@konmek2001: ระยะทางเธอห่างออกไป…

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Tuesday 25 June 2024 12:27:42 GMT

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🍍 :

Oh my bad 😪

2024-07-01 15:18:28

0

:ppick :

🫶🏿

2024-07-01 18:47:48

0

ชื่อต่อที่ต่อยเจ็บๆอ่ะ🐝💚💐😵 :

ผ่านมาแค่พบ😊

2024-07-25 03:35:27

2

P._.Pond22 :

คลิปดี📸💯

2024-08-28 01:45:55

1

A :

คิดถึงตลอดเลยนะ...

2024-07-04 09:38:20

1

นอ-เอ-สอ-เนส :

ไม่มีวันไหนที่ไม่คิดถึงเลยนะ😔

2024-07-09 17:50:17

0

บิว :

คลิปสองถ่ายยังไง ให้สั่นครับ

2024-07-06 09:20:48

0

@pinkki_bow :

คิดถึงนะ😔

2024-07-01 13:43:36

0

DONUT🍩 :

@lely_007

2024-07-04 02:44:16

1

baxomt :

😢

2024-07-24 12:14:10

0

โดยปราศจาก ฉัน :

🙂🙂🙂

2024-07-22 23:46:20

0

Tinner :

@🍒

2024-07-19 05:16:43

0

Dan :

😶

2024-07-11 12:49:24

0

nntnap :

@★

2024-07-08 14:26:10

0

picha.. :

🥺

2024-07-07 01:07:46

0

เจมส์ ฯ. :

😅

2024-07-06 02:19:19

0

คงควรคอย ᰔᩚ. :

💚

2024-07-05 20:00:55

0

เจ้าตัวเล็กツ :

😢

2024-07-03 12:55:21

0

Praewa.កំពង់ចាម :

💔

2024-07-02 03:51:36

0

ภพเองจั๊ป😉 :

❤️❤️❤️

2024-07-01 16:23:16

0

c_parly_c :

💙🥺

2024-06-30 08:21:02

0

ชื่อกวางนะไม่ได้ชื่อฟาง🐸✨ :

🥺😢

2024-06-28 15:20:23

0

LaFord :

😥

2024-06-28 04:50:48

0

มุบมิบ :

🥺

2024-06-25 12:51:39

0

'นนท์😈 :

😔🤍

2024-07-03 12:56:10

0

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Fish & Chips - Pub Grub - Episode 1 In this series, I’ll be showing you how to cook Delicious British Pub Food! Serves 2 Ingredients: Fish: 2x 200g pieces of Cod or Haddock  1.1/4 cup plain flour 1/4 cup cornflour  1 tsp baking powder 1/2 tsp salt 1 cup cold beer Chips: 700g Maris Piper 2 litre veg oil - use the same oil for the fish Sea Salt Flakes Tartare Sauce: 3/4 cup mayonnaise 1 medium pickled gherkin, chopped 1 tbsp fresh lemon juice 2 tbsp capers, chopped 2 tbsp fresh dill chopped 2 tbsp fresh Tarragon chopped 2 tbsp fresh Parsley chopped 1/2 tbsp Dijon mustard Sea Salt Flakes Method: Place the peeled and cut chips into a bowl of water and rinse to remove the starch. Fill a large saucepan with cold tap water and add the chips. Place the pan over medium heat and simmer until the chips are easily pierced with a knife (about 20 minutes). Carefully remove the cooked chips and let them dry on a cooling rack. Then, refrigerate them. For the tartar sauce, mix all the ingredients in a bowl, stir well, and set aside or refrigerate. Heat a deep pan filled no more than halfway with oil to 130°C. Fry the chips in small batches until a light crust forms (around 5 mins). Remove from the oil, drain on a rack or kitchen paper, and set aside to cool. Reheat the oil in the pan to 180°C and fry the chips until golden (approximately 5-7 minutes). Drain and sprinkle with sea salt. (While your fish is cooking, keep the chips warm in the oven at around 90°C). Mix the flour, cornflour, baking powder, and salt in a large bowl. Gradually pour the beer, whisking gently until smooth. To cook the fish, heat the oil to 180°C. Pat the fish dry with kitchen paper, then coat it in plain flour. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 minutes, depending on the thickness of the fish, until golden and crisp. Remove the fish, and drain on kitchen paper or a wire rack. Serve the fish with chips and tartar sauce, along with a slice of lemon salt and vinegar. Enjoy! #pubfood #britishfood #british #ukfood #series #fishandchips #chips #chippytea

Fish & Chips - Pub Grub - Episode 1 In this series, I’ll be showing you how to cook Delicious British Pub Food! Serves 2 Ingredients: Fish: 2x 200g pieces of Cod or Haddock  1.1/4 cup plain flour 1/4 cup cornflour  1 tsp baking powder 1/2 tsp salt 1 cup cold beer Chips: 700g Maris Piper 2 litre veg oil - use the same oil for the fish Sea Salt Flakes Tartare Sauce: 3/4 cup mayonnaise 1 medium pickled gherkin, chopped 1 tbsp fresh lemon juice 2 tbsp capers, chopped 2 tbsp fresh dill chopped 2 tbsp fresh Tarragon chopped 2 tbsp fresh Parsley chopped 1/2 tbsp Dijon mustard Sea Salt Flakes Method: Place the peeled and cut chips into a bowl of water and rinse to remove the starch. Fill a large saucepan with cold tap water and add the chips. Place the pan over medium heat and simmer until the chips are easily pierced with a knife (about 20 minutes). Carefully remove the cooked chips and let them dry on a cooling rack. Then, refrigerate them. For the tartar sauce, mix all the ingredients in a bowl, stir well, and set aside or refrigerate. Heat a deep pan filled no more than halfway with oil to 130°C. Fry the chips in small batches until a light crust forms (around 5 mins). Remove from the oil, drain on a rack or kitchen paper, and set aside to cool. Reheat the oil in the pan to 180°C and fry the chips until golden (approximately 5-7 minutes). Drain and sprinkle with sea salt. (While your fish is cooking, keep the chips warm in the oven at around 90°C). Mix the flour, cornflour, baking powder, and salt in a large bowl. Gradually pour the beer, whisking gently until smooth. To cook the fish, heat the oil to 180°C. Pat the fish dry with kitchen paper, then coat it in plain flour. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 minutes, depending on the thickness of the fish, until golden and crisp. Remove the fish, and drain on kitchen paper or a wire rack. Serve the fish with chips and tartar sauce, along with a slice of lemon salt and vinegar. Enjoy! #pubfood #britishfood #british #ukfood #series #fishandchips #chips #chippytea

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الذكرى السنوية الخامسة ثورة تشرين 2019 #ثورة_اكتوبر #ثورة_تشرين #fyp #fypシ

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