@soso_alsalman: #سوما

♛ soso
♛ soso
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Tuesday 29 October 2024 08:01:31 GMT
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rasha12399
𝕽𝕬𝕾𝕳𝕬✨ :
مبروك سوما 🥰
2024-10-31 05:03:22
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usero79tzbfvan
فاطمه الثبيتي :
الف مبروك الله يجعله منزل مبارك عليك 🥰🥰🥰
2024-10-29 08:06:55
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user6201959771756
الأميره بذاتي :
الله يرزقك من واسع فضله ياسوسوجعله بيت مبارك
2024-10-29 08:11:34
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m258616
M هوساوي :
ألف مبروك 🥰🥰🥰
2024-10-29 08:59:29
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user2413179142175
نرجس علمدار🌼 :
مبروك 😍
2024-10-29 08:45:31
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sshh333444
... :
هههههههههههههه هههههههههههههه هههههههههههههه هههههههههههههه هههههههههههههه هههههههههههههه
2024-10-29 09:10:44
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x.lw6
الفاتنه🤍. :
😂😂😂
2024-10-29 08:48:23
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chd.7js
a :
🥰🥰🥰🥰
2024-10-29 11:05:37
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zozo_qhtani
zozo_qhtani :
الحمدلله رب العالمين على نعمه انعمها علينا
2024-10-29 09:55:36
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user2413179142175
نرجس علمدار🌼 :
عسل 🍯
2024-10-29 08:45:22
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krwahodapvv
الحزين :
🥰🥰🥰
2024-10-29 08:13:21
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usero79tzbfvan
فاطمه الثبيتي :
😂😂😂😂
2024-10-29 08:07:00
0
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🇺🇸 Experience the Elegance of the Sea: A Savory Symphony of Salmon Trout Roulade 🐟🌿 - a fusion of delicate flavors and textures that dance on your palate. A dish that tells a story in every bite!
🇺🇸 Experience the Elegance of the Sea: A Savory Symphony of Salmon Trout Roulade 🐟🌿 - a fusion of delicate flavors and textures that dance on your palate. A dish that tells a story in every bite!" Recipe: Salmon Trout Roulade Ingredients: - 2 salmon trout fillets - For Filling: - 1 salmon trout (no skin, no bones), cut into small pieces - 100 ml of cream - 1 egg white - Salt and pepper - For Fish Sauce: - Leftover trout pieces (skin, scraps) - 1 onion - 1 carrot - 1 celery stalk - Cold water - 250 ml of the prepared fish stock - 200 ml of cream - 100 ml of Prosecco - For Parsley Oil: - A bunch of parsley (with stems) - 150 ml of seed oil Instructions: 1. Make Filling:Blend the trout pieces with cream, egg white, salt, and pepper. 2. Prepare Trout for Roll:Clean the second trout fillet, remove bones, and flatten it. Put filling in the middle, roll it up, and wrap it in plastic wrap. 3. Cooking:Cook in a water bath at 140°F for 20 minutes. 4. Finish the Trout:After cooking, take out the trout and lightly char the surface. 5. Make Fish Stock:Cook the trout leftovers, onion, carrot, and celery in cold water. Boil for 30 minutes. Strain to get the fish stock. 6. Make Fish Sauce:Mix 250 ml fish stock with 200 ml cream and 100 ml Prosecco. Boil and reduce by three quarters. Add salt. 7.Make Parsley Oil:Blend parsley with seed oil at 158°F for 5 minutes, then strain. Mix some into the fish sauce. Serving:Serve the trout with the fish sauce and a drizzle of parsley oil. . . #khalidelmahi @Giallozafferano

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