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삭제 영상 저장소
삭제 영상 저장소
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Tuesday 21 January 2025 21:52:46 GMT
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user3394157341666
운이 :
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2025-01-21 23:02:11
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user4339118745492
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2025-01-22 03:06:03
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Watch the whole video to get the whole idea #Fitness #gym #greenscreenvideo
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я чуть не умерла пока делала костюм #atomicheart #atomicheartrobots #atomichearttwins #atomicheartcosplay #twinscosplay #атомикхарт #роботыблизняшки #atomicheartballerina #косплей #игры #рекомендации #gamecosplay
я чуть не умерла пока делала костюм #atomicheart #atomicheartrobots #atomichearttwins #atomicheartcosplay #twinscosplay #атомикхарт #роботыблизняшки #atomicheartballerina #косплей #игры #рекомендации #gamecosplay
I get addicted to these every summer #summerrolls #vietnamesespringrolls Board by @melanated.maker Peanut dipping sauce: 3 Tbsp peanut butter 3 Tbsp hoisin sauce 2 Tbsp rice vinegar 1 garlic clove grated (Makes 1/2 cup of sauce, double if you’d like more!) Chop your veggies (I used cucumber, carrots & lettuce) and set to the side. To boiling water, add in your shrimp and cook about 2 minutes or until the shrimp are slightly curled and no longer translucent. Remove and add straight into an ice bath. To the same water, quickly dunk in your rice noodles then strain and rinse under cold water to avoid overcooking. Dip your rice paper into room temperature water and lay flat on your board (don’t worry if it’s still a little hard, it’ll soften as it sits). Lay down your lettuce, veggies, rice noodles and herbs (I used cilantro&mint). Roll once then lay 3 pieces of shrimp face down so that they show when it’s rolled. Continue rolling to cover the shrimp then fold in the sides. Add a piece of green onion to have it hanging out one side. Finish the roll, serve with your sauce topped with crushed peanuts and enjoy!
I get addicted to these every summer #summerrolls #vietnamesespringrolls Board by @melanated.maker Peanut dipping sauce: 3 Tbsp peanut butter 3 Tbsp hoisin sauce 2 Tbsp rice vinegar 1 garlic clove grated (Makes 1/2 cup of sauce, double if you’d like more!) Chop your veggies (I used cucumber, carrots & lettuce) and set to the side. To boiling water, add in your shrimp and cook about 2 minutes or until the shrimp are slightly curled and no longer translucent. Remove and add straight into an ice bath. To the same water, quickly dunk in your rice noodles then strain and rinse under cold water to avoid overcooking. Dip your rice paper into room temperature water and lay flat on your board (don’t worry if it’s still a little hard, it’ll soften as it sits). Lay down your lettuce, veggies, rice noodles and herbs (I used cilantro&mint). Roll once then lay 3 pieces of shrimp face down so that they show when it’s rolled. Continue rolling to cover the shrimp then fold in the sides. Add a piece of green onion to have it hanging out one side. Finish the roll, serve with your sauce topped with crushed peanuts and enjoy!

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