@hiwon91: @duonghoangyen.official #bienhinh #trend_áo_lông make up by #hiwon hair @jiminjeellyy

Hiwon Makeup & Academy

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Tuesday 14 April 2020 13:48:04 GMT

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Dương Hoàng Yến :

Hahhaaaaaa

2020-04-14 13:49:56

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𝚐𝚊𝚖𝚒 ♥🇻🇳🏳️‍🌈 :

kkk khúc cuối hài quá

2020-04-20 11:53:12

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Save this recipe for your new weekly meal rotation becaus this is one for the books! 🍄🍗 ➡️ Recipe: Papa Tea’s Mushroom Chicken * 1 lb chicken thigh, skinless, 1/4 inch slices * 1 small carrot, thinly sliced * 1 small zucchini, 1/4 inch slices * 8oz (pkg) button mushrooms, wiped down and cut into 1/2 inch slices * 4-5 garlic cloves, finely minced * Cooking oil Marinade— * 1 tbsp oyster sauce * 1/2 tsp chicken bouillon * 1/4 tsp kosher salt * 1/4 tsp ground white pepper * 1/8 tsp baking soda Sauce— * 1/2 cup water * 2 tbsp shaoxing wine * 1 tbsp soy sauce * 1 tbsp dark soy sauce * 1 tsp sugar * 1/2 tsp chicken bouillon * 1/4 tsp ground white pepper Cornstarch slurry— * 1 tbsp cornstarch * 2 tbsp water 1. Marinade chicken with oyster sauce, chicken bouillon, kosher salt, ground white pepper, and baking soda. Mix well, marinate for at least 15-30 mins. 2. Prep vegetables. Set aside. 3. In a small bowl, combine water, soy sauce, dark soy sauce, sugar, chicken bouillon, and white pepper. 4. In a wok or large pan, heat oil and sauté garlic for just 10-20 seconds or until fragrant. 5. Add chicken and leave it alone for a few minutes to get a golden crust on each side. Cook for about 5-6 mins. 6. Add in the zucchini, carrots and mushrooms. Sauté for 2-3 mins. 7. Pour in the sauce and bring to a boil. Then quickly add the cornstarch, slurry and stir. Optional: add a drizzle of sesame oil. 8. Serving enjoy over white rice! #mushroomchicken #stirfry #EasyRecipe #chinesefood #takeoutfood #asianfood

Save this recipe for your new weekly meal rotation becaus this is one for the books! 🍄🍗 ➡️ Recipe: Papa Tea’s Mushroom Chicken * 1 lb chicken thigh, skinless, 1/4 inch slices * 1 small carrot, thinly sliced * 1 small zucchini, 1/4 inch slices * 8oz (pkg) button mushrooms, wiped down and cut into 1/2 inch slices * 4-5 garlic cloves, finely minced * Cooking oil Marinade— * 1 tbsp oyster sauce * 1/2 tsp chicken bouillon * 1/4 tsp kosher salt * 1/4 tsp ground white pepper * 1/8 tsp baking soda Sauce— * 1/2 cup water * 2 tbsp shaoxing wine * 1 tbsp soy sauce * 1 tbsp dark soy sauce * 1 tsp sugar * 1/2 tsp chicken bouillon * 1/4 tsp ground white pepper Cornstarch slurry— * 1 tbsp cornstarch * 2 tbsp water 1. Marinade chicken with oyster sauce, chicken bouillon, kosher salt, ground white pepper, and baking soda. Mix well, marinate for at least 15-30 mins. 2. Prep vegetables. Set aside. 3. In a small bowl, combine water, soy sauce, dark soy sauce, sugar, chicken bouillon, and white pepper. 4. In a wok or large pan, heat oil and sauté garlic for just 10-20 seconds or until fragrant. 5. Add chicken and leave it alone for a few minutes to get a golden crust on each side. Cook for about 5-6 mins. 6. Add in the zucchini, carrots and mushrooms. Sauté for 2-3 mins. 7. Pour in the sauce and bring to a boil. Then quickly add the cornstarch, slurry and stir. Optional: add a drizzle of sesame oil. 8. Serving enjoy over white rice! #mushroomchicken #stirfry #EasyRecipe #chinesefood #takeoutfood #asianfood

#حب #fyp #foruyou #اقتباسات #عبارات

#حب #fyp #foruyou #اقتباسات #عبارات

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