@jovenpara_joyce: I am replacing every stiff bottom in my closet with these striped lounge pants. The drape is actual perfection, the fabric is insanely breathable, and the contrast tie gives the best effortless aesthetic. The easiest fit for your Memorial Day weekend! #tiktokshopmemorialday #SummerWins #ootdinspo #effortlesschic #summeroutfits

JovenPara_Joyce
JovenPara_Joyce
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Wednesday 27 May 2026 14:36:41 GMT
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Perfect, cosy soup for the cold winter months 🫶🏼 episode 4 of Good Soups is my fave, Chinese hot and sour soup 酸辣汤  Serves 4 For the vegetables: 5 garlic cloves 10g ginger 2 spring onions 8 wood ear mushrooms (rehydrated) 200g pak choy 70g beancurd sheets (fresh) 40g carrot  200g soft/medium tofu For the pork: 250g pork fillet  1/2 tsp white pepper 1 1/2 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp Shaoxing wine 1 tbsp cornstarch 1 tbsp sesame oil For the soup: 25g unsalted peanuts 1 tbsp chilli garlic sauce 1 tbsp chilli bean sauce 900ml water 2 tbsp ketchup 2 tbsp white vinegar  4 tbsp black vinegar 1 tbsp sugar 1 tbsp chicken boullion powder 1/4 tsp ground white pepper  1 tbsp black vinegar  2 tbsp cornstarch + 4 tbsp water 400g noodles (optional) 4 tbsp @Mama Yu chilli oil, to serve  Mince the garlic and ginger. Thinly slice the spring onions, wood ear mushrooms, pak choy, beancurd sheets, and carrot. Chop the tofu into small cubes. Thinly slice the pork and marinate with all the seasonings and sauces. In a large wok or pot, heat 2 tbsp of vegetable oil over medium heat and fry the peanuts until slightly caramelied and aromatic.  Remove and set aside. Add the minced garlic and ginger to the wok and fry for 1 minute, then add the chilli bean paste and chilli garlic sauce. Mix well, then add the water, cover with a lid until slightly bubbling. Add the remaining seasonings and sauces, and mix well. Add the sliced wood ear mushrooms, beancurd sheets, and carrot. Mix well, then add the tofu, stir gently, and simmer for a few minutes. Add the marinated pork and cook for about 6-8 minutes, depending on thickness.  Mix the cornstarch with water to make the slurry, add to the soup, stir gently until the soup has thickened, then quickly turn off the heat.  Serve with noodles or on its own, garnish with spring onions, chilli oil and extra peanuts.
Perfect, cosy soup for the cold winter months 🫶🏼 episode 4 of Good Soups is my fave, Chinese hot and sour soup 酸辣汤 Serves 4 For the vegetables: 5 garlic cloves 10g ginger 2 spring onions 8 wood ear mushrooms (rehydrated) 200g pak choy 70g beancurd sheets (fresh) 40g carrot 200g soft/medium tofu For the pork: 250g pork fillet 1/2 tsp white pepper 1 1/2 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp Shaoxing wine 1 tbsp cornstarch 1 tbsp sesame oil For the soup: 25g unsalted peanuts 1 tbsp chilli garlic sauce 1 tbsp chilli bean sauce 900ml water 2 tbsp ketchup 2 tbsp white vinegar 4 tbsp black vinegar 1 tbsp sugar 1 tbsp chicken boullion powder 1/4 tsp ground white pepper 1 tbsp black vinegar 2 tbsp cornstarch + 4 tbsp water 400g noodles (optional) 4 tbsp @Mama Yu chilli oil, to serve Mince the garlic and ginger. Thinly slice the spring onions, wood ear mushrooms, pak choy, beancurd sheets, and carrot. Chop the tofu into small cubes. Thinly slice the pork and marinate with all the seasonings and sauces. In a large wok or pot, heat 2 tbsp of vegetable oil over medium heat and fry the peanuts until slightly caramelied and aromatic. Remove and set aside. Add the minced garlic and ginger to the wok and fry for 1 minute, then add the chilli bean paste and chilli garlic sauce. Mix well, then add the water, cover with a lid until slightly bubbling. Add the remaining seasonings and sauces, and mix well. Add the sliced wood ear mushrooms, beancurd sheets, and carrot. Mix well, then add the tofu, stir gently, and simmer for a few minutes. Add the marinated pork and cook for about 6-8 minutes, depending on thickness. Mix the cornstarch with water to make the slurry, add to the soup, stir gently until the soup has thickened, then quickly turn off the heat. Serve with noodles or on its own, garnish with spring onions, chilli oil and extra peanuts.

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