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TiviPhụ đề
00:00Have a good time and eat well.
00:07Welcome to the 5-star hotel.
00:12I'm Xu Guiying.
00:14From today, every Sunday to Wednesday,
00:17I'll take you to visit the five-star hotel.
00:21The hotel is on the first floor.
00:24The hotel is on the first floor.
00:26Every Sunday to Wednesday,
00:28I'll take you to experience different kinds of good food.
00:32I'll show you the best of the best.
00:36Not only that,
00:37I'll also take you to visit the five-star hotel.
00:42Speaking of which,
00:44look at that house.
00:45I'm on the first floor now.
00:48Can you see it?
00:50The palace.
00:52This is the palace in Taipei City.
00:55When I was a student,
00:57I loved to come here to eat and watch movies.
01:00But now,
01:01it's more popular than before.
01:03Because now,
01:04there are many new shops and restaurants
01:07after the new subway line.
01:10There are also new restaurants.
01:13If you want to buy beautiful clothes,
01:16for example,
01:17earrings,
01:18bag,
01:20no matter what,
01:21you can buy them here.
01:23You can also eat delicious food here.
01:26Do you know that
01:27the palace is also known as Little Ximending?
01:31It means that
01:32it's like Ximending.
01:34You can buy anything here.
01:38You can also eat anything here.
01:41If you want to cook at home today,
01:44you can come here.
01:45I guarantee that you can eat delicious food.
01:50Such a good place.
01:51Of course,
01:52we have to report it to you.
01:54Now,
01:55let's find a good place to eat.
02:00Today,
02:01we're going to introduce salmon.
02:04Salmon is a kind of salmon.
02:07It's a kind of deep sea fish.
02:09It lives in the Atlantic Ocean and the Pacific Ocean.
02:12Salmon is a very healthy food.
02:16Salmon contains high protein
02:18and omega-3 fatty acids.
02:20Salmon is a kind of deep sea fish.
02:28Today, we're going to cook salmon.
02:32I remember that
02:33salmon is often eaten in Japanese cuisine.
02:38Cut the salmon into small pieces.
02:41Add a little wasabi.
02:43Put it in your mouth.
02:45Eat it slowly.
02:47Swallow it slowly.
02:49You can taste the wasabi.
02:53It's a little spicy.
02:55I think that...
02:59I have something to tell you.
03:01Today,
03:02we have a chef
03:04to introduce to us.
03:07Today,
03:08he's going to introduce us
03:10a kind of salmon.
03:13Hello, chef.
03:15Welcome.
03:16Welcome.
03:17Hu Shengyi.
03:18He's a Western-style chef.
03:20He's an honored guest of
03:22KT83.
03:23He specializes in French cuisine.
03:26Today,
03:27he's going to introduce us
03:30a kind of salmon.
03:31I'm going to tell you now.
03:33Now, we're going to cook.
03:37This is the most important ingredient today.
03:39Salmon, right?
03:40Yes.
03:41This is a sea bass, right?
03:43Yes, sea bass.
03:44How do you know that
03:45this is sea bass?
03:46We take it to the farm.
03:48We take it to grow sea bass.
03:50Sea bass doesn't pollute.
03:52Salmon doesn't pollute.
03:53This salmon
03:55looks very fresh.
03:57Very fresh.
03:58It's very fresh, right?
03:59Yes.
04:00Today, we're going to cook this kind of salmon.
04:02Salmon is less oily.
04:05Like this?
04:06It's less oily.
04:07It's not oily at all.
04:08It's not oily at all.
04:09It's not oily at all.
04:10It's beautiful.
04:11It's white.
04:12It tastes better.
04:13It tastes better.
04:14It tastes better.
04:15Like this?
04:16This is the white part.
04:17The white part is the eye.
04:19Like this.
04:20It's golden.
04:21The eye is shiny.
04:23So, when you buy the white part,
04:25you have to take care of the eye.
04:27You have to take care of the eye.
04:29You can see the eyes.
04:30Like this?
04:31Yes.
04:32You can see the eyes.
04:33It's also elastic.
04:35It's elastic.
04:36Yes.
04:37It's elastic.
04:38So, the key to buy salmon
04:41is to look at the eyes.
04:43Does it look shiny?
04:45Right?
04:46Yes.
04:47I got it again today.
04:50Excuse me.
04:51Salmon is the main ingredient.
04:53After buying it,
04:54what else do you buy?
04:55I buy vegetables.
04:56Vegetables?
04:57Yes.
04:58Cabbage.
04:59Salmon with cabbage.
05:01Isn't it weird?
05:03No.
05:04It's delicious.
05:05Why do you think salmon
05:07goes well with cabbage?
05:09Why?
05:10Because it contains a lot of oil.
05:13The cabbage is very fresh.
05:15When you eat it,
05:16the texture is very good.
05:18So, you mean
05:19the combination is better.
05:21Yes.
05:22So, we're going to buy cabbage.
05:24Cabbage.
05:25How do you pick the cabbage?
05:27Do you have a cutter?
05:28Yes.
05:30I'm going to buy this cutter.
05:31Okay.
05:32It's good for cutting.
05:33Can you buy this type?
05:35It's not as hard.
05:36This type?
05:37In Taiwan,
05:38do you know how to cook it?
05:39How?
05:40Boil the meat.
05:41Boil the soup.
05:42I see.
05:43I'm going to buy this type.
05:45Do you know why?
05:46Why?
05:47Because the taste of salmon
05:49is stronger.
05:51It's not as hard.
05:53In Taiwan,
05:54it's hard.
05:55It's hard.
05:56So,
05:57it can't be balanced.
05:58Yes.
05:59So, we need to be careful today.
06:01There are a lot of textbooks.
06:03I know a lot now.
06:04It's been more than 10 years.
06:06So, it's not easy.
06:07I know.
06:08So, how many cabbages do we need?
06:10One is enough.
06:11Okay.
06:12What else?
06:13Asparagus.
06:14Asparagus.
06:15This is from Taiwan.
06:17This is from Taiwan.
06:18This is from Taiwan.
06:19Okay.
06:20And this.
06:21What else?
06:22For cooking,
06:23we need to eat some vegetables.
06:26You mean,
06:27we need to eat something beautiful, right?
06:29Yes.
06:30What do you call this?
06:33Red pepper.
06:34Yes.
06:35Red pepper.
06:36Yes.
06:39I don't know how to cook red pepper.
06:40But I love it.
06:41Yes.
06:42What else?
06:43Celery.
06:44Do we need celery?
06:46Yes.
06:47Celery is good for your health.
06:51Chef,
06:52I think you know a lot.
06:54How do you know
06:55this is from Taiwan,
06:56this is from Japan,
06:57and this is from the U.S.?
06:59I don't know.
07:00I've been here for years.
07:02What else?
07:03Potatoes.
07:04There are potatoes here.
07:06Yes.
07:07There are so many kinds.
07:08I know.
07:09This is from Taiwan.
07:10How do you know?
07:11You can tell right away
07:12this is from Taiwan.
07:13Taiwanese potatoes are thicker.
07:15So you mean,
07:16Taiwanese potatoes are thicker.
07:19Yes.
07:20And the thick ones,
07:21like the thick ones from the U.S.,
07:23are thicker.
07:24Yes.
07:25So Taiwanese potatoes
07:26are as thick as yours.
07:27Thick and soft.
07:29It's delicious.
07:30Chef,
07:31isn't this good?
07:33You're so good at cooking
07:34and so good at talking.
07:36So we've bought all the ingredients
07:38and ingredients for the dish.
07:39Now,
07:40can we go back to the restaurant
07:42and learn how to make this dish?
07:45Yes.
07:46Okay, let's go.
07:48Chef,
07:49the ingredients you've prepared
07:50for us today
07:51look very ordinary.
07:52You can see the colors in the ingredients.
07:53What kind of medicine
07:54are they selling
07:55in the pot?
07:56What kind of delicacy
07:57will a normal salmon
07:58become?
07:59I'm very curious.
08:00I'm very curious, too.
08:02We don't need this.
08:04So we don't need
08:06the part next to it?
08:07No.
08:08And if
08:09we add it together,
08:11what will happen?
08:12The taste of our dish
08:14will be very different.
08:16So you mean
08:17we need to add the cabbage?
08:18Yes.
08:19Then the oil content
08:20won't be as high.
08:23Yes.
08:24I remember when you were
08:25washing the cabbages,
08:26how did you wash them?
08:28We can increase
08:29the moisture content
08:30of the egg whites.
08:36My hands are shaking.
08:39Chef Ah-Sen.
08:40Yes.
08:41When you were washing the cabbages,
08:42how did you know
08:43the oil content
08:44was so high?
08:45How did you know
08:46the oil content
08:47of the cabbages
08:48was so high?
08:50It's easy.
08:51I'll show you.
08:52Like this.
08:53Like this?
08:54Yes.
08:55How?
08:56Like this.
08:59Steak with Marinated Cabbage
09:02I've already mentioned
09:03that today's main ingredient
09:05is salmon.
09:06Other ingredients
09:07I've already told
09:08Chef Ah-Sen
09:09about in the kitchen.
09:11I'll tell you now.
09:13Take a look.
09:14Steak.
09:16Marinated cabbages.
09:19Cabbage.
09:20Salmon.
09:22Salmon roe.
09:23Cabbage.
09:24Cabbage soup.
09:25And asparagus.
09:27That's right
09:28Chef A-San
09:29Today, you're making a five-star Chinese cuisine
09:33Can you tell us
09:35what kind of five-star Chinese cuisine
09:37you're making?
09:38I can't tell you
09:40How can I tell you?
09:42That's right
09:43Let's take a look
09:45Shall we start now?
09:46Okay
09:47Let's start now
09:48Let's start with the salmon
09:51How do you prepare the salmon?
09:53Cut it in half
09:55Cut it in half like this
09:57Yes
09:57There's a layer of foam on top
09:59We don't want that
10:01Like this part
10:02It's soft and juicy
10:04We don't want that
10:06So we don't want this part
10:08That's right
10:09Because if we add it together
10:12What will happen?
10:13It will affect the taste of the dish
10:17You mean
10:19If we don't
10:21Boil it
10:22Boil it
10:23It will taste
10:24Bitter
10:26And there's a layer of foam
10:27I really don't know
10:29I can't remember
10:32Then we take off the skin
10:34Take off the skin
10:36So we don't need to remove the skin, right?
10:40We need to remove the skin
10:41We need to decorate the skin
10:43Like this?
10:44Yes
10:45We need to scrape off the meat
10:48It will look better when fried
10:50The so-called ingredients
10:53My suggestion
10:54Like what I'm making
10:56What I'm making
10:57They're all healthier dishes
10:59Healthy dishes
11:00We eat them in a more general way
11:02When we eat them in a general way
11:04How should I put it
11:05It's better than taking medicine
11:07That's right
11:08Dietary supplements
11:09Yes, dietary supplements
11:11This is the healthiest and most natural
11:14It doesn't have any side effects
11:17But the so-called
11:18Like this salmon
11:20It contains a lot of oil
11:21Like you said
11:21It's deep-sea fish oil
11:24So it contains a lot of oil
11:26We have to pair it with
11:27White radish like this
11:29So you want to pair it with cabbage
11:32Yes
11:32Its oil content will not be so high
11:36Yes
11:37Okay
11:50Now the salmon is done
11:52What's next?
11:53Onion
11:53We're going to cut the onion
11:55The onion
11:57The onion
11:57Here
11:58Thank you
12:00Do you know how to cut the onion
12:01So it won't cry?
12:03I don't know
12:05Before you cut the onion
12:07It's best to soak it in salt water for 15 minutes
12:10You said soak it in salt water
12:12About 15 minutes
12:14When you cut it like this
12:15It won't cry
12:16Yes
12:17It won't cry
12:18I learned a new trick today
12:20Unless we've been doing this for a long time
12:23Then it will be more noisy
12:26This
12:27How do you cut it like this
12:29Cut it open
12:30Chop it
12:32It's easier to hold
12:34It's easier to cut
12:36See
12:41It's different
12:42It's different
12:44It's different from what I thought
12:46Yes
12:50You cut it like this
12:51It's different from others
12:55You cut it so smoothly
12:58Yes
13:00When you cut it
13:02The texture is better
13:06Yes
13:07The knife should be sharp
13:10If the knife is not sharp
13:11You can use the back of the knife
13:14The knife will be blunt
13:15When the knife is blunt
13:16The texture will be different
13:18Like this
13:19Yes
13:22So cooking is also very important
13:24Yes, it's very important
13:28Okay
13:29I don't have a hair dryer
13:32You can use a hair dryer
13:34What about the rest
13:35Use the top of the kitchen knife
13:38Do we need to dice it
13:40Dice it
13:41Dice it
13:50You are so good at cutting vegetables
13:52Yes
13:54This
13:55This is
13:57This is your hard work
14:04It's the same
14:05Cut it first
14:06Then cut it
14:07It looks so beautiful
14:14Okay
14:15This
14:16Next is the celery
14:18Yes
14:19I remember you didn't want to wash the vegetables
14:21How can you wash it now
14:23This is my secret
14:26No
14:28What's the difference between this and celery
14:32What's the difference
14:33The texture of celery is better
14:36Because
14:38Look
14:38All the ingredients here
14:40All the ingredients are soft
14:42So we need to wash the celery
14:45To increase its crispness
14:47So cooking is not only about the taste
14:50But also the texture
14:52The texture is also very important
14:55This is also a secret ingredient
14:59We need to remove it
15:00So you mean the top part
15:03We need to remove it
15:04It's more oily
15:05Yes
15:06It's more oily
15:07It's not as soft
15:09We don't need to cut it too thin
15:12Why
15:13Because if you cook it
15:15It will be soft
15:16If you cut it too thin
15:18It won't be soft
15:19You mean
15:21You don't need to cut the celery too thin
15:23Because if you cook it
15:24It will be soft
15:26If you cut it too thin
15:28It won't be soft
15:29Right
15:30The main ingredient
15:32Celery
15:32Celery
15:34Yes
15:36Why do you say this is the main ingredient
15:39You cut it so thin
15:42Why do you need to change the cutting board
15:45To be efficient
15:46To be fresh
15:48Look
15:48What's the difference between these two cutting boards
15:51This is rectangular
15:53This is rectangular
15:55But the angle is different
15:57The cutting board is different
15:58This is for thinning
16:00There's also a thinning cutting board
16:02I didn't know that
16:04This is for thinning
16:07It's different
16:08This is called a cutting knife
16:11Cutting knife
16:13We cut it too thin just now
16:15It's too thin
16:16So we use this cutting board
16:17This is for thinning
16:20You'll know when I do it
16:22Really
16:23This cutting board
16:24I cut it too thin
16:27Right
16:28And it's too thin
16:34Is this skin bad
16:36This also needs to be cut
16:38Actually the most nutritious vegetable is the skin
16:41Really
16:42Really
16:44But the taste is less
16:47The taste of the skin is less
16:49That's why people in Taipei like to eat it
16:54There's a big tip for cutting this
16:58What
17:00Look at the cutting board
17:01The cutting board I'm holding
17:02See
17:03We have an angle
17:05So we have to follow this angle
17:07Keep going down
17:09Like this
17:09Yes
17:10When we're thinning
17:12The head of the cabbage can't be too thin
17:14Nor too thick
17:16If it's too thin, it won't taste good
17:18If it's too thick, the taste will be too strong
17:22The taste of the cabbage will be too strong
17:23The taste will be too strong
17:24Yes
17:25That's why we have to cut it just now
17:27This is also a good thing
17:28Yes
17:29The skin is transparent
17:34Look at the skin
17:36It's transparent
17:38The pattern is also very beautiful
17:39Yes
17:40What are you going to do next
17:43I'm going to wrap the salmon
17:44Wrap the salmon
17:47This is the salmon we just cut
17:52You don't need to add the ingredients now
17:54No
17:55We have to mix it first
17:57Mix the vegetables and salmon
18:02Now mix it
18:06Now add salt
18:08Add salt
18:10Just a little
18:11OK
18:13Viewers, please pay attention
18:16This is...
18:17Sugar
18:18This is sugar
18:19So salt, sugar
18:20White pepper
18:22Remember white pepper
18:24Some rice wine
18:25Some rice wine
18:26Rice wine can get rid of the fishy smell
18:28Get rid of the fishy smell
18:31And there's another one
18:33Egg white
18:35Just egg white
18:36Just egg white
18:37Add egg white
18:38We can increase its lubrication
18:45My hand is very sticky
18:49In our mixing
18:51Put fish, vegetables and egg white
18:54Put fish, vegetables and egg white
18:55Put fish, vegetables and egg white
18:56Put fish, vegetables and egg white
18:58You must do this
19:01Yes
19:04OK
19:05Come on, the most important thing
19:07Comprehensive spices
19:09Let me see what kind of spices this is
19:12Master
19:13There are so many spices in my bottle
19:16Yes
19:16What are they?
19:17There are
19:19Basil
19:20Basil
19:21And then there's
19:22Parsley
19:24And then there's
19:26Marjoram
19:27It's called
19:28Marjoram
19:29These are all herbs
19:31Yes
19:31Spices
19:32Yes
19:32But now this...
19:34So you have to deal with it first
19:36It's done
19:37It's done
19:38Can we buy it
19:41And clean it?
19:43Almost every store
19:44Every store has it
19:45I see
19:47OK, let's add a little
19:54It's the same
19:55Use your hand
20:00OK
20:02See
20:03Its color is a little
20:05It's a little white
20:06Yes
20:07So it's
20:08We're mixing it evenly
20:09It's already mixed
20:10So now we're going to
20:13Wrap it
20:13Wrap the salmon
20:16Come on, first of all, we're the same
20:18Then use the egg white
20:24This is not going to put it in
20:26This is not
20:28Then we put it on top of the white radish
20:31Why do you put it on top of the white radish
20:33I know
20:33It's more salty
20:35Yes
20:35I'm also salty
20:38That's right
20:39You always tell me to do one thing
20:45Massage it
20:47I'll do this
20:54Like this
20:54Yes
20:56Press it down evenly
20:57OK
20:59Then we can add a little flour
21:01Flour
21:05Just a little bit
21:07Yes
21:07What is the function of flour
21:09The same
21:10In fact, it is the same as the function of egg white
21:12It's just that when we wrap it
21:13It makes it tighter
21:15OK
21:16It's less slippery
21:18Yes
21:20The most difficult thing about wrapping this is that it is slippery
21:23It should be evenly
21:24At this time
21:26When you rub the fish sauce
21:29The thickness should be even
21:30OK
21:36You are teaching us a faster way
21:45What are you doing
21:46Don't do this
21:48It's okay
21:49My mom saw it and scolded me
21:50I didn't cook at home
21:55Is there an average like this
21:58I'll teach you a faster way
22:00Let's make it even
22:02Knife
22:03It's easy, I'll do it
22:05Just like this
22:06Just like this
22:07I don't know
22:08What are you doing
22:09Like this
22:12When we cook
22:13We need to have a way to do it
22:16We need to do it in order
22:17We need to do it in order
22:19We need to be patient
22:21Like this, OK
22:22OK, that's easy
22:25We're going to wrap it in
22:26Let it cool down a little
22:33I know now
22:35Why did you use Taiwanese bamboo shoots
22:39Because it's smaller
22:47Do you want to wrap it
22:49I'm so scared
22:50You're scared
22:51Yes
22:52So this
22:53You have to cut it like this, right
22:55OK
23:01At this time, there's a secret
23:04You have to press it in
23:06So it's important to use your hands
23:08You have to press it in
23:10Like this, right
23:11Yes
23:12And this
23:15That's right
23:16Press it in
23:17Yes
23:20As expected, when the expert comes out
23:21You can tell if there is or not
23:22Now that we've finished the preparation
23:24We're going to move on to the important part
23:26Are we going to steam or fry the salmon and radish rolls
23:28Let's find out
23:30Now we're going to put the salmon and radish rolls
23:33We're going to put it in
23:35This is the oven
23:36What about the time
23:37The time is about
23:38That's it
23:39It's going to burn
23:41So what you mean is
23:42When you fry it
23:43You don't have to fry it until it's completely red
23:46No
23:48Because if you fry it until it's completely red
23:50It won't taste good
23:52The darker the color
23:54The greener
23:55The greener
23:56The greener
23:57It's cool
23:58It's cool
23:59Like this
24:00Half red half yellow
24:02This can be heated
24:05Director Li
24:06Hello
24:07Yes, you don't know
24:08A lot of people are going to see her
24:10What are you looking at
24:11You're an old lady
24:14Salmon and Radish Rolls
24:20Now the salmon and radish rolls are ready
24:23What are we going to do next
24:24We're going to fry it
24:26Fry it
24:28Just fry it
24:29We'll grill it later
24:31You'll see
24:33What kind of oil do you use when you fry it
24:35Olive oil
24:37Olive oil
24:38I'll teach you
24:40The darker the color
24:42The greener
24:44The greener
24:45It's cool
24:46It's cool
24:47Like this
24:48Half red half yellow
24:50This can be heated
24:52Can be heated
24:53Is it cool
24:54It's not as good when it's cool
25:00Fry it on both sides
25:01Fry it on both sides
25:03Yes
25:05Why do you have to fry it on both sides
25:06So it won't break
25:08Because the protein
25:09Will come out from the sides
25:11Because the protein
25:12Will come out from the sides
25:14Will come out from the sides
25:16Will come out from the sides
25:18That's right
25:21Because there's a hole on the side
25:22Let it
25:23Let the nutrients
25:25Be locked inside
25:27So you mean
25:28Its protein
25:30And its nutrients
25:32Are all locked inside
25:34So you can keep
25:36Its original taste
25:39If it's a hard thing
25:41You have to fry it on both sides
25:43Like meat
25:45Like meat
25:46So we have to fry it on both sides
25:48So we have to fry it on both sides
25:50That's right
25:52This is very important
25:54So this is the secret
25:56The secret to five-star green onion fried rice
25:59It will give us some tips
26:02The secret to five-star green onion fried rice
26:07Actually what I taught
26:09Is the basic
26:11If you want to change
26:12You have to change
26:14Master and his wife
26:16Master and his wife
26:19That's it
26:21That's it
26:22You can flip it
26:23So you mean
26:24When you fry it
26:25You don't have to fry it
26:27Until it's completely cooked
26:29No
26:30Because if you fry it until it's completely cooked
26:32It will become dry
26:34It will become dry
26:36And it's not cooked inside
26:38So we have to use soup
26:40So why
26:41Why do you have to fry it on both sides
26:43When you fry it
26:44Its water
26:45Its nutrients
26:46Its protein
26:47Are all locked inside
26:49Are all locked inside
26:50So the taste and temperature
26:52Are all inside
26:53Now we're going to
26:54Roll the radish and salmon
26:56Into this
26:58This is the oven
26:59This is the oven
27:00But
27:01Oven
27:02What about the time and temperature
27:04180 to 200
27:06180 to 200
27:08What about the time
27:09Five minutes
27:10If the salmon is too soft
27:11It will change color
27:12Like this
27:16Radish and salmon
27:18It's already done
27:21It smells so good
27:22It smells so good
27:24Master
27:25Goodbye
27:26I'm going to eat
27:28You don't have to
27:30I'll clean it up
27:31Okay
27:33I have to clean it up
27:35Right?
27:36I'm going to decorate it
27:38Okay
27:39Yingjie
27:40Don't be so hard on yourself
27:41It's a five-star restaurant
27:42How can you make a dish like this
27:43Of course you have to decorate it
27:45Look
27:46This bok choy
27:47Once you put it on
27:48It feels like red flowers and green leaves
27:49It's a good match
27:50You can also use potatoes
27:51To plate it
27:52Delicious radish and salmon roll
27:54You can serve it
27:55And eat it
27:57Before the radish and salmon roll
27:59I'd like to introduce to you
28:01A very beautiful
28:03A very capable
28:05Chef
28:07Director Li
28:08Hello
28:09She is
28:10Now in
28:11The first
28:12Taipei University
28:13Honorary Director
28:16Thank you
28:17For coming here today
28:18Thank you so much
28:19But we all feel
28:20It's not the same as coming home
28:22Right
28:23Actually you two
28:24Are very happy
28:25Director Li
28:26I'm curious
28:28Why this restaurant
28:30Is called
28:31Li's Taipei University Honorary Director
28:33What does it have to do with Taipei University
28:35Actually it's like this
28:36Because
28:37The name is Honor
28:38There are two words in it
28:39It's because Mr. Wu Zunxian
28:41He thought at the time
28:42Take wisdom from society
28:43Use wisdom from society
28:44So he donated 300 million yuan to Taipei University
28:46Of course, he also hopes that
28:47Taipei University can
28:48Invite scholars from all over the world
28:50Do academic exchanges
28:52But after Taipei University got this money
28:53After building this house
28:54He thought
28:55Restaurant business is actually
28:56A very professional field
28:58So he simply
28:59Openly recruited
29:00Of course, Li's Hotel is very happy
29:02To get this case
29:03And be able to receive
29:04Scholars from all over the world
29:05To stay here
29:07We are now in the kitchen, right?
29:09Yes
29:10Look
29:11This is the kitchen
29:12But the view outside
29:13Is very beautiful
29:15Because we are his family
29:17So the scenery of each family is different
29:19Some places can see English
29:21Some places can see Italian
29:23This is a giant egg
29:24This is a giant egg from Taipei University
29:25Some places can see Russian
29:27All are different
29:28But the appearance of this hotel
29:31Is round
29:33Yes
29:34In fact, it is a ship of love
29:36He hopes that he can spread love
29:38To all those who need care
29:40In this hotel
29:41You can see 101
29:43There is also
29:44Taipei University's stadium
29:46Taipei University Campus
29:47Taipei University Campus
29:48Yes
29:49So some people come here
29:51Go to Taipei University Campus to run
29:54Ride a bike
29:55Very healthy
29:56The dishes in this restaurant
29:58There is Asan Chinese food
30:00It must be very famous
30:02Many people come here to eat
30:03Yes
30:04You don't know
30:05Many people are very shy
30:06What do you mean
30:08Old, young, idle
30:11The dishes he makes are really delicious
30:21Different
30:23It sounds
30:26Very fresh
30:27Right
30:28Yes
30:29You just said
30:30You put celery in it
30:33Yes
30:34When I peel it
30:36There is a crunchy texture
30:41This is fish skin
30:42Yes
30:43I like to eat fish skin
30:45You are
30:46Fried, right
30:47Fried
30:52So crispy
30:55Today
30:56I am in a good mood
30:58Let me introduce to you
30:59A moment of snow
31:00Radish salmon roll
31:02How do you say
31:04If you don't remember
31:06You can come to
31:08Taipei University Spring Festival Gala
31:10Come out
31:11Asan Spring Festival Gala
31:13Is that ok
31:14Ok
31:15No problem
31:18This is the 16th presidential suite
31:20Asan Spring Festival
31:21Radish Salmon Roll
31:22With proper liquor
31:23It's really a great pleasure
31:24At the same time
31:25I also want to introduce to the audience
31:26Our Asan Spring Festival recipe
31:28Ingredients
31:29500 grams of salmon
31:30White radish
31:31Onions
31:32Sunflower seeds
31:33Green asparagus
31:34Meringue
31:35Dried flowers
31:36Carrots
31:37And red pepper
31:39After seasoning
31:40Rice wine
31:41Salt
31:42Sugar
31:43White pepper powder
31:44Olive oil
31:45And spices
31:46I hope you all learn
31:47Radish Salmon Roll
31:50After the presentation
31:51From Asan Spring Festival Gala
31:52To our
31:53Radish Salmon Roll
31:54After the first selection
31:56What is the next step
32:00You can see
32:01Where I am sitting now
32:04This is a pavilion
32:06Me
32:07What am I doing here
32:08Coming to a pavilion
32:10That's because
32:11The next step
32:13Is the taste of mother and mother-in-law
32:17I want to invite
32:18Mother and mother-in-law
32:19To introduce their dishes
32:21But there is a rule
32:23Today
32:24The Asan Spring Festival Gala
32:26What kind of main ingredients do they use
32:28Mother and mother-in-law
32:29All use the same ingredients
32:31But
32:32They must have different ways
32:34Different styles
32:36So
32:37Today
32:38We invited
32:39A person called
32:40Cui Wenji
32:42Cui Wenji
32:44Hello
32:46Let's welcome
32:47Our local
32:48Cui Wenji
32:50Everyone calls her Cui Wenji
32:52She loves to study dishes
32:53And is good at making desserts
32:57How is it
32:58Sorry
33:00No need to apologize
33:01Just say what you want to say
33:03Okay
33:04Today
33:05You also use salmon
33:08But do you have a different way
33:11Today I use
33:13White ginseng
33:15Asparagus
33:16The ingredients are very simple
33:18Anyone can get
33:20Change the salmon
33:23That is
33:24The side dish is white ginseng
33:26And asparagus
33:28Carrot
33:30This is light
33:31You can buy all the ingredients
33:33Yes
33:34And you can taste the saltiness of the ingredients
33:39Okay
33:40Now
33:41Let's invite Cui Wenji
33:43To show us
33:44Her side dish
33:52Today
33:53Cui Wenji will show us
33:54Her side dish
33:55Don't think
33:57It's nothing special
33:58It's very easy
34:00If so
34:01You are wrong
34:02Because she is
34:03Made by Cui Wenji
34:04With her skill
34:06And her love
34:08To make this dish
34:11Now let's put
34:12The asparagus
34:14Asparagus
34:15Garlic
34:16Garlic
34:17Put it in
34:18Put it in
34:19Then we can put
34:20Mushrooms
34:21Fresh mushrooms
34:22Fresh mushrooms
34:23There are black, white, red and green
34:26Do you see
34:27Various colors
34:30Except for the mushrooms
34:31What else can we use
34:32This salmon
34:34Very nutritious
34:36And
34:37These ingredients
34:38Very easy to get
34:40And very simple
34:41We just need to change it a little
34:43You see
34:44Red, white, green
34:45All of them
34:46Do you know
34:47Today
34:48I have a good friend
34:49His name is Saifu
34:50He also speaks Cantonese
34:52He is also making salmon dishes
35:00Cui Wenji told us
35:01Before making this dish
35:02We need to go through the boiling process
35:04The goal is to cook the ingredients soft
35:06Let them wait
35:07Until the salmon tastes better
35:08So first
35:09Cut the salmon
35:10And the asparagus into strips
35:11Then put them in boiling water
35:13Blanch them
35:14Asparagus
35:15Also need to be blanched
35:16Except for the yam
35:17All other vegetables
35:18Need to be blanched
35:19Today
35:20Cui Wenji
35:21Has already prepared
35:22All the ingredients
35:23To introduce to us
35:24But Cui Wenji
35:25Just said
35:26Except for the yam
35:28Like the onion
35:30Asparagus
35:31And asparagus
35:32All need to be blanched in advance
35:34Because this process
35:35Takes too long
35:36So
35:37Everything needs to be prepared in advance
35:39Cui Wenji
35:40Today
35:41What is the name of the dish
35:43That you are going to make for us?
35:44Shi Shu Gui Yu Juan
35:46Shi Shu Gui Yu Juan
35:48Ok
35:49Can we start now?
35:51Ok
35:52Come
35:53The point is
35:54We need to roll it up
35:55Right
35:56First roll up the salmon
36:01Use a little salt
36:03Salt it first
36:05Ok
36:06Next
36:07Pepper
36:08Pepper
36:11What kind of pepper is this?
36:13Black pepper
36:14Black pepper
36:15Right
36:16Black pepper
36:18So the salmon
36:19Can enhance its flavor
36:22We all know
36:23This
36:24Cucumber
36:25Cucumber
36:26Asparagus
36:27Asparagus
36:28Like this
36:29Roll it up
36:30This is white
36:31This is red
36:32And this
36:33This is green
36:34Green
36:35Right
36:38Roll it up
36:39Right
36:41Use a toothpick
36:44To fix it
36:45Right
36:46That's it
36:47Right
36:48Put a little salt first
36:49Then black pepper
36:51Right
36:52What if
36:53We don't have asparagus
36:55What should we do?
36:57We can also use shiitake
36:59The color can
37:00Change a little
37:02Use shiitake
37:03Fresh shiitake
37:04Fresh shiitake
37:05We have black
37:06White
37:07Red
37:08Green
37:09Do you think
37:10It's more beautiful
37:12Besides shiitake
37:13What else can we use?
37:14We can use Chinese yam
37:16Of course
37:17Chinese yam is more expensive
37:18We can use radish
37:19White radish can also be used
37:20We can use Chinese cabbage
37:21Right
37:22White radish can also be used
37:23Right
37:24It can also change
37:25Right
37:26So
37:27Yu-Yu
37:28You have a lot of choices
37:30You can use fresh shiitake
37:32Chinese cabbage
37:33Chinese cabbage
37:34Carrot
37:35Radish
37:36Whatever you want
37:37Right
37:39It's almost done
37:41Right
37:44What's next?
37:45What's next?
37:46Let's fry it
37:47Fry the surface
37:48Fry the surface
37:49It's a little burnt
37:50Why only the surface?
37:51It's a little burnt
37:52It's a little burnt
37:53You can fry both sides
37:54You can fry both sides
37:55Because you can lock
37:56The taste of the salmon
37:57The taste of the salmon
37:58The taste of the salmon
37:59The original taste of the ingredients
38:00The original taste of the ingredients
38:02Now
38:03We're going to fry
38:04We're going to fry
38:05Right
38:07Roll the salmon
38:08With carrot
38:09Radish and Chinese yam
38:10Then
38:11It's going to fry
38:12Salmon roll
38:13Start at the bottom
38:14Put the salmon roll
38:16In the pan
38:17Slowly
38:18Fry it
38:19It's going to be burnt
38:20Be careful
38:21Don't fry it too much
38:22Then slowly
38:23Fry all the salmon rolls
38:24Until golden brown
38:25Put them in the pan
38:26Fry them
38:27Then the chicken powder is added to the soup, and the sauce is poured on top of the salmon roe.
38:36Wow, it looks so appetizing.
38:41Wow, how can you be so good at this?
38:44The dish is so beautiful.
38:47Although the way to make salmon roe is simple,
38:51you put a lot of love and care into it.
38:54Look, there are some green ones,
38:58red ones,
39:00and white ones.
39:03It looks so beautiful.
39:05Dear friends, do you know that
39:07Salmon roe is a specialty of Liao Mushi?
39:11I can introduce it to you.
39:13You must come and try it.
39:15Salmon roe is his specialty.
39:18Hello, Liao Mushi.
39:20Hello, everyone.
39:21Salmon roe is the specialty of Liao Mushi.
39:26It is also his specialty.
39:31He is good at making salmon roe and desserts.
39:35This is the first time that Liao Mushi tries his specialty.
39:40Really?
39:41Can I try it now?
39:43Of course.
39:44Come on, Liao Mushi.
39:52Come on.
39:57How is it, Liao Mushi?
39:59How do you feel?
40:00It's so delicious.
40:04I just talked to the chef.
40:07He said that we must fry the salmon roe.
40:12Otherwise, the salmon roe will absorb the flavor.
40:16Do you know that
40:17I talked to the chef today.
40:20He said the same thing.
40:22He also makes salmon dishes.
40:24He said that we must fry the salmon roe.
40:30Then the salmon roe will absorb the flavor.
40:34This is the specialty of Liao Mushi.
40:37I don't know anything about this.
40:39But I know it now.
40:42Salmon roe is nutritious.
40:45It's easy to get these ingredients.
40:49It's simple.
40:50We just need to change it a little bit.
40:52Look.
40:53There are red, white, and green.
40:58It tastes good.
41:01I bought a good salmon today.
41:04I bought the sashimi.
41:06People are eating sashimi.
41:08You mean that we can use the salmon
41:12to make sashimi, right?
41:16Yes.
41:17We can do that.
41:18Yes.
41:21It's not strange.
41:22It tastes different.
41:27I'm so happy today.
41:29I can eat the salmon roe of Asan.
41:33I can also eat the salmon roe of Shishu.
41:37Dear friends.
41:38If you know the special way to cook salmon,
41:42please let us know.
41:44We will introduce it to our friends.
41:48Okay?
41:50Thank you, Liao Mushi.
42:00In fact, there are a lot of good food in the family.
42:04But we don't pay attention to it.
42:06We must go to high-end restaurants to eat.
42:08Today, I ate the salmon roe of Shishu.
42:11I felt a warm feeling that I have never had before.
42:14The taste of my mom is so good.
42:17The recipe of Shishu salmon roe is simple.
42:20But it's the local flavor of Shishu.
42:22The ingredients are
42:24400 grams of salmon,
42:26yam,
42:27asparagus,
42:29carrot,
42:31and seven kinds of fish.
42:34Seasoning ingredients are
42:36sea salt,
42:37pepper,
42:39chicken powder,
42:40and star anise powder.
42:41Ladies and gentlemen,
42:42please show us your recipe.
42:46When I was young,
42:49I had a friend.
42:51The most important thing for him
42:54is to keep his body healthy.
42:57He said,
42:59no matter how old you are,
43:01you can cook delicious food
43:03and live a happy life.
43:15This is Oliver.
43:17He is a British young cook.
43:20He was famous in 1990s.
43:25The most important thing for him
43:28is to keep his body healthy.
43:31He said,
43:33no matter how old you are,
43:35no matter how young you are,
43:37you can cook delicious food
43:39and live a happy life.
43:41Someone asked him,
43:44where did your inspiration come from?
43:48He said,
43:49I can learn new things every day.
43:53I can learn from young people,
43:57I can learn from other people,
44:00I can learn from myself,
44:04and I can learn from my mom.
44:12Although Oliver's words are simple,
44:17when you think about it,
44:19what he said is true.
44:21It's a very important thing.
44:25So,
44:26to be a good cook,
44:28to be a famous cook,
44:31you don't have to use expensive ingredients,
44:35you don't have to spend a lot of money,
44:37and you don't have to use expensive tools.
44:44So,
44:45everyone,
44:46the most important thing for a five-star cook
44:50is to use the heart of a five-star chef
44:54and the hands of a five-star chef
44:56to introduce a five-star chef to you.
45:00It's almost time for today.
45:02I want to say goodbye to everyone.
45:04I will come back again
45:06to cook delicious food
45:08in the future.
45:13Whether it's A-Sheng's radish salmon roll
45:15or Chui-Fen's vegetarian salmon roll,
45:18the two of them
45:19cook a dish with respect for food.
45:21Have you noticed that
45:23A-Sheng and Chui-Fen
45:24are a little different
45:25in terms of their professionalism?
45:27However,
45:28in their process of handling ingredients and cooking,
45:30their every move is a hard work.
45:33I hope everyone today
45:34can open your stomachs
45:36and bring happiness, happiness, and health
45:38to everyone.
45:41Can you hear me?
45:42Can you hear me?
45:43Can you hear me?
45:45Can you hear me?
45:47Ask A-Sheng.
45:49Ask A-Sheng if he can.
45:55In the process of making
45:56A-Sheng's radish salmon roll,
45:59I will introduce you to...
46:02Today's guest,
46:03I just introduced to Chef Xiao-Ma,
46:04and all the ingredients are ready.
46:07Today's guest,
46:08I just introduced to Chef Xiao-Ma,
46:11Chef A-Sheng,
46:12I'm sorry.
46:13I'm sorry.
46:14I'm sorry.
46:15Today,
46:16I also asked A-Sheng.
46:19He said the same thing.
46:25Dear friends,
46:26today...
46:28I'm sorry.
46:31Dear friends,
46:32in the process of making A-Sheng's radish salmon roll,
46:36I will introduce to you...
46:39In the process of making A-Sheng's radish salmon roll,
46:42I will introduce to you...
46:44Dear friends,
46:45today, I will introduce to you...
46:47the ingredients of A-Sheng's radish salmon roll.
46:55Dear friends,
46:57this...
47:00radish salmon roll...
47:01I'm with...
47:03smart people.
47:04I'm with young people.
47:07I'm here to talk to others.
47:11I'm here to...
47:13learn how to cook.
47:14That's it.
47:15Yes, actually,
47:16everyone here is very happy.
47:19Can you introduce to us...
47:21the...
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