@dien.1981:

Nguyễn Diễn 81

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Region: VN

Wednesday 25 December 2024 10:21:05 GMT

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NGUYỄN KIỆM ĐÔNG Y :

ko phải tàu thâm mà là mình tham

2024-12-26 02:57:16

187

mai trang :

Trung Quốc nó ăn nhá bác ơi nó k vứt đi đâu

2024-12-25 11:05:02

25

Nguyễn Tuấn Huyên :

tôi đã ăn cùng chú em đi ăn cỗ gà rút xương hai anh em bị cấp cứu 3 ngày sợ đến chết .

2024-12-25 14:24:17

54

trang tuyếnphuc 87 :

ac muốn ăn nên mua từ chỗ nguời ta bán gà vịt chuẩn bị mổ bảo hộ để chân mua về tự làm thì mới tốt

2024-12-26 00:08:06

8

lovelymen39 :

Ai cũng biết điều này Chú ah. nhưng mà cái mồm nó ko ngăn đc

2024-12-25 11:52:42

5

Phan Nguyen1812 :

có chị kia nói .ox chị ấy sang Tq họ định thiêu hủy .người Vn xin về bán .xong lại đo thừa .

2024-12-26 10:16:22

5

user6453205139694 :

cần tuyên truyền cho người dân không ăn nhé

2024-12-26 02:39:31

8

bithtng34 :

cảm ơn anh đã giúp bà con biết các thực phẩm

2024-12-25 11:49:49

8

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Other Videos

#dlaciwbie #dc #bubbletea

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Chicken Enchiladas Ingredients - 1 dried Pasilla chilli - 3 dried Ancho chillies - 1 dried Guajillo chilli - 1 dried Chipotle chilli - 2 white onions - 3 garlic cloves, crushed - 1 tbsp dried oregano - salt, to taste - 300ml (10 fl oz) double cream - 150ml (5 fl oz) buttermilk - 8 seasoned and grilled chicken thighs - oil or lard, for cooking - 8 radishes, diced - 1 bunch of coriander, leaves picked and washed - 12 corn tortillas Method Crema 1. Combine the double cream and buttermilk in a glass jar and mix well. 2. Cover with the lid and leave at room temperature for 24 hours to culture. 3. After 24 hours, transfer the mixture to a bowl, season lightly with salt, and mix well. 4. Pour the seasoned crema into a clean jar and refrigerate until fully chilled. Note: The crema will keep in the fridge for 3–4 days. Chilli Sauce 1. Remove the seeds from the chillies and cut them into small pieces, roughly 2 cm (¾ inch) squares. 2. Bring 300ml (10 fl oz) of water to a light simmer in a pot. 3. Add the chopped chillies to the water, then turn off the heat. 4. Add 1 peeled and quartered white onion and 3 garlic cloves to the steeping water. Let everything steep for 10 minutes. 5. Transfer the contents of the pot to a blender, along with the oregano and a pinch of salt. Blend until smooth. 6. Heat a saucepan over medium heat and add 2 tablespoons of oil. Once the oil is hot, pour in the blended chilli sauce. 7. Cook the sauce, stirring frequently, for 9–10 minutes. Season with a generous pinch of salt. Garnishes 1. Slice the grilled chicken thighs into strips. 2. Finely slice the remaining white onion and dice the radishes. 3. Prepare the coriander leaves for garnishing. Assemble Chicken Enchiladas 1. Heat a frying pan over medium-high heat and add enough oil or lard to coat the base. 2. Once the oil is hot, warm the corn tortillas in the pan for about 1 minute per side. 3. Place a ladleful of the prepared chilli sauce and some sliced chicken onto each tortilla. 4. Fold the tortillas in half and transfer them to a serving plate. 5. Drizzle with additional chilli sauce and dress with the crema. 6. Garnish with sliced white onion, diced radish, and coriander leaves. #chicken #tacos #Recipe #mexico🇲🇽

Chicken Enchiladas Ingredients - 1 dried Pasilla chilli - 3 dried Ancho chillies - 1 dried Guajillo chilli - 1 dried Chipotle chilli - 2 white onions - 3 garlic cloves, crushed - 1 tbsp dried oregano - salt, to taste - 300ml (10 fl oz) double cream - 150ml (5 fl oz) buttermilk - 8 seasoned and grilled chicken thighs - oil or lard, for cooking - 8 radishes, diced - 1 bunch of coriander, leaves picked and washed - 12 corn tortillas Method Crema 1. Combine the double cream and buttermilk in a glass jar and mix well. 2. Cover with the lid and leave at room temperature for 24 hours to culture. 3. After 24 hours, transfer the mixture to a bowl, season lightly with salt, and mix well. 4. Pour the seasoned crema into a clean jar and refrigerate until fully chilled. Note: The crema will keep in the fridge for 3–4 days. Chilli Sauce 1. Remove the seeds from the chillies and cut them into small pieces, roughly 2 cm (¾ inch) squares. 2. Bring 300ml (10 fl oz) of water to a light simmer in a pot. 3. Add the chopped chillies to the water, then turn off the heat. 4. Add 1 peeled and quartered white onion and 3 garlic cloves to the steeping water. Let everything steep for 10 minutes. 5. Transfer the contents of the pot to a blender, along with the oregano and a pinch of salt. Blend until smooth. 6. Heat a saucepan over medium heat and add 2 tablespoons of oil. Once the oil is hot, pour in the blended chilli sauce. 7. Cook the sauce, stirring frequently, for 9–10 minutes. Season with a generous pinch of salt. Garnishes 1. Slice the grilled chicken thighs into strips. 2. Finely slice the remaining white onion and dice the radishes. 3. Prepare the coriander leaves for garnishing. Assemble Chicken Enchiladas 1. Heat a frying pan over medium-high heat and add enough oil or lard to coat the base. 2. Once the oil is hot, warm the corn tortillas in the pan for about 1 minute per side. 3. Place a ladleful of the prepared chilli sauce and some sliced chicken onto each tortilla. 4. Fold the tortillas in half and transfer them to a serving plate. 5. Drizzle with additional chilli sauce and dress with the crema. 6. Garnish with sliced white onion, diced radish, and coriander leaves. #chicken #tacos #Recipe #mexico🇲🇽

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