@anik_hassan_bijoy: তুই এমন এক পাখি সারাক্ষণ অন্তরেতে তকেই সুধু রাখি..!🌸#fouryou #foryoupag #unfreezemyacount #১০০_পার্সেন্ট_গেরানটি_বাইরাল_হবে

ANIK HASSAN BIJOY🦋

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Sunday 10 November 2024 12:48:06 GMT

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🔰𝑴𝒅 𝑷𝒓𝒊𝒏𝒄𝒆 Alamin🔰 :

🌼🌼 তুই এমন এক পাখি 💮💮 🌸🌸সারাক্ষণ অন্তরেতে তোমাকেই শুধু রাখি 🏵️🏵️

2024-11-13 05:25:15

2

অনেক ধন্যবাদ :

অনেক ধন্যবাদ

2024-11-12 08:02:27

2

user83213338168861 কষ্টোর জীবন :

কপি লিংক 💜💜💜💜💜

2024-11-16 03:49:20

1

mdshipu202 :

সাপোর্ট চাই গো

2024-11-15 13:33:55

1

mariyam :

কপিলিংক 💚💚🌿🌿🌿

2024-11-14 19:36:13

1

MD. RIDOY KHAN :

চমৎকার কফিলিং ডান

2024-11-14 18:36:47

1

md Limon shikder :

💚♥️ভিডিও♥️আপনার💚𒀱♥️💚দেখে𒀱💚♥️প্রশংসা𒀱💚💚♥️ꪳকরে𒀱ꪳ♥️💚ছোট𒀱ꪳ♥️করছিনা সত্যি𒀱♥️ꪳ💚খুব𒀱♥️সুন্দর𒀱ꪳ💚♥️হয়েছে𒀱ꪳ♥️ভিডিওটা𒀱

2024-11-14 07:40:15

1

Sumon Mia :

কপিলিং করে দিলাম 🥰🥰

2024-11-12 17:14:35

1

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Another Japanese classic starter that's perfect for a quick snack or appetizer 1 block of soft or medium firmness tofu(soft tofu will have the best texture but is harder to handle) 1 cup of potato starch - press the tofu with paper towels to absorb excess moisture for about 5 minutes, then cut into the desired shape depending on your serving plate - Dip into the potato starch and immediately brush off the excess starch. Do not let the tofu sit in the starch for too long or it till start to form a very thick, chewy coating - Deep fry for about 5 minutes at 170C, then remove and drain on paper towels Sauce: 1 cup of dashi(or kombu dashi, or vegetable stock if you want it vegetarian) 2 tbsp of soy sauce 1 tsp of mirin/saké - Mix it all together and serve with the fried tofu, alongside grated daikon, ginger, and spring onion #vegetarian #tofu #quickrecipes #vegan #japanesefood

Another Japanese classic starter that's perfect for a quick snack or appetizer 1 block of soft or medium firmness tofu(soft tofu will have the best texture but is harder to handle) 1 cup of potato starch - press the tofu with paper towels to absorb excess moisture for about 5 minutes, then cut into the desired shape depending on your serving plate - Dip into the potato starch and immediately brush off the excess starch. Do not let the tofu sit in the starch for too long or it till start to form a very thick, chewy coating - Deep fry for about 5 minutes at 170C, then remove and drain on paper towels Sauce: 1 cup of dashi(or kombu dashi, or vegetable stock if you want it vegetarian) 2 tbsp of soy sauce 1 tsp of mirin/saké - Mix it all together and serve with the fried tofu, alongside grated daikon, ginger, and spring onion #vegetarian #tofu #quickrecipes #vegan #japanesefood

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