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مدد الطيار
مدد الطيار
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Sunday 27 July 2025 01:06:35 GMT
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Here's the recipe for Tamago sando or egg sandwiches Level 1: 4 Eggs 3 tbsp Japanese mayonnaise (Kewpie preferred) Pinch of sugar(Optional) 1/4 tsp chopped dill Salt and white pepper, to taste 4 slices shokupan, buttered and toasted (Japanese milk bread, crusts trimmed) - Boil the eggs for 10 minutes then cool and peel -Mash with a fork with the rest of the ingredients and press onto the toasted bread, add in a marinated egg if desired Marinated egg: 4 eggs at room temperature 60 ml (¼ cup) soy sauce 60 ml (¼ cup) mirin 60 ml (¼ cup) water 1 tsp sugar - Whisk the soy, mirin, sugar and water together - Boil the eggs for 6 minutes and then shock in ice water, peel once cooled - place the eggs in the marinate for 4 hours but ideally overnight Level 2 egg: 2 eggs 1 tbsp Kewpie mayo Salt and white pepper to taste - Separate the egg yolks from the whites, whisk the whites to stiff peaks - whisk the egg yolks with kewpie mayo and salt and pepper - Drizzle 2/3 of the egg yolks over the egg whites and bake at 180°C for 4-5 minutes until golden brown -sandwich between buttered and toasted shokupan/milk bread, then slice into it - Brush on the remaining 1/2 of the egg yolks and return to the oven for another 1-2 minutes Level 3 egg: 6 large eggs 4 ½ tbsp of 70g dashi (or use any other stock you have on hand) 1 ½ tbsp light soy sauce 1 ½ tbsp mirin 1/2 sheet gelatin, soaked in cold water 1 ½ tsp sugar Neutral oil, for cooking -Mix a the ingredients together then cook in a tamagoyaki pan until you have a large block of tamagoyaki. Place onto a tray then chill it in the fridge overnight - The next day, remove the tamagoyaki from the fridge and let it sit at room temeprature for 30 minutes. Dip the tamagoyaki block in flour, then into beaten egg, then into panko breadcrumbs, then back to the egg, and finally back into the panko and then deep fry at 160°C until the crust is golden brown. -Serve on buttered toasted milk bread, spread with kewpie mayo and a bit of bulldog/tonkatsu sauce #eggsandwich #tamagosandwich #tamagosando #japaneseeggsandwich #japanesefood
Here's the recipe for Tamago sando or egg sandwiches Level 1: 4 Eggs 3 tbsp Japanese mayonnaise (Kewpie preferred) Pinch of sugar(Optional) 1/4 tsp chopped dill Salt and white pepper, to taste 4 slices shokupan, buttered and toasted (Japanese milk bread, crusts trimmed) - Boil the eggs for 10 minutes then cool and peel -Mash with a fork with the rest of the ingredients and press onto the toasted bread, add in a marinated egg if desired Marinated egg: 4 eggs at room temperature 60 ml (¼ cup) soy sauce 60 ml (¼ cup) mirin 60 ml (¼ cup) water 1 tsp sugar - Whisk the soy, mirin, sugar and water together - Boil the eggs for 6 minutes and then shock in ice water, peel once cooled - place the eggs in the marinate for 4 hours but ideally overnight Level 2 egg: 2 eggs 1 tbsp Kewpie mayo Salt and white pepper to taste - Separate the egg yolks from the whites, whisk the whites to stiff peaks - whisk the egg yolks with kewpie mayo and salt and pepper - Drizzle 2/3 of the egg yolks over the egg whites and bake at 180°C for 4-5 minutes until golden brown -sandwich between buttered and toasted shokupan/milk bread, then slice into it - Brush on the remaining 1/2 of the egg yolks and return to the oven for another 1-2 minutes Level 3 egg: 6 large eggs 4 ½ tbsp of 70g dashi (or use any other stock you have on hand) 1 ½ tbsp light soy sauce 1 ½ tbsp mirin 1/2 sheet gelatin, soaked in cold water 1 ½ tsp sugar Neutral oil, for cooking -Mix a the ingredients together then cook in a tamagoyaki pan until you have a large block of tamagoyaki. Place onto a tray then chill it in the fridge overnight - The next day, remove the tamagoyaki from the fridge and let it sit at room temeprature for 30 minutes. Dip the tamagoyaki block in flour, then into beaten egg, then into panko breadcrumbs, then back to the egg, and finally back into the panko and then deep fry at 160°C until the crust is golden brown. -Serve on buttered toasted milk bread, spread with kewpie mayo and a bit of bulldog/tonkatsu sauce #eggsandwich #tamagosandwich #tamagosando #japaneseeggsandwich #japanesefood

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