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Friday 11 July 2025 02:26:09 GMT
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跟你們說, 麻油雞我來台灣前還真沒吃過。 一鍋煮好,暖胃又滿足。 食材(四人份): 雞腿排 3片、麻油 適量、薑片 7–8片、香菇 約10朵、白米 2杯、醬油 1匙、米酒 2匙(有寶寶一起吃可省略)、冰糖 少許、鹽巴(最後調味用) 作法: 1. 香菇先沖洗,泡冷水1–2小時,泡香菇的水保留備用。 2. 白米洗淨備用。 3. 冷鍋倒麻油,放入薑片,中小火慢煸(避免大火讓麻油變苦)。 4. 放入雞腿肉與香菇拌炒至上色。 5. 加入醬油、米酒、冰糖調味,再倒入約2杯香菇水煮開。 6. 電鍋中放入白米,倒入炒好的麻油雞,攪拌均勻,按下煮飯模式。 7. 完成後先取出寶寶的份,再用鹽巴、醬油調整大人份的味道。 Sesame Oil Chicken Rice Ingredients (4 servings): 3 boneless chicken thighs, Sesame oil , 7–8 slices of ginger, 10 mushrooms, 2 cups white rice, 1 tbsp soy sauce, 2 tbsp rice wine (optional, skip if cooking for baby), A pinch of rock sugar, Salt & soy sauce (for final seasoning) Instructions: Step 1 - Rinse mushrooms and soak in cold water for 1–2 hours. Reserve the soaking water. Step 2 - Wash the rice and set aside. Step 3 - Add sesame oil and ginger slices to a cold pan, then heat over medium-low heat. Sauté gently until fragrant (avoid high heat to prevent bitterness). Step 4 - Add chicken and shiitake mushrooms, stir-fry until lightly browned. Step 5 - Season with soy sauce, rice wine, and rock sugar. Pour in 2 cups of mushroom soaking water, bring to a boil. Step 6 - Transfer everything into the rice cooker with the rice. Mix well, cook using the rice mode. Step 7 - Once done, scoop out baby’s portion first. Season the rest with salt and soy sauce for adults. Tips Always start with a cold pan when adding sesame oil, then slowly heat it. This prevents bitterness and brings out a smooth aroma. #便當日記 #便當系列 #100天便當挑戰 #快速料理 #麻油雞炊飯 #100DayBentoChallenge #lunchbox #BentoDiary #LateNightCooking #Sesameoilchickenrice
跟你們說, 麻油雞我來台灣前還真沒吃過。 一鍋煮好,暖胃又滿足。 食材(四人份): 雞腿排 3片、麻油 適量、薑片 7–8片、香菇 約10朵、白米 2杯、醬油 1匙、米酒 2匙(有寶寶一起吃可省略)、冰糖 少許、鹽巴(最後調味用) 作法: 1. 香菇先沖洗,泡冷水1–2小時,泡香菇的水保留備用。 2. 白米洗淨備用。 3. 冷鍋倒麻油,放入薑片,中小火慢煸(避免大火讓麻油變苦)。 4. 放入雞腿肉與香菇拌炒至上色。 5. 加入醬油、米酒、冰糖調味,再倒入約2杯香菇水煮開。 6. 電鍋中放入白米,倒入炒好的麻油雞,攪拌均勻,按下煮飯模式。 7. 完成後先取出寶寶的份,再用鹽巴、醬油調整大人份的味道。 Sesame Oil Chicken Rice Ingredients (4 servings): 3 boneless chicken thighs, Sesame oil , 7–8 slices of ginger, 10 mushrooms, 2 cups white rice, 1 tbsp soy sauce, 2 tbsp rice wine (optional, skip if cooking for baby), A pinch of rock sugar, Salt & soy sauce (for final seasoning) Instructions: Step 1 - Rinse mushrooms and soak in cold water for 1–2 hours. Reserve the soaking water. Step 2 - Wash the rice and set aside. Step 3 - Add sesame oil and ginger slices to a cold pan, then heat over medium-low heat. Sauté gently until fragrant (avoid high heat to prevent bitterness). Step 4 - Add chicken and shiitake mushrooms, stir-fry until lightly browned. Step 5 - Season with soy sauce, rice wine, and rock sugar. Pour in 2 cups of mushroom soaking water, bring to a boil. Step 6 - Transfer everything into the rice cooker with the rice. Mix well, cook using the rice mode. Step 7 - Once done, scoop out baby’s portion first. Season the rest with salt and soy sauce for adults. Tips Always start with a cold pan when adding sesame oil, then slowly heat it. This prevents bitterness and brings out a smooth aroma. #便當日記 #便當系列 #100天便當挑戰 #快速料理 #麻油雞炊飯 #100DayBentoChallenge #lunchbox #BentoDiary #LateNightCooking #Sesameoilchickenrice

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