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@hiepm65: Quả quai nó làm chắc cốp cỡ này thì ae đi bét nhè luôn #met65lendo

Hoàng Hiệp, Mét 65 Lên Đồ
Hoàng Hiệp, Mét 65 Lên Đồ
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Wednesday 08 April 2026 09:37:15 GMT
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250111h
Đời vô thường :
Ra size to đi mà
2026-06-13 10:55:37
0
20130p
®🤡NHÃPHONG 💀 :
lkkk
2026-04-13 12:55:20
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20130p
®🤡NHÃPHONG 💀 :
😁😁😁
2026-04-13 12:55:17
0
20130p
®🤡NHÃPHONG 💀 :
😁😁😁
2026-04-13 12:55:25
0
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Parmigiana di Melanzane, also knows as Eggplant Parmesan, or what I like to call the Italian Moussaka. Layers of eggplant, fresh tomato sauce, basil, mozzarella, & parmesan. Simple ingredients that come together into one seriously comforting dish. Steps: Prep Eggplants: Trim the eggplants & optionally peel some of the skin if they're mature/soft. Slice lengthwise to fit your oven dish. Salt both sides & leave on a rack/colander for 30 mins. This draws out moisture, reduces bitterness, & helps prevent the eggplant from absorbing too much oil. Tomato sauce: Heat olive oil & cook onions with a pinch of salt until soft. Add garlic & chili flakes. Pour in tomato juice, season with salt & pepper, then add a whole basil sprig. Simmer for about 10 mins until slightly reduced but still loose. Cook Eggplants: Pat dry very well. Pan-fry in a little oil over medium heat until lightly golden on both sides. Layer: Tomato sauce → eggplant → sauce → sliced basil → mozzarella → parmesan. Repeat. Finish with sauce, whole basil leaves, mozzarella, & parmesan. Bake: Bake at 180°C for 25–30 mins until bubbling, golden, & lightly crisp on top. Rest: Leave for 10 mins before slicing. Ingredients (Serves 4–6): Eggplant: 3 medium eggplants Salt Oil Tomato Sauce: Olive oil 1 onion, diced 3 garlic cloves, minced Chili flakes, to taste 400ml fresh tomato juice Salt & pepper 1 whole basil sprig Layers: 250g fresh mozzarella 1 cup grated parmesan 1 bunch fresh basil
Parmigiana di Melanzane, also knows as Eggplant Parmesan, or what I like to call the Italian Moussaka. Layers of eggplant, fresh tomato sauce, basil, mozzarella, & parmesan. Simple ingredients that come together into one seriously comforting dish. Steps: Prep Eggplants: Trim the eggplants & optionally peel some of the skin if they're mature/soft. Slice lengthwise to fit your oven dish. Salt both sides & leave on a rack/colander for 30 mins. This draws out moisture, reduces bitterness, & helps prevent the eggplant from absorbing too much oil. Tomato sauce: Heat olive oil & cook onions with a pinch of salt until soft. Add garlic & chili flakes. Pour in tomato juice, season with salt & pepper, then add a whole basil sprig. Simmer for about 10 mins until slightly reduced but still loose. Cook Eggplants: Pat dry very well. Pan-fry in a little oil over medium heat until lightly golden on both sides. Layer: Tomato sauce → eggplant → sauce → sliced basil → mozzarella → parmesan. Repeat. Finish with sauce, whole basil leaves, mozzarella, & parmesan. Bake: Bake at 180°C for 25–30 mins until bubbling, golden, & lightly crisp on top. Rest: Leave for 10 mins before slicing. Ingredients (Serves 4–6): Eggplant: 3 medium eggplants Salt Oil Tomato Sauce: Olive oil 1 onion, diced 3 garlic cloves, minced Chili flakes, to taste 400ml fresh tomato juice Salt & pepper 1 whole basil sprig Layers: 250g fresh mozzarella 1 cup grated parmesan 1 bunch fresh basil
#توحشتك_يا_بابا#مستغانمية___27__حرة__👌👌 #greenscreen
#توحشتك_يا_بابا#مستغانمية___27__حرة__👌👌 #greenscreen


List of brands to email for collaborations / PR part 2 🫶 #pr #collaborations #brands #microinfluencer #prlist #beautybrands #brandambassador #emails #fyp #premails
List of brands to email for collaborations / PR part 2 🫶 #pr #collaborations #brands #microinfluencer #prlist #beautybrands #brandambassador #emails #fyp #premails


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