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

101-Semifinals - Part 3

Soon it was the turn of the player who cooked with the pork kidney. Before that, President Gu and Ruan Tang noticed that he had not scalded it long enough because he was too anxious, leading to the kidneys being half-cooked. They concluded that the best way to remedy this problem would be to use high heat to sautee it quickly. However, the heat control required to do this was quite high. If he isn't able to control the temperature, the kidneys might be overcooked, causing it to be too tough. The taste and texture of the dish would suffer.

But apparently, the player used the wrong method. He must have tasted it after scalding and found that it was wasn't cooked through. However, he didn't dare to scald it again, lest it turn out to be the same as his first attempt. In the end, he chose to use yellow wine and white vinegar to conceal the fishiness of the kidneys. This method wasn't exactly wrong. After all, rice wine and white vinegar really did have a deodorizing effect. If he had better control, it could have produced a good effect.

Unfortunately, once again, because of his anxiety, he poured too much vinegar. Although he later covered it with the sauce, he still couldn't hide the excessive acidity in the pork kidneys. He finally made a beautiful and delicate plate with cucumber and bell pepper. The pork kidney was simmered for 20 minutes over low heat. He then used a thick red sauce to improve the taste. In terms of appearance and aroma, it looked perfect. However, this wasn't the case once you tasted it.

Although the fishy smell was removed, the excessive acidity destroyed the protein and tissue structure of the pork kidneys, making it completely lose its original tender texture. The thick sauce also could not conceal the jarring acidity.

[Youlan Xianwan: It looks very good, and it smells great. But then why does it taste weird?]

[Each side of the water: Yeah, it tastes off ...]

As one can well imagine, his results were less than ideal.

Behind him though, there was an outstanding kidney dish. The contestant used a wheat spike-style cut that Ruan Tang had used previously in his live broadcast. The kidney was cut into wheat-shaped long strips. He used soy sauce and doubanjiang as seasoning, and added chopped bell peppers before stir-frying over high heat. Not only did it look beautiful but it also had a rich and mellow taste. Its texture was smooth and tender, proving that he had controlled the heat very well. The judges repeated nodded their heads.

Qian Yong, who won the honor of being in the top three last time, had a different idea and decided to use the pork tripe to create a Shuizhu-type dish. Although he had cut the pork tripe into thin strips, even after boiling it in hot oil, it hadn't been cooked through. After all, the pork tripe had a relatively thick structure, unlike the fish fillets which were quick to cook. It tasted too fishy that even Ruan Tang and the other regular judges couldn't accept the dish, let alone the special judges who had more sensitive sense of taste.

The soldiers swallowed the pig tripe, unwilling to spit it out in the face of hundreds of millions of spectators. They forced themselves to maintain the cold demeanor befitting of soldiers. However, judging by their faces and increasingly tight expressions, it definitely did not taste well. The ten off-site audience judges though had no such scruples and simply spit it as soon as it entered their mouths.

Qian Yong's face turned white all at once. He bowed deeply to the judges and went back quietly.

Ruan Tang looked worriedly at He Yun Chen. He knew that He Yun Chen's constitution level was the highest among the judges, and his senses were more sensitive. He was worried that he might have some sort of adverse reaction from eating this half-cooked pork tripe.

He Yun Chen seemed to sense his concern and returned to him a reassuring look. This set Ruan Tang's mind at ease.

Finally, it was Shi Mingxu's turn. He finished cooking at the last minute, so he came last. But the audience was very much looking forward to his dish. They wanted to know just how did this dish that took a full one hour and a half to make tasted like.