[Multi SUB] Stellar Bites EP2 Star Chef Showdown: Grouper Edition 星廚配對戰🔥龍虎斑創意對決正式開打！誰是命定搭檔？｜星廚之戰 EP2

[Multi SUB] Stellar Bites EP2 Star Chef Showdown: Grouper Edition 星廚配對戰🔥龍虎斑創意對決正式開打！誰是命定搭檔？｜星廚之戰 EP2

Ten top chefs and ten celebrity assistant chefs— the real test is about to begin! These chefs and assistant chefs will be paired up again each time , and who will be the first group to leave this stage ? Can you see the curtain in front of you? This is your theme for this episode. Are you particularly afraid of any of these themes ? Pig liver feels so disgusting! Innards are really unacceptable ! Innards are terrifying ! Innards are definitely not good enough! Okay , let me ask you, for example, what if you were to kill something alive ? Would you dare ? Like when you handle fish, it’s not alive! The fish is dead ! You handle shrimp, mine is alive ! Come in, come in! Oh, sorry , sorry, sorry! But you’re not afraid now? Amazing ! I’m not afraid anymore! Okay , what ‘s this theme? Look ! Grouper ! Fish again , fish again ! Is it normal for it to fly like this ? Am I really alive ? No, no! No grouper. Today’s theme is grouper. Grouper, grouper, grouper! Chefs, are you all okay? Everyone nodded. I rarely cook fish dishes because I was afraid to eat fish when I was a child. As for grouper, it’s actually used more often in Taiwanese restaurants. Maybe I can ask my dad for advice sometime. Since we cook Cantonese cuisine, we definitely have more opportunities to kill grouper than other contestants. Taiwanese people probably prefer steaming, but I want to try something different. They’re so cute in our tanks now, so do we have to kill them live? Do we have to process the fish live? I thought, wow, that seems pretty difficult. Indeed , the pressure is starting to get a little high. Today is our first culinary survival battle. In other words, if we want to stay, both the chef and the assistant chef will stay , and if we want to leave , two of us will go home. Oh my god, when I heard the theme was grouper, I thought of Chinese chefs. That fish is so big! And then I thought… I was thinking of choosing someone who looks like they know how to kill fish, so it’s Yongxiao. Hu Yuwei, you got the most votes last time, what happened ? You got five votes , A Mao got the most? A Mao got six votes? A Mao, do you have someone you really want to choose? Yes, have you chosen? I ‘ve already chosen. Can I ask if it’s a boy or a girl? Boy, boy, this way I have a chance, you have a chance . Okay, everyone, count to three, please flip over the cards. One, two, three , are you there? Hey, what? Are you there? I told you, A Mao, A Mao, you chose Huaiqiu. Why ? That’s great ! Why does he look so much like my good friend who runs the shop ? That’s so irrational! Because he looks like my male friend, what’s with all this illogicality? That ‘s so irrational! Okay, cooking is indeed a very emotional thing. Okay,
then congratulations A Mao and Huaiqiu, please come here. How is that possible ? You got chosen? How is that possible ? The first pairing is successful ? How come you ‘re rich? Your pig liver isn’t cooked yet? I feel like A Mao and I have a kind of déjà vu feeling. That look in his eyes is a little different from mine. Regardless of whether the others have… Voted for me ? I’m only focused on Ah Mao. Has anyone else successfully paired up ? I’ve been paired up ! Oh, you’ve been paired up! Master Yu, why did you choose Li Yuxi ? Because I want to teach him how to kill fish ! Oh, you want to teach him how to kill fish? Because you were both handling fish just now, right? Congratulations on winning the defending champion’s throne ! Wow, you got chosen! You’re out of the single life! Okay, please turn the board back and count to three. Please turn the board back. One, two, three! He didn’t make mashed potatoes! Why did he switch votes ? I’m really sorry ! Yu Xi, it’s rare for someone to choose you! I feel like it ‘s like relationships, you just keep missing the right person. I just missed two, and now I’ve missed another one. I don’t want to play anymore! Miss Jessica, I remember I chose him in the first round, but I saw two strong men. I’ve always liked Kai Yi. Oh, and then there’s the eel rice chef. I thought, oh dear, how do I choose? Jessica, but Hu Yuwei, there are three people who chose Hu Yuwei. Let’s see, Hu Yuwei, you chose Hao Ge. Congratulations on successfully pairing up ! Hu Yuwei is gone. Now there are seven pairs left. Pairing successful! One, two, three, please flip the page ! Oh, he’s not coming back ! Amber An, Amber An, what happened? He chose me in the first round and then never came back. Then you chose him several times. Will , I think I won’t change . I’ll wait for you to come back. Okay ? So, who paired up successfully? Here we are ! Oh, Yao Chunyao paired with our Yousheng ! Yousheng ! Oh, he’s really going all out! Yes, he’s really going all out! I’m going to stand up for myself! I can do anything for you! You can do anything for me ! He seems to be very dedicated to cooking. I think working with him might be quite tiring. Okay, next up is our Runyin paired with Kaiyi! Congratulations ! Thank you Shiyun! Thank you Shiyun! And thank you Will! So, Will, you paired up successfully! You ignored Amber An! Uh, I don’t dare look over there! Don’t look! It ‘s okay! One, two, three, please flip the page! Oh, Yuxi is here! Congratulations to Jessica and Yuxi ! Oh, thank you for the successful pairing ! This kind of thing is like dating. Sometimes you miss out on people you think are good, but what’s meant to be yours will still be yours ! You three! They all voted for you! Because I was categorized into that “loser group,” meaning the votes were very low and nobody wanted to vote for me. So all my previous attempts were to curry favor with that person. It felt like nobody wanted to vote for me at all. In the second round, I saw that Wei Jin voted for me, but in the first round, I voted for Chen Tingni. I wondered what to do. Should I continue to curry favor with them? If I did, would they notice me? So I thought, okay . In the third round, I saw that Wei Jin still voted for me, but the person I wanted to vote for still hadn’t been chosen . Uh, Wei Jin still didn’t vote for me. Then Si Kai voted for me. In the fourth round, I decided to vote for Wei Jin. I thought, “Hmm, he voted for me twice in a row, he should vote for me a third time. ” But when I voted for Wei Jin, he didn’t vote for me. Whoever voted for me, I’ll go with them, OK? My next vote is for Sikai and Weijin. Congratulations to Sikai on your successful pairing! All three of them chose you! Yeah, how did this happen? When only Chen Tingni and I were left without a pairing, it really got a little heartbreaking. It’s like everyone who wasn’t even properly cooked got a pair first . I just wanted to say that hard work doesn’t always guarantee success. Come on, I’m going to close my eyes ! Two, three , please repeat ! Got it! Got it ! Paired up ! We’re out of the single life! We’ve got someone who wants us! Congratulations! Please take the throne of the champion! Yongxiao, Yongxiao, Jiefu, Jiefu , Jiefu , hurry up and stand up too ! Yongxiao, let ‘s go together! Let’s quickly stand in the center position ! Okay , everyone has found their partners! So now, please do your best! Okay, good luck! Killing fish! Killing fish! It feels like being in a water park! Boss, how much does the best part weigh? 1.2 kg to 3 kg? Wow, it weighs about 4 kilograms! It’s so fat! And when you loosen the rope, it has oil in it, right? If it’s farmed, it just eats and sleeps all day , so its oil layer is quite thick . You absolutely can’t grab it like that! You have to hold it from below, like this, and pet it . See, like this, it won’t jump. There are very few opportunities to directly scoop up the whole grouper like this. 2.8 kilograms. This one is yours, it weighs over 4 kilograms. This is the fish we’ll be processing later. Look , the bones and tendons are nice . You can feel them a little. There’s a bone here. Is that what my grandma told me? Grandma taught me that. Go and feel over there, is that your spine ? Right? That’s it. I’m not talking nonsense. I don’t want him to be an assistant; I call him the second chef directly. Since you’re practicing with fish, why don’t we all entrust the fish-cutting work to you? At first, I thought a chef’s assistant would just be responsible for chopping vegetables or helping with washing things like knives or cutting boards. Unexpectedly, he assigned me the fish-cutting part. He was very brave ; he learned everything about the cutting technique. When we practiced, we just bought fish, kept buying, kept buying , kept cutting, kept eating. Junyin is really ruthless. I believe each group is fully prepared and has developed a certain level of teamwork. Before the first survival battle of the Star Chef competition begins, let’s introduce our heavyweight judges. The first is Ho Shun- kai , the first Taiwanese chef to receive three Michelin stars. Hello everyone, I’m Ho Shun-kai , the head chef of Taïrroir, and the first Taiwanese chef to receive three Michelin stars. They gave me a new category called “Fashionable Taiwanese Cuisine.” A good chef should have a spirit of exploration and curiosity. If one food technique isn’t good enough , give me another ; this one shouldn’t be enough. It’s about having a spirit of striving for perfection. I think what the audience overlooks and doesn’t see is the temperature and texture of the food. Whether the unseen aspects are the same cooking results is something I care about a lot . The highest score I give is based on whether it’s delicious and tasty. Whether what you make is logical is extremely important to me. I care about your attitude in the competition, whether you really want to win or you think the topic is interesting and want to overcome yourself and the challenge. This is the key point for my scoring. The second judge is Charles Wu, Chairman of Tai San Yuen, the oldest Hong Kong-style restaurant in Taiwan. Thank you. Hello everyone, I’m Charles, the chairman of Da San Yuan Restaurant. We are the oldest Hong Kong-style restaurant in Taiwan. Aside from the program , the most important element for us is the consistency of our cuisine. Every dish we produce must meet our customers’ expectations. I think this is the biggest lesson we’ve learned over the years. This goose we’re serving today has more injuries. Having been a family of Chinese cooks for so many years , I think it’s very important to understand the methods and flavors of other cuisines. It’s not about making changes , but about whether their flavors or methods can give our existing chefs some new inspiration. With more choices for consumers, you need to retain old customers while also getting new ones to accept your offerings. This is an issue we’ve been continuously refining. In a competition, you must present a dish that the judges can accept. Since everyone here is a professional chef, I don’t think taste should be the focus of our discussion. Deliciousness should be the most basic requirement . What we’re comparing is a subtle skill or creativity. From a business owner’s perspective, it’s about whether the dish you present can be put on the menu and make customers want to order it. To make a successful dish, let me explain the competition rules. The theme is our grouper. The time limit is 120 minutes. The first to finish, please press the bell. We will judge according to the order in which the bells are pressed. Everyone, please do your best! The competition is officially starting. I’m going to get the machine. I’m going to get the ingredients . 120 minutes, make the most of your time . I’m getting the ingredients. Oh, go away! I got the ingredients. OK , I did n’t see white pepper. Oh , it’s okay, I’ll get it later. Wow, Nini is so strong! Oh, Nini, there are no garlic sprouts. Oh, it’s okay. It’s okay if there are no garlic sprouts. I need shrimp. Thank you. Is this transparent bowl for me to put the shrimp heads in? Yes, that’s great! But there are no garlic sprouts. I got scallions. It’s okay if there are no mooncakes. Can I have the bay leaf? Here, take the shrimp head first, I’ll sauté the oil. Then you can put the shrimp body in to grill. Be careful, it ‘s very hot. I put it in a bowl because I want the charcoal aroma to blend with the oil. Since we’re cooking the fish at a low temperature, it’s not cooked on charcoal from raw to cooked. If the charcoal aroma isn’t strong enough on the spot, at least I have charcoal oil brushed on, so it will have a charcoal aroma. Debone the fish and make fish noodles . The fish noodles are made by blending fish into a mousse , adding powder, and then squeezing out the noodles. Okay, wait a minute, do you want to fry it? I’ll grill it over charcoal , but leave the skin . Yes, I think the skin is a good part of grouper. We have four… Four sauces, four sauces. Excuse me, just wanted to confirm if this is enough garlic. Yes, you can use this knife to chop and press at the same time . So, who do you think is your biggest enemy today? If you want me to be honest, I think my biggest enemy is you. Why? Because only you can give me points, no one else will. Have you practiced? Yes , we practiced once. This fish is very slippery and dangerous. Actually, it’s too dangerous for you to handle. I also think it ‘s a strategy. Yes , because we’re worried that the grouper will have a slightly earthy taste when we get it. So, we’ll just do it first and ask later. That’s right, we’ll directly use a sambal sauce with a stronger Southeast Asian flavor to go with this grouper. Because it seems like none of the chefs here are specializing in Southeast Asian cuisine. Maybe this will be a new direction. This episode will be more interesting to record than the first episode because the sense of competition and honor will be instantly ignited. People might think that Nini and I will just share with each other . Hey, what are we going to cook? No, we won’t. We’ll even look at the recipe. Do you want to see it? I won’t show it to you. Do you want to see it? I won’t show it to you. This time, the garlic cloves are smaller. It’s okay, you’re in the rhythm. Don’t worry, I’ll help him handle this part. He did a lot of things he was supposed to do, but I think teamwork is a natural way to make up for each other’s shortcomings. Okay, the shrimp oil is done. Hey, I was going to give it to you, but you took it . You’ve finished cooking . I’ve finished all the ingredients for the fish soup. Okay , I’ll help you filter the oil when I have time later. You can just focus on preparing the sambal sauce. Okay, you’re very strong , aren’t you? Squeeze it dry. 85 grams, that’s only 18 grams. At first, I needed to prepare 85 grams of lemon water, so I used all my strength to squeeze about ten lemons. It took a long time. Will I disturb you? No, did Amber An help you? Look, she’s very busy. She’s been busy since just now and hasn’t stopped. She hasn’t replied. To answer your question, I asked if Amber An helped you. She said she was very busy. I’m really busy! What are you busy with? You told me you were squeezing lemons. It took all my strength to squeeze them. I was supposed to squeeze out 85 grams! Actually, I was supposed to squeeze out about 20 grams , but she wanted me to squeeze out more, so I didn’t need that much . Okay, okay, Master, what’s today’s theme? Today’s theme is three flavors. Three flavors, yes, for you guys, today it’s a mix of Chinese and Western flavors . It should be mostly Chinese flavors, Chinese flavors are the main focus. Are you done yet? Not yet ? Is the weighing done? Almost there! I’m telling you, just put everything you want to weigh in and stir. Okay, so you went in with the lemon juice and all that stuff during the pre-match discussion. The chef asked me to go inside and get a lot of ingredients. Each ingredient had to be measured very accurately, and then it had to be blended into juice. Later I found out, oh, all of these were fish sauces. There was a problem there, so I went to check on you. How am I? How do I look now? No , you’re fine. You’re very pretty, aren’t you ? Did you get burned? No, but my whole face is soaked. The sink exploded, so I got sprayed with water. So it’s like getting wet. Is the chef tired ? Yes. Do you need a massage? Yes. Okay, that ‘s so thoughtful. It’s so great to be on the same team as you. Is this a good benefit? Isn’t it great? Yes, it’s especially good. Nobody else gets to massage me. Yes, you’re lucky to have been chosen. Yes, look how good and relaxed you are! Your back must be sore, right? You have great back strength. Oh, well then, I’ll just massage you for now, okay? That ‘s enough . What else do you want to do now? Do you want to drink some soup? Is this okay? It’s so delicious! I’m going to grab you! You look like you’re about to fly away ! It’s so delicious! It’s so thick! Are your lips sticky? If they’re sticky, then I can’t keep talking. Ten groups together is actually quite nerve-wracking , but 120 minutes should be enough. I think this time the time is quite ample. They don’t need to remove the gills or scales. Once you’ve gutted the fish, you can start cutting it up . So, theoretically, there should be enough time. I’ll chop the fish for you, okay? If you can’t, I’ll do it . Okay, I’ll try first . Wow, you ‘re here again ! Is it okay ? Oh, I succeeded! I succeeded! I succeeded! Next, the tail, right? The tail, right? Yes , yes! Oh, a fish-chopping genius! Chef Yu surprisingly trusts me a lot and lets me chop the fish. Since I’ve never chopped fish before, I chopped all the bones. I think the part I’ve improved on is that I’m not so afraid of fish anymore. Hi Chef Yu, so what should we make today? I ‘ll make Shanghainese smoked fish, an appetizer and a cold dish. Smoked fish is a Cantonese dish. Cantonese cuisine has a smoking method using white rice, tea leaves, and sugar. After smoking , do you apply sesame oil or chili oil ? No, I use honey. Then, I put Japanese scallions on the bottom, so it ‘s a mix of Chinese and Japanese. And on top, I’ll put a little bit of Spanish bacon and chorizo. Yes, OK , and then add some flavorful combinations . OK. So, for the smoked fish, your sauce is ready first . Yes , I’m cooking it now. You didn’t just stir-fry it with sugar after cooking, then add the other ingredients and mix it in. You cooked a base first, right? Yes, you cooked a base. I ‘ll marinate the fish later . Does the fish need to be marinated? Yes , rice wine, white pepper, ginger slices, scallions. I’ll just… that’s about it. You trust me so much. I think Chef Yu, just like his restaurant’s name, is a very laid-back person. So, during the cooking process or serving, he’s very relaxed. He probably has that feeling of “I’ve done my best and have a clear conscience.” That’s the kind of feeling we chefs have. Cooking is just about doing our job well, making things good, and putting ourselves first. I’m going to make my best for the judges . Be careful of the spray! When the oil was splattering, it actually sprayed onto my face, but I’m kind of used to it. My dad’s stove is even bigger, and sometimes it sprays too, so I’m not too worried. It’s okay if it sprays from a distance. Be careful ! Oh my god, is this normal? I think I should cover it up. Oh my god! I did a little research on Dizzy’s background . After all, his dad used to run a Chinese restaurant abroad, so this time I’m presenting the main theme in the style of Chinese cuisine . For the end, I’m using sauerkraut fish to finish off with a little soup. But just now… When I entered, I accidentally saw another contestant who had bought the exact same ingredients as me . “What dish are you going to make? ” I asked . “We’re making Hakka pickled fish, which is a bit different from Sichuan style. It’s quite a coincidence because I’m also half-Hakka ! Oh,
you’re also half-Hakka and know how to use Hakka pickled cabbage ? Really?” ” Yes , that resonated with me! My mother is Hakka, so I’m half-Hakka. It just so happens that we ‘re making some Hakka hometown flavors. And when he makes this dish, he thinks of the flavors from his childhood . Mine is a kind of Taiwanese Hakka pickled fish that my grandmother used to make for me when I was little.” I heard that many other groups were making three dishes, but we’re going to decide the winner with just one dish! That seems pretty awesome ! The acidity could be a bit higher , and then use sorghum to enhance the flavor at the end. Oh my god,
I’m going to make a canapé (a small appetizer). My nightmare spring roll wrappers! Actually, the first time I tried making them, it was a failure. And three dishes, do you really think it won’t test us? The more we make them, the more we feel like this is really crazy, pushing ourselves to the limit . Basically, I only gave him one task : to make good spring roll wrappers. I think the spring roll wrappers were the most stressful part for me because I thought they were very difficult. They’re so thin, and I’ve never made them before. So, when I saw him finish making them, I felt a lot of pressure. You guys should prepare ten dishes, okay? Because we have three dishes, okay? Will has two. Oh, that’s great! I can make more. If I don’t do that part well, it will ruin his appetizer. But later, I fried one, two, three, four. I’m so happy because I tried many times yesterday and found a method. Okay, no problem. The rest I’ll deal with is the sausage. Okay , can I open it up ? Okay. The shape here is fine, I want it thinner , thinner still. I was thinking about how French roast chicken sometimes has spices or ham stuffed between the skin and meat. Taiwanese sausage is very special; I haven’t eaten anything similar in the countries I’ve visited. So I tried steaming the sausage, slicing it , stuffing it into the fish , and then pan-frying it. Everyone has eaten grouper ; it’s very tender and gelatinous, but it has a drawback : it doesn’t have a crispy texture. So, I chose Taiwanese buckwheat to make the outer skin. The fish was coated with quinoa, and we worked on it one by one. If there were any gaps or breaks, we’d patch them up. While patching, your hands would be like this, so you have to keep both hands steady. Then we’d patch and patch again . I’ll put it here. About thirty minutes. Yes, we served it at 45 minutes, and it was excellent. Even I make mistakes during practice . Today’s competition is very important to me; I’m trying to spread the risk , so I tried making two portions together and choosing which one was better. Dizzy “Hey fish skin , fish skin, I do n’t want to press it down. Could you bring it over so I can put water in it to press it down? That ‘s fine. Is everything alright, sir? Opening champagne… Wow, so happy! It broke ! It’s so hot! Oh my god! There’s a pot lid, I don’t know why it was so hot. I put it in the sink, but I forgot to tell him. It burst by itself after I turned on the water. It’s okay. ” The chef said, ” It’s okay, it’s okay . We still have thirty minutes, don’t worry about the pot lid. Do you need one? I need one, right ? Yes, right. Hello, can I borrow a pot lid from you? What size pot lid ? The big one, because the big one will ruin itself . Is this size okay? OK, OK, this is fine. Thank you, you’re welcome. ” He seemed to only have this one. Wow , don’t panic. There’s only one. So he doesn’t have a pot lid. He only has this one. Oh, okay, this is their biggest one. Suddenly the pot lid burst . That made me a little confused because there were only forty minutes left . We probably had almost thirty percent left to finish . Oh no! It failed! Is it too burnt? Hmm, is there still fish? It’s bitter. Oh
, I’m so angry ! It’s burnt. Don’t be angry. Is that canapé (small appetizer)? Yes, do you think we should make a few more skins ? No , no time, no time . Hmm, I think he was under a lot of pressure because I think the fire was a little hard to control and there were too many things cooking. And because of the time pressure, I could feel his tension. My God, you see? Because I really like role-playing , I think when everyone dresses up in the same way, there will be that kind of feeling, you know, elementary school kids are so immature, like we’re on the same team. That’s the kind of immature feeling. It felt like we practiced twice , and today was the most unsuccessful one because a lot happened. First, I had to make five sauces. The first sauce I made ended up tasting wrong. Something seemed off. I hadn’t added salt yet, it was too salty , right? Right, don’t add salt. Okay, okay, don’t add salt, it’s too salty . It must be because of the peeled chili peppers; the juice is too salty. Or should I make it again ? Okay, okay. When we were practicing, we had actually gotten the proportions pretty good . Right, but after we finished, we found out, wow, it was too salty. So we had to make it again, and it was still salty . Still salty, right? But I think it’s because of the peeled chili peppers. You’re right, it’s the saltiness of the peeled chili peppers. Right, I think it’s okay. I think it’s okay. I’m sure there’s no problem. I’ll go to the ice cream shop. What are we making today? Today we’re making fried grouper and steamed grouper, and then pairing them with six kinds of sauces. So I’m very confident in the sauces. Oh, you could say that. It’s all about the sauces. Yes, that’s right. I’m looking forward to it. Thank you. I think he became very calm . One day during our practice, he seemed lost and didn’t know what to do. He was cutting things with a knife, and the pieces were all different sizes. “Just throw it all in! Why? Oh dear, some will fall out ! ” I’ll pretend to be calm and collected, okay? He scared me so much that the judge thought we were the kind of people who … But today, watching him cut things, and the process, and after he finished adjusting the seasonings, he realized it was too salty . He immediately decided to redo it. So I think he’s amazing . ” Do you think it’s too sour? Actually, I think it’s pretty good. Really? Add a little more fish sauce. Fish sauce, um, add more fish sauce. Do you still want basil ? Yes , add two more leaves. ” Jason suddenly said, ” Add two more leaves, add two more leaves…?” He immediately brought it out. From a distance, it looked very impressive. So I felt like he’d grown a bit. When it comes to cooking, wow, amazing ! This thing is so tricky! What do I do? How can I help you? It’s okay, it’s okay. This is fine. I’ll just pick it up. Okay. As we spun around, it all came out. Of course , we panicked a little, but I quickly calmed down, rinsed everything off with water, dried it, and then seasoned it again. Jason was already a bit bothered by the black pepper, so I felt I should help him out. Meanwhile, I was using small tweezers to pick up the black peppercorns one by one. Thank goodness we still had time . When I practice at home, it takes me about four minutes to cut three peppercorns at a time , but today it took me almost fifteen minutes for just two . The pressure of the competition, you can freeze it for me . On the right, what have you prepared for today? I’m going to make fish ball soup. Fish ball soup, yes, fish balls , OK. And the broth, we’re going to do a clarification process today. This is chicken for clarification, so you use fish bones to make the broth first, then you use chicken to make the consommé (clarified broth). Okay, I ‘ve tried it these past few days, so you think this is the best chicken because of the other ingredients. I think it’s pretty good. He has some unique insights; he wants to cook chicken broth first and then use fish to enhance the broth. But my method is the opposite, which means the chicken needs to simmer for longer. Yes, so I was thinking of just using fish bones. Oh, that’s scary ! Do you have a way to whip egg whites for me now? How thick can you whip them ? You’ll find it’s different; it will expand more and more and become like big bubbles. Okay , it’s actually a method for making clear broth. It also includes vegetable puree, meat puree , and whipped egg whites. Then you put it into cold broth and slowly heat it. The impurities in the broth will be slowly absorbed by the vegetables and egg whites. Then the egg whites will release their own flavors , such as the sweetness of the vegetables and meat. The egg whites will then start to absorb the impurities again and release them again. This cycle continues until the broth becomes a very clear but flavorful broth. It’s great, great, great! It’s starting to thicken! Yes, yes, yes, very good ! We’ve spent a lot of time practicing this week. Then, every night at home, I experimented with making fish balls, trying to figure out how to make them as fast as ping-pong balls, like pissing beef balls . So I tried every single day, and finally, I got the one we wanted. Okay , chef, this thickness needs to be a little thinner, but a little thinner , that should be okay. At first, I was really nervous . Even though I had rehearsed in my mind several times, saying, “Wait, what are my first five steps ?”, when it actually started, hearing ” five, four, three, two, start” really made me a little nervous. The official start, 120 minutes , start! Not only do you have to be fast , but you also have to be very careful and slow . Nervous ? Very nervous ! So what are you going to make today? Today I’m making grouper , and I’ll use the sous-vide method . Now, sous-vide, yes , no, I know, I know, because its skin is skin. I’ll remove the skin, I’ll remove it. Okay. So , do you take it after sauerkraut or do you take it first and then sauerkraut? Because I’ll use a pressure cooker to make fish broth from the skin and then make sauerkraut sauce, because I like its gelatinous texture and the flavor of the fish bones. Mr. Yao, are you okay ? Are you very nervous? I ‘m so busy , really so. Have you guys practiced? Yes, we just invited him to our restaurant to practice the day before the competition. Taichung , Taichung, Taichung. Yes, it ‘s so fast ! The competition is tomorrow . Yes, I feel like this week has gone by so fast. I haven’t slept well every day. I see your messages are all very late. I was thinking that you sleep very late because I’ve been doing sand table simulations, and if that doesn’t work, I’ll practice. My understanding of this theme is actually not that great. But after looking at the production history, I understood the characteristics of this fish , which helped me think about the origin of this dish. I spent a lot of time doing a lot of tests. Air drying , that is, using an air dryer, it still can’t be made so green. So this is also a technique. Using the characteristics of microwave ovens to resist the phenomenon of food spoilage, because I don’t… I think someone can make noodles tomorrow. This week, I’ve prepared a dish of grouper with this saba salsa sauce. This is a very classic fish dish with a sauce. Let’s start with the first step. We’ll do it at the same time and listen to each other. At this time, you will prepare onions, white wine, and water for me. I think Chef Yousheng is very considerate. He probably knows I’m an actor , so he wrote all the steps down like a script. It’s super detailed. And he said, “Yaosheng , Yaosheng , every action is written down.” Chunyao and I will fight all the way to the championship battle. We will definitely win. This is our other onion. I haven’t been given it yet. Oh, right, I’ll take over directly. Oh, okay, what do you need to chop now? Now chop shallots. Shallots. Then you can peel them for me. Oh, okay, peel them. What should we process first? Red quinoa. Okay, we need to drain the quinoa first. Okay, we need to change this. Oh, okay, don’t rush. I’ll come in occasionally to check your progress. OK , OK, bring the bread flour machine. Oh, okay, Chef, can you help me? Then bring the bread flour and prepare to grind the bread flour. He controls the quinoa very precisely. It needs to be cooked for fifteen minutes. The oil temperature had to be 190 degrees Celsius, and he was very precise about everything . During the rehearsals, I kept asking the chef how much bread flour to add. I forgot to add half a bag, half a bag . I felt like I was constantly slowing down the chef’s pace because I was very unsure . I kept asking, “Hey chef, is this okay? Is this okay? Is this okay?” “Chef, make it finer, finer ,” I said , pressing and holding for at least ten seconds, then sifting. “Okay , chef, it’s still very soft. Then I’ll do another thirty seconds, thirty seconds, okay.” Our basil leaves are supposed to go into the microwave to dry them out and make them crisp, but we can’t seem to achieve the desired crispness. ” Chef, I turn on the microwave, but it’s still very soft. You just need to microwave it minute by minute.” For example, when I was watching the basil to see if it was crisp, I felt that one minute was a really long time. I kept waiting to see if it would succeed. But when we got to the actual location, because of the different equipment, even a one-second difference could make the basil burn. So , just when I was about to give up on this element… Hurry up and go to the supply area to see if there’s any more basil. Yao Chunyao: Yes, there ‘s new ! You can cut it slowly. Okay , oh dear, it hasn’t arrived yet, right? Just succeeded ! Come on, come on, come on! Has it started yet? 120 minutes. This week’s dish for everyone is bouillabaisse. Bouillabaisse is a classic French seafood dish, but we wanted to add a little Taiwanese element to it , like the ginger in the bouillabaisse. Our discussion resulted in combining Chinese and French cuisine in a borderless way, creating a fusion of East and West that can score more points. We used the concept of bouillabaisse to come to our restaurant, and when we practiced together, he was a very meticulous person. It’s been almost half an hour of stir-frying so it’s very time-consuming. When I went there, we talked about the strategy. In terms of the dishes and flavors, there will be milk, clams , and shrimp, which is usually a rich seafood flavor. Finally, for the flavor enhancement, we might use lemon zest or lemon slices or citrus. Because I think many people would think that it’s not easy for girls to handle this dish. You know, this dish is because you might have to start from cutting the fish. For the first twenty minutes of the competition, Jessica and I were very focused on our own work. Just cutting the fish into cubes took fifteen minutes. My neck was sore. You’re not finished yet, right ? Hurry up! Okay, it’s okay. Spending so much time preparing the ingredients is quite unsettling because you always want to finish your current task quickly so you can assist the chef. Do you want to add pasta? I added it. You added it. OK. This time , Yu-hsi will help me with a lot of the preparation . He will mainly be making Provençal stew. This stew itself requires a lot of patience. A large part of what I’m responsible for is Ratatouille. Provençal stew is a dish that’s very sensitive to burning ; you have to keep stirring it constantly. I can’t be impatient, and I have to keep the two ladies very focused. So, what are we making today? Bouillabaisse, right? Yes, we’ve added basil and ginger —just a little bit of basil in the fish broth. It gives it a slightly sweet flavor, not very pronounced . We’ll also be stir-frying some cherry tomatoes for garnish. Did you make a dipping sauce? No, no , no. But we’re making a Provençal stew now. What are we making? Provençal stew. I’m making this Provençal stew now. So, you’re making Provençal stew and bouillabaisse, right ? So, did you add saffron? No , no . Saffron is a very important element in traditional bouillabaisse. I added basil to the broth , and I felt that adding more saffron might be too much; the flavors would mix together , making the basil flavor even weaker. It’s definitely a slightly risky approach, a strategy for deciding a dish—whether you follow tradition or try something innovative . I think you can use this… ” Okay , it’s a little loose, not quite right. When I was making the decorative lace crisps , I was supposed to handle everything from start to finish, but he still needed to make adjustments. Jessica tried many times, and the proportions were okay , starting to look like it. Okay, okay, then I’ll leave it all to you. Jessica is very busy, and I was wondering if I, as the assistant chef, could really help him . Yu-hsi, can you take a look for me? I can’t open this. Be careful, no, I want to let the air out first. Okay, be careful, okay, it’s open. Thank you . That’s great. I feel like I helped when the head chef had a crisis, and I feel very happy. This help is just to keep it warm . Okay , I’ll think of a way . This should work . Okay, okay. I think Yu-hsi’s performance is very stable. I need to boil water. Be careful. Okay, working with him, the emotions are stable. The dish I prepared this time is a cake made with grouper. If I take the traditional route, I can’t beat those master chefs, so I can only use creativity as a weapon to fight for victory. When I cut the fish…” I feel like this, I gag, I’m sorry , I really can’t , I really can’t. I have some childhood trauma. There was a hole by the river where he was digging, and when he dug it out, there were a lot of dead fish, and it smelled terrible. So ever since then, he’s never dared to eat fish again. I ‘m sorry, I’m really not okay with fish. But I’ll try my best , I’ll try my best to make it delicious. Okay, okay. Because Ah Mao lives in Taichung, the first time we met, Ah Mao specially drove to Taipei to meet me. The second time we met, we went to his restaurant , and we cooked this dish together from start to finish. We also played basketball. This needs to be cut 110 grams, oh, just right . Let me pat it, pat it, 110 grams of sugar. Yes , we divided the work. Huai Qiu would cook the rice first , then he would weigh the flour , all kinds of flour , baking soda, and he would also weigh the cream and sauce , all kinds of proportions. Basically, he left all the technical work to Ah Mao , and I could weigh things, put them together, and make the sauce . And you… There’s a pot for making pig liver . My ideal kitchen assistant is someone I can talk nonsense with. He talks a lot of nonsense, a lot of trash talk. I’m the kind of person who messes up cooking whenever I’m nervous or anxious. But having him around helps me face this unknown and unfamiliar kitchen with a calm mind . I think when they ask us when we’re cooking, we shouldn’t joke around. Okay, okay, you’re starting to smell good. Yes , but what I’m making today is a little different. Today I’m making a cake. What kind of cake ? A cake is a dessert? But using fish to make a pound cake is strange. It’s a challenge! And you’re not afraid of a fishy smell or anything? This is fresh enough! And no problem, Huaiqiu, what are you doing? I’m mixing this mousse now. We’ll put it on top of the cake, there will be a little bit of mousse on top. Oh, and we’re using the umami flavor of crab to make this. Because grouper preys on crustaceans, so this dish is part of their food chain. Last time, Ah Mao’s soup drove everyone crazy, so it’s a strong point . And you smell so good! Wait, you’ll really be shocked because the first time I eat it, I’ll think, ” Wow, it’s amazing!” I’m really looking forward to this dish being finished. Thank you, thank you, thank you! I’m just waiting for the cake to bake . Great! Let’s try it first and see how it is. Cheers! Let ‘s arrange it ! Okay, I think it’s even better than our previous attempt . I think we got the flavors much more precise this time . As for the plating, we wanted to mimic the environment of wild grouper. Because the grouper is actually a bred species ; it doesn’t exist in the wild. It’s created by crossbreeding wild giant grouper and wild tiger grouper. So, I thought we should mimic the environment these two types of grouper live in for the plating. And we’ll also serve it with a tea made from the bones of the grouper, which I trimmed off. I hope the fish soup I made will turn out well. Okay, okay, what did you press ? Why is there a bell ? Someone pressed the bell. Yes, someone pressed the bell. Someone actually finished! Ah Mao pressed the bell. Congratulations on completion! There are still forty minutes left . Those who are finished can press the bell first. Oh, I’m a little worried because it’s too easy. No, because I think our dish is a double-edged sword. Our dish is the only one where you can’t see any fish at all. It could be a big advantage or a big disadvantage. I was very frustrated and anxious at the time because if I don’t eat it right away, I feel like it will sit for an hour. Yes , so if the restaurant has this kind of pound cake, and someone… The key point is that it can’t be made fresh on the spot, right ? It ‘s either freshly baked or frozen for a day, because freezing for a day makes the flavor firmer and more chewy. The worst time is right now, oh my god, we’re stuck at this hour. I’m thinking, what should I do ? I want to ask for help , and I feel so helpless . So right now, I feel very frustrated. I have to plate it, and the pressure is immense. I can’t do it properly, I’ll do it. You put this on first, I need to plate it. Let’s call the 15 and press the bell. Okay, okay , today’s theme is grouper, so I came up with a so-called three-part plan. First of all… This is a cold dish in Shanghai cuisine. We first fry the fish, then soak it in sauce to absorb the flavor. Next, we smoke it, adding applewood to give the fish a smoky aroma . It smells so good! The last dish is a rich broth made from fish bones. We simmered it for over an hour until it turned milky white . The fish bones are quite gelatinous, so for today’s topic, I’ve prepared it in three ways. Okay, let’s press it ! Do you want to press one, two, three together ? Our Chef Yu and Li Yuxi have pressed the bell .
We’re missing a piece, aren’t we? Oh, it’s golden! OK! You’re so beautiful ! In the end, I chose Yuwei’s pancake because I think it’s even better than mine. It ‘s amazing! Perfect ! It’s even more beautiful than the trial version because all the steps are very clear. It was really comfortable to make because we trust each other and support each other. I think the interaction and tacit understanding are very good. One, two, three, we used fish bones and shrimp to make broth. We ‘ll also stew a Provençal stew next , so when it’s paired with the fish, the sweetness of the vegetables can balance the richness of the fish. We’ll make a lace pancake on top, which is not only a beautiful decoration but also enhances the overall taste. My hands are shaking, oh, I’m so nervous ! Okay, that ‘s it! Jessica and Yuxi are done. Congratulations ! Thank you! Wow, thank you ! Oh my god, thank you! It’s so scary! Master, be careful, it’s going to spray! I’ll block it for you. You should stand in front ! Okay, you rely on your face for a living. Master will absorb the oil for you . Okay, do you want to touch up your makeup? Thanks! Okay , hurry up and put it out! It’s burning ! Does the neighbor need help? You mean us? We are perfect! It’s on fire! Thank you! This is what we wanted ! Thank you! Can you continue massaging ? Wow, it’s smoking! Oh my god! Or are you going to massage me ? Do you need a fire extinguisher ? No , don’t worry about us. We’re fine. The air is terrible. Hey, next door, my sambal sauce is almost finished too ! Great! I think I made it better today. I love that sambal sauce! It goes very well with fish. If you add a charcoal grilling flavor , it’ll be even more perfect. It looks so juicy ! The vegetables are ready! The vegetables are ready ! We can remove them all now . Okay, I ‘ll do it. I’m going to prepare the plating now . Okay , this time our main dish is grouper. We’re using Malaysian sambal sauce , paired with a charcoal grilling flavor . When it comes to cooking, everyone has different tastes . It’s hard to make a dish that everyone will like. Of course, based on the judge’s experience, he used to work in Singapore. He has a Chinese cuisine background, but now he cooks more refined Taiwanese-French fusion cuisine. So, you can see that influence in our dish. So, he might be used to this flavor and he might like it. Is there anything missing? Check the three sauces. Add this foam. Done! OK. It’s so easy , but I can’t seem to get it going. Oh, the chickpea water is too little, and there’s not enough lecithin. Sure, sure, not enough? You said it’s easy to disappear, right ? Yes, it’s not very stable. Press the bell. Okay, come on, press it together. One, two, three , OK, done . It’s very sticky, even stickier than when we practiced. That means it’s bouncy enough. Oh, when I make fish balls at home, they’re easier to knead because they’re not as sticky. But today, because they’re chilled, they’re even stickier , and they stick to my hands , making them harder to put in the water. Why are you starting to get nervous ? Actually, it’s quite difficult to wrap fish balls. It’s not as easy as I imagined . It ‘s just the time pressure. We’re mainly worried about becoming the group that’s too late , or even not finishing . It seems like we don’t have time to finish now. Do we have time for the bottom ? Yes, believe in us, everyone. The last five minutes are making me so nervous. It’s almost over. Come on! Pinch it and see if it’s elastic. Yes, yes , yes, great! Is this okay? Very good. Or should we make it rounder? Hold it up and see. Yes, yes, great! I want to make this dish because when I was little, my parents were very busy , and when I got out of school at noon, they would leave me 100 yuan , and I would go to the noodle stall and order a bowl of dry noodles with… Fish ball soup… I feel like an adult. Fish ball soup, although it’s very simple and rustic , will make you linger after eating it. Pressing the bell … Thank you for your hard work ! Wow, so beautiful! You’re so talented! I think Chef Yongxiao’s cooking is really amazing . I actually peeked at Chef Yongxiao handling those processes while preparing the ingredients. I felt so charming, it made me feel like I admired him. The dish is called Jade Hairpin Dragon Shadow Pepper Wine Flavor. Jade Hairpin is my fish roll with an asparagus inserted inside, which feels like inserting a hairpin . And Dragon Shadow is actually grouper. So it means that because I made three dishes, it’s like there are three shadows, three ways of presentation . In Chinese cuisine, there are hot and cold soups. I feel that what he made is like what the emperor in ancient times ate, very noble. Come on, come on , this is great, how about it ? Let’s press one, one, two, three together. Chef, thirteen minutes left. Okay , go go go go. Go, Chef, put the oyster sauce in. Okay , it’s up to you now. Okay, I’m shaking. I felt really tense during those two hours, especially when it came to plating. My hands were shaking the whole time. I was thinking, “Wow, this last one, I have to arrange it properly. ” So I was very nervous while arranging it. Pull it up, pull it up. Good. Let ‘s go. Let’s go all the way. Oh, good. Cooking is like performing. You have to practice to understand it. Wanting to do something and actually doing it are two completely different things. Compared to other groups, our group’s advantage is that the dishes have a rhythm and don’t just have one flavor. Because we created three ways to eat it, and then paired it with a mango salsa , we used a gentler way to let it blend with the texture of the high-quality fish without overpowering it. It really felt like a sigh of relief. We finally did it ! Can you taste it for me ? Do you think it’s good? Try it ! I think it’s very good. Zhong, I’ll have enough time to season it. It’s okay. I want it to taste better . Okay , I’ll turn it off then. No problem, two minutes . Okay, I’ll go get it. Then I need to prepare six different spoons. Yes, you can help me with five pieces per group. I haven’t finished shaping it yet. Just shape it randomly. Just shape it together and pretend it’s artistic. Yes, you shaped it very beautifully yesterday. Just shape it randomly. Our sauces are all cold, so the taste will still be the same no matter how long it’s left. It won’t be like the other contestants’ hot soup or hot food. They’ve all turned cold. We’re really crazy. One minute left . OK , wait a minute. Let me check. Okay , one minute left. I’m a little nervous. Look, Wei Jin’s group can even dance. One minute left. Okay, get ready to serve the rice. Forty seconds left. Forty seconds. Jason is still gloating. I think there are three more wooden figures below me. Thank you for pressing this. This is not fair. We did it. Nineteen or eighteen . You’re crazy. Come on, come on, you press Jason. Here we go! Press the bell! Three, two, one! Please put your hands down ! Thank you for your hard work! Luckily we practiced twice , otherwise we definitely would have been doomed . If I had made a mistake first, I would have panicked to death. If I were a little better, we wouldn’t have been so close to the finish line. Of course, there’s also the issue of the pepper shaker. Otherwise, I think we could have been among the first few to ring the bell for the judging. Welcome to the first group, Master Mao and Huaiqiu, please serve your dishes ! Here we go! Why isn’t anyone clapping ? That’s strange! I’m curious. But as soon as the judging started, the whole atmosphere changed. It felt very serious and tense. Don’t be nervous ! Okay, here they are. Their dishes are very special . Tea ceremony or something? Hot soup. Last time it was also hot soup. Master Mao seems to be very good at making soup. Our dish this time is grouper as the main ingredient, and it’s a dessert. Thank you because we are the first to eat. Actually, I’m not sure if the first one was good or bad. The first one might make them think, “Wow, being the first to eat this is amazing!” Maybe they’ve never actually eaten a fish cake before. What stands out is that Ah Mao made a dessert that , when they bite into it , has fish, wasabi , sauce , and corn. The texture of the cornbread was quite unique. Okay , thank you, thank you, I ‘m fine , thank you , thank you. First group, thank you, I’m fine , thank you, no problem. What does “no problem ” mean? Okay, no problem, we’ll be fine after you finish listening. You can leave now. I’m a little nervous and don’t know what this means. I predict my score will be within the top five , after all, we made the only dessert. Next, the second group, Chef Yu and Li Yuxi, you take one, I take one, be careful . Today we’re making grouper three ways, so you deliberately didn’t fry the smoked fish so dry. Yes , because I was just thinking that we might have too little time, so we tried not to let it absorb more juice. Because you need to soak it overnight, theoretically it should, but the problem is you only have two hours now , so you want it to be thin and absorb the juice. So I tried to cut it thinner and not too thick. Why didn’t you cut it into large diagonal slices ? Because I was afraid that if it was cut into large diagonal slices, the shape wouldn’t be as pretty when frying. I was quite uneasy. After all , he is a Michelin three-star chef , so I think the standard is quite high. Chef, do you think you achieved the effect you wanted when you smoked it ? Okay ? Okay , thank you for your hard work . I think it’s okay, I’m confident. I just don’t understand the expressions of the two judges. The soup is too salty, a bit too salty . The fish seems to be salty, but the aroma hasn’t come out, and the fish flavor hasn’t been absorbed. Next, welcome the next group, Chef Zheng Chunhao and Hu Yuwei. Push over here. Yes, or if you make it and serve it, wow, I ‘m so scared, super nervous . Wow, so beautiful! Our dish is called Dragon Tiger Buckwheat Wrapped Sausage with Fish Fat, with the horizontal inscription “Crouching Tiger, Hidden Dragon.” Wow, so playful ! The side dish below is green bamboo shoots , which are in season now. We hope that the overall balance is crisp, fresh, fragrant, salty , and sweet . What if you don’t have what you just mentioned ? Then I’ll make another one for you. Their feedback to me was a question mark, a super question mark. Wow, oh my god, this is the most nervous! Zhang was very nervous. ” Do you want the soup to be very clear or not? I hope it has a slight viscosity. Thank you, thank you, thank you, thank you. ” So, is this kind of reaction good or bad? Yes, that ‘s the most difficult part. Yes , based on his experience, our dishes definitely still have room for improvement. Next group, welcome Jessica and Lin Yu-hsi. Here, take this one. Okay, this is for eating, right? It looks very pretty . Today, I’ve prepared a multi-course fish dish for everyone. It has filet mignon, fish bone broth, and fish trimmings. Then , below is a seafood soup made with celery and mixed vegetables . Isn’t that a lot of starch? I have your crumbs or crusts on top , and I’ve added a bread dentelle . I’m trembling just asking you this. If you use this amount, right? Yes, I think the soup volume is small because too much starch absorbs all the soup . You have seafood, fish, shrimp , and shellfish inside, so basically the salty and savory flavor of the celery should be gone. I don’t have that celery, no, OK. Kai was very careful , and Charles was very focused on eating. So I thought, oh my god, this is all so confusing. Next group, welcome Shi Jiefu and Chen Tingni. Okay , okay, thank you. Today’s dish is charcoal-grilled sambal grouper with coconut lemon cream sauce. Oh my , oh my, so meaningful. He didn’t comment on whether you were good or bad, and he didn’t ask any questions. Then after he finished eating, he gave me a cold smile. OK , I’m so nervous. I’m fine. Thank you, thank you, thank you, I’m fine. Thank you. I don’t know if it’s good or not. I feel so anxious. This is so hard to understand . It’s not just about what it looks like. It’s so annoying. It’s so hard to understand. It’s so annoying. Actually, the soup is getting less. I feel like it’s being sucked in. Yeah, next group, please, Kai Yi and Bai Runyin, be careful. There’s something here . It feels a bit like a brotherly duo. It’s okay if it falls over. Be careful! The floor was a bit unstable, so some soup spilled. It’s okay, it’s okay. My dish is called “Hometown Flavors” fish ball soup with winter melon. Was I deliberately cooking the winter melon like this because I didn’t have enough time? I deliberately cooked it like this because all the other winter melon was in the soup. Then I clarified the soup and added preserved radish. Okay, did you taste the fish skin he mentioned earlier? Yes, you tasted the fish skin . These fish balls are quite special, right? They ‘re cool , but they could probably be made even better. Since you have two hours , you should be able to focus your attention on what you want. Okay, I’m fine with that. Thank you. Although the fish is the focus , I really like the clarified soup I made myself. I put my heart into it, so I don’t feel any regrets . I’m open to learning. We did our best. Next group: Yongxiao and Anxinya. Why are they…? They’re getting married too! Why are they walking so close together ? There’s tea and rice next. Let’s wish this newlywed couple eternal happiness ! He’s making three dishes too! One, two, three… they look so exquisite ! Hello teachers, hello judges ! Our dish is called ” Jade Hairpin Dragon Shadow, Pepper and Wine Flavor.” You need to help them cut it up, okay? Xin Ya, you can divide the food first and get extra points. Look how happy he is! Let ‘s eat this first, right? Yes, right. From the cold, the cold bitter tea oil, and then this last one. Yes, because the next one is a thick soup, it’s Chinese cuisine, which is actually a hot and cold soup . So, eating it now is a little stimulating , but not too pungent. Ah, because the bitter tea oil will soften it, and then it will be a light and slightly wine-scented dish. Then we’ll have something stronger. Kai, I’m fine with that. Oh, Charles, is there a fish bone? Or is there a fish bone ? Sorry, maybe I didn’t notice. Can I have some soup? Thank you. It’s a very strong soup. I think it could be even stronger. Oh, I think it could be even stronger. Actually, soup is a matter of personal taste. If it’s too strong , you might feel greasy after a few sips . Oh, do we know who’s going home today ? Yes, welcome to the next group. Yao Chunyao and Chen Yousheng, could he be the dark horse this time ? They look a bit like twins. Yes, yes, they look quite alike standing together. Many tools. Let’s introduce our dishes. Okay , our dish is called “Dragon Brothers and Tiger Brothers – Darling, I’ve French -Style Your Fish.” This time, because we’re using grouper , we hope we can have the excellent brotherhood of ” Dragon Brothers and Tiger Brothers. ” So I made three ways to eat grouper. We made this fish roll, and the fish jaw meat, because I think it tastes very much like crab meat , we made it into an English-style breaded and fried dish. The breading on top is… We used a microwave to make basil powder because I think it tastes very good when you eat it this way. How many times have you tried this dish? Four or four times, right? I also made the fish bone part. The soup has soy milk foam on top , so it should be drunk hot, cold, or warm— the ideal temperature is roughly determined. Oh, right, because I just looked up some information, and grouper eats soybeans, so I thought maybe I could try combining this cooked soup with soy milk. Charles picked it up and drank it directly. I only scooped up the foam on top. Oh, did you taste the fish soup? Yes, I tasted the fish soup! OK! Okay, thank you, my brothers! Thank you so much. From his every reaction while eating, I don’t really know if he liked it or not, but I think he probably liked it quite a bit. It’s not flavorful at all ; it ‘s just not as appealing as it looks when all the pieces are together. Thankfully , the next group is a bit much. Will and Cai Shiyun are so nervous ; we’re going to go very far! Wow, they’re a very promising group! They’re all doing three dishes ? We’ll thank you. Today we’re preparing one fish, three ways. The first dish is a finger food made with the chin of a grouper and white shrimp, like a canapé. I was hoping the shrimp would be more bouncy, but… OK, thank you . For the second dish, I mixed the warm egg yolk with the fish fillet. Finally, I made a stir-fried noodle dish with pickled cabbage fish. I pressed the fish skin into a crispy sheet in a pan. Okay, OK. Thank you , thank you ! The last group, Sikai and Weijin, had six different sauces – that was crazy ! Our theme today was a six-compartment hot pot, and two ways to eat grouper . The three rows in front of the judges had lighter toppings . Then, starting from this side, there was miso and avocado sauce , then peeled chili peppers and mayonnaise, followed by salsa . Radish wrapped up, right? Radish wrapped up – radish with avocado sauce is the best! Then, put a small piece of fish inside and wrap it up to eat. Actually, when the other groups came back, I secretly asked them if they ate very carefully . They said they ate very carefully. And since we had a six-compartment hot pot with a lot of things, they really ate every single one. You have to strain your ears to hear if they’re praising it , but after they finish speaking, I still can’t understand. At least I think it was fried very well , the heat was just right , but that sentence doesn’t sound like a compliment. At least the taste was good, no problem, OK. No problem, thank you . Okay, now it’s time for us judges to rack our brains! I think the grouper has a delicate texture, and its skin has a lot of collagen. Have the contestants made good use of this? I think it’s a very important part. Unfortunately, one group’s combination lacked logic. The most tense moment has arrived because one group is leaving us today. Our theme this time is grouper. I want to ask the two judges, what is the most important focus when you’re evaluating them ? Our theme is grouper, so we hope they use the whole fish as the main ingredient. And have they fully utilized the inherent characteristics of the fish meat, including the bones and the collagen in the skin? This is a key point in our evaluation. A fish is a fish, right? Yes, the theme should be clearly expressed. I know everyone wants to show off their skills , you have a lot to achieve, you want to demonstrate your abilities—I’m the same. But sometimes, restraint is better. We should keep the complex details understated , not showy. Oh, right, the balance between restraint and expression needs to be controlled. So, are there any groups that left the deepest impression on you ? Well, impressions can be good or bad. Actually, the most memorable group was the first one that made us feel … hey, which group was Jeff’s ? Were you guys not okay? We didn’t know if it was safe, we didn’t know
if it was good or not, that left a deep impression. Okay, we were thinking, how could this happen? Kai, Chen Yongxiao’s group, Yongxiao’s group is good because I also envy people who have someone to massage them or something. I also, I’m also very tired after a whole day, I can massage you, okay, okay , okay, okay, okay. Yongxiao’s group, and Will … Will’s group left a deep impression, and so did Yousheng’s group. Okay , Will, who was just called out, is Jeff , and also You, Youchun, and Youhao. Congratulations on your safety! Great! Please come over here. You, Youchunhao, is that us? Your group is safe! Didn’t you hear your name? We probably didn’t hear it at all. We might have already logged out ourselves. Congratulations! Thank you for being safe! Thank you ! Okay, I want to ask Sikai, Sikai, you were the last to ring the bell . I heard you had some trouble, right? What happened? The pepper spray spilled when it was opened. There was a flurry of activity, only about five minutes, right? So thankfully, you made it in time. Yes, congratulations on your safety! Jason, please come over here. The only all-girl group, Jessica, to be honest, the judges’ scores for you weren’t too good, but they weren’t too bad either. Congratulations on your safety! Master Yu, Li Yuxi, I’ve known him for many years. He used to only know how to chop scallions, but now he can kill fish! So, did he really help you today? Yes, did he really cook it properly? He only cooked a little bit , but I think he’s improved a lot. And I noticed you started washing dishes very early because there are so many repetitive items, so I thought you should wash them quickly whenever you have time, since you don’t know what else to do anyway. Yes , yes, you’re safe. Of the remaining four groups , one group is in first place, and one group is leaving us today. In the end, there are four groups left up here. I was thinking that one of these four groups would be in last place. I wanted to say something… these four groups have never been on my list before. Because my list is just myself. Kaiyi, you’re working with the youngest person here. Are you worried at times? I’m not worried because I think I should trust him. I feel that you two have so much energy. It’s like seeing Kaiyi when he was a child. He has perseverance . But I want to hear what Kaiyi has to say. What are your thoughts on them ? Since you have two hours , you actually have time. I’ll make the fish skin into the kind of filling you want for Fuzhou balls . You’ll definitely have some scraps of meat that you can use. You can make a sauce , or you can thicken it with cornstarch. Then you can put your fish skin in it and wrap it inside, so when you cut it open, juice will flow out, instead of just plain fish skin, because the fish skin is very moist. I think you have time. Hmm, and the texture of the winter melon and the fish balls are not the same , because you specifically asked about the winter melon. I asked if you intentionally cooked the winter melon so hard, because you had time to cook it. Yes , and the soup, I think it’s a matter of quantity and proportion. Many opinions. Congratulations to Kaiyi and Bai Runyin, you’re safe. Thank you, we will do our best. It should be us. You Sheng and Chun Yao look like twins. Let’s hear what Charles thinks of your group. One regrettable thing today is that your main ingredient, the grouper, is completely tasteless. Even with the sauce, it ‘s not fully enveloped in the sauce and tastes very bland. That’s the only regrettable thing. Did you taste it? Yes, what do you think of the taste ? We wanted this dish to give the judges a different experience , so the sauce itself is quite strong. Therefore, when we were preparing the fish, we tried to reduce the flavor a little bit, to the minimum. Yes , as Chef He Shunkai said, it’s too much. No. No, no, I don’t think you were just right. You’re like salt, reluctant to add it. Your dish has absolutely no saltiness, absolutely no saltiness, absolutely no flavor. There are only three groups left. I thought, could it be us? How could it be us? I’m really confident in our taste. It can’t be us , but it seems like it could be us. My feelings are so complicated . I can hardly control my expression because I feel that if we leave like this, I’ll still feel regret. Just right is an art, but you were just a little bit off . So you ‘re safe. You can try harder next time. Wow, amazing! Oh no, oh no , what should we do? Friends, the two groups in the danger zone you see now are the first group today. The other group is saying goodbye today. Actually, when everyone was standing up, I thought that Master Yongxiao and I would be called first. Then everyone was called over, and when we were left, I suddenly felt my confidence was completely crushed . Xinya , do you know, everyone during the interview thought you should be leaving today. I’m sorry . Then , I really hoped you could help, but seeing you massaging the chef’s back made me think, “Wow, you’re really trying so hard to find things to do!” You ‘re such a hardworking person. Anxin cried. Yes, who cried? He cried ! Were you startled when he massaged you? Is the chef tired ? Yes. Do you need a massage? Yes. Okay, see how thoughtful he is? Being on the same team as you is such a great perk, right ? Isn’t he a great assistant ? Yes, he’s so good. Nobody else is getting massages because they ‘re busy. When he massaged me, I was startled, but I quickly finished to ease the tension. I understand . I was afraid of dragging the chef down. The elimination process was so tense that I almost collapsed, so I burst into tears. Yongxiao and Anxin, congratulations on being safe! Thank you, chef! Thank you ! My legs were really weak. I felt so touched that Yongxiao was kept. I’m sorry. Congratulations! Congratulations! The highest score should be Chen Yongxiao’s group. He’s very rugged, but his cooking is delicate. The dishes are very delicate. The dish is very delicate. It’s been sitting for so long, it’s really delicious , really delicious . It’s been sitting for so long, and it’s delicious. You’ll find that he might seem a little nervous, shy, or timid. I believe he’s a person with a very passionate heart. They didn’t try it together , and yet they won first place. That’s really amazing. I admire Chef Yongxiao even more. He can control it very well. So today, our A-Mao and Huai-Qiu, I think the most surprising thing this time is that they are the most creative group because they are the only ones who made a dessert. But actually, I found that their final taste was not satisfactory. Thank you for your hard work, your persistence, and your dedication. We will definitely meet again. Thank you. When I found out that we were eliminated, I was angry with myself. I didn’t think about it anymore. We’ve spent some time together. Oh, how could it be you? I can’t cook and drink with you anymore . I cried at that moment because he’s still in a restaurant in Taichung. We’re the only two people in Taichung who appreciate each other . But it’s just that we’re going to the restaurant again. “Let him have a drink. No, only one group will be eliminated, right? I believe it won’t be our two groups . It’s just so heartbreaking. I keep saying it’s heartbreaking . I don’t like this feeling. To be honest , we came here to compete, but as everyone knows, when you’re in the kitchen, you really cherish each other. I was really sad to see Huaiqiu eliminated because I’ve known Huaiqiu for a long time , and he left us in his first time. Oh, I’m really sad. Thank you for knowing this is a competition and that there will be such a segment, but I still can’t accept it. Oh, it’s okay. Maybe I’m just too curious. I think Huaiqiu and I have become quite close over the past week . We often chat, go out for late-night snacks, play ball, etc. I feel like he ‘s a bit like my brother. I can only say I’m sorry, brother. I’m really, really sorry. I shouldn’t have let you stop in the second episode. I should have thought more. I feel sorry for A Mao because he’s very passionate about cooking and his skills are also very strong .” In the first episode, he was actually voted number one. I told him right after we came down that he shouldn’t give up on what he loves. I think he’s a very talented and passionate person. This time we eliminated one group, and next time someone will have to leave. Everyone, please keep going! It’s so tense, staying until the end is terrifying. As for who will leave in the next episode, please stay tuned . Thank you for your hard work . Wow, this is so difficult! This isn’t just a reality show ; it’s a real cooking competition. The judges are really ruthless . You only realize this is a real competition when someone has to leave, and there’s a prize money involved, so it’s ultimately cruel. I don’t like to be confrontational, but if I had the chance to win a million, I wouldn’t want to give it to anyone else. It really ignites your competitive spirit. I think you really have to compete to know. I think the competition will only get more intense. If you’re not careful , you might be the one leaving in the next episode.

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

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

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