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@suchin_meunbox: Chân ái của những người mụn ẩn mụn sưng viêm như tui💯🧏🏻‍♀️✨ @ACTIDEM VIETNAM #actidem #actidemderma #actidemdermaextragel #trimun #chamsocdamat #skincare #reviewlamdep

🫧Suchin unbox🫧
🫧Suchin unbox🫧
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Region: VN
Wednesday 30 July 2025 13:06:56 GMT
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Comments

lachi.riviu1
Lachiii 🍉 :
Dùng ok lắm nha
2025-07-30 13:52:53
1
chauchau12_6
chauchau12_6 :
Dùng với routine như thế nào vậy ạ?
2025-07-31 08:23:43
1
leloan.1703
Mỹ Loan :
Ưng lắm ạ
2025-07-30 14:04:52
1
banhkemvani2
Banhkemvani :
T đang xài full bộ skincare nhà Actidem mua từ đợt live VHL tới giờ thấy siu ổn, hỏng biết sắp tới có live Actidem hong nữa
2025-07-31 17:15:31
0
review_linhtinhhh
Cobethichmua :
dùng ổn lắm nha
2025-07-31 13:54:00
0
saysammatmay
kẻ say hoàng hôn :
Công nhận bản cam thích hơn bản vàng
2025-07-31 14:35:56
0
ngoc.hak
Ngọc Hà :
sản phẩm rất tốt
2025-08-25 12:45:56
0
bapnho.3
Bắp Nhỏ Đêyy :
hiệu quả nha
2025-08-01 04:33:13
0
quyenhelen_review
Quyên Helen Review :
dùng hiệu quả lắm nè
2025-07-30 13:23:19
1
bethanh2k0
Bé Thanh 2k :
da dầu dùng ổn k bà
2025-08-01 00:46:19
0
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Sloe Beef with Orange - the perfect, gin infused slow-cooker meal for a cold Canberra night.Ingredients- 1kg beef, cut into roughly 5cm pieces. (Choose a slow cooking cut such as rump, gravy beef or shin bones)- 100ml The Canberra Distillery Sloe Gin- Zest and juice of one orange, reserving one slice of orange peel- 1/2 teaspoon peppercorns- 1 teaspoon Dijon mustard- 1/2 cup corn flour- 1 teaspoon dried thyme- 1 teaspoon salt- 100ml olive oil- 1 brown onion, finely diced- 1 carrot, finely diced- 2 sticks of celery, finely chopped- 1 garlic clove, finely chopped- 1 litre beef stock- 2 bay leaves- Additional salt and pepper to tasteMethod1. Place the beef into a large bowl or glass container with a lid. Pour over the Sloe Gin, orange zest and juice, Dijon mustard and pepper. Cover and allow to marinate in the fridge for a few hours or, ideally, overnight.2. Preheat oven to 160 degrees.3. Remove beef from the fridge and dredge each piece in a mixture of flour, thyme and salt. Shake each piece to remove excess flour. Reserve the remaining marinade. 4. Heat some of the oil in a heavy based pan, suitable for going in the oven. Brown the beef in batches, removing each batch with a slotted spoon and adding a splash more oil if required.5. Once all the beef has been browned, add another splash of oil and begin sautéing the onion. After five minutes add the carrots, celery and garlic. Cook stirring regularly for an additional five minutes. Do not let the garlic burn. 6. Add the beef back to the pan along with the reserved marinade, beef stock and remaining orange peel.7. Stir gently to combine and cover with a lid before placing in the oven.Cook for three to four hours, stirring occasionally. If sauce is too thin after this time, remove lid and allow to cook for a little longer until some of the liquid has evaporated. If it's too thick, add 1/3 cup warm water and stir, returning to the oven for a further few minutes.8. Serve with mashed potato and steamed vegetables.#canberra #gin #slowcooking #winterrecipe #ginrecipe #winterwarmers #homecooking #recipevideos #recipevideo
Sloe Beef with Orange - the perfect, gin infused slow-cooker meal for a cold Canberra night.Ingredients- 1kg beef, cut into roughly 5cm pieces. (Choose a slow cooking cut such as rump, gravy beef or shin bones)- 100ml The Canberra Distillery Sloe Gin- Zest and juice of one orange, reserving one slice of orange peel- 1/2 teaspoon peppercorns- 1 teaspoon Dijon mustard- 1/2 cup corn flour- 1 teaspoon dried thyme- 1 teaspoon salt- 100ml olive oil- 1 brown onion, finely diced- 1 carrot, finely diced- 2 sticks of celery, finely chopped- 1 garlic clove, finely chopped- 1 litre beef stock- 2 bay leaves- Additional salt and pepper to tasteMethod1. Place the beef into a large bowl or glass container with a lid. Pour over the Sloe Gin, orange zest and juice, Dijon mustard and pepper. Cover and allow to marinate in the fridge for a few hours or, ideally, overnight.2. Preheat oven to 160 degrees.3. Remove beef from the fridge and dredge each piece in a mixture of flour, thyme and salt. Shake each piece to remove excess flour. Reserve the remaining marinade. 4. Heat some of the oil in a heavy based pan, suitable for going in the oven. Brown the beef in batches, removing each batch with a slotted spoon and adding a splash more oil if required.5. Once all the beef has been browned, add another splash of oil and begin sautéing the onion. After five minutes add the carrots, celery and garlic. Cook stirring regularly for an additional five minutes. Do not let the garlic burn. 6. Add the beef back to the pan along with the reserved marinade, beef stock and remaining orange peel.7. Stir gently to combine and cover with a lid before placing in the oven.Cook for three to four hours, stirring occasionally. If sauce is too thin after this time, remove lid and allow to cook for a little longer until some of the liquid has evaporated. If it's too thick, add 1/3 cup warm water and stir, returning to the oven for a further few minutes.8. Serve with mashed potato and steamed vegetables.#canberra #gin #slowcooking #winterrecipe #ginrecipe #winterwarmers #homecooking #recipevideos #recipevideo


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