@dongchuildaypho: Công thức sốt ướp thịt nướng đa năng kinh doanh #sotchamthitnuong #dongchuil

ĐÔNG CHUIL – DẠY PHỞ VIỆT NAM

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Saturday 23 May 2026 16:01:47 GMT

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EmUt.1988 :

bột pakinh soda rửa thịt đc sao .?

2026-07-09 01:59:45

0

gianglinhhy :

CT này dành cho 1kg hả c

2026-07-13 00:55:05

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Hưng Gia :

mh cũng ướp y này

2026-07-20 11:54:41

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Hung Lu75 :

thịt lợn bóp chút muối k cần cầu kỳ đã thơm rùi b

2026-06-24 17:27:58

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A Phệ - Gã Đầu Bếp :

🥰🥰🥰

2026-05-23 17:30:57

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Thanh liêm chef :

👍👍👍👍👍

2026-06-21 10:20:23

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Biz sadəcə klinika deyilik – komandayıq 🤍 Gülüşünüzü əmin əllərə etibar edin. ✨ Lux Smile – sağlam və estetik gülüş üçün buradayıq. 📍 Sumqayıt, Koroğlu prospekti 703 📞 +994 50 991 90 00 #vinir #zirkon #estetikdis #gulussaglamligi #LuxSmile

Biz sadəcə klinika deyilik – komandayıq 🤍 Gülüşünüzü əmin əllərə etibar edin. ✨ Lux Smile – sağlam və estetik gülüş üçün buradayıq. 📍 Sumqayıt, Koroğlu prospekti 703 📞 +994 50 991 90 00 #vinir #zirkon #estetikdis #gulussaglamligi #LuxSmile

#linhanh #thoitrangnu #setboxinh #thoitrangcongso

#linhanh #thoitrangnu #setboxinh #thoitrangcongso

الشاعر ابو علي الناصري

الشاعر ابو علي الناصري

yêu nước thì cứ gì 2/9 mới yêu nước, a đây yêu cả đờiiiii #quockhanh2024 #vietnam #doclap #tudo #hanhphuc #yeunuoc

yêu nước thì cứ gì 2/9 mới yêu nước, a đây yêu cả đờiiiii #quockhanh2024 #vietnam #doclap #tudo #hanhphuc #yeunuoc

Here’s how to make Korean Multigrain Rice on steroids. This multigrain rice is 1 part rice to 7 parts grains and beans. Almost 90% of this mix isn’t rice but is still very satisfying. This recipe didn’t make it into our cookbook, UMMA, because it calls for a lot of ingredients, but they’re actually easy to find and affordable. It’s a dish Koreans learned to make during times of white rice shortages, stretching rice with other grains and beans. The full historical story is in our book, written with Umma, where she shares her experience getting punished by teachers for bringing white rice to school, along with a simpler recipe that uses fewer ingredients but is still very healthy and memorable. Serves 6-8 INGREDIENTS: 3 tablespoons (34g) chia seed ¾ cup water ⅓ cup (72g) short or medium grain white rice (jasmine is OK too) ⅓ cup (68g) barley ⅓ cup (72g) split mung bean ⅓ cup (65g) quinoa ⅓ cup (70g) waxy sorghum ⅓ cup (53g) cooked chickpea ⅓ cup (55g) cooked black soybeans ⅓ cup (55g) cooked pinto beans 3¼ cup water INSTRUCTIONS: 1. In a small bowl, mix chia seed with ¾ cup water. Let sit for 10 minutes, and mix again. Set aside. 2. In a strainer, add rice, barley, mung bean, quinoa, and sorghum. Wash three times and drain. 3. Transfer the rice and grains to the rice pot of a 5- to 6‑cup electric rice cooker. Add chickpeas, soybeans, pinto beans, and 3¼ cup water. Add chia seeds and mix to declump. Cover and cook on the standard rice setting according to the manufacturer’s directions. The machine will automatically shut off when cooking is completed (typically indicated by the “Keep Warm” light turning on). Once the cooking is complete, immediately fluff the rice with a moistened rice paddle or silicone spatula (this ensures even texture and moisture distribution). Serve or transfer to a container and leave the lid slightly open while it cools down. Then cover and refrigerate or freeze. #koreanfood #rice #healthyrecipes #beans #EasyRecipe

Here’s how to make Korean Multigrain Rice on steroids. This multigrain rice is 1 part rice to 7 parts grains and beans. Almost 90% of this mix isn’t rice but is still very satisfying. This recipe didn’t make it into our cookbook, UMMA, because it calls for a lot of ingredients, but they’re actually easy to find and affordable. It’s a dish Koreans learned to make during times of white rice shortages, stretching rice with other grains and beans. The full historical story is in our book, written with Umma, where she shares her experience getting punished by teachers for bringing white rice to school, along with a simpler recipe that uses fewer ingredients but is still very healthy and memorable. Serves 6-8 INGREDIENTS: 3 tablespoons (34g) chia seed ¾ cup water ⅓ cup (72g) short or medium grain white rice (jasmine is OK too) ⅓ cup (68g) barley ⅓ cup (72g) split mung bean ⅓ cup (65g) quinoa ⅓ cup (70g) waxy sorghum ⅓ cup (53g) cooked chickpea ⅓ cup (55g) cooked black soybeans ⅓ cup (55g) cooked pinto beans 3¼ cup water INSTRUCTIONS: 1. In a small bowl, mix chia seed with ¾ cup water. Let sit for 10 minutes, and mix again. Set aside. 2. In a strainer, add rice, barley, mung bean, quinoa, and sorghum. Wash three times and drain. 3. Transfer the rice and grains to the rice pot of a 5- to 6‑cup electric rice cooker. Add chickpeas, soybeans, pinto beans, and 3¼ cup water. Add chia seeds and mix to declump. Cover and cook on the standard rice setting according to the manufacturer’s directions. The machine will automatically shut off when cooking is completed (typically indicated by the “Keep Warm” light turning on). Once the cooking is complete, immediately fluff the rice with a moistened rice paddle or silicone spatula (this ensures even texture and moisture distribution). Serve or transfer to a container and leave the lid slightly open while it cools down. Then cover and refrigerate or freeze. #koreanfood #rice #healthyrecipes #beans #EasyRecipe

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