@chit_review: tui mua chưa tới 8x 🐠 cho em chân váy này á #chanvay #fyp #review #unboxing

Chít Thích Rì Viu 🐭

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Thursday 17 April 2025 12:32:06 GMT

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Comments

101% :

tui pass

2025-07-16 17:35:30

0

Charlotte :

Tui pass áo, váy nhà cá babydoll ạ

2025-07-02 14:19:44

0

mì cay cấp 4 :

pass trắng M 45 cá ạaaa

2025-11-29 02:00:49

0

Thắm Thắm Rì Viu🌹 :

sao bà quay mà nên sau nó mờ được vậy bà, đt tui nó cứ rõ cả sau nhìn chán

2025-08-15 18:24:01

0

Bim Review95 :

Sao bà gắn giỏ đc dị bà thơ

2025-08-30 08:47:57

0

🍧Cà Na Xí Muội 🍡 :

Xinh lém

2025-04-17 16:38:10

1

️. :

36kg m55 mặc size gi a

2025-11-08 12:38:44

1

Vitamoon ⋆｡˚ ☁︎ ˚｡⋆｡˚☽˚｡⋆ :

Xinh nè, có màu đen k bà

2025-04-18 03:55:09

0

người kh thích lùi :

pass lại 60k size L trắng do mua lộn size ạ😭

2026-01-01 19:29:44

0

💫 :

xinh quaaa

2025-08-28 05:20:31

0

Shyn 🛍️ :

xinh

2025-07-04 16:00:53

0

Xukalala :

xinh nha

2025-08-27 12:43:08

0

Dâu Gems💕 :

có ngắn lắm k ạ

2025-06-17 00:12:10

0

misoriviuuu :

màu khác k bà

2025-04-26 05:47:18

0

Chít Thích Rì Viu 🐭 :

nay chỉ 6x 😳😳

2025-06-02 05:02:14

0

Jilys :

Xinh thế

2025-04-17 13:36:22

0

Hnguywn :

Rộng eo k ạ

2025-06-03 08:52:05

0

Charlotte :

Pass váy như vid sz1

2025-06-25 07:04:48

0

𝗸𝗻.🐾 :

Chân váy dài bao nhiêu ạ

2026-03-29 13:10:13

0

Linh Đan Unbox :

Xinh xắn😍😍

2025-04-20 04:22:14

0

Chít Thích Rì Viu 🐭 :

Giá đang còn 80 🐠 kìa mấy bà ơii

2025-04-20 00:06:27

0

user35344176358 :

Đẹp lắm lunn

2025-04-18 16:02:29

0

lin203 🍵 :

Đẹp quá nè

2025-04-18 15:14:16

0

Yên Mơ 🎀 :

ê xinh mà rẻ dữ á

2025-04-18 13:17:42

0

mew đang skincare :

ê cái nơ xinh nha 🥰 tt nha

2025-04-17 13:50:35

0

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I love cooking and cooking is my love language 👩🏽‍🍳🥰 Recipe: Ingredients 8 bone-in beef short ribs 1 lb pappardelle pasta 1 tablespoon olive oil 2 teaspoons kosher salt, plus more to taste 1/2 teaspoon black pepper, plus more to taste 2 medium carrots, finely diced 1 medium onion, diced 2 garlic cloves, thinly sliced 3 oz tomato paste 2 cups dry red wine (Chianti, Cabernet Sauvignon, or your favorite dry red) 2 cups beef bone broth 1 (28 oz) can whole plum tomatoes, crushed 1 large bay leaf 10 sprigs fresh thyme 2 sprigs fresh rosemary Up to 1 cup reserved pasta water, as needed 1/2 cup freshly grated Parmigiano Reggiano, plus more for serving Directions Preheat your oven to 300°F, making sure there's enough room for a large Dutch oven to fit comfortably on the middle rack. Pat the short ribs dry with paper towels and season all sides with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the short ribs and sear on all sides until nicely browned, about 8–10 minutes per batch. Make sure not to overcrowd the pot, working in batches if needed. Once browned, remove the short ribs and set aside. Reduce the heat to medium-low. In the same pot, add the diced carrots and onion, allowing them to cook in the rendered beef fat for about 8–10 minutes, or until softened. Add the sliced garlic and sauté for another 1–2 minutes, stirring occasionally. Stir in the tomato paste and cook for about 3 minutes, allowing it to deepen in color and develop more flavor. Pour in the red wine and increase the heat to medium. Using a wooden spoon, scrape up all the browned bits from the bottom of the pot. Let the wine simmer for about 3–5 minutes. Add the crushed plum tomatoes, beef bone broth, bay leaf, fresh thyme, and rosemary. Stir everything together and bring the sauce to a gentle simmer. Return the seared short ribs to the Dutch oven, along with any juices that collected on the plate. Make sure the ribs are nestled into the sauce. Cover the Dutch oven with its lid and transfer it to the oven. Let the short ribs braise at 300°F for 2 hours. After 2 hours, carefully move the lid slightly ajar and continue cooking for another 1 hour, allowing the sauce to reduce and thicken while the meat becomes tender. Remove the Dutch oven from the oven and carefully transfer the short ribs to a cutting board. Using two forks, shred the meat, discarding the bones and any large pieces of fat. Remove the bay leaf, rosemary stems, and thyme stems from the sauce. Add the shredded short rib meat back into the Dutch oven and stir until everything is well combined. Taste and adjust the salt and black pepper as needed. Keep the sauce warm over low heat. Bring a large pot of salted water to a boil and cook the pappardelle until al dente, following the package instructions. Before draining, reserve about 1 cup of pasta water. Transfer the cooked pappardelle directly into the Dutch oven with the short rib ragu. Gently toss everything together until the pasta is completely coated in the rich sauce. If the sauce is thicker than you'd like, add a splash of reserved pasta water at a time until it reaches your desired consistency. Plate the pasta and spoon some extra short rib ragu over the top. Finish with plenty of freshly grated Parmigiano Reggiano and serve immediately. #lovelanguage #shortribs #cooking #food #fyp

I love cooking and cooking is my love language 👩🏽‍🍳🥰 Recipe: Ingredients 8 bone-in beef short ribs 1 lb pappardelle pasta 1 tablespoon olive oil 2 teaspoons kosher salt, plus more to taste 1/2 teaspoon black pepper, plus more to taste 2 medium carrots, finely diced 1 medium onion, diced 2 garlic cloves, thinly sliced 3 oz tomato paste 2 cups dry red wine (Chianti, Cabernet Sauvignon, or your favorite dry red) 2 cups beef bone broth 1 (28 oz) can whole plum tomatoes, crushed 1 large bay leaf 10 sprigs fresh thyme 2 sprigs fresh rosemary Up to 1 cup reserved pasta water, as needed 1/2 cup freshly grated Parmigiano Reggiano, plus more for serving Directions Preheat your oven to 300°F, making sure there's enough room for a large Dutch oven to fit comfortably on the middle rack. Pat the short ribs dry with paper towels and season all sides with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the short ribs and sear on all sides until nicely browned, about 8–10 minutes per batch. Make sure not to overcrowd the pot, working in batches if needed. Once browned, remove the short ribs and set aside. Reduce the heat to medium-low. In the same pot, add the diced carrots and onion, allowing them to cook in the rendered beef fat for about 8–10 minutes, or until softened. Add the sliced garlic and sauté for another 1–2 minutes, stirring occasionally. Stir in the tomato paste and cook for about 3 minutes, allowing it to deepen in color and develop more flavor. Pour in the red wine and increase the heat to medium. Using a wooden spoon, scrape up all the browned bits from the bottom of the pot. Let the wine simmer for about 3–5 minutes. Add the crushed plum tomatoes, beef bone broth, bay leaf, fresh thyme, and rosemary. Stir everything together and bring the sauce to a gentle simmer. Return the seared short ribs to the Dutch oven, along with any juices that collected on the plate. Make sure the ribs are nestled into the sauce. Cover the Dutch oven with its lid and transfer it to the oven. Let the short ribs braise at 300°F for 2 hours. After 2 hours, carefully move the lid slightly ajar and continue cooking for another 1 hour, allowing the sauce to reduce and thicken while the meat becomes tender. Remove the Dutch oven from the oven and carefully transfer the short ribs to a cutting board. Using two forks, shred the meat, discarding the bones and any large pieces of fat. Remove the bay leaf, rosemary stems, and thyme stems from the sauce. Add the shredded short rib meat back into the Dutch oven and stir until everything is well combined. Taste and adjust the salt and black pepper as needed. Keep the sauce warm over low heat. Bring a large pot of salted water to a boil and cook the pappardelle until al dente, following the package instructions. Before draining, reserve about 1 cup of pasta water. Transfer the cooked pappardelle directly into the Dutch oven with the short rib ragu. Gently toss everything together until the pasta is completely coated in the rich sauce. If the sauce is thicker than you'd like, add a splash of reserved pasta water at a time until it reaches your desired consistency. Plate the pasta and spoon some extra short rib ragu over the top. Finish with plenty of freshly grated Parmigiano Reggiano and serve immediately. #lovelanguage #shortribs #cooking #food #fyp

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