【ビストロシャイニー】3種のチーズを使ったきのこグラタン！

【ビストロシャイニー】3種のチーズを使ったきのこグラタン！

Hi. This is Bistro Shiny by Shiny Azami. Today, I’ll make gratin with mixing seasonal mushrooms with white sauce. Sounds great. To be honest, I’m a gratin man. Are you a gratin man? The first Western meal I ate when I was a junior high school student was gratin. Was it…? Did you start with gratin? It’s the basic. White sauce is the basic of Western meals. When I eat gratin, I can judge how good the chef is. I see. Thus, I’ll make gratin today. Onion Shrimps And I’ll put cheese in the end. What I’m going to make today is macaroni gratin. They look drill. Or does it look like xxxx? Stop it. It’s said this is xxx-shaped macaroni. I’ll use this. And milk. This is the real milk which is not dairy. This is magic powder. I can’t tell you what this is. Are you going to use the pudding as well? Sorry. I’m still preparing it. *Enjoy watching easy homemade pudding for diet. We’re spending time effectively. *On this day, we filmed three videos on bistro and another one on talk. Temporal sequence is not in order, though *On this day, we filmed three videos on bistro and another one on talk. Smell of vegetables for dressing is floating now. Then, I’ll do it in order. As the first process to make gratin, I’ll shallow-fry onion and a piece of garlic with olive oil and butter. It’s not common to use butter. That’s right. Well, that makes white sauce more delicious. Western meals basically have explosively high calories. When we try to make its calories lower, it seldom goes well. You ate gratin yesterady, right? Yes, I did. And that drove me to make it today. I thought that would happen. I just wondered why you made gratin although you ate it yesterday. I thought I could make it better. Really? We went to Yoshikami which is a Western food restaurant that has long history. I thought I could make it in another way. It’s difficult to fry mushrooms without doing anything because they contain a lot of liquid. So, I’ll warm them in the microwave. When I leave it for 5 minutes, liquid will go somewhere and that enables me to fry them easily. I want to cook onion as soon as possivle. So, dredge salt and pepper at this phase. Then, fry it at lower heat. Mushrooms smell great. They got welted and the amount descreased. Then, I’ll add them in the pan. If you do this, tastiness of mushrooms comes out earlier. Taking advantage of the microwave, you can spend your time effectively. These fried things already look delicious. They do. Not yet. At this time, warm penne for 10 minutes. I need to get mushrooms brown. The basic of Western meals is to fry onion well. That is what I should do without being lazy. Let’s move on to the next. I’ll make white sauce. Oh, are you going to make white sauce by yourself? I’ll mix milk with flour here. As I always say, this procedure never goes well without the mixer. This way is suitable when you make gratin in your house. Then, with Kentai’s spoon for protein, I’ll make rich white sauce today. So, I’ll put 2 and half spoons. Do 2 and half Kentai’s spoon mean 1 and half DNS’s spoon? Exactly. You’re familiar with them. After this, just leave it. You’ll see the reason later. Just leave it now. Pour broth of mushrooms here. You boiled them at first. Then, leave it until the broth is stewed well. When it’s stewed well, place ingredients in white sauce which I made with the mixer. I’ll make them sauce. What!? Are you going to mix them up? Exactly. Are you serious? Well, I’ll do it roughly. Depending on one’s taste, I’ll mix them up roughly in my case. I’ll use shrimps today, so I’ll fry them with butter while preparing for other things. Shrimps Salt and pepper I fry it roughly now. While doing that, I’ll slew aruond this one. When it’s too hot, it can be exploded. So, it’s the best if you can cool it down a little. But, we don’t have enough time today. We don’t have time today. So, set it at the lowest power. It’ll be safe when I do it under this condition. This is the good point of this machine which is different from a mixer. I can adjust the strength. Roughly. I’ll slew it around roughly. Is that like Yumi Arai? Uh? Is that a young girl? she is Yumin. Oh, I know about her. She sings like Sunaru~♪ What’s that? She sings like Subaru~♪, isn’t she? That is Miyuki Nakajima. Oh, that’s true. I don’t know who is the trend nowadays. No, no. She is relatively old. Look at this. That’s really rough. I’ll mix this with shrimps. Wow. Then, I’ll wait for its getting slurry. This looks fabulous. If I use this for pasta, I’ll mix them more. I’ll mix them up, but I want to destroy mushrooms’ shape because they are seasonal. The bottom of the pan can get burnt easily. This guy behaves wierdly when I don’t keep an eye on it. Is it like a girlfriend who is mentally ill? That’s right. She takes strange actions when I leave her. So, I have to keep an eye on her. She is bothersome. But, girls who are mentally ill are good at smiling. I don’t think so. Smile approaches those girls. Really? I always say immediately what comes to my mind. So, I’m poor at communicating with them. In the meantime… My dream is to cook with KAJISAC’s wife. Why do you want to collaborate with someone’s wife? Western food restaurants often make it with frying flour. But, it’s too difficult for me. Without doing it, I can make something similar. So, I want you to try it. Especially, people who live alone and don’t have a lot of money. Although I say this every time, I can make this by myself. This is not so difficult, Beep Penne has been warmed up. xxxx-shaped things? Stop saying that. In the case of penne, 10 minutes are not enough. So, I’ll wait for its being warmed by afterheat. Oh, I’ll make gratin today and want to make it softer. Then, I’ll warm it a little more. It’s not so good that they get so chewy. Soft xx is rather better. Now, it’s like this. Looks excellent. Do you remember I made stew before? This is similar with that one. The only difference is whether I put mushroom paste or not. Now, it has a lot of liquid. I want to get rid of it, so I’ll leave it once. Penne is being warmed up with afterheat. So, I’ll also leave it for a while. I’ll leave them for a while. I’ll mix penne with the sauce. It’s better and easier to mix which has not just been boiled but has been cooled down a little with the sauce. The reason why I chose xxxx today is that the shape of this past enables themselves to be coated easily. This drill-shaped one is easily coated with the sauce. I chose xxxx intentionally. I have a heat-resistance dish for today. I’ll put them in this case. I’ll put some cheese here and warm it up in the microwave to melt it because I don’t have an oven. I can parch it from above with a burner. But, I couldn’t find it anywhere. We went to two shops, but we couldn’t find it. We couldn’t. I thought a typhoon would be approaching. No one buys such many burners. Wow. Looks good. It hasn’t finished yet.
I’ll add three kinds of cheese. Like this When you have three pieces of cheese, it’s like BCAA. EAA (?) Creatine (?) Are you going to start warming it up? Just to melt cheese. When I warm it too much, cheese will vanish. Will it vanish? It’ll get crisp and become rice cracker. If that happened, what I’m making now wouldn’t be gratin. What did you throw? I’ll see how things go and work on making it elaborately from now on. Please wait for a while. Warming it up for 3 minutes Look at this. Mushroom gratin by gratin man. It’s completed. As you see. Smile Inoue. It looks delicious. I wanted to get the surface brown with using a burner from above. I beg you, be delicious. Good. It has rich taste, isn’t it? This tastes fantstic. This is as good as what we ate at the Western food restaurant yesterday. It’s good enough, isn’t it? It is. This is terribly delicious. If it has burnt part and gets more crisp, it can get closer to great gratin. It’s good to have mushrooms in it. You can enjoy seasonal food. When this sauce is used for pasta, it’s better to make ingredients thinner. This will be good to have with pasta. Cream pasta with mushrooms Good. I think one of lunch menu in autumn at Bistro Shiny can be a meal with mushrooms. Oh, I found a shrimp. Yuri Ebihara That should be chewy.
Yeah (with no interest). It’s tasty and moderate. Cheese works. I think this meal is one of the best meals you have ever made. I’ve got an imagination through eating gratin yesterday. That can happen. Applying skills is important when we cook. So, I can manage to complete it. It’s perfect. Thank you. Shiny mushroom gratin by a middle-aged man. What do you mean? Does it include elements of a middle-aged man? This gratin shows other expressions when it’s made by a housewife. Is it different? (without interest) When it’s made by a housewife, it turns whiter. It depends on cheese, doesn’t it? There are affairs you don’t know. Then, I’ll enjoy it. Judged from my current skill, it’s good enough. If I had an iron pan in my house and could use heat which is twice as high as what you saw, I would make it better. Or if I had an oven. But, I don’t have them. I think this is one of the best gratin people can make at home. Is it like fighting with a bamboo spear? Right. Well, it took me just 15 minutes to complete it. You did it fast this time as well. I think I did a good job. I’m happy that I made success. It’s big success. I want you all to use the mixer. Because it’s difficult to make melty and fluffy white sauce. This is really melty. Big success. Thank you. As you saw, the first lecture about gratine by gratin man ended. I’ll make various gratin from now on as well. I’ll store the rest in the refrigerator. It’ll be more delicious after a certain time. In a Western food restaurant, gratin without cheese are piled. And they put cheese on it and place it in the oven after it’s ordered. That enables gratin to have richer taste. So, I’ll cool this down in the refrigerator. Why don’t you make this in my way? That’s all. Thank you for watching this video. Please subscribe to this channel.

自宅でビストロシャイニー、今回はきのこグラタン！クオリティの高い料理なのでぜひ試してみてください！

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