this is an example of Asian fusion
cuisine hi I’m Rebecca Brayton and
welcome to watchmojo.com and today we’re
at foo shi to learn how to make bloomies
Oh Angus filet mignon alright the
ingredients we’re going to need to make
this dish our white miso paste lotus
King oyster mushrooms Angus filet mignon
blue cheese thirty five percent cream a
little bit of vegetable oil mirin that’s
some white wine you don’t want to cook
your stick while it’s still cold you
usually take it out about the ten
minutes before you want to cook it the
only thing you really have to do to it
when you take it out as you take a
little bit of oil you put it on you rub
it on switches sides and repeat
that’s it well that’s a marinating a
little bit we’ll go make their oldest
juice we take our Lotus on the inside
you have this kind of like milk
substance watch out when you take off
the exterior all you want to take off is
the parts that are damaged
alright so once you’ve got it all filled
just passing your mandolin you do it by
the knife but it’s a lot quicker if you
have this so now that we’ve got them all
cut put them in our little basket here
and we have to rinse them off you rinse
them out so you get most of this milk
out and once that’s done you just let
them dry
first we take our cream
starfire at that and hi just for the
total beginning we had our sauce
so now we take the wine we add it to our
cream by now we’ve reduced it to medium
heat are you chardonnay you can use
whatever you like don’t use that
supermarket one we’re going to ask the
mirror the sweet mirian version if you
end up trying to find this you’re not
going to find a new supermarket go to
Chinatown and ask for sweet mirror
there’s multiple kinds this is the one
percent alcohol version it’s the
sweetest guy
for this item you’re only using one part
just like the wine then you add your
blue cheats
if your patent ends up being too small
like mine just go ahead and switch it
fortunately a restaurant we make large
quantities so any small quantities like
we are here our aren’t a typical thing
finally we have to add our white miso
paste the ideal thing is to use someone
like this you put it inside and then you
take spoonfuls
what you mix in slowly
you keep dipping down adding more liquid
in order to be able to have it melt on
the inside take a large spoon and you
stir it a little bit and we’re so often
just to make sure that your cheese is
melting you don’t want your sauce to
taste like the wine if it still tastes
like the alcohol all of the wine it’s
not ready yet or you haven’t been doing
it hot enough you want a simple life
boil eventually when your sauce is
finally ready you’ve got it here on the
side you’re going to take your lotus and
you’re going to do a you’re going to
cook it a first-time halfway through
make sure you move them around when
you’re in there I know at home you don’t
have a giant fryer but just use a pair
of thongs and pull them around on the
inside you don’t want them to sticking
together otherwise they won’t cook takes
three minutes to cook them fully so what
you’re doing is you’re gonna cook them
for a minute and a half about and one
once you’re done with that you put it up
and right before your your your steak is
ready you’re going to finish them off
and then you’re going to do your sauce
while you stick is cooking you’re going
to start doing your mushrooms and you’re
going to finish your chips basically you
want everything hot at the same time and
I’m assuming so does your family you
take your mushrooms stick them in a pan
put them at high heat we use unsalted
butter but if you want a little bit more
flavor at home you may you may use a
regular butter as this is going since I
like my steak rare I know and I could
tell by how long it’s been there that
it’s time to turn it so we just give it
a 45 degree angle turn we want those
nice exit on it
your mushrooms are going you don’t want
them to burn so mix them up good these
will cook fairly quickly so it’ll be
easy to simply just keep them on warm
and you’ll be they’ll be ready and hot
when you win your stick is ready you’re
good to go this is the point where you
take your blue miso sauce which put in
your pan put it on low heat and just
have it going while you finish your
fries put your lotus chips in you got
another hot minute and a half to go
since here we make a lot of tempura our
fryer is way too high so I have to use
the basket to make sure they don’t float
out at home this is not necessary see
your mushrooms are almost already ready
you can turn off your fire flip them
around a couple of times they’re good to
go take your steak flip it you can see
you have your good access they’re all
ready to go and your sauce is almost
ready at this point you just take out
your plate whichever one you intent to
you and you check on your chips as you
can see these chips are almost fully
cooked started getting golden you want
them a little bit more than that because
you want them to be crispy don’t forget
to keep moving them around because they
will stick together while these are
finishing off then your steak one more
time it’ll be ready
your mushrooms are ready your start as
your sauce is starting to boil
everything is coming to fruition at the
same time now you when you come back
your chips are now golden just pull them
out of the oil you don’t want to over
cook your steak so you turn off your
fire my sauce is ready it’s already
boiling i turn it off as well remove the
excess oil you can use a scuttle at home
if you want them to be really drawing
but generally there will be crispy on
their own take a few lightning you
figure mushrooms
and finally you take your sauce
movies or filet mignon
cuisine hi I’m Rebecca Brayton and
welcome to watchmojo.com and today we’re
at foo shi to learn how to make bloomies
Oh Angus filet mignon alright the
ingredients we’re going to need to make
this dish our white miso paste lotus
King oyster mushrooms Angus filet mignon
blue cheese thirty five percent cream a
little bit of vegetable oil mirin that’s
some white wine you don’t want to cook
your stick while it’s still cold you
usually take it out about the ten
minutes before you want to cook it the
only thing you really have to do to it
when you take it out as you take a
little bit of oil you put it on you rub
it on switches sides and repeat
that’s it well that’s a marinating a
little bit we’ll go make their oldest
juice we take our Lotus on the inside
you have this kind of like milk
substance watch out when you take off
the exterior all you want to take off is
the parts that are damaged
alright so once you’ve got it all filled
just passing your mandolin you do it by
the knife but it’s a lot quicker if you
have this so now that we’ve got them all
cut put them in our little basket here
and we have to rinse them off you rinse
them out so you get most of this milk
out and once that’s done you just let
them dry
first we take our cream
starfire at that and hi just for the
total beginning we had our sauce
so now we take the wine we add it to our
cream by now we’ve reduced it to medium
heat are you chardonnay you can use
whatever you like don’t use that
supermarket one we’re going to ask the
mirror the sweet mirian version if you
end up trying to find this you’re not
going to find a new supermarket go to
Chinatown and ask for sweet mirror
there’s multiple kinds this is the one
percent alcohol version it’s the
sweetest guy
for this item you’re only using one part
just like the wine then you add your
blue cheats
if your patent ends up being too small
like mine just go ahead and switch it
fortunately a restaurant we make large
quantities so any small quantities like
we are here our aren’t a typical thing
finally we have to add our white miso
paste the ideal thing is to use someone
like this you put it inside and then you
take spoonfuls
what you mix in slowly
you keep dipping down adding more liquid
in order to be able to have it melt on
the inside take a large spoon and you
stir it a little bit and we’re so often
just to make sure that your cheese is
melting you don’t want your sauce to
taste like the wine if it still tastes
like the alcohol all of the wine it’s
not ready yet or you haven’t been doing
it hot enough you want a simple life
boil eventually when your sauce is
finally ready you’ve got it here on the
side you’re going to take your lotus and
you’re going to do a you’re going to
cook it a first-time halfway through
make sure you move them around when
you’re in there I know at home you don’t
have a giant fryer but just use a pair
of thongs and pull them around on the
inside you don’t want them to sticking
together otherwise they won’t cook takes
three minutes to cook them fully so what
you’re doing is you’re gonna cook them
for a minute and a half about and one
once you’re done with that you put it up
and right before your your your steak is
ready you’re going to finish them off
and then you’re going to do your sauce
while you stick is cooking you’re going
to start doing your mushrooms and you’re
going to finish your chips basically you
want everything hot at the same time and
I’m assuming so does your family you
take your mushrooms stick them in a pan
put them at high heat we use unsalted
butter but if you want a little bit more
flavor at home you may you may use a
regular butter as this is going since I
like my steak rare I know and I could
tell by how long it’s been there that
it’s time to turn it so we just give it
a 45 degree angle turn we want those
nice exit on it
your mushrooms are going you don’t want
them to burn so mix them up good these
will cook fairly quickly so it’ll be
easy to simply just keep them on warm
and you’ll be they’ll be ready and hot
when you win your stick is ready you’re
good to go this is the point where you
take your blue miso sauce which put in
your pan put it on low heat and just
have it going while you finish your
fries put your lotus chips in you got
another hot minute and a half to go
since here we make a lot of tempura our
fryer is way too high so I have to use
the basket to make sure they don’t float
out at home this is not necessary see
your mushrooms are almost already ready
you can turn off your fire flip them
around a couple of times they’re good to
go take your steak flip it you can see
you have your good access they’re all
ready to go and your sauce is almost
ready at this point you just take out
your plate whichever one you intent to
you and you check on your chips as you
can see these chips are almost fully
cooked started getting golden you want
them a little bit more than that because
you want them to be crispy don’t forget
to keep moving them around because they
will stick together while these are
finishing off then your steak one more
time it’ll be ready
your mushrooms are ready your start as
your sauce is starting to boil
everything is coming to fruition at the
same time now you when you come back
your chips are now golden just pull them
out of the oil you don’t want to over
cook your steak so you turn off your
fire my sauce is ready it’s already
boiling i turn it off as well remove the
excess oil you can use a scuttle at home
if you want them to be really drawing
but generally there will be crispy on
their own take a few lightning you
figure mushrooms
and finally you take your sauce
movies or filet mignon
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