@linhnhirv.68: #makeup #carslan

Linh Nhi daily
Linh Nhi daily
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Saturday 28 March 2026 19:49:57 GMT
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This time I'm skipping the trip to IKEA… but keeping the Swedish meatballs. No queues, no furniture you didn’t plan to buy… just better meatballs at home (okay fine, we’re still going at some point). Juicy, soft, full of flavor — and finished in that creamy sauce we all know & love. Steps: Prepare the aromatics: Finely chop or mince 1 onion Sauté in a little oil or butter on medium heat for 5–7 minutes until soft (don’t brown). Let them cool slightly before mixing. Make the panade: In a bowl, mix: milk + breadcrumbs + egg. Let it sit for 2–3 minutes until it becomes a soft paste. Panade is a mixture of bread (or breadcrumbs) and liquid, when added to meat, it locks in moisture, keeps the texture soft and tender, and prevents the meat from drying out. Mix the meatballs: In a bowl, add: minced beef (a bit of fat is good), the sautéed onion, minced garlic, chopped parsley, salt & pepper, chili flakes, oregano, basil, rosemary, pinch of nutmeg, cinnamon & allspice. Add the panade and mix until everything's well combined. Shape: Form into small balls in any size you want (the smalled the faster they cook). Tip: lightly wet your hands to prevent sticking. Place in the fridge for 15–20 minutes to firm up. Sear: In a hot pan, add 1–2 tbsp beef tallow (or oil). Sear the meatballs on high heat for 4–5 minutes, turning to get good color on all sides. They don’t need to cook through yet. Remove and set aside. Make the sauce: In the same pan, add butter (if needed) + flour, cook for 3–4 minutes. Slowly add 2 cups stock (beef or chicken), stirring constantly. Add soy sauce + Dijon mustard + milk or cream, and season with salt & pepper. For a smooth sauce: strain it, then return to the pan. Finish: Let the sauce simmer for 5–7 minutes until slightly thickened. Add the meatballs back in and cook for another 8–10 minutes until fully cooked and coated. Serve hot — preferably with potatoes. Ingredients: Meatballs mix: 500g minced beef 1 onion (finely chopped) 2 garlic cloves (minced) 2 tbsp parsley (chopped) ½ cup breadcrumbs 1/4 cup milk 1 egg Salt & black pepper (to taste) Chili flakes (to taste) ½ tsp oregano ½ tsp basil ½ tsp rosemary Pinch nutmeg, cinnamon, allspice Sauce: 1 tbsp butter 1 tbsp flour 2 cups stock 1 tbsp soy sauce 1 tsp Dijon mustard 1/4 cup milk or cream Salt & pepper Better at home… but let’s be honest, we’re still walking through IKEA at some point.
This time I'm skipping the trip to IKEA… but keeping the Swedish meatballs. No queues, no furniture you didn’t plan to buy… just better meatballs at home (okay fine, we’re still going at some point). Juicy, soft, full of flavor — and finished in that creamy sauce we all know & love. Steps: Prepare the aromatics: Finely chop or mince 1 onion Sauté in a little oil or butter on medium heat for 5–7 minutes until soft (don’t brown). Let them cool slightly before mixing. Make the panade: In a bowl, mix: milk + breadcrumbs + egg. Let it sit for 2–3 minutes until it becomes a soft paste. Panade is a mixture of bread (or breadcrumbs) and liquid, when added to meat, it locks in moisture, keeps the texture soft and tender, and prevents the meat from drying out. Mix the meatballs: In a bowl, add: minced beef (a bit of fat is good), the sautéed onion, minced garlic, chopped parsley, salt & pepper, chili flakes, oregano, basil, rosemary, pinch of nutmeg, cinnamon & allspice. Add the panade and mix until everything's well combined. Shape: Form into small balls in any size you want (the smalled the faster they cook). Tip: lightly wet your hands to prevent sticking. Place in the fridge for 15–20 minutes to firm up. Sear: In a hot pan, add 1–2 tbsp beef tallow (or oil). Sear the meatballs on high heat for 4–5 minutes, turning to get good color on all sides. They don’t need to cook through yet. Remove and set aside. Make the sauce: In the same pan, add butter (if needed) + flour, cook for 3–4 minutes. Slowly add 2 cups stock (beef or chicken), stirring constantly. Add soy sauce + Dijon mustard + milk or cream, and season with salt & pepper. For a smooth sauce: strain it, then return to the pan. Finish: Let the sauce simmer for 5–7 minutes until slightly thickened. Add the meatballs back in and cook for another 8–10 minutes until fully cooked and coated. Serve hot — preferably with potatoes. Ingredients: Meatballs mix: 500g minced beef 1 onion (finely chopped) 2 garlic cloves (minced) 2 tbsp parsley (chopped) ½ cup breadcrumbs 1/4 cup milk 1 egg Salt & black pepper (to taste) Chili flakes (to taste) ½ tsp oregano ½ tsp basil ½ tsp rosemary Pinch nutmeg, cinnamon, allspice Sauce: 1 tbsp butter 1 tbsp flour 2 cups stock 1 tbsp soy sauce 1 tsp Dijon mustard 1/4 cup milk or cream Salt & pepper Better at home… but let’s be honest, we’re still walking through IKEA at some point.

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