@tititauhai24: Tui vẫn miệt mài tìm loại bỉm đêm ngủ đến sáng mà khô cong k có ẩm con . Chứ con tui mà ẩm ẩm là nó dậy huhu . Mấy bà chỉ tui thêm loại nào nữa để tui thử nốt luôn #bỉmđêm #reviewbimsua #emberong🐉 #reviewbimdem #bimdem #fypシ #viral #xh #mebimsuachamcon #berong🐉 #embedethuong #reviewmevabe

𝐆𝐢𝐚 Đ𝐢̀𝐧𝐡 𝐓𝐢́ 𝐓𝐢

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Sunday 10 November 2024 03:51:35 GMT

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Thảo Hà Tĩnh :

nady natural mom nhé, k lo tràn hay thấm ngược đâu ạ

2024-11-10 16:17:46

4

Chang :

Applecrumby nguyên đêm hút đỉnh, sáng ra vẫn khô ráo, chân ái lun

2024-11-14 01:49:42

3

Pann.96 :

Em pass 2 bịch bỉm quên đêm Applecrumby sz M, bịch mega. 350k/bịch

2026-05-07 09:40:51

0

Dear Pi 🧸 :

toàn mấy miếng tả xịn, mà rổ rá hơi caooooo 😅

2024-11-12 02:55:40

1

Thaootis🍃 :

App có cần tăng sz ko ạ ? Con mình 6.6kg thì mặc sz nào ạ

2024-11-12 06:32:51

1

Tú Ang :

Bé nhà mình ban đêm tè nhiều, dùng mấy loại vẫn thấy ẩm mặt trong

2026-01-07 01:21:31

1

Linh&Dương :

Bé mình ngủ hay đ.ạ.p nên s.ợ bỉm xô lệch

2026-01-06 11:23:00

1

Mẹ em Cam 🍊 :

Mới sinh dùng app newborn 2 bịch đủ k vậy mom

2024-11-13 12:31:16

1

luoi.888 :

T thấy nhiều mẹ khen rascal , ngày xưa t dùng pamper nhật nữa

2024-11-14 00:04:08

1

nhon; :

Da bé nhà mình nhạy cảm nên chỉ cần ẩm là nổi mẩn

2026-01-06 17:47:42

0

Sâu :

Mình test mấy loại bỉm đêm mà vẫn chưa thấy ưng

2026-01-06 11:11:45

1

Thảo Linh :

Mình thấy cheru giữ form tốt suốt đêm ngủ

2026-01-06 11:09:51

1

Phương Linh :

Mình chỉ mong tìm được loại bỉm để mẹ con cùng ngủ ngon

2026-01-06 18:03:06

0

Hồng Hà :

Con mình ngủ được nửa đêm là hay tỉnh vì bỉm ẩm, mẹ nào gặp giống mình không

2026-01-07 01:11:39

1

Linh Trang :

Con mình ngủ xoay liên tục nên hay bị tràn bên hông

2026-01-06 11:21:05

0

BinBin :

Con mình chỉ cần hơi ẩm là tỉnh liền, khó ngủ lại lắm

2026-01-06 11:21:21

1

Phạm Hân💞 :

Mình ưu tiên bỉm đêm khô ráo là chính nên chọn cheru, mỏng vừa đủ mà bé ngủ vẫn thoải mái

2026-01-07 01:34:10

1

Huyền Thu 9797 :

Bé nhà mình dùng nady natura thấy cũng mềm mỏng thấm tốt ưng lắm ạ

2024-12-11 09:35:33

0

Nù Nù nèe :

Gooby tràn hay sao thay 2 miếng vậy mom? Tui đang xài Nabizam định thử qua Gooby

2024-11-10 09:36:33

1

Nhà Bắp Baby ✿ :

Ui, mom xài font chữ nào mà thấy cưng zả🥰

2024-11-10 17:42:30

2

Tuyền 🌽 :

Mình pass applecrumby sz L mới khui dùng 2 miếng thôi, còn 17 miếng nha mấy mom

2025-04-01 20:56:21

0

Tom & Sam Family :

e pass bỉm applecrumby quần đêm size M (5-10kg). mới xài 1 cái. bịch 50 cái.

2025-02-07 13:30:07

0

Yenle :

Tui xài app thấy chưa ưng lắm vì vẫn hơi ẩm xíu nhưng chắc loại đó t thấy ok nhất trong những loại còn lại. 10-12 tiếng con vẫn ngủ ngon lành

2024-11-11 00:31:18

2

Pham Van Anh :

E pass 3 bịch app size M quần do con e tăng size ak

2025-04-02 17:27:04

0

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There's no better way to warm up from the inside out than with a soulful, steaming bowl of gumbo. On October 12th, we celebrate National Gumbo Day, a tribute to the official state cuisine of Louisiana and a true American culinary masterpiece. Forget everything you think you know about soup; gumbo is in a league of its own. #NationalGumboDay While recipes vary from family to family, every great gumbo is built on two sacred foundations. Every pot starts with the foundation of Cajun and Creole cooking of the Holy Trinity--a sautéed blend of diced onions, celery, and bell peppers. This aromatic trio provides the savory base for all the magic that follows. The true soul of a gumbo—and the source of many a friendly argument—is the thickener. There are three main traditions: 1. Roux: The French foundation. A mix of flour and fat (like butter or oil) is cooked slowly until it reaches a specific color, anywhere from blonde to a deep, dark chocolate brown. A dark roux adds a rich, toasted, and nutty flavor. 2. Okra: The African heart. This vegetable, when sliced and cooked, releases a natural thickener that gives the gumbo a silky texture. 3> Filé Powder: The Native American secret. Made from dried and ground sassafras leaves from the Choctaw tribe, this earthy powder is typically stirred in at the very end of cooking (off the heat) to thicken the gumbo and add a unique, root beer-like scent. Do you enjoy Gumbo? NEW ORLEANS-STYLE CHICKEN & SAUSAGE GUMBO Smoked sausage, celery, green bell pepper and onion deliver big flavor in a flash. 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦: 8 oz (250 g) smoked beef sausage 1 medium onion 2 stalks celery, trimmed 1 medium green bell pepper 8 oz (250 g) boneless, skinless chicken breasts 2 tbsp (30 mL) Creole seasoning 2 cans (14.5 oz each) diced tomatoes (3 1/2 cups/875 mL) 3 cups (750 mL) chicken broth, divided 2 tbsp (30 mL) cornstarch 1 small yellow squash 1/2 tsp (2 mL) salt Hot cooked rice (optional) 𝗗𝗜𝗥𝗘𝗖𝗧𝗜𝗢𝗡𝗦: Cut sausage in half lengthwise, then into 1/2-inch-thick (1-cm) slices with Chef's Knife. Place sausage into (12-in./30-cm) Skillet; cook over medium-high heat 2-3 minutes or until lightly browned. Meanwhile, coarsely chop onion with Food Chopper. Thinly slice celery and cut bell pepper into 1/2-in. (1-cm) pieces. Cut chicken into 1/2-in. (1-cm) pieces. In Stainless (4-qt./4-L) Mixing Bowl, toss chicken and seasoning together using Chef's Tongs. Add onion, celery, bell pepper and chicken to Skillet; cook and stir 4 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. Add tomatoes and 2 1/2 cups (625 mL) of the broth to Skillet; cook 3-4 minutes or until mixture comes to a boil. In (2-cup/500-mL) Prep Bowl, combine cornstarch and remaining broth; whisk with Stainless Mini-Whisk until smooth. Slowly add cornstarch mixture to Skillet; stir to combine. Cook 2 minutes or until thickened. Slice squash with Ultimate Mandoline fitted with adjustable blade set on thickest setting; cut slices into quarters. Add squash and salt to Skillet; cover. Remove from heat; let stand 1 minute. Serve gumbo over hot cooked rice, if desired. 𝗙𝗘𝗔𝗧𝗨𝗥𝗘𝗗 𝗣𝗥𝗢𝗗𝗨𝗖𝗧𝗦: Coated Chef's Knife # 100838 12

There's no better way to warm up from the inside out than with a soulful, steaming bowl of gumbo. On October 12th, we celebrate National Gumbo Day, a tribute to the official state cuisine of Louisiana and a true American culinary masterpiece. Forget everything you think you know about soup; gumbo is in a league of its own. #NationalGumboDay While recipes vary from family to family, every great gumbo is built on two sacred foundations. Every pot starts with the foundation of Cajun and Creole cooking of the Holy Trinity--a sautéed blend of diced onions, celery, and bell peppers. This aromatic trio provides the savory base for all the magic that follows. The true soul of a gumbo—and the source of many a friendly argument—is the thickener. There are three main traditions: 1. Roux: The French foundation. A mix of flour and fat (like butter or oil) is cooked slowly until it reaches a specific color, anywhere from blonde to a deep, dark chocolate brown. A dark roux adds a rich, toasted, and nutty flavor. 2. Okra: The African heart. This vegetable, when sliced and cooked, releases a natural thickener that gives the gumbo a silky texture. 3> Filé Powder: The Native American secret. Made from dried and ground sassafras leaves from the Choctaw tribe, this earthy powder is typically stirred in at the very end of cooking (off the heat) to thicken the gumbo and add a unique, root beer-like scent. Do you enjoy Gumbo? NEW ORLEANS-STYLE CHICKEN & SAUSAGE GUMBO Smoked sausage, celery, green bell pepper and onion deliver big flavor in a flash. 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦: 8 oz (250 g) smoked beef sausage 1 medium onion 2 stalks celery, trimmed 1 medium green bell pepper 8 oz (250 g) boneless, skinless chicken breasts 2 tbsp (30 mL) Creole seasoning 2 cans (14.5 oz each) diced tomatoes (3 1/2 cups/875 mL) 3 cups (750 mL) chicken broth, divided 2 tbsp (30 mL) cornstarch 1 small yellow squash 1/2 tsp (2 mL) salt Hot cooked rice (optional) 𝗗𝗜𝗥𝗘𝗖𝗧𝗜𝗢𝗡𝗦: Cut sausage in half lengthwise, then into 1/2-inch-thick (1-cm) slices with Chef's Knife. Place sausage into (12-in./30-cm) Skillet; cook over medium-high heat 2-3 minutes or until lightly browned. Meanwhile, coarsely chop onion with Food Chopper. Thinly slice celery and cut bell pepper into 1/2-in. (1-cm) pieces. Cut chicken into 1/2-in. (1-cm) pieces. In Stainless (4-qt./4-L) Mixing Bowl, toss chicken and seasoning together using Chef's Tongs. Add onion, celery, bell pepper and chicken to Skillet; cook and stir 4 minutes or until vegetables are crisp-tender and chicken is no longer pink in center. Add tomatoes and 2 1/2 cups (625 mL) of the broth to Skillet; cook 3-4 minutes or until mixture comes to a boil. In (2-cup/500-mL) Prep Bowl, combine cornstarch and remaining broth; whisk with Stainless Mini-Whisk until smooth. Slowly add cornstarch mixture to Skillet; stir to combine. Cook 2 minutes or until thickened. Slice squash with Ultimate Mandoline fitted with adjustable blade set on thickest setting; cut slices into quarters. Add squash and salt to Skillet; cover. Remove from heat; let stand 1 minute. Serve gumbo over hot cooked rice, if desired. 𝗙𝗘𝗔𝗧𝗨𝗥𝗘𝗗 𝗣𝗥𝗢𝗗𝗨𝗖𝗧𝗦: Coated Chef's Knife # 100838 12" (30-cm) Brilliance Weeknight Skillet # 100897 Food Chopper # 2585 Stainless Steel Mixing Bowl Set # 1735 𝟤-Cup Prep Bowl Set # 1742 Stainless Steel Mini Whisk # 2477

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