@kwttyixx: Replying to @☆ - 𝐍𝐚𝐝𝐢𝐲𝐚 transition/shake tutorial! #fyp #kpop #kpopfyp #edit #tutorial #tuto #edittutorial #capcut #capcuttutorial #shake #transition #transitiontutorial

Jen’s🎧☆

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Region: FR

Thursday 18 January 2024 13:44:16 GMT

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No Watermark .mp4 (3.52MB) No Watermark(HD) .mp4 (42.46MB) Watermark .mp4 (0MB) Music .mp3

Comments

✩｡ :

Pls give me jennie clips i can't finde

2024-02-12 07:43:49

2

🌹 :

Awhh you need pro, to have the oblique blur:(

2024-12-07 00:09:40

0

kira🥝 :

how to copy?

2024-07-08 00:39:48

0

Kei✝️💕 :

I couldn't adjust the oblique blur 😭

2024-02-17 05:03:45

5

☦️ HAN ྀིྀི :

I can’t adjust the effect. Oblique blur

2024-01-31 05:56:54

20

.•°♡°•. :

I think they removed oblique blur

2024-03-10 17:31:41

3

𝐄𝐋𝐘𝐘౨ৎ :

umm guys I don't have the option on the oblique blur on how I want it to be long

2024-07-25 14:14:40

7

sunwonki^_^ :

i can't see the graph😀

2024-04-15 14:28:39

1

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Crispy and golden baked veggies with a twist of egg white mayo! 🥗✨ Perfect for a healthy snack or a light dinner. Try it out and let us know how it turns out! Baked Vegetables with Egg White Mayonnaise Ingredients: **For the egg white mayonnaise:** - 3 tablespoons egg whites (70 g) - 3/4 cup vegetable oil (180 g) - A pinch of salt - 1 tablespoon lemon juice - 1/2 tablespoon mustard - 1/2 tablespoon turmeric **For the baked vegetables:** - 1 red bell pepper - 1 yellow bell pepper - 1 green bell pepper - 1 zucchini - 1/2 eggplant - 2/3 cup cornmeal (100 g) - 3 tablespoons very cold water (50 ml) - A bit of salt - Breadcrumbs as needed Instructions: 1. **Prepare the egg white mayonnaise:** - In a container, pour the 3 tablespoons of egg whites (70 g). - Add a pinch of salt, 1 tablespoon of lemon juice, 1/2 tablespoon of mustard, and 1/2 tablespoon of turmeric. - Using an immersion blender, start blending the egg whites and slowly add the 3/4 cup of vegetable oil (180 g) in a thin stream until a creamy and homogeneous consistency is achieved. Continue blending until the oil is completely incorporated. Set aside the mayonnaise. 2. **Prepare the baked vegetables:** - Preheat the oven to 400°F (200°C). - Wash and cut the red, yellow, and green bell peppers into strips. - Cut the zucchini and half eggplant into strips as well. - In a bowl, mix the 2/3 cup of cornmeal (100 g) with the 3 tablespoons of very cold water (50 ml) and a bit of salt to make a batter. - Coat the vegetable strips in the batter, then in the breadcrumbs. - Place the breaded vegetables on a baking sheet lined with parchment paper. - Bake for 12 minutes, or until the vegetables are crispy and golden. 3. **Serve:** - Serve the hot baked vegetables with the prepared egg white mayonnaise. Enjoy! #giallozafferano #vegetables #cooking #oven

Crispy and golden baked veggies with a twist of egg white mayo! 🥗✨ Perfect for a healthy snack or a light dinner. Try it out and let us know how it turns out! Baked Vegetables with Egg White Mayonnaise Ingredients: **For the egg white mayonnaise:** - 3 tablespoons egg whites (70 g) - 3/4 cup vegetable oil (180 g) - A pinch of salt - 1 tablespoon lemon juice - 1/2 tablespoon mustard - 1/2 tablespoon turmeric **For the baked vegetables:** - 1 red bell pepper - 1 yellow bell pepper - 1 green bell pepper - 1 zucchini - 1/2 eggplant - 2/3 cup cornmeal (100 g) - 3 tablespoons very cold water (50 ml) - A bit of salt - Breadcrumbs as needed Instructions: 1. **Prepare the egg white mayonnaise:** - In a container, pour the 3 tablespoons of egg whites (70 g). - Add a pinch of salt, 1 tablespoon of lemon juice, 1/2 tablespoon of mustard, and 1/2 tablespoon of turmeric. - Using an immersion blender, start blending the egg whites and slowly add the 3/4 cup of vegetable oil (180 g) in a thin stream until a creamy and homogeneous consistency is achieved. Continue blending until the oil is completely incorporated. Set aside the mayonnaise. 2. **Prepare the baked vegetables:** - Preheat the oven to 400°F (200°C). - Wash and cut the red, yellow, and green bell peppers into strips. - Cut the zucchini and half eggplant into strips as well. - In a bowl, mix the 2/3 cup of cornmeal (100 g) with the 3 tablespoons of very cold water (50 ml) and a bit of salt to make a batter. - Coat the vegetable strips in the batter, then in the breadcrumbs. - Place the breaded vegetables on a baking sheet lined with parchment paper. - Bake for 12 minutes, or until the vegetables are crispy and golden. 3. **Serve:** - Serve the hot baked vegetables with the prepared egg white mayonnaise. Enjoy! #giallozafferano #vegetables #cooking #oven

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