@trantungbvphoi2: Hen suyễn dùng gì? #hensuyen#henphequan#hen#khotho#huthoi#hokhan#hodaidang#hodom

Trần Tùng BV Phổi 2

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Tuesday 16 December 2025 05:05:40 GMT

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Comments

Hoang 😆 :

Viêm phế quản sao

2026-09-05 11:52:05

1

Long Lanh :

mới uong 2 hôm ngủ ngon sâu

2026-08-15 02:04:01

1

Ngắm hoa lệ rơi👑🐾 :

mình đã đặt mua

2026-10-11 01:53:09

0

mỳ cay :

con minh cũng bị viêm phổ con 10 tuổi uống đc ko

2026-10-11 12:24:11

0

Nguyen Ha :

e đang dung thuoc lao phoi.dung them loai nay dc k bac si

2026-10-10 21:23:22

0

Bon của mẹ 💗🥰 :

Bs tv em với ạ e bị ho hen khó thở làm nhẹ cũng mệt e đang cho con ti nữa uống đc ko

2026-08-06 04:16:12

0

user6059589210909 :

loại mới đâu

2026-08-07 06:32:29

0

Huy Pham :

Mẫu mới hử bác, mẫu cũ em mới dùng hết 1 lọ. Muốn mua thêm mà hết hàng mẫu cũ.

2026-03-12 03:16:18

0

Quôc bui :

bên bụi phổi uống được không

2026-05-02 05:16:33

0

Thăng quốc :

Dc mình ở đâu bạn ơi

2026-05-03 15:01:28

0

Nguyễn Hồng :

chi bi hen suyen uong duoc kg e

2026-02-24 19:28:27

0

Diệp Sơn :

thuốc này tôi nghĩ là lao giá cả lên xuống không hợp

2026-02-01 05:11:01

0

Anh Bờm :

Giỏ hàng có còn hàng này đâu

2026-08-20 06:40:33

0

thanhhuytiengiang :

mình uống mấy hộp ngưng bs e đang uống gần hết hộp 2

2026-02-04 11:37:49

0

dung po :

mot hop

2026-01-23 11:21:39

0

Đồng Nguyên chất :

Đầu năm e có bị tràn dịch màng phổi lao màng phổi điều trị phác đồ 6 tháng xong giờ uống cái này đk k bác

2026-01-05 05:25:23

0

changlaitay :

🥰🥰🥰

2025-12-16 06:58:03

1

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POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp

POTATO FLATBREAD WITH CHEESY TUNA RECIPE BELOW This recipe makes 12 flatbread. Ingredients POTATO DOUGH 550 g potatoes, about 475 g after peeling (1¼ lb / about 1 lb peeled) 1 large egg 5 g salt (¾ tsp) 8 g fresh chives, finely chopped (about 3 tbsp) 50 g shredded mozzarella (scant ½ cup) 300 g all-purpose flour, plus extra for dusting (2½ cups) TUNA FILLING 25 ml olive oil (1½ tbsp) 50 g red bell pepper, diced (⅓ cup) 50 g green bell pepper, diced (⅓ cup) 75 g red onion, finely chopped (1 small onion / ½ cup) 200 g tuna in (sunflower) oil, drained (7 oz / about 2 cans) 75 g sliced green olives (½ cup) 75 ml ketchup (⅓ cup) 100 g shredded cheese, such as cheddar or Gouda (1 cup) 2 g cayenne pepper (¾ tsp) 0.5 g Italian seasoning (½ tsp) EXTRA cheese slices of your choice oil, for frying INSTRUCTIONS Peel the potatoes and cut them into cubes. Cook them in plenty of unsalted water for 15 to 20 minutes, until tender. Drain well. Mash the potatoes right away until smooth. Let cool briefly. Add the egg, salt, chives, mozzarella and flour. Mix well, then knead until soft and smooth. In a bowl, combine the red and green bell pepper, red onion, tuna, olives, ketchup, shredded cheese, cayenne pepper, Italian seasoning and olive oil. Mix until well combined. Lightly dust your work surface with flour. Divide the dough into 12 equal portions and roll each into a ball. Roll each ball into a round, flat circle. Spoon some of the tuna filling onto one half of each circle and top with a slice of cheese. Fold the other half over the filling and press the edges firmly to seal. Place the filled pockets on a sheet of parchment paper. Heat a heavy-bottomed skillet, greased with a little oil, over low to medium-high heat. Cook the potato tuna pockets on both sides until golden brown and cooked through. #food #Recipe #flatbread #cheese #fyp

Câu chuyện Cáo, Thỏ và Gà Trống. Phù hợp với các thầy cô và ba mẹ dạy các bé mầm non ạ 🦊🐰🐓#xuhuong #ketruyen #cogiaomamnon #caothovagatrong #mamnon

Câu chuyện Cáo, Thỏ và Gà Trống. Phù hợp với các thầy cô và ba mẹ dạy các bé mầm non ạ 🦊🐰🐓#xuhuong #ketruyen #cogiaomamnon #caothovagatrong #mamnon

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