[BL] The Film Emperor's Daily Live Cooking Broadcast

99-Semifinals - Part 1

After a discussion by three judges, the top three in the quarterfinals were decided to be Shi Mingxu, Zha Panpan, and Qian Yong. These three would also have privileges in the next match.

In the evening, Ruan Tang started the live broadcast as usual. As soon as he entered the live broadcast room, the audience enthusiastically requested to him make hand-smashed beef balls. During the match, Ruan Tang just to make the beef balls, but did not make it into a dish himself. Therefore the audience were very eager to taste the hand-smashed beef balls made by Ruan Tang himself to see how it compares to the ones made by the contestants.

Ruan Tang has always doted on his live broadcast viewers, so he simply changed the menu and decided to make peeing beef balls. During his previous life, there had been a very famous film called "God of Cookery". There was a part in the film where they made peeing beef balls. Ruan Tang liked this film very much, so he followed their method and learned how to make this dish.

He beat the beef to a puree with a wooden stick. He then shelled the shrimp and deveined it. This was also mashed and then seasoned with salt, pepper, rice wine, and a little sugar to make shrimp paste. The peeing beef ball was actually like a xiaolongbao, with pork skin jelly and shrimp paste in the middle. When the beef ball is cooked through, the pork skin inside will become delicious soup and with a single bite the juice inside will leak out. This was the reason it was called peeing beef ball.

He used a thick beef bone broth as the soup base, and then thoroughly boiled the beef balls. After fishing out the beef balls, he added vermicelli noodles and chopped green onions and this bowl of soup was finished.

A seemingly simple bowl of soup, but it was truly delicious.

The beef broth was made from beef bones that had been boiled until all the bone marrow and oil from the beef bones had been extracted. The surface of the soup was covered with a layer of shiny, glittering oil, but it wasn't greasy at all. The beef balls were thoroughly cooked, absorbing the delicious taste of the broth. The supple and elastic texture of the hand-smashed beef balls added to the tastiness of this dish. The viewers who were impatient to taste this dish was suddenly sprayed with the scalding hot soup inside the meat balls. Fortunately, the audience only tasted holographic data, otherwise the hot soup would have burned their lips and they would have all gotten blisters.

However, while the audience felt that the beef ball and beef soup were both delicious enough, the shrimp paste stuffing surprised them once again. The shrimp paste enclosed in the beef balls had been cooked through in that enclosed space by the high heat. It had completely absorbed the fresh taste of beef and pork skin jelly. Add to it the naturally bright and clear taste of the shrimp itself, these three things combined to create a truly delicious and refreshing taste. It was so delicious, the viewers almost swallowed this tongue in their haste to eat it!

The vermicelli noodles that had been added after was equally as delicious, it was smooth and full of bite and having absorbed the soup, was very flavorful.

The contestants were originally Ruan Tang's viewers. Having actually cooked this dish, they were able to compare between the two and as a result they had even greater respect for Ruan Tang.

Just look at this level of cooking! No wonder he's a judge!

Due to the competition and Ruan Tang's live broadcast, hand-smashed beef balls quickly became popular on the Star Network and it became part of a new generation of internet celebrity dishes. Many food lovers and food anchors followed suit, hoping to achieve the same level of deliciousness that Ruan Tang's version had. The shopping site quickly followed suit with a refrigerated version of the hand-smashed beef balls.

Three days passed, and the time for the semi-finals soon arrived.

For the contestants, the semi-final round was the most crucial one. The cruel format of reducing the players from 25 to 5 made them all extremely nervous. Because of Ruan Tang's words during the previous round, the players now understood the judges' criteria for evaluation. So during their rest days, they were all constantly studying the compatibility of ingredients and honing their basic skills, to allow them create dishes that would satisfy the judges and the viewers.