@u.upraew: เด็กหน้าเขียวว#TheOriginal

u.upraew

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Region: TH

Monday 02 December 2024 13:06:18 GMT

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Comments

CHEF MARCUS👨‍🍳👨‍🍳👨‍🍳 :

So pretty ❤❤❤

2024-12-03 05:12:43

1

蘇英雄 (Sir Louis) 🧿 :

When is your next live?

2024-12-04 09:25:22

0

it'me :

น่ารักทุกแอ็ค

2024-12-02 15:07:01

1

Oอสก้า :

น่ารักและไม่ซำ้ดีคับ

2025-01-01 06:15:17

0

บีทูบี :

สวยหน้ารักมาก🥰🥰🥰

2024-12-06 08:22:11

0

ไต เติ้ล 1.2M :

เทสใต้

2024-12-05 16:09:47

0

peach WINDY. :

เด่วซื้อให้8466859795😂

2024-12-04 10:48:12

0

จรัส ฉิมกันยา :

น่ารัก🥰🥰🥰🥰

2024-12-04 08:53:55

0

Back :

หน้ารัก🥰จากบ่าว🇱🇦🥰

2024-12-03 04:18:28

0

Tuấn Tuấn :

xinh quá

2024-12-02 14:12:27

0

user2491262203122 :

น่ารักเกิน

2024-12-02 13:54:46

0

𓆡𓆝𓆟𓆜 :

อยากไปสมัครอะคะ

2024-12-02 13:09:44

0

𓆡𓆝𓆟𓆜 :

หนูอยากเข้ารรอะคะ

2024-12-02 13:09:30

0

budogcra17 :

🥰🥰🥰

2024-12-02 13:52:29

0

Sam Ol D🙏 :

😍😍😍👍👍👍

2024-12-02 13:30:42

0

อยากเรียนคณิตศาสตร์ อยากเขียน :

😂😂😂

2024-12-02 13:09:01

0

29.ปูเปรี้ยว :

👍👍👍

2025-01-26 11:43:13

0

Jedi :

🙂🙂🙂🙂🙂

2024-12-31 17:39:07

0

Mixdan Akk :

😁

2024-12-23 20:42:16

0

Mixdan Akk :

😂

2024-12-23 20:42:15

0

Long :

🥰🥰🥰

2024-12-14 17:59:17

0

Long :

😁😁😁

2024-12-14 17:59:12

0

Nong :

🥰🥰🥰

2024-12-10 17:06:26

0

กัปตันโต้ง :

🥰🥰😅😊

2024-12-07 17:12:24

0

Prite19💂🇹🇭💂 :

❤️

2024-12-07 09:13:15

0

To see more videos from user @u.upraew, please go to the Tikwm homepage.

Other Videos

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Making #engraved metal pet charms with our #Cricut! #cricutprojects#cricuthacks#cricutmaker#cricutmaker3#engraving#engrave#engravedgifts#pet#petlover

Making #engraved metal pet charms with our #Cricut! #cricutprojects#cricuthacks#cricutmaker#cricutmaker3#engraving#engrave#engravedgifts#pet#petlover

Replying to @jordynngramm takeout who?? General Tso’s Chicken 🫡 #generaltsoschicken #chinesetakeout 1 lb Chicken thigh or breast 1 tsp grated ginger 1 tsp grated garlic 1 egg 1 tsp Soy sauce 1 tsp neutral flavored oil 1 Tbsp cornstarch 3 Tbsp flour 1 tsp baking powder 1 tsp white pepper Nyeh salt Sauce: 3-4 dried chilis (if you can’t find these, sub with 1-2 tsp dried chili flakes) 1/2 cup Chicken Broth 4 Tbsp Soy Sauce 2 tsp Dark Soy Sauce 1 Tbsp Rice Vinegar 4 Tbsp ketchup 1 tsp grated ginger 1 tsp grated garlic 1 Tbsp brown sugar 1 tsp white pepper Optional 2 Tbsp Shaoxing wine Cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water) Optional 1 tsp sesame oil Cut your chicken into small pieces and add your egg, garlic, ginger, soy sauce and oil. Give it a mix before adding in your cornstarch, flour, and baking powder. The batter should lightly coat each piece, if not you can add more flour and cornstarch of the same ratio. Set that aside while you heat up your frying oil and mix together your ingredients for the sauce. Check the oil to see if it’s hot enough by sticking a wooden chopstick, spoon or skewer in. Once it bubbles, it’s ready. Add your chicken one piece at a time and in two separate batches to avoid overcrowding the pan. Fry each batch for 4 minutes and remove. Crank the heat to bring your oil back up to a higher temperature. Add all of your chicken back in for another 2 minutes or until it reaches your desired color. Either switch out your pan or carefully remove your oil. Add 1 tsp oil into your wok along with your dried chilis. Toast about 1 minute or until fragrant. Pour in your sauce and optional Shaoxing Wine and bring it to a boil. Add in your cornstarch slurry, reduce the heat and allow your sauce to thicken to a glaze. Add your chicken back in and sauté for another minute in the sauce along with 1 tsp sesame oil. Serve over rice, garnish with sesame seeds and green onion razzle dazzle and enjoy!

Replying to @jordynngramm takeout who?? General Tso’s Chicken 🫡 #generaltsoschicken #chinesetakeout 1 lb Chicken thigh or breast 1 tsp grated ginger 1 tsp grated garlic 1 egg 1 tsp Soy sauce 1 tsp neutral flavored oil 1 Tbsp cornstarch 3 Tbsp flour 1 tsp baking powder 1 tsp white pepper Nyeh salt Sauce: 3-4 dried chilis (if you can’t find these, sub with 1-2 tsp dried chili flakes) 1/2 cup Chicken Broth 4 Tbsp Soy Sauce 2 tsp Dark Soy Sauce 1 Tbsp Rice Vinegar 4 Tbsp ketchup 1 tsp grated ginger 1 tsp grated garlic 1 Tbsp brown sugar 1 tsp white pepper Optional 2 Tbsp Shaoxing wine Cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water) Optional 1 tsp sesame oil Cut your chicken into small pieces and add your egg, garlic, ginger, soy sauce and oil. Give it a mix before adding in your cornstarch, flour, and baking powder. The batter should lightly coat each piece, if not you can add more flour and cornstarch of the same ratio. Set that aside while you heat up your frying oil and mix together your ingredients for the sauce. Check the oil to see if it’s hot enough by sticking a wooden chopstick, spoon or skewer in. Once it bubbles, it’s ready. Add your chicken one piece at a time and in two separate batches to avoid overcrowding the pan. Fry each batch for 4 minutes and remove. Crank the heat to bring your oil back up to a higher temperature. Add all of your chicken back in for another 2 minutes or until it reaches your desired color. Either switch out your pan or carefully remove your oil. Add 1 tsp oil into your wok along with your dried chilis. Toast about 1 minute or until fragrant. Pour in your sauce and optional Shaoxing Wine and bring it to a boil. Add in your cornstarch slurry, reduce the heat and allow your sauce to thicken to a glaze. Add your chicken back in and sauté for another minute in the sauce along with 1 tsp sesame oil. Serve over rice, garnish with sesame seeds and green onion razzle dazzle and enjoy!

🥃 🍏 🥥 🍐=🤩 #colombia #medellin #travel #vacations #happysunday 🤗🙌

🥃 🍏 🥥 🍐=🤩 #colombia #medellin #travel #vacations #happysunday 🤗🙌

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