[Multi SUB] Stellar Bites EP7 Breakfast Challenge! Who’s Out? 早餐升級挑戰！全場緊繃到爆…下一集竟迎來餐酒對決！｜星廚之戰 EP7

[Multi SUB] Stellar Bites EP7 Breakfast Challenge! Who’s Out? 早餐升級挑戰！全場緊繃到爆…下一集竟迎來餐酒對決！｜星廚之戰 EP7

We need to start with the taste of everyday life: breakfast. Breakfast really is breakfast! I guessed right, Taiwanese breakfast, which is very familiar to Taiwanese people. Each group must make two upgraded Taiwanese breakfast dishes. Breakfast already looks the same, where else can we go? I think it’s harder than pickles! Last time, the chefs chose the assistant chefs. The tables have turned, and the power is in your hands. Friends, this time it’s your turn to choose them . Yu-hsi, are you still choosing Jessica? We’re in this together! Congratulations on the successful pairing! Have Shi Jiefu and Bai Runyin worked together before? In the team battle, I never put Xiao Bai in my choices. So this time, we’re designing dishes that push ourselves to the limit. To kill ourselves! Yes, are you really going to give me dishes that kill ourselves ? This time, our guest judge is Kuni Hagimoto, the head chef of a Michelin one-star restaurant in Osaka, Japan , which combines Italian, Japanese, and Taiwanese styles. San, the competition officially begins now. We’re making a hole in the radish cake , stuffing it with egg mixture, freezing it, and then frying it. Actually, I saw many other groups making radish cakes, which made me a little nervous . Even Master Yu’s version was very similar to ours; they also stuffed the egg inside and fried it exactly the same . Technically, I think we’re just as good. First, let me put that fried egg … what is this? Is this what you got from that churro stick ? Yes, I can save it later to dip that fried… what is that… what is it called? Radish cake… radish cake… We stir-fry fresh radishes and white radishes ourselves , then add preserved radish and dried shrimp, stir-fry until fragrant, then add rice flour batter to make the base. The radish cake base is made by stuffing a raw egg yolk inside, coating it with breadcrumbs, and then frying. One advantage is that I’m very good at frying things. I’m the only one who makes Japanese cuisine, so I can make the radish cake crispy, giving you a pleasant surprise when you bite into it. As for the salty soy milk, you won’t think it’s salty soy milk; you might think it’s just a dish. 8 grams here, OK. Thank you. Then I’ll quickly freeze it. Okay , here’s the egg. OK, the hardest part is coming up , okay? Hmm, this time there’s the salty soy milk thing, so it’s similar to making chawanmushi tamagoyaki. Is that okay ? chawanmushi tamagoyaki is a relatively traditional dish in Japanese cuisine. Imagine that in the past, when Japanese people wrapped things and made bento boxes, they would use a cloth to wrap the bento box and carry it. Chawanmushi tamagoyaki is made by wrapping the egg liquid in plastic wrap and then boiling it in water. Because dashi is added , its texture is between boiled egg and chawanmushi. For me, this is the first time I’ve seen it. It’s the first time I’ve tied it, and I feel like I can’t grasp it properly, so I ask again. When I got home, I practiced a bit because I wanted it to be tight so that it could have a certain volume , not loose. We want it to be full and have a good volume. What happened? It burst! It burst! It burst! I just poured it back and changed it. Yes, maybe I wrapped it too tightly. It broke. After that, I thought, no, no, throw it away! I just used another new plastic wrap. Use it quickly! Use it quickly! Don’t waste it! Wow, this wind ! Hello, hello , hello Kuni San! Hello , hello , nice to meet you! Wow, you can speak Japanese! Japanese is OK , I think that’s amazing. I watched you two from behind just now, your teamwork was so smooth! Thank you for the compliment. We practiced a lot privately, this is our fifth time working together as a team, the same pair! Wow, that’s amazing! Your teamwork is really good! This pairing has never changed from the beginning . Oh, I see . Your glutinous rice needs to be cooked first. Oh yes, not yet. Oh no, not yet. That’s right , I just covered it up. OK, one cup, two cups of glutinous rice. Like this time we’re making rice balls, and when you’re halfway through, you can add soup , it will become congee with preserved egg and lean pork. So this rice is a big focus for us. It’s white, cooked in it. Yes, all of it. Because many Taiwanese rice balls have glutinous rice that’s harder for some people to digest, so the first thing I did was to add some white rice in addition to glutinous rice to make the rice softer. Did you pour in the water? No, remember to pour in the water. Do you want to stir it? No, no, don’t stir. Okay , cover it up. Let me see. OK. Okay , what’s wrong with the 80g egg white ? I wanted 80g. Okay, wait a minute. I think almond tea itself is an interesting theme. In the south , they add egg yolks, but in Hong Kong, they add egg whites. So I think this concept is very interesting. It’s about achieving the same effect but using different egg parts. For me, it’s about not wasting either. So at the bottom, I made almond egg pudding, and then on top, I added a layer of sesame custard before pouring in the almond egg white. Yes , each layer takes time to prepare. The pudding needs to be steamed for ten minutes , and the custard needs to be mixed. After each step is done, the pudding needs to be chilled, and the tea needs to be chilled . So, all of these need to be done very early and then chilled. So, there are many things that everyone is vying for your attention. The glutinous rice says, “Steam me, steam me!” The pudding says, “Freeze me!” I’m so noisy. I might use ice cubes. OK , here we go again. And this time, even the ice cubes aren’t crushed ice. They’re huge! I used them for cocktails. Last time, I went to Antarctica to get ice. This time, I really went to outer space to retrieve it . I felt like I was bringing back Dragon Balls. I just grabbed a bowl and said, “Jessica , this time the ice cubes are all ice balls , all ice balls , right ? Isn’t that amazing? ” Almond powder 75. I’ll put the pudding in first. Is it cold? Okay, it’s hot enough. Iced preserved egg, cilantro, scallions, peanuts, OK. Now that the competition is over, I’ve realized that the work assigned to me by the head chef as an assistant chef is becoming more and more important. In the past, there might have been some minor mistakes , but those wouldn’t have had any impact. But now, I’ve found that if I don’t do the task properly, it will affect the final presentation. The responsibility is getting heavier and heavier. Let me break it up. Okay, it’s okay. You can start with today’s content and process. I’m overwhelmed. I can feel my sweat dripping down my neck. I’m drenched in sweat. I’ll put this in the left side. Okay, I really hope I can be faster. But sometimes when you’re nervous and want to be faster, you make mistakes. Is your churros sweetened? Yes, sugar 15. 15g salt, is that right? It says 15g sugar and 15g salt each, right? No, it’s not salt , it’s 1g salt, just 1g salt. Strange, what does it say? Let me look at the 1g salt. Then my legs went weak. I said, “Really?” Then I picked up my recipe and it really is 1g salt . So I added 15g salt? No way! How could this happen? I’m telling you, it must be because I was n’t constantly reminding myself to add 1g salt until I put it in. How do you know I made a mistake ? I don’t know, I don’t know why . It’s okay, I’ll measure it first, you use it first, you do what you need to do, OK? Okay , churros, hurry up ! I think we should try to implement a lot of error prevention mechanisms in the early stages of this work assignment to prevent me from being so stupid . Oh, Xin Ya, help me with the puff pastry and oiling part. We’re using it for sweet rice balls. It replaces the fried dough stick part in the original sweet rice balls . Cover it up, cover it up, no problem. Great success ! Go bake it, right? Wait a minute, let it preheat first. Xin Ya and I are most worried about the puff pastry today . We’re actually in a state of wanting to redeem ourselves. We hope to win back some points today and let everyone know what a bright blue light is. Chef, is this pot being used? Yes, we’ll add fish bones later , so I’m processing the fish bone porridge part now. I’m using sea bass, cooking its bones and rice water together. Will initially had some ideas during our discussion , but then I thought of the taste of breakfast when I was a child , so I suggested savory porridge. I only found out he used savory porridge on the day of practice, and I was actually very happy and touched. It was the first time I had participated in this idea, and I felt I had made a small contribution . (The following appears to be unrelated and possibly machine-translated ): “I didn’t get the celery. Should I go get the celery? Help me get the celery. Leftover celery. No rush, no rush. Celery . Yes, that’s you. Should I cut it first and then wash it? Wash it first . It’s normal for it to break. 450. You need to be very careful with this step because the bonito flakes can’t have any oil. So after you weigh it, if you’re worried about oil, seal it. I’m going to make a bonito jelly. Isn’t that amazing? Our bonito jelly part is actually used in savory porridge. You now…” First, find the plate you need. After you finish washing, I’ll go help you with the rice in a bit. After you finish washing, dry it and put it aside. Then you need to heat it up . It will start to freeze. You need to put it in the freezer first, otherwise you won’t have enough time. Bonito jelly is made by boiling bonito broth with gelatin powder. After adding the powder, you need to pour it out quickly. If it cools down, it will solidify. Add it directly and then start stirring. Don’t add it slowly. If you add it slowly, you won’t have enough time. The plate must be dry. You must dry it, otherwise you won’t be able to make it. I just dried it. Okay, move it left, right, forward, and backward. Okay, stop and don’t move. Don’t move . Then move it forward and backward like this, cross it, and then slowly move it to the left. Right ? Okay . Okay, move it! Move it ! The oil is laid flat. This one is not needed, right? No, put it there first. You haven’t decided if that one will work . I feel very confident. Okay , I found it . Oh, okay , it’s buried under there. I didn’t practice with Cai Shiyun because at first we didn’t know how to do it. There aren’t many things to eat where we live , so it’s relatively inconvenient to try it because it’s in a mountainous area. We only came up with the idea the day before yesterday, and then we tried it. I was very nervous last night, and I kept asking, “Master, can I call?” Yes, he was also quite nervous, saying, ” What can I help with?” We haven’t actually practiced together, so I don’t know how it will be in the kitchen today . You’re just fighting over there. Oh , right, do you want more? Okay, is that enough? Sure, because I’ve been asking him what I need to do later, and he’s been assigning tasks. He says this needs to be blended into a paste, this needs to be blended into a paste , and this needs to be chopped. Everything is done on the spot. I knew Yongxiao was a rather free-spirited chef , but today he really went all out. Strange, I saw sesame oil before , where is it? No sesame oil? Just use fragrant oil instead. I’ve only made it once, so it’s just a rough outline. Actually, from beginning to end , he was constantly thinking as he went . He asked Cai Shiyun to do whatever he could , so he took on the tasks. Anyway, with one more person, you have more time to think and run around. Is that enough? Okay, okay . Now go to the ice. What’s on this? More ice , please. More ice. You do your thing. What do you need to do now? Or you can start by cutting the mushroom filling. Okay, I’ve prepared a Taiwanese breakfast. The Wellington also includes a combination of soy milk, rice milk , and preserved radish with egg. I was most looking forward to the soy milk balls and rice milk foam . Jeff told me he hoped I could be in charge of the rice milk foam dish. So, for the Wellington, I changed it from the sesame flatbread with egg and radish cake. I combined them. Our original sauce was a delicious garlic sauce , but garlic sauce is also quite salty. So, I asked Jeff if we should make a mushroom sauce, since the Wellington steak already has a mushroom sauce inside, so we could remove it for a complementary effect. Runyin, wait a moment. After you finish chopping the vegetables, you can use a homogenizer to grind the garlic. Okay . Runyin, time it for 20 minutes. Okay, 15 minutes will be done. Okay, I’ll make it. Madeleine. Okay, the madeleine is done. Okay, now I’ll make the rice milk. How much rice milk ? Rice milk 225 225, right? 75 for the whipped cream. Okay , 75 is good . Oh, it looks nice . My rice milk is almost ready too. It’ll be ready in a bit. So the radish cake isn’t ready yet, right? The radish cake isn’t ready yet either, the financier isn’t ready. Then I’ll make soy milk balls. He spent a lot of time cutting a mushroom today . Thirty minutes later, you’re still doing the same thing. Oh my god, I can’t take it anymore ! Actually, I was already a little angry at that point, almost ready to explode. Could you help me weigh the ingredients after the mushroom ? Soy sauce, water, broth. Okay, the soy sauce is 30. Is that right? How much stock? 150g soy sauce . I added 30g soy sauce. I want the soy sauce to be separate. I want to simmer the soy sauce. Can you help me redo it? Yes , soy sauce separately. Water and stock can be together. Yes , extract the two egg whites and add the rest. Okay, I’m very busy. Is there enough time? A little rushed. A little rushed . There are still 47 minutes left . Bai Runyin, are you okay? Yes, Bai Runyin is in a vacuum state. Okay, let’s not bother him. Okay, the atmosphere is a bit serious. They seem really rushed. Yes, the atmosphere is a bit serious. Egg, hurry up! Oh, we’re a little behind . A lot behind. Okay, excuse me. This is fish. You use fish? Sea bass. Yes, why is it so interesting? Because it’s the master. Because it ‘s sea bass. Sea bass is very fragrant and nutritious. Sea bass porridge . What does that mean? Salty porridge. It seems like no one wants to pay attention. Yes, nobody wants to pay attention. Yes, why are we so rushed today ? Yes, why are we so rushed today ? Hi, Yongxiao, is it okay? A little… you see, a little… again… Today, do you all feel that there isn’t enough time or that it’s difficult ? Difficulty, what difficulty ? You say it’s difficult in every episode? What is this chili oil ? No fish sauce , then some lemon vinegar, and so on. It’s all about mixing because I’m making a crispy egg pancake sauce with a different flavor. OK , it really has that Thai feel , not Taiwanese , not Thai , not Thai. Oh, he emphasized it’s Taiwanese now. Master Yongxiao , wow, you’re super handsome now! Sweat on your forehead, so handsome and glowing ! Not too glowing! Hey, how are you guys? Okay, okay. The four groups are super nervous. We’re nervous too . Is it because time is tight? Because we have to do two things, so it’s a little rushed. You’ve done three or four things before, but that doesn’t fit the logic you just said . If I take this away, he won’t know how to do it. No, no, we have a digital version , they have a digital version. Okay, let’s not bother them anymore. Good luck ! Okay, we will! Good luck ! How are you guys ? Yuwei, how are you guys ? It looks like you’re also very rushed , super rushed! These two dishes are not simple. I originally thought breakfast would be simple, but I found it was actually very difficult. Super difficult breakfasts are because they make things seem simple to us , but in fact, they are not simple at all . Okay, you two, keep it up! Super difficult is not difficult . It ‘s very simple. The simpler it is, the more difficult it is. The simpler it is, the more you get rejected. Let’s get ready to fry the paper . Okay , we can get it now . There are still 34 minutes left. Yes, to avoid creases , let’s keep it cool. Okay, I’m quite nervous about this. Okay, let’s fry one first. Yes, frying an egg yolk really requires surgical-level stability and a steady mindset to take it off and fry it. OK, it’s done. Very good. Cool. Good. And this skill actually basically requires two people to do it together. Ricky will first coat the egg yolk with flour. After coating it with flour, put it in the oil. At this time, I have to peel off the baking paper and quickly, in about four or five seconds , start to scoop it up. You have to scoop it up very gently. It’s a very difficult thing. Imagine when you were a kid and went to the night market to catch goldfish. They use paper. You can’t be slow, OK , and you can’t be fast . If you’re fast, it will break. If you’re slow, it will be overcooked. OK Cool OK, he did an amazing job this time! So good ! It’s fantastic! If any of my shop’s employees were to learn how to fry egg yolks, it would take them at least six months. Yuwei is incredibly talented; I taught him a few times, and he practiced a lot at home, so he performed exceptionally well. He learned it in just two days after six months ! Now, let’s start with a challenging method : we’ll wrap a raw egg inside the radish cake. But during this process , it’s easy to break just by holding it, and the wrapping itself is also easy to break , so it’s very difficult and the failure rate is actually quite high. OK,
that’s good! It’s easy to break, is there more? I’ll hold it. It’s okay. OK, while Ricky was wrapping the egg yolk, I actually wanted to help him the whole time . I just kept watching him, thinking I could help him more and save more time. But that angel told me not to rush, to check the time, how much time is left? Eighteen minutes , eighteen, eighteen. Look at the current situation , I think he’s got the hang of it , so I won’t touch it anymore. I don’t want to be a busybody and just want to help him. OK OK , let ‘s talk about the three stages. The three stages are flour, egg wash, and bread flour. The role of flour is to prevent the ingredients from falling off when coated with egg wash and then bread flour. The egg wash also provides a good protective layer and has a moisture-retaining effect. The bread flour is the outermost layer , which achieves a crispy texture . So, what we mean by passing the three stages is this. OK? Okay , that’s it. Two and a half minutes, wait a minute. The mayonnaise is ready. Do you have a steamer ? Steamer. Yes, we have one. It ‘s on the ground over there. Yes, this is right. You can take it . Thank you, master. Okay , come on up directly. Okay , rice , be careful, it’s hot. It’s okay . It’s too hot, is it okay? Can you check how much time is left? Thirty-six minutes . Is the first dish ready? The first dish is ready. Have you tried the sauce? Which sauce? Which two sauces ? I ate that one. Can you put both of these bags in the freezer for me? Okay, go to the freezer. Okay , just put them in for a moment. Yes, just a moment. Okay, put them together with your cellophane. Okay, put them together with yours. Am I freezing? I’m refrigerating . Yes, just put them together. Now you need to change to refrigeration. Yes , and this one too. Go into refrigeration. Okay, take your time. Okay , go into refrigeration. Yes, it’s because there are a lot of things frozen , so I’m running back and forth. Because I had time in the last episode… Not enough, so I ran very fast this time . Okay, did you check your things just now? Mine are fine , are they good ? I think they’re pretty good . Okay, I want to touch them. Am I just asking? Okay, I’ll go check. Okay , no problem, I ‘ll go check . I’m checking them. They’re pretty good , very thin. Okay, you can eat them first. Is it sea bass flavor, then mousse flavor, right? Yes, and then celery flavor. Okay, no problem. I feel that compared to practice, wow, today was really rushed . Actually, when we were making the rice balls , we wanted to do some more searing , but this time, there was basically no time at all. This is the first time I’ve used a blowtorch to spray scallops. Because the competition time was too tight, you don’t have time to say, “This is my first time.” And Chef, is this okay? You can only muster up your courage and believe in yourself. I pretended it was okay and sprayed it. How do I turn it off? But I don’t know why I couldn’t turn off the last one . The god of comedy just knows how to… Okay, then go get me the almond tea. I put it in the freezer , and the pudding is over there. Okay, how do I close this? Okay , go get it. Okay, go get this. Is this okay? Here is four egg yolks. I need two eggs plus two egg yolks. Two eggs, here add two egg whites. Give me the recipe. It’s not two eggs. We need the amount, okay? Because it said 50 grams. No, it’s not 50 grams. It’s not that. Sorry, 50 grams is 50 plus 20. That’s something else. You need to check the recipe. Okay, we use eggs in many things. What I need to do right now is to make an egg crepe. Just beat the whole egg. The 50 plus 20 he mentioned is actually 50… 20 is the amount I use to make financiers. He mixed up the two. The problem is, my recipe is right on the table, why don’t you look at it? Especially in a rush and stressful situation, I can’t control my temper. I should say I’m not very familiar with the recipe yet . I can’t clearly distinguish which step he wants now. For example, does he want the rice milk or the Wellington skin? Make the tofu and soy milk first. 140. See the recipe ? Is this okay? Okay, okay . Boil it. Boil it. Which pot should I use? Yes, that’s it. Don’t think about it. You don’t have time. Put it in a cold pot. Keep stirring until it becomes very thick, very thick, very thick. Then you can put it into a piping bag. Because we were delayed by that mushroom , many things had to be postponed to the end. When we were doing the later steps, I hoped he could get into the zone and finish quickly before moving on to the next step. But he seemed to be waiting for me to help him finish because he was also busy . He just couldn’t pay attention to what I was doing every second. So, so he told me to be more intuitive. ” Use this, use this, stir. Am I doing it right? No, the heat is too high. You’re not stirring fast enough; it’s all clumped together. ” I was a little nervous at that moment because I was cutting mushrooms and had to rush the process , so I didn’t do the rest very well. I was quite anxious when I was doing it. ” Prepare ice water. You’re about to start. Okay, that’s fine. Come on, open the piping bag. Quickly open the piping bag , turn it over . Yeah, do you have ice water? I need to make sure it’s cold enough. Oh , is it okay if there are ice cubes inside ? Okay, it’s okay, there are ice cubes inside. Good. But is there a little too little water? You need to squeeze it in. You need space to work. Oh, is this size okay? A little bigger . Yes, the shape doesn’t look good. We’re in a hurry , but you still need to make it right. I know this piping bag is too big, and I cut too much. Anyway, just make sure everything is the same size now. ” Before the competition started, he told me that he might be in a bit of a rush during the competition and would come to borrow me, so he would speak more directly. He wanted me to… Can you get used to it ? Are all the sizes the same? You should make sweet soy milk as soon as you’re done. Okay, let’s get started. This is how it is in my past collaborations: when they’re not familiar with something, they always ask me before they start. That’s what I’m most afraid of – the sound of the sound being pressed . The sound is almost beyond repair, and it’s a bit late in the process. How did this happen? I really need more communication with him , but we communicated very little today. After you finish squeezing, rush in and get me some white sesame seeds. Okay , I’ll go get some white sesame seeds. It’s shooting out . Get me a pot. Wait a minute, I’ll get it deeper, deeper , the deeper the better. I’m afraid it will shoot out and hit me . Actually, at that moment, I didn’t quite know what to do with this because we hadn’t done it before during practice. Originally, my plan was to use soy milk , gelatin sheets , and vegetable whipping cream to whip something like foam. I wanted it to take shape. Okay, I’ll tell you, we’ll change the method. Whip two egg whites , and discard the yolks. Just the egg whites will whip into white foam . “Don’t be nervous, let’s eat this.” I think Chef Yu is like a competitive athlete. I think he has a huge heart. He looks very relaxed. If there were any unexpected situations , I would be nervous, but he seems very at ease. He would say, “Hey, let’s eat some cherries .” I think even if there are unexpected situations, he doesn’t seem to care. I think he would immediately think of another way to solve it . “Why doesn’t it rise? It’s still too watery. Why not add that one? It’s not rising, don’t add it. I’m afraid of wasting too much time. Which one should I use? Use that ball. It’s frozen. Beautiful! Oh, right, Chef, that’s right.” I think this dish is relatively simple compared to the dishes I’ve made before. But I’m wondering if it will be harder for us to win the judges’ favor . But at the same time, I think the advantage of simplicity is that we can win based on taste. I think it’s about creativity. Because I make Chinese food , but this whole thing is actually based on Chinese concepts. I combined Western techniques with Japanese cooking methods, but I still just put everything together. I originally wanted to sprinkle some apples on the side as a garnish for them , but no one has rang the bell yet. What’s wrong? Everyone’s not ready yet. This needs to be covered up. Okay , just make it flat. Too much gelatin. Oh, it will be a bit like jelly , right ? Yes , because it melted yesterday . Okay, then you can tell them that it can be like this. Add this one bite, add this one bite, and it will become like this. Pour it into your mouth and let it heat up. Yes , press it. Okay , press together. One, two, three , press. You come and see if this is thin. The rice ball is actually not something I originally planned to make , but I had everything prepared in advance, so I just kept putting it together. I told Tsai Shih-yun to try and make it even. Slightly like this, it will become a lychee. I’ll try it. The rice should be thin. Okay , about eighteen minutes left, Yong-hsiao started telling me that I could come and make this rice ball. Then I almost went crazy because it was so sticky , it stuck to my gloves. Then I kept wrapping it, but I couldn’t get it to stick. I was afraid I wouldn’t have enough time. The rice was so sticky! I was thinking, “I only have two left , what should I do with three?” I got really nervous. ” Can it stick? ” It wouldn’t stick to my gloves. Why is that? You can wet your hands a little . If your hands are a little wet, it wo n’t stick as much. Put it here and squeeze out a little bit . Then you slowly knead it . Squeeze it slowly. I have to leave now because I have to start frying something. Okay, bye-bye . I need to smile. I’ll ask Xinya to smile in the middle. Actually, it’s because when Xinya and I were doing a practice session before the competition , I noticed that when she was focused, her face was quite grumpy. So today, before the competition, I’ll keep reminding you to smile. Okay, because if you don’t smile, you’ll look really fierce. Okay , I’ll smile. Why did you do that last time ? I was thinking, “Are you angry?” No, I’m just like this. No, that’s how I talk. Okay, you can remind me. I think it’s funny. Can you smile? I said OK. Excuse me, Master , my smile is 160% on point ! Can you hurry up with the wrapping? The thick stuff in the piping bag at the end is actually tapioca starch . I’ll squeeze it into the filling of the sweet rice ball. Hopefully, the sweet rice ball won’t just have the aroma of glutinous rice and peanuts on its own; it should also have a slightly chewy texture so it’s not too starchy. Okay , okay. Take out the bonito flakes. Actually, when practicing, time is a bit tight, and I feel like, “Oh my god , it’s just breakfast, it sounds so simple.” But the scariest thing about dishes with so many elements is that the margin for error becomes very low. I won’t grind the peanuts; I’ll just put them directly into the dish. Okay, no need to measure, can you just go over there? Okay , go over there. Okay , because I need to use the salty one here. Excuse me, I just picked it up somewhere, just go over there. Thank you. And then arrange the peanuts. Thank you. If you have time , you can tap it . Wow, when you were grilling it, it was almost cooked. It was just a little bit stuck to the cutting board. It’s okay, alright. OK. It’s okay , I felt this wasn’t enough in the last ten minutes. Okay, I’ve finished cutting it. Yongxiao’s plating is just something he does on the spot , however it’s done. I think I’ve learned a lot from him , not just in terms of cooking. I think he’s a very stable person. We did it quickly, and then for the rest, if we can’t do it this way, or if we don’t have time, we’ll just use it directly. As for the omelet, I originally wanted to make the sauce to resemble fake salmon roe, but because I was thinking about it while making it and got nervous , I didn’t get the proportions right, so it failed . Oh well, it didn’t rise. But failure is another direction. I just used it as a garnish, dripping it drop by drop. At the very least, the decoration is done. Anyway , if you don’t understand it, it’s pretty, right? Okay, whatever. Okay, I’ve pressed the bell. Should the water be drained? Of course , otherwise how are you going to eat the salad? A watery salad is also quite delicious . No, there’s water in it. If you wait, the seasoning won’t be able to take effect. The most difficult part is probably understanding what the chef is saying. What I hope to improve is that I can discuss things with the head chef in real time. For example, today when I was cutting shiitake mushrooms, I should have checked the quantity and time immediately and asked Jeff if I could use a machine to chop them. But I didn’t say it at the time, so it didn’t go well later. There is a lot of communication between the assistant chef and the chef, and that’s how it is in the kitchen. Because communication is essential for efficient cooking , that’s the biggest lesson I learned today. Go over there, don’t wait for me, just go around and get it. We’re ready to ring the bell, okay ? Press the bell, press one, two, three, OK, okay. Bonito flakes, ten minutes. Wow, choosing these two upgrades is actually quite simple. It’s just that Xinya is from Tainan, and she feels that eating savory porridge makes her feel like she’s back in Tainan. As for the sweet rice ball, it ‘s a breakfast I often ate when I was a child. The advantage is that if it weren’t for the fact that it’s savory porridge or sweet rice ball, it would be unimaginable. We’re about to press the bell. Okay , five minutes left . I ‘m sweating all over , but it’s okay, it’s fine. Almost done, OK, almost finished. OK, right , churros. Right , when I finish frying them, just sprinkle some powdered sugar on them. Okay, powdered sugar, five minutes left, sprinkle it. Yu Xi, can you help me scoop out this tea bag and pour it into this pot? Okay , you can prepare to press the bell now. How do you know it’s 15 grams and not 1 gram? I’ll call back later and you must say I have a divine calculation . Did you smell it or do you have something else ? I just did n’t know. I just thought that these two things were placed very close together, so I asked casually. Oh my god , so you didn’t make a mistake , but you said it was the weight. It was an inspiration, isn’t that amazing? I think even God is helping us. Then, I just ate my churros and I felt that even though it was only 1 gram of salt, it tasted like a lot. 1 gram is so noticeable , what about 15 grams? Does it taste like pickled radish? I’m so nervous, I even feel like I need to go to the bathroom. Oh no , you can wipe your sweat now , wipe it. Okay , I’m sweating too , I ‘m so scared, I’m even more scared than you. In the end, I did a really good job today . We made this in an hour and a half, but you chopped the mushrooms for too long. You chopped for over forty minutes , you must be tired . There are still three minutes left, it’s okay, they press their simple button . Last minute , come on, go ! I’m going crazy just like you, we were really pushing the limits . We exceeded the time limit during practice, so this time we finished last, which was actually expected. Here comes the food, yes, it’s time for the food review. Let me explain something here. If our judges taste the food and think it’s so delicious, like heavenly food , then they will press the button next to them . If all three judges press the button at the same time, the table will turn blue. This group unconditionally enters the safe zone. Okay, let’s take a look. The first group is our chef, Yao Chunyao. Please serve the dishes . Our first dish is my salted soy milk. I used a Western cooking method to turn the liquid into a solid. Today, I made it similar to tofu pudding. The toppings will be made according to some traditional ingredients . So today, it will taste a bit sweet, sour, and spicy . My other dish is radish cake . My radish cake is similar to the concept of “one-month-old char siu” in Cantonese cuisine. In the middle, I used egg yolk with roasted salted egg yolk. So when we eat it, we can cut it open to see what’s inside. The soy sauce part is made into a crystal ball. And this is garlic and garlic soy sauce. Let’s start eating. When they cut it open, I was a little surprised that there was no lava filling. So I don’t know if the taste will be different from what we expected. Radish cake, homemade radish cake, homemade Hong Kong style radish cake . It smells so good! It’s fried. The three judges seemed quite curious about our dishes. Even the Japanese chef , when he tasted our radish cake and soy sauce jelly, was looking at what kind of nuts they were . He asked, ” What do you eat nuts with?” He said, ” Radish cake does n’t usually have nuts. They’re added to enhance the texture. ” Yes, the texture and the different aroma are great! It’s very crispy. Now, the three judges , please put your hands next to our buttons. Okay, judges , please press the buttons. Thank you , thank you, thank you. It’s not bad . Oh my god, you’re so kind! I think his radish cake has too much powder, too much ! Yes, welcome Chen Yongxiao and Cai Shiyun, so beautiful! These two fake lychees … The first one is a crispy egg pancake . Originally, the fillings were all inside the pancake, but now I’m presenting it on the outside. Usually, we just add chili paste , but we just season it with a little sweet and sour, a bit of fish sauce, like that. Okay, next is a rice ball. Actually, the rice ball upgrade can combine local elements; it doesn’t have to be traditional. It needs to contain preserved radish, fried dough sticks, bean curd sticks , or whatever else is available. I combine these elements: we have taro produced in Jiaxian , so I stuff it with taro filling. What’s this red stuff? It’s a sweet side dish added to breakfast porridge, something made from beans. How should I put it? It’s made from soybeans and has a slightly sweet taste. Then there’s this sesame flatbread. I’ve swapped the elements of gua bao (steamed buns) here. On top, there’s pickled vegetables, mashed into a paste, along with cilantro, which are then added to mayonnaise . Finally, there’s this soy milk … It’s the red dates, goji berries, and astragalus that boost my energy and spirit. I’m starting to eat! It’s super crispy , and when you bite into it, the egg pancake is just an egg pancake. Talking about the food is actually really nerve-wracking because the judges are always watching you. I’m already nervous, and then I’m afraid I’ll say something bad, and then they’ll be watching me, making me even more nervous. You ate it all up! Yeah, are you hungry? You ate it all up! Are you super hungry? Okay , please put your hands next to our buttons. Judges, please press the button. I’ve never had my light turn on since we started filming. So this is what it feels like ! I’m so happy! Congratulations on entering the safe zone! Applause! This is the first time in these two episodes that I ‘ve had my light turned on. I was worried because I didn’t see the blue light in the last episode and I didn’t see it in this one either . Congratulations ! Thank you! We’re the next group after Yongxiao, so we’re even more nervous . Great! We saw the blue light! Let’s see the next group ! Shi Jiefu, Bai Runyin, please serve the dishes. Bai Runyin is very serious today. He’s nervous and doesn’t smile . Everyone is a bit flustered today. Yes, he doesn’t seem to smile much today. So many! So cute ! So amazing ! Okay, we’re mainly making two dishes today. The first dish is based on the Wellington concept. The main reason is that the Taiwanese breakfast we often eat has a very hard and old sesame seed cake, so we replaced it with a flaky pastry . We also made a sesame seed cake with an egg inside, with an egg layer inside . That egg layer replaces the mushroom sauce to absorb the moisture from the radish cake. If you see the first three small dots, the first one is a square that looks like a gold brick. It’s a radish financier. Its concept comes from radish egg. Because most of the radish egg we eat is actually very dry , we specially chose a cake with higher moisture content to make this radish financier. When you eat this, you can… To complement this, we have a cup filled with rice milk foam. The last dish is the one we researched the longest today ; it’s made with soy milk. I think both tofu and soy milk have a beany flavor , so to preserve that flavor , we made it chewable. So this is a chewable soy milk dish. We added a little chili oil, scallions, and fried dough sticks on top , giving it a sweet and salty flavor that evokes a sense of familiarity . Okay, let ‘s dig in! Come on, Monday morning, what else can’t you do? Run-chan, you even speak Japanese! Nice to meet you ! Hello! You ‘re amazing! Speaking Japanese makes most people feel very tired. At times like these, people crave sweet breakfasts like red bean bread. That’s our culinary philosophy. Thank you! You’re amazing! But this genius prodigy , you seem a bit nervous today, right? I saw you were splitting the eggs, and I think he’s only laughing now. He wasn’t laughing just now. He wasn’t laughing just now, and he’s only laughing now . It’s because Jef was quite harsh on him. There were some problems along the way. So Run-chan is very happy to see the finished product come out so smoothly, right? Very happy! Happy ! It’s only now that I can finally smile. I want to say I was super nervous today, sorry. I wanted to ask a question unrelated to cooking: Are you learning Japanese? My mom is Japanese . Oh, your mom is Japanese, I see. Really ? Thank you. Nice to meet you. His reaction was one of surprise. Wow, amazing! He didn’t expect to see someone who can speak Japanese in a competition . That might be a plus, maybe the chef will have a better impression. This Chef Bai is so young. Although he’s very young, he’s very composed and can even explain the dishes to me in Japanese. That takes a lot of courage from me. When I was young, I really didn’t know anything and made mistakes sometimes. But he was able to partner with the head chef on such a big stage to present the dishes and clearly use Japanese to express his ideas. He wanted to use desserts to cheer everyone up. This feeling was reflected in the dishes. All of this touched my heart. Okay, judges, please press the button. It’s okay . Thank you. You’ve worked hard. Thank you. How much stronger can you be? Bai Runyin is so young. Sixteen years old. Sixteen years old is so difficult . So difficult. So difficult. Jiefu has improved. Oh. I was thinking, what’s with all this stuff ? Group Four Will Anxin Ya, please serve the dishes! They’re so beautiful! Let me introduce your dishes. Hello, judges! Our concept for this breakfast optimization is based on food recombination . The first dish is savory porridge . We wanted to make it lighter, so we reduced starch and increased protein. We also kept the sea bass and meatballs . For everyone’s memory of savory congee, the second dish is rice balls . We’ve turned a staple food into a dessert with rice balls . We mash glutinous rice , add peanut powder, and make it into a crispy little snack that’s very comforting. So, with one sweet and one savory dish, we hope to start everyone’s day with this kind of breakfast . I want to ask, what is that transparent thing on top? Is it bonito flakes jelly? Will, when you put the congee under the sea bass, we simmer it with sea bass bones , then add rice water , and finally , I blend it with a hand blender and put it into a nitrogen tank. It becomes like a mousse. Where is the congee at the bottom ? Is it with the sauce ? Where is the congee ? Did you put it there? Is it under the fish? Or did you not put it there? When it was my turn, I squeezed it out, but it had been sitting for too long because the previous three groups had talked for too long . Just kidding , it’s because fish tend to suck in the juice, right? Since we made it into a mousse , it was so fine that it sucked it in. Before going on stage, we were probably quite nervous, so we didn’t bring the nitrogen tank with us. If the judges feel it’s not enough, we can add more judges. Please press the button. I have a slight opinion about the savory porridge. When he couldn’t find the porridge, I should have rushed back to get our porridge pot and squeezed it out for him. I regret not doing that. I think if I had squeezed it out for him , we might have actually gotten a blue light. The plate we just ate didn’t have anything underneath; we didn’t get to eat anything. I understand. I think creative cuisine, if it’s not better than the original dish, then it’s meaningless. Yes, of course, the fifth group, Jessica… Lin Yu- hsi: Hello, good morning! Hi , hello! Thank you, please wait a moment. Although this is a topic unrelated to cooking, saying good morning like this when serving food is really wonderful , especially since it’s breakfast. This gesture of hospitality, though unrelated to the food, is truly wonderful. Yes, that’s right. Okay, judges, good morning, good morning , good morning. So, the part we want to improve this time is that when we eat rice balls for breakfast, sometimes we feel they get a bit dry towards the end. So, for this glutinous rice part, we added white rice , and changed the filling to preserved egg and lean meat to make a lighter and more refreshing version. Then, we can extend this further by having a chicken and pork soup. Pour this soup in, and it becomes rice soup. And then, for the almond tea part, you can also eat it with our churros. I’m starting , please enjoy , thank you. So, may I ask if your rice is cooked separately? Mix them together or cook them together? Yes, cook them together. Kai , every move you make makes me so nervous. Kai’s expression is also very complicated. I’ve given up trying to guess Kai’s feelings. It’s okay, he’ll give whatever score he’s supposed to give. I don’t have any expectations. Is this okay? Yes,
Japanese people really like ochazuke (rice with tea ). Yes, ochazuke. Making ochazuke and then seeing that the judge is Japanese, are you happy or shocked? I hope he’ll like it . Yes , are you really hungry? You’re eating happily. So cute! Oh , delicious! So delicious! So delicious ! Thank you! I’m not sure if it’s because of the culture or if he really likes it. He ate all our rice balls. So cute! He’s lying! He ate them all! I’m going to get my hands on them ! He’s lying! I’m going to get my hands on them! I see layers and layers! Yes, so many layers in such a small cup! Is there salt in this churro? In the batter? In the batter! Yes, I think Kuni… San had a great time today. Can you please invite me to every competition? Please put your hand next to the button. Judges, please press the button. Thank you all . Thank you. We’re moving on to the last group. Zheng Chunhao and Hu Yuwei, please serve the food. Why is it so difficult ? It’s such an agonizing journey . I’ll speak Japanese , you can speak Japanese. Just speak Japanese. Today’s dishes are radish cake and Taiwanese salty soy milk. I wanted to present them in a different way. The first dish, salty soy milk, is usually more about the texture and people prefer something like chawanmushi. At the bottom, I used a soy milk-based sauce, and on top, I put a chawanmushi (Japanese steamed egg custard ). The second dish, a variation of radish cake, is something I often order at breakfast shops for soft-boiled eggs , but they never turn out soft-boiled, so… This time, you directly filled the center with raw egg yolk and wrapped it up. How come you speak Japanese so well? You used to freeload in Japan. When you spoke Japanese, all the chefs stood up and said, ” Wow, really? You’re amazing!” It sounded so real. Please enjoy ! I’m starting! Please enjoy! Thank you! Today is a churros showdown! Yes, Yuwei, you’re the last to serve. Is time pressure tight? Yes, it’s our first time, and we’re saving it for last. Our first time was terrifying! It was terrifying because this was so difficult ! Technically, what do you think was the most difficult part? The most difficult part is wrapping the raw egg yolk in the egg yolk. I hope so ! Oh, it looks so beautiful! That raw egg yolk is amazing! Can you see the camera? It’s amazing! It ‘s beautiful! The power is adjusted very well . Oh, I heard a “hmm” sound. Speaking of nervousness , I really am nervous. How would you rate this “half-baked” level? I think it’s 10 out of 10. 10 out of 100 is a bit too low. Okay , you all need to think about it. Judges, please press the button. Of course, we’d want to press the blue light because their expressions seemed pretty good, like they had a chance. But in the end, they didn’t get it, so of course we’d be disappointed. But more than that, we’d be curious about what we did wrong. First of all, thank you everyone for presenting such wonderful breakfast dishes. Every dish was amazing. Please give yourselves a round of applause! As for the left and right sides, there seems to be a slight difference in the number of people . Congratulations on getting our blue light! Their shoulders are relaxed, right? How did they manage to get the blue light? The presentation of that dish was very… It’s very attractive and beautiful. After listening to the introduction, the concept is also very complete. Although the same ingredients are used , each one feels upgraded. For example, the original different textures are made crispy , or the filling and outer skin are changed. You can feel the effort they put in. When you eat it, you can still feel the original taste , but at the same time, it is upgraded so you can taste different textures and flavors. I think that’s why it’s lit up. What I like the most is that the crust is fried to be very crispy. It’s mainly the texture. When we usually buy egg pancakes outside, we like them to be crispy on the outside. So, it’s actually upgraded that crispy texture directly to a completely crispy one. I think that really makes it score higher instantly . As for the sesame seed cake , we know that it’s a sesame seed cake. I don’t need to think about what it uses or what it’s made of. Presenting it in this way immediately lets me know that this is a sesame seed cake , so he has actually kept the essential elements well-hidden and won the judges’ favor . Yongxiao, our show is currently on the sixth episode, and you have won first place three times . Such luck ! So humble! Congratulations on becoming the defending champions! Okay, next I want to ask Zheng Chunhao and Hu Yuwei . Although Nini is not here , he has now replaced Nini’s position. No, I can’t replace his position. Don’t hurt me , but we also have a red line. I can’t replace him. We already have an understanding. We are a tightrope. As for Zheng Chunhao and Hu Yuwei’s dishes, we need to ask Kai to comment on them. This needs to be done closer. His first dish, the tamago pudding tea towel, tamago pudding tea towel, tamago pudding, I don’t like it. And the churros, I think the batter is too tight . If you’re talking about the time, you should have made it at the beginning and then let it sit and freeze. What kind of box? Then you squeeze it again , it will be even fluffier. Then is it a Scotch egg or a croquette? Croquette. I think you should stop making Japanese food. You could just open a Japanese fried food shop. I believe the business would be much better than Japanese food. You mean he’s really good at frying? That’s right. Yes, look at that group battle, that fried prawn, you fried it, right? Yes, look at that batter , we’ve left it for so long. And in the last episode, that pickled vegetable peeled pepper, it’s the same thing, the fried food is really good. And today I think it’s delicious. Croquette is delicious, right? Delicious. Actually , it’s not easy to get him to say it’s delicious. When everyone is eating your food, he’s peeling all the ingredients one by one with chopsticks, so it’s not easy to get him to nod. But today, another chef also ate very, very happily. Kuni San, is it delicious? It’s delicious! But this Jessica is… and this Yu Xi is… their dish. You ate it all! Besides the food, their “Good morning” greeting when serving the dishes made me happy and created a great breakfast atmosphere. It left a deep impression on me from the very beginning. I really have to mention this because I’m a flight attendant. Every time I make breakfast, the guests are woken up by the airplane lights , and I’m afraid of being scolded. So the first thing I do when I open the curtain is always to say ” Good morning , have breakfast!” And everyone reacts very well. So this is now ingrained in my DNA. I never thought this would suit Kuni so well. San’s appetite, especially for today’s rice ball (Japanese: 饭团) , I really like it. You have two ways to enjoy it , but the word “grip” (握) in Japanese is part of the word “grip” (握) . So I pay a lot of attention to how much force you use to hold the rice ball; the tightness of the grip is very important, that’s the firmness. For example, if we’re about to eat a rice ball, we’ll hold it gently to let the air in, making it softer. But if we’re taking the rice ball to work and eating it during a break, we’ll squeeze it harder to keep it from falling apart. Today’s rice ball, perhaps because it’s a Taiwanese style, is traditionally squeezed quite firmly. Today, one of the two methods is to eat it directly. Another example is when making ochazuke (rice with tea), I think it would be better to be a little gentler when shaping the rice balls. But I must say he was really happy while eating it because I had to take away his plate before he would eat the next one. Yes, it was so delicious that I wanted to eat it every day . You can all tell that the three judges were very satisfied with the first two groups’ work. So congratulations to Zheng Chunhao, Hu Yuwei, Jessica, and Yu Xi, please move to the safe zone. I thought we were staying here. I thought we were scared. Thank you, thank you, thank you. Congratulations , thank you. Good morning, congratulations ! Oh my god , I’m in the same zone as the strongest assistant chef and the strongest chefs! Why am I in this zone? If you know, please write to me. I really don’t know, I’m so sorry. As for the next three groups, two groups had very, very close scores , and these two groups were also the lowest-scoring groups. I want to ask Will first. This is Amber An’s second collaboration with you. Was this collaboration smoother? Yes, it was much smoother than Super Smooth ! So, what were the shortcomings of your dishes today ? I really regret that Judge He Shunkai didn’t get to eat the porridge. I really wanted to go back and get some for him because it seems like we were all looking for the savory porridge at that time. Would it have been better to get some ? Of course not. Okay,
let’s ask Kai to give his comments. I really didn’t get to eat the fish soup porridge that you spent so much time making. I asked Charles and he didn’t have any either. And Kuni… San didn’t have any mousse either. No, it shouldn’t be, right? The plate we just saw didn’t have any at all. We didn’t eat any, understand ? We really didn’t see this . Overall, it’s not very convenient to eat. Is that too harsh? Is it okay? Putting large meatballs on fish and then covering it with jelly is never very palatable. If it’s meant to make the fish and meatballs blend into one flavor in the mouth, I can understand , but when you actually eat it, you can’t feel the intention. That’s a fatal mistake. And that dessert was too hard, and then you stuffed something chewy inside. It’s repetitive. I think the concept is good, the starting point is good , but it just doesn’t seem to be able to achieve the desired result. Okay, as for Jiefu and Bai Runyin, you practiced this dish for twelve hours yesterday . Yes , so you came here to film right after practicing. Yes, I want to ask Kuni… San , please translate this directly for me. I feel a lot of potential for the future from this group of young people. Thank you. For example, making turnip cake into Wellington. For me, this theme is breakfast. Making Wellington as breakfast might not be the kind of food I would eat in the morning , but I still appreciate this kind of young and fresh creativity. I’m not sure if my interpretation is correct. Maybe eating such a big portion of Wellington turnip cake will feel a little too much. Maybe he will think that it can be refined , beautified , and optimized , but we made it too refined. Another point is that I personally don’t eat sweet food for breakfast. I think eating something a little sweet for breakfast is great. But actually, the sweetness of what I made today is closer to that of dessert. For me, financiers might be better if the sweetness is reduced a little. Okay, next, Chef Yu and Yao Chunyao. Because today there are actually three groups making turnip cake. Chef Yu made turnip cake , Jiefu made turnip cake , and Chunhao also made turnip cake. And all three groups used the upgraded Hong Kong style turnip cake method. I grew up eating radish cake, so I’m actually quite picky about it . Making radish cake in front of you is really bold. You’ve been in the world of tea drinking since you were a child. So, I think the most regrettable thing about Master Yu’s radish cake today is that I don’t know if it’s the ratio of the batter , but it feels more like the Taiwanese style. By Taiwanese style, I mean the fried radish cake we see outside, which is quite hard. I think Hong Kong style radish cake is softer and smoother, and it has shredded radish, so the texture is very obvious. You can also taste the cheese part modified by the salty soy milk. In terms of presentation , texture , and ingredients, I think you should add more of your so-called optimization or creativity. The most cruel moment has arrived. These three groups are in the unsafe zone: Master Yu, Yao Chunyao, Jeff , Bai Runyin, Will, and An Xinya . The cruelest moment has arrived. Will and An Xinya, you are the last ones today. According to the show’s tradition, I’m sorry , thank you, we have to ask you to leave us. It’s all very calm. Maybe last time, the emotions were more… I was a bit excited, so this time I took a more relaxed approach to the situation. So, do you feel it’s a pity? I think it ‘s a pity for Will. I think he’s really amazing and shouldn’t have been eliminated. We’ve talked about it privately, and they all said it’s okay for us to leave ; we’re afraid of hurting others. Do you want to stay ? Do you want to stay ? Think about it, my dear friends . Today’s competition format is different because no one will be eliminated . Congratulations, you’re staying! He was stunned. Will’s face … I know it was very, very cruel. I’m really sorry. Is it April Fool’s Day? Actually, every time I see everyone working so hard during the competition , I really feel very, very grateful for all the effort you’ve put into this show. Besides filming , you might have even met up privately before , and now you’ve become good friends. So I’m very happy that all six groups are still here. If Nini could stay, this episode would be even happier. We’re continuing to compete without being eliminated , but we’re still divided into safe and unsafe groups. You’re still in danger . We can’t let our guard down, but because everyone worked so hard and we all made it through this challenge together, let’s celebrate! Welcome, is this whiskey? Here comes our drink ! Welcome, Wanru, our sommelier! Here comes the drink! Cheers ! My drink , I’ll drink for you! Why is it milk? Oh, there’s a glass of white wine. Why are you drinking milk? Teenager , sorry, you should drink this glass of milk. It’s good for your health! Milk, milk! Everyone else, uncles and aunties, let’s all drink and celebrate! Is your heart about to stop? Anyone want to say something? Everyone should breathe a sigh of relief . One, two, three , cheers ! Congratulations! Don’t mind him, you made it through ! Cheers ! Don’t mind them ! What are we doing? Why are we crying like this ? Are our tears fake? We ‘re supposed to celebrate, but we were just three from that group that escaped death! This feeling is so complicated. There’s no feeling of celebration , just wondering if we’ll be eliminated again next week. Keep going, keep going! Sorry, just kidding. No, really. Staying is really bad . I’m sorry , really staying is bad. He’s doubting you now. He’s really staying. You didn’t tell me why . I don’t know . Really. But dear friends, this wine isn’t just for celebration. I’ve said it before , this is a battle of star chefs, how could we let you off the hook? So, in the next episode , we’ll have you make this wine the star , designing a dish that complements it perfectly, becoming its soulmate. But actually, it was expected. When we were drinking it, I said to Yongxiao and Dizzy, ” It can’t be that simple. How could it be so good? Is this wine a theme? Is this a theme?” And it really is the theme for next time ! Otherwise, why would we be so happy to have you drinking? I originally thought it was just a celebration, because we usually have a curtain with a mystery ingredient hidden behind it. I didn’t find it today, and when the wine was announced, I thought, ” Oh no!” The most important thing about food and wine is whether they complement each other . It’s not about one being stronger than the other , but about being able to pair them together. Balance is the most important thing. When I saw this theme, I felt relieved because my loyal ally, Ms. Jessica, is an expert in Western cuisine. I have a lot of experience like this in my daily work. Okay, now it’s time for our group pairing activity . Thank you all for your wonderful performances. But we’re still divided into safe and unsafe zones . Safe zone : Chen Yongxiao , Cai Shiyun, Jessica , Lin Yuxi. What does “safe zone” mean ? You’re safe. Zheng Chunhao, Hu Yuwei. You’re in the safe group , so you can relax a bit. Unsafe group : Master Yu, Yao Chunyao, Shi Jiefu, Bai Runyin, Will , Xin Ya. You need to be more on your toes this time. When choosing groups, there were safe and unsafe zones. I don’t quite understand what this means and what the arrangements are. This time, the theme is to pair food with wine. At least one dish must complement our neat whisky. So, it ‘s quite substantial. Many of you will probably make three dishes. The same thing is that the contestants choose each other , but the difference is that you can’t meet the contestant you paired with in the previous episode ‘s breakfast dish . So, your cards don’t have the names of your previous breakfast dish partners . Are you reluctant to part ways ? Are you really going to be separated? Yes , it’s a bit cloying . Sorry. “Change it up , don’t you like it? Will, give it to me, thank you. No , you guys have to do this. It’s not that I’m from the production team, you know they’re a bit inhumane. No, they just really want to see different changes in everyone, right? Okay , it’s time for pairing up and grouping. Please think carefully about who you want to work with. Ugh, I suddenly thought of someone. I remember in the first round, everyone go back and watch. I remember Master Chunhao chose me. He and Hu Yuwei can’t be paired up this time. Does that remind you of Yu-hsi? Okay, wait a minute. One , two, three, please flip the board. Someone has successfully paired up, right? Congratulations to Zheng Chunhao and Lin Yu- hsi. Chunhao is here . Thank you, Chunhao. You ‘ve been chosen.” Chunhao , Anxinya , it’s either Yongxiao or Will. I’m telling you, chefs can lie. Yongxiao once said we could continue working together in the future, but he’s a liar. You can’t trust chefs. As for the drinking, I think Yuwei should be a good drinker, so I ‘ll let him handle it. I don’t drink, and I’d feel bad if he drank too much . Wait a minute, you don’t drink , it’s like I said I can’t eat. Yongxiao, I drink, I can drink, I also drink. What’s the situation now? I don’t know what you’re thinking now. Hu Yuwei, many people chose you, Yongxiao chose you, Jessica chose you, but you chose Jeff. Jeff, because when we first recorded the first episode, his noodles were so delicious and left a deep and strong impression on me. But I almost backed out because I originally wanted to choose him first. Okay, Jeff, who do you choose? Jeff chooses Dominique Tsai , and quite a few people chose Dominique Tsai because Chef Yu also chose Dominique Tsai. Why did I choose Dominique Tsai? Jeff, I just feel like he’s a good drinker. What do you mean? Am I a good drinker? No, let me explain. Maybe it’s because of his upbringing. It feels like he’s tasted or eaten a lot of different wines. And people abroad are more skilled at food and wine pairing. He’s often abroad, so he should know how to cook different dishes to pair with food. So I thought I could choose him. Chef Yu, why did you choose Dominique Tsai? They’re pretty much the same . It’s because I thought he would have more experience with food and drinks abroad. But Cai Shiyun, you chose Zheng Chunhao. I want to say that if the two of us braided our hair, we would look pretty handsome. It’s okay, there will be other opportunities later, okay? Yao Chunyao, you chose Yongxiao, but Yongxiao, you chose Hu Yuwei. So it was a bit of a coincidence . It’s okay, let you choose again. Now look at your cards. Oh, is there anyone else who wants to collaborate ? What to do ? It ‘s so hard to choose. How do I choose? I ‘m telling you, wait a minute, it definitely won’t be right . One, two, three, please flip the board. I knew you left. Hu Yuwei had three choices , but you chose Shi Jiefu. Congratulations on the successful pairing . It’s good that he persisted. If he had chosen someone else as the second choice, I would have really lost my card. I’m very sorry, Dizzy. Because the first time I chose him, I thought he didn’t… He might choose me again, he probably thought I’d stick with it the second time. But who knew I was so fickle? Anxinya, how are you? You just flirted with Chen Yongxiao so much, it’s so annoying, what should I do? He didn’t look at me , but he ignored me . It’s okay , forget it. Chen Yongxiao, did you see him flirting with you? No. He chose you twice, so it’s okay, forget it. If you’re sincere, it doesn’t matter if you choose twice, you can choose a third time. Is my name not in the list ? Is my name in the list? I haven’t looked closely yet. Actually, it’s not just that he didn’t choose me, because no one else chose me either. After all, nobody would turn down a million dollars. Bai Runyin, Will, why did you choose me, someone who can’t drink? Because I can drink , because he can drink. Are you afraid the wine will be drunk up? No, it’s because he’s in charge after all . I think he can drink. In the end, it’s still about the practicality and the main thing is to make this. The important thing for me is the actual operation. Yes, he thinks your actual operation is great because I think Will sometimes changes his picks when flipping cards. Later, when he chose me again the second time, I felt quite conflicted. Should I continue to choose Jessica or try Will? Okay, one, two, three, please flip the cards. Chen Yongxiao, An Xinya, congratulations on the successful pairing! You’re back! How could it be me? You’re going to Changhua! So this story tells us to persevere. I also persevere. It’s true love begets heartlessness. My personal philosophy is to cooperate with different masters , but the only one I haven’t cooperated with is Master Yongxiao. So of course, I will always choose him. I think that as others leave one by one, there will always be a chance for me. But there is still this formidable opponent , An Xinya, Jessica, Bai Runyin. Congratulations on the successful pairing ! Thank you. When I heard the theme, I wanted to cooperate with Jessica. I chose the same person three times in a row. It was the feeling of having to choose him. I chose Cai Shiyun. Cai Shiyun chose Master Yu . Yao Chunyao is so lonely. Chen Yongxiao had been waiting for him.

《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/

【#星廚之戰】完整版🔥
📍每週日
20:00 華視 首播
📍每週六
20:00 三立都會台
22:00 緯來綜合台
23:00 NETFLIX、LINE TV、Hami 影劇館+、星廚之戰YT官方頻道

#星廚之戰 #料理對決 #廚房戰場