@yohnnytan: 《笑看风云》- Xiaon kan feng yun. #音乐小球 #chinesemusic #musicmandarin #musicball #instrumental

sᴇɴᴅᴀʟ ᴊᴇᴘɪᴛ
sᴇɴᴅᴀʟ ᴊᴇᴘɪᴛ
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Monday 01 September 2025 03:46:30 GMT
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hoangloc263
Hoàng Lộc🍀🌴🌾🌾 :
Ko Cho lưu về
2025-09-05 03:58:42
4
seng.ny8
នី មួយ :
នឹកនៅតែនឹកចាំនៅតែចាំ.🥰🥰🥰
2025-09-05 11:18:55
2
bun.20016
Bun 2001 :
Vì một người ra đi 🥰🥰❤
2025-09-11 04:57:21
2
.i.m087
🦋 ĉœŋďîťiőñ 💋 mÿ ŷŝţęŕÿ🥀👾 :
ពេលបងមានថ្មីអូនធ្វើអ្វីក៏ខុស♥️🥰🥰
2025-09-01 10:44:28
0
ni30769
nicknock :
very nice to hear 🥰👍💕💕💕👍🥰
2025-09-01 07:26:41
1
dothienbinh1997
Đỗ Thiên Bình :
bài hát này làm tui nhớ 1 người
2025-09-11 13:25:12
1
baonguyen847
Hãy hiếu thảo cha mẹ :
Sợ nó lăn ko kịp theo nhạc 🤭
2025-09-06 05:49:38
1
user2348872857262
user2348872857262 :
好甜
2025-09-01 06:30:22
1
vuduccuong568
vuduccuong568 :
làm đủ bài để làm nhạc chuông
2025-09-02 06:08:14
1
hoangphihung988
phi hùng :
vì một người ra đi
2025-09-01 13:36:05
1
hoangloc263
Hoàng Lộc🍀🌴🌾🌾 :
Cho lưu về được ko ad
2025-09-05 10:54:03
0
puo.pha2
Ŝëÿhä lövë :
@user17163336198890 ☺️💔💔🥰
2025-09-14 03:29:14
2
user3449976776063
蔡淑惠 :
💕💕💕
2025-09-14 13:53:09
1
joshuawilliams9103
Joshua Williams :
🥰🥰🥰🥰
2025-09-01 04:39:39
1
cvsa37
ភព ដ វន :
🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰
2025-09-11 09:20:53
1
ha9195
Thu Hà :
😁😁😁
2025-09-11 00:35:48
1
ha9195
Thu Hà :
😂😂😂
2025-09-11 00:35:43
1
an.bao952
An Bao :
🥰🥰🥰
2025-09-10 00:06:56
1
hng.phng4726
Hồng phạm :
❤❤❤❤
2025-09-08 13:47:15
1
huynhphuno1
Huỳnh Phú :
😭🥰
2025-09-08 04:11:31
1
xuanhang1610
Hồ Xuân Hằng :
😳😳😳
2025-09-06 13:55:13
1
usernsqnhx72jc
មាក់ ស្រីពេជ្រ :
🥰🥰🥰
2025-09-06 03:35:52
1
nn062933
NN :
🥰❤️
2025-09-06 01:31:50
1
alexsander889988
𝔄𝔩𝔩𝔢𝔵𝔰𝔥𝔞𝔫𝔡𝔢𝔯889 :
2025-09-03 15:17:24
1
lainguyen17430
lainguyen17430 :
❤❤❤
2025-09-03 10:09:47
1
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Other Videos

What’s better than lasagna???? White Sheet Pan Veggie Lasagna Recipe Below. #vegetarian #EasyRecipe #sheetpandinner   Ingredients 1 cup frozen broccoli, defrosted 1 cup frozen peas, defrosted 1 cup frozen spinach, defrosted 1 cup frozen butternut squash, defrosted 6 tbsp butter, room temp 3/4 cup all-purpose flour 4 cups milk, room temp 1 1/2  tsp salt 1/2 tsp pepper 1/4 tsp nutmeg 3/4 cup grated Parmigiano Regianno 15 ounces ricotta 3 tbsp parsley 1 lb lasagna sheets broken into 3 inch pieces 3/4 cup pesto (homemade or store bought) 8 ounces low moisture shredded mozzarella   Instructions -Preheat oven to 400F Drain water from defrosted frozen veggies and set aside. -Time to make the bechamel sauce. In a large sauce pan, melt butter over medium heat. Once the butter has melted and begins to bubble, add flour and whisk until combined. Continue to cook the mixture for 2 more minutes, whisking occasionally. -Slowly add milk, whisking as you add it. -Add salt, pepper and nutmeg. Continue to cook the bechamel until it is thickens to the consistency shown in the video then remove from heat and set aside. -To a small bowl add ricotta, 1/4 cup grated parm, 1/2 tsp salt and parsley. Mix well and set aside. -Bring a large pot of salted water to boil. Add lasagna noodles and cook until al dente. Drain the pasta of all the water, add the pasta back to the post and immediately mix in the pesto sauce. -Lightly grease  a 12 x 17 pan with 1 tbsp olive oil. Add 1/2 the bechamel sauce to the greased pan and use a spatula to evenly spread the sauce to cover the pan. -Next evenly distribute the pesto lasagna noodles, followed by the all of the veggies. -Add dollops of the the remaining bechamel sauce and use the spatula to spread it over the veggies. -Top with remaining 1/2 cup grated parm, all the shredded mozzarella and dollops of the ricotta mixture. -Bake on middle rack for 30 minutes.  
What’s better than lasagna???? White Sheet Pan Veggie Lasagna Recipe Below. #vegetarian #EasyRecipe #sheetpandinner Ingredients 1 cup frozen broccoli, defrosted 1 cup frozen peas, defrosted 1 cup frozen spinach, defrosted 1 cup frozen butternut squash, defrosted 6 tbsp butter, room temp 3/4 cup all-purpose flour 4 cups milk, room temp 1 1/2  tsp salt 1/2 tsp pepper 1/4 tsp nutmeg 3/4 cup grated Parmigiano Regianno 15 ounces ricotta 3 tbsp parsley 1 lb lasagna sheets broken into 3 inch pieces 3/4 cup pesto (homemade or store bought) 8 ounces low moisture shredded mozzarella   Instructions -Preheat oven to 400F Drain water from defrosted frozen veggies and set aside. -Time to make the bechamel sauce. In a large sauce pan, melt butter over medium heat. Once the butter has melted and begins to bubble, add flour and whisk until combined. Continue to cook the mixture for 2 more minutes, whisking occasionally. -Slowly add milk, whisking as you add it. -Add salt, pepper and nutmeg. Continue to cook the bechamel until it is thickens to the consistency shown in the video then remove from heat and set aside. -To a small bowl add ricotta, 1/4 cup grated parm, 1/2 tsp salt and parsley. Mix well and set aside. -Bring a large pot of salted water to boil. Add lasagna noodles and cook until al dente. Drain the pasta of all the water, add the pasta back to the post and immediately mix in the pesto sauce. -Lightly grease  a 12 x 17 pan with 1 tbsp olive oil. Add 1/2 the bechamel sauce to the greased pan and use a spatula to evenly spread the sauce to cover the pan. -Next evenly distribute the pesto lasagna noodles, followed by the all of the veggies. -Add dollops of the the remaining bechamel sauce and use the spatula to spread it over the veggies. -Top with remaining 1/2 cup grated parm, all the shredded mozzarella and dollops of the ricotta mixture. -Bake on middle rack for 30 minutes.  

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