@hethy_food: Cơm chiên ngon quá mà tăng cân quá #hethyfood #mailife #tranngocphuongmai #giảmcân

HETHY FOOD - BỮA ĂN DINH DƯỠNG
HETHY FOOD - BỮA ĂN DINH DƯỠNG
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Thursday 06 February 2025 01:38:47 GMT
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ngochuye226
Ngọc Huyền :
sữa này là sữa gì cj sữa tăng cân ko
2025-02-06 06:08:30
0
quannong212
FB : Quân Nông :
sữa này giảm cân à bạn
2025-02-11 13:16:29
0
duykhanh6822
Trinhlinh 🇻🇳 :
cơm rang đó
2025-02-08 02:12:50
0
nong.bay7
Phúc :
món này ăn rất chóng béo luôn.
2025-02-06 10:59:27
0
nguyenphuong12101970
nguyenphuong12101970 :
bộ đồ đẹp quá Con ơi
2025-02-06 08:40:48
0
nguyenphuong12101970
nguyenphuong12101970 :
🥰🥰🥰🥰🥰
2025-02-06 08:39:22
0
hong.duyen760
Hong Duyen :
🥰🥰🥰
2025-02-06 02:33:31
0
nh.nguyn7730
Như Nguyễn :
🥰🥰🥰
2025-02-06 02:32:35
0
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Chef skills is back with a festive twist!🎄👊  Stay tuned for tips and tricks on all for your favourite christmas dishes kicking things off with the ultimate roasties!🔥🔥  . Serves 6 – 8 greedy people: - 2kg agria potatoes - 200g duck fat - 200ml rapeseed oil - Large handful coarse salt - Whole head of garlic, slightly crushed - Handful of sage, rosemary, thyme  - Maldon salt 1. Peel and quarter poatoes, keeping hold of peelings, and cover with cold water in a large pan adding coarse salt. Place half the garlic, half the herbs and all your potato peelings in a sieve or piece of muslin and add to the pan. 2. Bring to the boil and boil for 20- 25 minutes until fluffy and starting to break apart round the edges.  3. Put the duck fat into your largest roasting tin and place in the oven at 200 degrees c. Meanwhile heat your oil in a small pan on the hob. 4. Once cooked, remove the aromatics from the pot and drain the potatoes into a colander. Give them a good shake to further break up the edges. 5. Allow the potatoes to steam dry, then carefully tip into the tray. Ladle your hot oil on top to ensure all the potatoes are coated in fat and get them back into the oven.  6. After 20 minutes, bring your potatoes out and turn them carefully then return to the oven.  7. After a further 20 minutes, or once golden and crispy all over, add in the rest of your garlic cloves, herbs and a good sprinkle of Maldon salt. 8. Return to oven for a further 15 minutes. Once beautifully golden, remove from the fat with a slotted spoon and enjoy! . . . #LondonFoodies #LondonRestaurants #ChefsOfInstagram
Chef skills is back with a festive twist!🎄👊 Stay tuned for tips and tricks on all for your favourite christmas dishes kicking things off with the ultimate roasties!🔥🔥 . Serves 6 – 8 greedy people: - 2kg agria potatoes - 200g duck fat - 200ml rapeseed oil - Large handful coarse salt - Whole head of garlic, slightly crushed - Handful of sage, rosemary, thyme - Maldon salt 1. Peel and quarter poatoes, keeping hold of peelings, and cover with cold water in a large pan adding coarse salt. Place half the garlic, half the herbs and all your potato peelings in a sieve or piece of muslin and add to the pan. 2. Bring to the boil and boil for 20- 25 minutes until fluffy and starting to break apart round the edges. 3. Put the duck fat into your largest roasting tin and place in the oven at 200 degrees c. Meanwhile heat your oil in a small pan on the hob. 4. Once cooked, remove the aromatics from the pot and drain the potatoes into a colander. Give them a good shake to further break up the edges. 5. Allow the potatoes to steam dry, then carefully tip into the tray. Ladle your hot oil on top to ensure all the potatoes are coated in fat and get them back into the oven. 6. After 20 minutes, bring your potatoes out and turn them carefully then return to the oven. 7. After a further 20 minutes, or once golden and crispy all over, add in the rest of your garlic cloves, herbs and a good sprinkle of Maldon salt. 8. Return to oven for a further 15 minutes. Once beautifully golden, remove from the fat with a slotted spoon and enjoy! . . . #LondonFoodies #LondonRestaurants #ChefsOfInstagram

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