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SVTB. Ntruong bố của Trần Bình

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Thursday 15 January 2026 00:16:13 GMT

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uk :

live 8 tiếng lãi 2sao

2026-01-15 04:11:15

458

Thảo Hạnh ⋆˚ 𝜗𝜚˚⋆ :

2026-01-15 04:36:06

46

Tài Đu Zâyy :

Sắp xóa kênh Chan Ping rồi 😭

2026-01-15 08:58:51

7

Không ăn rau 🌱 :

Hoá tuất

2026-01-15 06:01:06

25

Bùi Đại Phong :

2026-01-24 07:54:01

2

𝙇𝘼𝙒𝙇𝙄𝙀𝙏 :

biến về thì ko biến về

2026-02-28 16:36:59

1

hoanghuymanh :

2026-01-15 07:47:41

6

emkenyeu12 :

quả lông mày đẹp phết

2026-02-18 17:52:13

11

binhh :

tuất trần bình

2026-01-15 15:42:54

1

🫟 :

3 ngày rồi chưa lúc nào thấy nhích quá 5 sao😂

2026-01-15 02:39:37

32

Quang Hùng :

Đoạn này mở lên ăn cùng gd xem thì tuyệt

2026-01-17 14:55:58

4

️thien :

anh bình đẹp trai quá

2026-02-10 08:04:51

1

Lê longg :

8 tiếng được 2 sao là hay r

2026-01-15 06:13:15

0

qduy :

2026-01-15 03:56:31

1

nduy :

2026-01-15 09:36:22

1

💩 :

Ớt

2026-01-22 06:45:25

1

no1_DucNoHope :

😂

2026-02-13 13:43:53

1

Vux•AOV :

2026-01-16 09:01:33

1

Trần Huy :

2026-03-14 17:18:50

0

eihtlif :

2026-03-13 16:49:48

0

đức🍭🤪 :

đơ r 🗿😂😂😂😂

2026-07-04 04:34:49

0

https://youtube.com :

2026-03-14 17:54:43

0

Tuấn Anh :

2026-03-16 07:20:44

0

🐉🇻🇳 Khôi edit tạm nghỉ edit :

Con chuột khổ nhất🥰

2026-07-04 15:44:53

0

Sowww :

2026-01-15 06:33:39

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Other Videos

Move over sushi, Tuna Crispy Rice is where it’s at 🤤 Crispy Tuna Rice For the rice: 1.5 cups sushi rice, rinsed 2 cups water 1tsp fine sea salt 3tbsp rice wine vinegar 1tbsp caster sugar 1/2tsp sesame oil 1 tablespoon peanut or vegetable oil, to fry For the tuna mix: 250g tuna, sushi grade, cut into small cubes 30g Kewpie mayo 20g Sriracha 15g sashimi soy sauce 5g sesame oil Juice of half a lime Salt and white pepper, to taste To Garnish: Avocado, sliced Black Sesame Seeds Chives, finely sliced Jalapeño slices Rinse the sushi rice and add it to a medium pot with the water and bring to a boil over medium heat, stirring occasionally. When it comes to a boil, reduce heat to low and cover the pot with a lid. Simmer for 10 minutes or until all the water is fully absorbed and the rice is fluffy. Turn the heat off and allow to sit for a further 10 minutes. Transfer to a bowl and carefully mix in the sea salt, rice vinegar, caster sugar and sesame oil into the cooked rice until evenly distributed throughout. Transfer this mix into a lined baking tray. Firmly pack down and place into the fridge until cooled (at least an hour) Add the tuna to a bowl and add the mayo, sriracha, soy sauce, sesame oil, lime juice and salt and pepper in a bowl until fully combined Remove the cooled rice from the fridge and carefully cut into even size rectangles. Heat up a non stick (important!) pan on medium high heat with the oil. Fry on each side for around 2 minutes or until golden brown and crispy. Serve up and top with one with avocado slices, a spoonful of the tuna mix and garnish with the black sesame seeds, chives and jalapeño slices. Enjoy.

Move over sushi, Tuna Crispy Rice is where it’s at 🤤 Crispy Tuna Rice For the rice: 1.5 cups sushi rice, rinsed 2 cups water 1tsp fine sea salt 3tbsp rice wine vinegar 1tbsp caster sugar 1/2tsp sesame oil 1 tablespoon peanut or vegetable oil, to fry For the tuna mix: 250g tuna, sushi grade, cut into small cubes 30g Kewpie mayo 20g Sriracha 15g sashimi soy sauce 5g sesame oil Juice of half a lime Salt and white pepper, to taste To Garnish: Avocado, sliced Black Sesame Seeds Chives, finely sliced Jalapeño slices Rinse the sushi rice and add it to a medium pot with the water and bring to a boil over medium heat, stirring occasionally. When it comes to a boil, reduce heat to low and cover the pot with a lid. Simmer for 10 minutes or until all the water is fully absorbed and the rice is fluffy. Turn the heat off and allow to sit for a further 10 minutes. Transfer to a bowl and carefully mix in the sea salt, rice vinegar, caster sugar and sesame oil into the cooked rice until evenly distributed throughout. Transfer this mix into a lined baking tray. Firmly pack down and place into the fridge until cooled (at least an hour) Add the tuna to a bowl and add the mayo, sriracha, soy sauce, sesame oil, lime juice and salt and pepper in a bowl until fully combined Remove the cooled rice from the fridge and carefully cut into even size rectangles. Heat up a non stick (important!) pan on medium high heat with the oil. Fry on each side for around 2 minutes or until golden brown and crispy. Serve up and top with one with avocado slices, a spoonful of the tuna mix and garnish with the black sesame seeds, chives and jalapeño slices. Enjoy.

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