@chat_mobilestore: Vẫn là con quái vật có cấu hình khủng long trong phân khúc hơn 9 củ khoai #Vivo IQOO Z11 turbo Fullbox ,Ram 12/256Gb ,chip snap 8Gen5 (3nm) vô cùng mạnh mẽ ,Màn Amoled 6.59" 1.5k 144hz ,pin 7600 mah sạc thần tốc 100w 💰9tr5 ☎Bên em vẫn hỗ trợ đổi gió và thu lại máy #Chatmobile số 23 ngõ 267 hoàng hoa thám ,ba đình -077 921 4529

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Tuesday 19 May 2026 13:22:30 GMT

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ngoanxinhiu :

tên đầy đủ là vivo iqoo z11 hả shop ,hay là k có chữ vivo v , e k rõ lắm shop

2026-08-06 08:29:12

0

⚡ K_90⚡ :

muốn mua con này thì gd thế nào

2026-08-12 14:40:43

0

hồi sinh :

so với one plus 13t. vivo s30 pro mini với con này con nào ngon hơn shop?

2026-05-22 13:55:57

0

muadongnoem :

có hỗ trợ trả góp k shop

2026-07-03 12:47:17

0

Đỗ Hữu Ánh :

còn k ạ. xin giá ạ

2026-07-30 14:31:19

0

Độc Bước 📴 :

tầm 11m có con nào dùng fu như qt k bác?

2026-05-19 13:46:26

0

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#gojousatoru#jujutsukaisen

#gojousatoru#jujutsukaisen

Have you ever tried this delicious Aloo Palak Keema? 😍 Ingredients: 2 potatoes, cut into cubes 500 g beef mince (keema) 600 g spinach (palak) 1 onion, chopped 3 tomatoes, chopped 5 tbsp oil 1 tbsp cumin seeds 1 tbsp ginger-garlic paste 1 tbsp green chilli paste 1 tbsp salt 1 tbsp red chilli powder Method of Preparation: Heat oil and fry the cubed potatoes until slightly golden. Remove and set aside. In the same oil, add cumin seeds, ginger-garlic paste and green chilli paste. Sauté, then add the chopped onion and fry until slightly golden. Add tomatoes, salt and beef mince. Mix, cover and cook on low heat for 5–8 minutes. Remove the lid and mix well. Add red chilli powder and stir. Add spinach, mix well, cover and cook until the spinach becomes tender. Add the fried potatoes and cook until everything is completely cooked. Transfer to a serving bowl and serve hot with naan. #fyp #alo #viral #palak #spinach

Have you ever tried this delicious Aloo Palak Keema? 😍 Ingredients: 2 potatoes, cut into cubes 500 g beef mince (keema) 600 g spinach (palak) 1 onion, chopped 3 tomatoes, chopped 5 tbsp oil 1 tbsp cumin seeds 1 tbsp ginger-garlic paste 1 tbsp green chilli paste 1 tbsp salt 1 tbsp red chilli powder Method of Preparation: Heat oil and fry the cubed potatoes until slightly golden. Remove and set aside. In the same oil, add cumin seeds, ginger-garlic paste and green chilli paste. Sauté, then add the chopped onion and fry until slightly golden. Add tomatoes, salt and beef mince. Mix, cover and cook on low heat for 5–8 minutes. Remove the lid and mix well. Add red chilli powder and stir. Add spinach, mix well, cover and cook until the spinach becomes tender. Add the fried potatoes and cook until everything is completely cooked. Transfer to a serving bowl and serve hot with naan. #fyp #alo #viral #palak #spinach

Kzn mehndi enjoy ♥️😎

Kzn mehndi enjoy ♥️😎

SOFT FLATBREAD CHICKEN & CHEESE Makes 9 flatbreads DOUGH 250 ml lukewarm water (1 cup) 5 g instant yeast (1½ tsps) 10 g honey (1 tbsp) 200 g all-purpose flour (1⅔ cups) 200 g fine semolina (1 cup fine semolina) 8 g salt (1⅓ tsps) CHICKEN 25 ml olive oil (1⅔ tbsps) 700 g chicken thighs, cut into cubes (1½ lbs) 3 g ground cumin (1 tsp) 2 g turmeric (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 4 g paprika (1⅓ tsps) 1 chicken bouillon cube (stock cube in UK) 70 g yellow onion, finely chopped (about ½ onion) 50 g red bell pepper, diced (about ⅓ pepper) 50 g green bell pepper, diced (about ⅓ pepper) EXTRA Cheese of your choice (a good melting cheese works best) Fine semolina, for coating Instructions Activate the yeast. In a large bowl, combine the lukewarm water, instant yeast, and honey. Stir well and let sit for 5 minutes. Add the flour, fine semolina, and salt to the bowl. Knead for 10-12 minutes, either by hand or with a stand mixer, until smooth. Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size. While the dough rises, heat the olive oil in a frying pan over medium heat. Add the chicken thighs, cumin, turmeric, cayenne, and paprika, then crumble the bouillon cube over the top. Cook for 3-4 minutes, stirring occasionally. Stir in the onion, red bell pepper, and green bell pepper. Cook for another 4 minutes, or until the vegetables have softened and the chicken is cooked through. Set the filling aside to cool completely. Deflate the risen dough and divide it into 9 pieces, about 70 grams each. Roll each piece into a smooth ball. Working with one ball at a time, roll it out into a round sheet on a lightly floured surface. Place a slice of cheese and a spoonful of the cooled chicken mixture in the center. Fold the dough over the filling and press the edges firmly together to seal, pinching well so nothing leaks out during cooking. Coat each stuffed flatbread in fine semolina and arrange them on a parchment-lined rack. Let them rise for 30 minutes. Heat a heavy-bottomed frying pan with a little oil over medium heat. Cook the flatbreads on both sides until golden brown and cooked through, about 3-4 minutes per side, adjusting the heat as needed so the outside doesn't brown before the inside cooks.

SOFT FLATBREAD CHICKEN & CHEESE Makes 9 flatbreads DOUGH 250 ml lukewarm water (1 cup) 5 g instant yeast (1½ tsps) 10 g honey (1 tbsp) 200 g all-purpose flour (1⅔ cups) 200 g fine semolina (1 cup fine semolina) 8 g salt (1⅓ tsps) CHICKEN 25 ml olive oil (1⅔ tbsps) 700 g chicken thighs, cut into cubes (1½ lbs) 3 g ground cumin (1 tsp) 2 g turmeric (⅔ tsp) 2 g cayenne pepper (⅔ tsp) 4 g paprika (1⅓ tsps) 1 chicken bouillon cube (stock cube in UK) 70 g yellow onion, finely chopped (about ½ onion) 50 g red bell pepper, diced (about ⅓ pepper) 50 g green bell pepper, diced (about ⅓ pepper) EXTRA Cheese of your choice (a good melting cheese works best) Fine semolina, for coating Instructions Activate the yeast. In a large bowl, combine the lukewarm water, instant yeast, and honey. Stir well and let sit for 5 minutes. Add the flour, fine semolina, and salt to the bowl. Knead for 10-12 minutes, either by hand or with a stand mixer, until smooth. Cover the bowl and let the dough rise in a warm spot for about 1 hour, or until doubled in size. While the dough rises, heat the olive oil in a frying pan over medium heat. Add the chicken thighs, cumin, turmeric, cayenne, and paprika, then crumble the bouillon cube over the top. Cook for 3-4 minutes, stirring occasionally. Stir in the onion, red bell pepper, and green bell pepper. Cook for another 4 minutes, or until the vegetables have softened and the chicken is cooked through. Set the filling aside to cool completely. Deflate the risen dough and divide it into 9 pieces, about 70 grams each. Roll each piece into a smooth ball. Working with one ball at a time, roll it out into a round sheet on a lightly floured surface. Place a slice of cheese and a spoonful of the cooled chicken mixture in the center. Fold the dough over the filling and press the edges firmly together to seal, pinching well so nothing leaks out during cooking. Coat each stuffed flatbread in fine semolina and arrange them on a parchment-lined rack. Let them rise for 30 minutes. Heat a heavy-bottomed frying pan with a little oil over medium heat. Cook the flatbreads on both sides until golden brown and cooked through, about 3-4 minutes per side, adjusting the heat as needed so the outside doesn't brown before the inside cooks.

Chia sẻ công thức ướp sườn bán cơm tấm do tổ tiên mách bảo cho các bạn tham khảo nha#congthucnauan#comtam#uopthitnuongngon

Chia sẻ công thức ướp sườn bán cơm tấm do tổ tiên mách bảo cho các bạn tham khảo nha#congthucnauan#comtam#uopthitnuongngon

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