broth, sorghum, sorghum, let’s start a fire first. Okay, this sorghum is on fire now. Don’t go near it. We’re going to make a gravy that you can’t get anywhere else. A lot of time is spent making sauces and porridge . I’m constantly stirring the sauces, whether it’s the sauces or our porridge . You can measure out these amounts. They’re all simple things , but you have to take good care of them and there can’t be any mistakes. Making the broth is the origin of everything. You have to make the broth first before you can make the sauce. You have to make the broth first before you can make the blanching broth, etc. So, the initial pressure and importance here is actually quite high . Yusheng, how long do you need the broth? Can you give me another 30 minutes ? 30 minutes, OK . Yusheng will definitely ask the head chef, ” How do you think this tastes? ” He will listen to the head chef and the head chef’s opinion on the overall direction of our flavor. So, everyone can row forward in a very unified manner. Thumbs up! Is that okay? Superb ! You want to skim off the oil? Yes, you should skim it off. But I think you can keep the oil. I know. Yes, do whatever you want. Yes , okay. OK. There’s a chef who has prepared it. Like me, Sky , Nini, and Jeff , we’ve worked together before, so we’re a little more familiar with each other . I saw Chef Yu processing something, and I asked him if he needed any help. He immediately told me what he needed to do. ” Later, you should stir these things up and then chop them.” Okay, Chef, what do you need to do after you finish chopping the garlic? Today I’m in charge of shelling the lobster . Do you use a pounding tool? I already pounded it. Yes, if it doesn’t come off, use scissors to gently pry it off. Okay , try not to pull it off too hard because I want to keep it intact . Yes, like this, it comes off. On the other side, like this side , this side does n’t have any cracks now. Pound it lightly, and it will crack. Okay , then use scissors to gently pry it open. Be careful, which part are you pounding? This side, for example, you see this side , it doesn’t have any cracks. Just pound it lightly, and it will crack , and it will be easier to remove. Okay. The claw has two parts: a fixed part and a movable part . Today, I’ll first pull out the fixed part. Then , because the movable part has a cartilaginous joint , I need to tap at that joint to crack the lobster shell before I can easily remove it. What can I do next ? Chef Yu and Chef Yongxiao prepared everything very early . They only started cooking when the time was almost up. They even plated some raw food for me to see what it would look like. After it’s cooked, are you done? Yes, all cooked. Then they put the scallops on top , and then one asparagus tail, then another, crossed like this . Okay. Okay, so this is the last one? Yes, and we should be almost done here now. I’ll help him stir-fry the sauce in a bit. Let me see if I need to help with the appetizers . See if we need to prepare anything. Okay, is there anything I can help with? No, no one needs me. Our strategy is that the assistant chefs should try their best to help the other chefs so that each chef can have two or three assistant chefs helping them with the preparation of ingredients and such. Is there anything I can help with? Yes, could you blanch the tomatoes for me? Blanch the tomatoes. Could you add water to the pot and fill it a little more than half full? But the water needs to be boiled again; there’s salt in it . Yes, that’s okay . I just want it to have salt, is that alright? It tastes different , but adding water is fine. Master, let me go see if anyone else is there. Is there anything else? Master, do you need any help? No , no, thank you. Do you need any help right now ? No, not right now. OK , I think their momentum is a bit weak, and I heard they don’t seem to cooperate very well , so I think there shouldn’t be any problems. Okay, what ingredients do we need to prepare? I don’t know yet . I’ll start with the vegetable soup and give Will an apple. I think he’s really amazing; he can chop vegetables and help the head chef with some more advanced kitchen skills activities . For the egg pastry, what color do you want? I want gold. I want it golden yellow, a little darker. But An Xin Ya doesn’t seem to be in any trouble. Maybe it’s because Will and his team finished quickly. My strategy is to let him do what he’s more confident about. I’ll handle the details, like the back of the shrimp. We need to coat them with cornstarch and season them. Basically, he finishes and puts them next to me. After I’m done, he seals them with plastic wrap. Don’t use plastic wrap for this, because it will have a gritty taste . Oh, right, try to pick it out . Why wrap it up? Because
it’ll freeze and set first, making it easier to fry later. So, don’t fry them or do the seasoning. We ‘ll leave that to the chefs. Be careful with the fire! An Xin Ya, be careful with the fire! My eyebrows almost disappeared ! Luckily, you don’t have bangs. Thank you. I’m working with Chef Will, who’s in charge of the shrimp, fried fish, and fried meat. We’ll start working on those later , so I’ll help the other chefs first. Do you need any more help? Go find Ricky. Okay, I ‘m fine. You’re okay. That’s great. Okay, wait a minute, let me think. Oh, you, for the egg rolls and egg crisps , could you crack an egg for me ? Okay, the assistant chef is always saying “I’m fine” when there’s nothing to do, and then going wherever help is needed. He often comes over and says, “Hey, I’m OK now. I have time now . Do you need any help ?” or something like that. Do you need any help? I’m fine right now . Oh, sorry, I’m fine. Oh, I’m fine. Oh, what ? Beforehand, check the things on the table that aren’t needed and confirm with the chef. Put them away or put them back in the storeroom so they’re cleaner when plating later . Okay, put the unused ingredients on the table back in the storeroom. Before putting them away, ask the storeroom, which is the food storage room. Do you mean all of these need to be put away? No, just put them on the table. It’s on the sink because we need a lot of space when we’re serving food later. Heating and other things like that. Xinya, could you get me some ice? A bowl of ice. Okay . Actually, he does a pretty good job, although sometimes I’m a little worried that he might cut his hand. Xinya, be careful with your hand. Oh wow, that’s a bit dangerous. No, that’s it. Okay, then flat like this. What I’m responsible for is… I was paired with Jessica, and I’m not sure if everyone will have the chance to see me become a human food processor. I started chopping chili peppers and onions , then chopped the onions and red bell peppers , telling Jessica to make it very, very fine. Jessica said, “Do you want this chopped even finer ? Okay, no problem.” She continued, “You can peel the shallots too , then chop them all together.” She then pinched one end of the shallot and chopped it like this. Jessica taught me this, saying that way you don’t have to pick up the whole knife. When you’re really forced into a corner , you can do anything. She originally said, “Or you can use a blender , or do you want to sneak a bite ? ” She then suggested using a blender or food processor. She said, “Use that blender , it needs to be this fine.” She added, ” Okay, this can be chopped a little fine, no problem. ” She then thought about it and decided, “Never mind, never mind, let’s not do that. We reject shortcuts. Cooking is about showing our effort . ” So I became a human food processor. I felt like my whole being merged with the knife and cutting board , using all sorts of strange… “Strange pose. Now sixty minutes have passed, one hour! One hour … Here, I need to ask everyone to pay attention. We have a special task. What do you need help with? Here you
go. I’m going to announce that we have a special task . This special task is that you need to use the existing ingredients to make a fifth dish, and this dish is dessert. I knew it! This dish is dessert! Dessert! Okay, dessert ! Here, I’ll hand it over to you. You continue. In other words, you now have five dishes. This sudden situation is something we had anticipated. Actually, although we were a little surprised , we also breathed a sigh of relief because it wasn’t a completely unexpected situation. It’s okay, just do yours. I had already planned to make a vegetarian dish that would take two and a half hours to complete. And now you want to make a dessert for me. Oh my god, because I’m the only one who has practiced desserts , and I’ve practiced for three days. So I thought, okay, do you have enough time? I can help you . I’ll ask for preserved radish. In other words, okay, so you now have five dishes. Sixty minutes. When Yongxiao said he wanted to add a dessert, he pointed at Jeff and said, ‘In other words , you now have five dishes…'” So, can you finish this? Sure, I’ll go check. Can you watch this for me? Wait a minute, this dish is all soft. If I add more , I need to finish cooking everything. I’ll go find the dessert stuff. Okay, okay , here’s the deadline for your desserts. Actually, everyone’s been doing pretty well so far, I thought the production team wouldn’t let us have it so easy. Three hours is bound to be a strange thing, I wouldn’t be surprised. But I noticed that I was the only one who reacted; everyone else was like that, no reaction. Then I thought, “Then let them pat me.” I reacted. Patting me is hard enough , and they ‘re going to corner us and say the fifth dish . My first reaction was to swear. Then, we were in the ingredients room looking for me and Will. And then, Jessica was there too. The deadline for desserts is 180 minutes, then 190 minutes. Do you have dried fruit cheesecake ? Cheesecake, is that okay? Cheesecake, can anyone make it? Yes, I can make that Basque cheesecake . Okay, OK, you want that ? Okay , what do I need help with ? Okay, I’ll finish the previous stuff first. Okay, so the dessert is your responsibility. The biggest contributor is Jessica. Because a dessert suddenly appeared , wow, I was dizzy! But luckily, she immediately said she could make it. She was a real savior. But actually, there was no dessert in our four-course meal. There wasn’t one on our list at all. So at this time, it was entirely up to Jessica’s skills. Because the work I was assigned this time was more like sauces and such , things that could be prepared quickly in advance . So later I thought, maybe I can try to challenge myself to make the dessert. I will make a matcha cake. I will make a matcha cake. OK, and then pair it with pickled eggplant and lotus root. OK , and maybe add some fruit . So, do you need any milk? I can do that. OK. Jef was originally going to make desserts, and then he thought about what to make. Jef immediately ran inside and started looking for things he could make. “Master , does anyone know how to make sesame balls ? No , you want to make sesame balls ? Did you originally plan to make three? I want to make three small ones. I’ll make one madeleine , but I don’t have preserved radish, so I’ll make an orange flavor. Then one will be a sesame ball , and another will be a sweet soup sago pudding. Do you have time? I can . Do you want me to peel the taro for you first? Yes, Master , I’ll make you taro sago pudding , okay? You make one taro sago pudding. Okay, sure. So, the madeleine…” Jef’s original idea was to make a savory cake, but because he was going to make a dessert , he changed it… The dessert tastes so pretty now . Finally, we have something to make! Friends from both teams , now we have time . Can I use this side first? You go first, it’s okay. Two and a half hours have already passed. In half an hour, you’ll need to bring out your first dish. Please keep your time. Anyone else need to leave? Now we need to prepare the first dish. I’m the main person in charge of explaining the dish. Why am I the one going up to explain the dish? Well, the team leader called on me. We’ll need someone to explain the dish later. Okay, who do you think should go? Because we need someone from beginning to end. Of course , someone from beginning to end will be clearer. Actually, I missed one or two dishes during the revisions. OK, yes, okay. What do you think? But if I serve the dish, you won’t have plating, so it’ll be up to you. Right, Yusheng? Okay, yes, Yusheng, I’ll leave the plating to you later. OK? Okay, then you’ll be in charge of the plating from beginning to end , right? We’ll plating it and then bring it up. You’ll be in charge of explaining the dish. OK, okay, explain the dish. I’ll say , I’ll plating it later and then I ‘ll try it myself so I know how to explain it . OK? Okay, there will be the sweetness and richness of meat , then the sweetness and richness of seafood paired with zucchini, and then there’s raw scallops . Only the artists can go up and introduce the dishes, so after a little discussion, we decided that it should be my turn. So while I was cooking, I took notes and went to tell everyone, “Master , what are you cooking for this dish? What did you use?” I also had to see if I could come up with an interesting name for the dish. “Sika, let me confirm, our dish is braised abalone. Yes, we used oysters to make a spread, and then we used vinegar. The oysters were taken away, so it became scallop sauce. Yes, scallop sauce . Okay, this dish is braised abalone paired with a sauce made from scallops and a jelly made with vinegar. Yes, and in the vinegar jelly, we added rice vinegar and Japanese dashi. Master Yu, let me confirm with you , this dish is shrimp floss with the flavor of sorghum, and then it’s paired with typhoon shelter shrimp with oatmeal.” Next up was Singapore Spicy Prawns served with bread provided by Kai. However, when we went up, we noticed that the chef from the team next to us wasn’t the performer , but the chef. We later learned that only one person could go up at a time, not just performers. Friends from both teams, please enjoy the first dish! Time’s up, 150 minutes are up! For the first dish, we made prawn balls , based on the concept of pineapple prawn balls. Originally, we planned to use scallops , but we found that the prawns we received were already quite large. So, to add some texture, we added apples . Will the apples’ thickness is like this, okay? But will it be too different ? What if we halve them? Okay, I’ll try it because we can’t fail. Yes , because I think it’s too hard. And when we wrap it up, the prawns will get too much powder and white powder. Luckily, during practice , we used regular white prawns and wrapped them with bacon and scallops. This time, we used prawns, which are a better ingredient. Then we wrapped fruit, and the outside was the same as before, using mango sauce and mango salsa. Come on, Xin Ya, try it ! Ricky, mango salsa, OK? Thank you, you’re welcome. Try it! Which one is hot ? Okay? It smells delicious! Two minutes , very delicious ! Very delicious! Very delicious! Very delicious! Very delicious ! Shrimp balls, that one’s a sure thing ! That one ‘s a sure thing ! I really like it! My homemade mango salsa! Shrimp balls! Ricky’s shrimp , plus my salsa, that’s very delicious! Very delicious! Even when it’s cold, it’s still delicious! For the sauce, we use seasonal fruit , mango, to make a salsa to go with it. The dish we’re serving today is grilled abalone. How about that? I don’t know what that means, it should be okay. He said, I don’t know, I like this sauce. So , is the bamboo shoot pointless? Yeah, brother, come and try this piece . I think that bamboo shoot seems… that bamboo shoot seems nothing special. It’s just cold and burnt. Add a little soy sauce and garlic, and it’ll be ready! A little heavier is fine, no problem. Our dish this time is charcoal-grilled abalone. Next, we’ve made a scallop sauce, which is made from raw scallops. On top, we’ve drizzled some Tosa vinegar , which is made by simmering in broth. On the very top, we’ve added a touch of perilla oil with perilla flowers. On the left side, we have taro paste with cilantro oil. Thank you, Nini . Okay, Yusheng, hello judges. Our group wants to present a new flavor of home-style cooking. This time, we’ve used prawns rolled with apples, and below, we’ve used seasonal mangoes to make an exotic sauce. On top is fresh mango salsa, and we’ve sprinkled on some perilla flowers because we think the flavor of perilla flowers can enhance the concept of this pineapple shrimp ball. This dish has a slightly different aroma, so it’s best enjoyed hot. Judges, please give it a thumbs up, thank you. It’s quite delicious. Both teams are about the same . The first dish was about what we expected, and both teams served seafood first. It ‘s very similar to what we made. Their plates and decorations are also very similar. How can this be? They have fish and prawns. We have three minutes to serve the second dish , everyone please cheer us on. For the second dish, we made a seafood porridge. We used pan-fried red throat, abalone simmered in chicken broth , and clams that were blanched and then lightly smoked. The broth is chicken broth. We ‘re now using chicken broth to simmer abalone. We just took a little bit of abalone, dry-fried it with butter , then sprayed it with a blowtorch, and then diced it and added it to the porridge. So there will be some of your… The other flavors shouldn’t be too strong. It’s mainly fish, abalone , clams , a little celery , shallots , and rice. It’s boiled and then blended into a porridge base similar to Cantonese congee, where you can’t see the rice grains. It’s like a sauce. Originally, we planned to make a seafood congee, but this time the chef had some really good ingredients , so he upgraded it by adding abalone. We got to eat a small piece of abalone . Abalone , you go first! Oh, how is that okay? It’s delicious! Okay, convey the message . The abalone on the right is very good . The abalone is cooked very soft , it’s quite good. Then some other elements were added , like shrimp heads and shells to make shrimp oil . Dried abalone, please serve the second dish. Dried fish, dried abalone, please serve . Hurry up! Both teams, please serve ! OK , one more plate! OK, okay, thank you! OK, GO! Please get me a plate! Both teams, please serve! Then Ricky continues to the next dish. OK, GO! Let’s go! We’re done! I know there’s a bit of time pressure , hurry up ! The next dish is egg congee, I think it’s great! The texture and taste after being pureed are absolutely amazing, judges! For the second dish, we want to present a seafood congee concept. We’ll cook the congee in a way that’s like the first time I ate Cantonese congee, cooking the rice until it’s almost mushy, like almond tea—it’s so blissful and delicious. We’ll use red throat, which we ‘ll grill to our ideal doneness. Then we’ll use other seafood, like clams , which we ‘ll smoke to give them different layers of seafood flavor . As for the shrimp, since we don’t want to waste the shrimp shells from the previous dish, we’ll make shrimp oil and drizzle it around the shrimp. We’ll also add celery and dried abalone. So , you can stir it a little before tasting. Thank you. For the second dish, we’d like to present Boston lobster three ways. The first dish is shrimp floss , topped with fried enoki mushrooms. The second dish I want to share with you is Singaporean… The spicy crab was served with the heart-shaped bread that Chef Kai just provided , which we could eat together. The third dish was Boston lobster claws. For this dish, we used oatmeal from the designated ingredients. The first dish, which I didn’t mention, actually used sorghum , which we placed next to the shrimp floss to add a touch of alcohol aroma. We used our designated ingredients . Okay , now please enjoy, judges. You two can go back to work now. Thank you for your hard work. Thank you, Yousheng. Did you boil your Cantonese congee until it burst open or did you blend it? We boiled it until the rice was fully cooked using chicken broth, then used a hand blender to blend it into a puree. The soup we made was made with chicken broth and seafood broth . Okay, no problem. Thank you . Lobster shrimp floss. No , the bones weren’t removed . Oh, the bones weren’t removed. The bones weren’t removed . The bones weren’t removed. Do you think this was made by Yongxiao? It was still Chef Yu who made it . Chef Yu thinks the lobster won. I also think the lobster won; it had no flavor. And the liver— if they were making Japanese cuisine, they shouldn’t have prepared it like that, but it didn’t have the feel of Japanese food. And the porridge— I think the proportions were wrong; it was too thick. Yes, firstly, and secondly, in my own opinion, if you’re making porridge or soup, it’s ruined if it’s not hot enough . You really have to think about that before you make the dish; you have to consider that it might get cold. Yes , just a reminder. The third dish was a vegetarian dish. When the vegetarian dish came out, everyone was a little surprised because it wasn’t expected. We originally wanted to make a steamed egg dish, but we changed it to a soft-boiled egg with many different vegetables. We originally planned to use chicken broth with clams, but we removed the chicken broth and replaced it with vegetable broth. Do you need to add some mushrooms to the soft-boiled egg ? There are some porcini mushrooms over there, and you have some shiitake mushrooms and maybe some other mushrooms. I think that would be great. Jessica suggested we put corn puree at the bottom, and then top it with vegetables like roasted baby corn, fried corn , pine nuts, and fried oats. When we saw the oat flakes, we felt we should highlight their aroma and texture , so we made dried shallots. But watching them use them was really eye-opening; I was amazed that they could use them like that ! We stir-fried them until dry and fragrant , removing the moisture, then added a little oil and simple seasoning to make them crisp and crunchy. We then added them to our egg dish, since the egg dish itself has a little broth, and finally made it a bit like dried shrimp, and made it a little crunchy . I’m drooling a little, sorry. Is the corn puree here, Ricky ? Can I add corn puree ? Okay , so I need to absorb the oil. The top is clam chowder, right? No, because this is the third vegetarian dish. Yes , this is purely vegetarian. And this is mushroom puree. No, you need to add scallions to the soup, right? No scallions. No scallions. No scallions. Yes , scallions. Yes, scallions. Yes, scallions. Okay , can I say this is burdock broth? Okay, both teams, please bring the third dish, vegetarian cuisine. The third dish is vegetarian dumplings, similar to handmade dumpling wrappers. They are all freshly rolled and made. Because the dumpling wrappers still have elasticity , every time you stretch them, they will slowly shrink back after a few seconds. They shrink. Yes, so wrapping them is actually more difficult. Why do they shrink? Because they have elasticity. We haven’t rested enough. There’s been an unexpected situation. So I have to keep stretching them? Yes, you have to stretch them. We’ve encountered a problem. We can’t wrap the dumplings. They really get smaller and smaller. It ‘s a real headache. Is it an option to put less filling? No, the filling can’t be less. No, it’s a bit too little . Yes, and it might not look good. It’s okay that you got shot. This feeling requires a lot of skill. We probably can’t help with this. Okay, see if anyone else wants to help. Okay , it’s alright, I’ll go first. Okay , I think choosing to make dumplings was a stupid thing. No, you can. He needs a total of more than ten dumplings. Then we only succeeded in making one or two. Time kept slowly approaching. You just encounter problems and solve them. It’s like marriage. Ten is good. There are eight left. Make one more. How many do you need? I’ll make eleven for each color. No need for insurance. Just give each person half a dumpling. We’re not that good. We’re rather poor. It’s okay , right? As long as it looks good. Okay, we’ll give each person half a dumpling. Don’t make so many. This is the first time I’ve gone through so much trouble to make dumplings. Don’t you feel a sense of accomplishment after you finish? I don’t want that sense of accomplishment . I think the biggest difference today is me. So maybe , yes, so today, because I never thought I would make dumplings. I never thought I would make this filling. I never thought I would make Italian dumplings . Let fate decide. Vegetarian? Vegetarian ? Or does anyone make Italian dumplings ? Or does anyone make Italian dumplings? Well, Nini, let’s talk about your dishes first. Okay, the third dish is a vegetarian dish. We’re serving Italian wontons.

《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！

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