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@ngamcaonline: Lưu ý khi sử dụng sủi oxy tích điện X6 #cadep #cácanh #ngamca #thuysinh #cakieng

Ngắm Cá Online
Ngắm Cá Online
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Region: VN
Sunday 16 November 2025 10:38:45 GMT
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Comments

xuan_an_94
1 9 9 4 :
Mình đang sử dụng bt 2 vòi nhưng tự nhiên bị tị ko thổi oxy nữa, vẫn còn điện
2026-04-29 23:42:10
0
irac2003
Irac :
Sạc đầy Xài được bao lâu tiếng vậy anh khi ở chế độ thấp số 1
2026-06-01 07:06:38
0
anhanh23600
Duy anh :
Đầu mấy mm ạ
2025-12-03 03:21:46
1
thehung19.91
Thế Hưng :
mình sạc cục sạc bao nhiêu w được vậy shop
2026-01-16 10:04:37
0
nam.nguyen.63
nam.nguyen :
Mới đat vê cũng không sui
2025-11-20 15:58:07
0
hdk2025a
Huỳnh Duy Khánh :
Của toi 1 vòi hoạt động,1 cái không hoạt động
2025-11-22 08:58:20
0
trnngching6
hd46 :
minh dang su dung . no chay tắt k dc . co cach nào mớ oxy ra kiem tra dc k a
2026-05-10 13:33:06
0
elladacir2
Queeny :
😂
2025-11-18 06:51:02
0
anhbang__
Anh Bang :
😂😂😂
2026-01-04 00:24:03
0
To see more videos from user @ngamcaonline, please go to the Tikwm homepage.

Other Videos

Biscoff White Chocolate Mousse… need I say more? 🤤 - Makes 8 mousses 250g biscoff spread 360g white chocolate 8 eggs, separated 2 cups (500ml) cream 1tbsp (20g) caster sugar 3 leafs gelatine In a double boiler over medium heat, add the white chocolate and biscoff and stir until melted. Add the gelatine leaves to a bowl of cold water and allow to soak for at least 5 minutes. Add the egg yolks to the melted chocolate/biscoff and stir to combine. Add a 1/4 of the cream to a pot and bring to the boil, remove from the heat, squeeze out the excess water from the gelatine leaves and stir through the cream. Add this to the chocolate mixture and stir to combine. In the bowl of a stand mixer fitted with a whisk attachment add the egg whites and sugar and whisk until soft peaks form, stir through the chocolate mixture. Then in the same bowl whip the cream until soft peaks form and stir through the chocolate mixture. Pour into glasses and place into the fridge for at least 3 hours to set. Top with crushed biscoff cookies and serve.
Biscoff White Chocolate Mousse… need I say more? 🤤 - Makes 8 mousses 250g biscoff spread 360g white chocolate 8 eggs, separated 2 cups (500ml) cream 1tbsp (20g) caster sugar 3 leafs gelatine In a double boiler over medium heat, add the white chocolate and biscoff and stir until melted. Add the gelatine leaves to a bowl of cold water and allow to soak for at least 5 minutes. Add the egg yolks to the melted chocolate/biscoff and stir to combine. Add a 1/4 of the cream to a pot and bring to the boil, remove from the heat, squeeze out the excess water from the gelatine leaves and stir through the cream. Add this to the chocolate mixture and stir to combine. In the bowl of a stand mixer fitted with a whisk attachment add the egg whites and sugar and whisk until soft peaks form, stir through the chocolate mixture. Then in the same bowl whip the cream until soft peaks form and stir through the chocolate mixture. Pour into glasses and place into the fridge for at least 3 hours to set. Top with crushed biscoff cookies and serve.
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