@sophia0306454: #千千萬萬 #深海魚子醬 #這是千千萬萬萬千千個日夜是我對你說不出無盡的思念 #熱門歌曲分享 #好音樂推薦 #分享音樂🎵 #熱門音樂推薦

Sophia
Sophia
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Friday 01 December 2023 12:43:06 GMT
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wuyuting07
吳雨庭 :
這首,,,😌
2024-09-26 22:06:08
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15 Minute Super Green Asparagus Tagliatelle 💚 Follow @sophsplantkitchen for more #veganrecipes  INGREDIENTS (serves 2 hungry people) Around 8 nests of tagliatelle  1 large bunch or 400g asparagus spears  2 unwaxed lemons, zest and juice 6-8 cloves of thinly sliced garlic  2 tbsp extra virgin olive oil  1/2 tsp flakey salt + more to taste  1 cup of frozen peas 3 large handfuls of spinach  serving suggestion: Cashew parm/ vegan parm  Extra virgin olive oil  Fresh basil  Chilli flakes  METHOD 💚 Put a pot of very salty water on to boil. Snap the woody ends from the asparagus and cut the stems into small rounds, about .5-1cm thick. Save the spears for decoration. thinly slice the garlic, the pot should be boiling now, put the pasta in to cook and set a timer for 2 min less than the cooking instructions state (we cook it again in the asparagus pan again later) 💚 revive the frozen peas and gently cook the asparagus spears by pouring boiling water over both in a small bowl and leaving for 2 mins. Drain and set aside. Rinse the spinach and put it into a bowl with a squeeze of lemon and a pinch of salt. Mix well with your hands. The pasta should be done by now, save some of the water, drain and rinse under cold water.  💚 sauté the asparagus and garlic in the olive oil with a pinch of the salt, stirring constantly so the garlic doesn’t burn. After 3-4 min, add the lemon zest, rest of the salt, lemon juice, cooked pasta, spinach, peas, a splash of the cooking water and the pasta itself. Stir together and top with the spears. 💚 serve with cashew parm, vegan parm, basil and olive oil. #veganpasta #springpasta #asparagus #healthyrecipes #healthyvegan
15 Minute Super Green Asparagus Tagliatelle 💚 Follow @sophsplantkitchen for more #veganrecipes INGREDIENTS (serves 2 hungry people) Around 8 nests of tagliatelle 1 large bunch or 400g asparagus spears 2 unwaxed lemons, zest and juice 6-8 cloves of thinly sliced garlic 2 tbsp extra virgin olive oil 1/2 tsp flakey salt + more to taste 1 cup of frozen peas 3 large handfuls of spinach serving suggestion: Cashew parm/ vegan parm Extra virgin olive oil Fresh basil Chilli flakes METHOD 💚 Put a pot of very salty water on to boil. Snap the woody ends from the asparagus and cut the stems into small rounds, about .5-1cm thick. Save the spears for decoration. thinly slice the garlic, the pot should be boiling now, put the pasta in to cook and set a timer for 2 min less than the cooking instructions state (we cook it again in the asparagus pan again later) 💚 revive the frozen peas and gently cook the asparagus spears by pouring boiling water over both in a small bowl and leaving for 2 mins. Drain and set aside. Rinse the spinach and put it into a bowl with a squeeze of lemon and a pinch of salt. Mix well with your hands. The pasta should be done by now, save some of the water, drain and rinse under cold water. 💚 sauté the asparagus and garlic in the olive oil with a pinch of the salt, stirring constantly so the garlic doesn’t burn. After 3-4 min, add the lemon zest, rest of the salt, lemon juice, cooked pasta, spinach, peas, a splash of the cooking water and the pasta itself. Stir together and top with the spears. 💚 serve with cashew parm, vegan parm, basil and olive oil. #veganpasta #springpasta #asparagus #healthyrecipes #healthyvegan

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