@bellaupp: @lil😋😋 no @Jenna Leonard ?

Bells
Bells
Open In TikTok:
Region: US
Wednesday 28 June 2023 19:39:22 GMT
189179
6626
40
91

Music

Download

Comments

jennaleonard6
Jenna Leonard :
we all know i was filming
2023-06-28 20:11:16
7
ryannparkerr
Ryan Parker :
ayye aye aye aye aye aye aye *hyping up tone*
2023-06-28 20:20:55
1
angel.oklol
Angel :
Can i be camera man
2023-06-28 19:57:43
2
lillysspam38
lil😋😋 :
we’re so cute
2023-06-28 20:27:38
2
garrett_02
Garrett :
Come be a life guard in Myrtle 🛫
2023-06-29 03:50:52
0
judemcc17
jude :
Oh no I’m in the deep end and forgot how to swim
2023-06-29 13:44:48
3
aidencain
Aiden :
Ohio Livvy
2023-06-29 00:22:55
0
ejfierro
EJ Fierro :
First
2023-06-28 19:40:16
0
ty__cash__09
Ty Cash :
Btw I have zero D1 athletic scholarships
2023-06-29 02:02:58
0
bh28__
bh :
we gotta be in different ohios bc it mad smokey for me😂
2023-06-29 09:52:28
1
_ag38
Arctic :
I’d move to Ohio just for you
2023-06-29 00:50:32
0
neeeeeeeyoum
Malonner :
Im just here for the cinematographer 🙏
2023-06-28 22:28:08
2
caden_2ray
Caden Ray :
@Parker Blankenship we’re drowning
2023-07-01 00:23:33
3
benno.boom
benno.boom :
@. Das auch aber trotzdem
2023-06-28 23:38:12
1
cooper_pearson15
Cooper Pearson :
🥰🥰🥰
2025-02-16 17:51:39
0
rhett.fraser16
rhett.fraser16 :
I would drown on purpose 😅😂
2023-07-04 17:00:56
0
paperjo1
Joseph Duke :
Can I have a kiss?
2023-06-28 20:29:14
0
user1onemillion
User one million :
I’d drown just for mouth to mouth
2023-06-28 19:49:39
0
To see more videos from user @bellaupp, please go to the Tikwm homepage.

Other Videos

Mapo tofu is one of my favourite dishes on earth, it’s what I’m known for and I wouldn’t have it any other way. I think I’ve tested this recipe at least 100 times so I hope you enjoy it hehe❤️‍🔥 Serves 4 6 garlic cloves 4cm knob of ginger 2 spring onions 1 tsp Sichuan peppercorns 2 tsp cornstarch mixed with 80ml water 300g pork mince 1 1/2 tbsp black bean chilli oil @mamayuchillioil  2 tbsp chilli bean paste (Toban Djan)  1/4 tsp ground white pepper 1 tsp sugar 1 tbsp sesame oil 1 tbsp light soy sauce  1 tbsp oyster sauce 450ml water 1 tbsp chicken bouillon powder  450g medium-firm tofu Extra chilli oil to serve Mince your garlic and ginger, set aside. Finely slice your spring onions and set aside the whites to the greens. Crush your Sichuan peppercorns and set aside. Prepare your cornstarch slurry by mixing cornstarch with water. On medium heat, add 2 tbsp vegetable oil to a wok and add your garlic and ginger, fry for a minute. Once slightly translucent add the whites of your spring onions and fry for another minute.  Add the pork mince and fry for 5 mins. Add your chilli bean paste and chilli oil, fry until it’s crispy and fragrant. Add the ground Sichuan peppercorn, water and chicken powder, bring to a boil then let it simmer for 10 mins. Then add the cornstarch slurry and cook until the sauce has thickened.  Meanwhile, wash your tofu, drain then pat it dry with a paper towel. Cut into 2cm cubes then add to your wok. Simmer for a few mins, give it a mix so all the flavours are combined - be careful not to break the tofu when mixing. Garnish with spring onion greens and chilli oil, and serve with steamed rice. #mapotofu
Mapo tofu is one of my favourite dishes on earth, it’s what I’m known for and I wouldn’t have it any other way. I think I’ve tested this recipe at least 100 times so I hope you enjoy it hehe❤️‍🔥 Serves 4 6 garlic cloves 4cm knob of ginger 2 spring onions 1 tsp Sichuan peppercorns 2 tsp cornstarch mixed with 80ml water 300g pork mince 1 1/2 tbsp black bean chilli oil @mamayuchillioil 2 tbsp chilli bean paste (Toban Djan) 1/4 tsp ground white pepper 1 tsp sugar 1 tbsp sesame oil 1 tbsp light soy sauce 1 tbsp oyster sauce 450ml water 1 tbsp chicken bouillon powder 450g medium-firm tofu Extra chilli oil to serve Mince your garlic and ginger, set aside. Finely slice your spring onions and set aside the whites to the greens. Crush your Sichuan peppercorns and set aside. Prepare your cornstarch slurry by mixing cornstarch with water. On medium heat, add 2 tbsp vegetable oil to a wok and add your garlic and ginger, fry for a minute. Once slightly translucent add the whites of your spring onions and fry for another minute. Add the pork mince and fry for 5 mins. Add your chilli bean paste and chilli oil, fry until it’s crispy and fragrant. Add the ground Sichuan peppercorn, water and chicken powder, bring to a boil then let it simmer for 10 mins. Then add the cornstarch slurry and cook until the sauce has thickened. Meanwhile, wash your tofu, drain then pat it dry with a paper towel. Cut into 2cm cubes then add to your wok. Simmer for a few mins, give it a mix so all the flavours are combined - be careful not to break the tofu when mixing. Garnish with spring onion greens and chilli oil, and serve with steamed rice. #mapotofu

About