@pmq_gnaohong: Khối trưởng A80 đẹp trai mà hay cười #phamminhquang #traidep #xuhuong #fyp #qdndvn

Matcha latte_tổng hợp

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Region: VN

Friday 29 May 2026 15:19:41 GMT

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Comments

Unicorn :

Hay cười mà lại còn lowkey nữa chứ :))

2026-05-29 18:22:08

22

aya^^ :

anh cute thế

2026-06-01 03:19:20

1

Thích tiÊu tiềN mẶt🍒 :

Cười chói hơn cả nắng luôn ý

2026-05-30 06:41:25

2

tranthithuyvan01 :

mê lắm nha 😻 🥰

2026-05-30 11:37:55

1

matilda :

Ảnh dễ thươn lắm luôn íiiii

2026-05-30 03:28:01

1

thanh nè :

ôi trung trưởng của tui ra quân 3 năm rồi vẫn còn nhớ ổ ổ tốt cực kỳ luôn á

2026-05-30 09:29:55

5

Bé sinh :

ảnh cười đẹp dị

2026-05-30 03:19:10

1

O-K-A-Y 🧸 :

Sao anh đẹp trai thế😳

2026-06-02 04:25:31

0

matilda :

Ảnh dễ thươn lắm luôn íiiii

2026-05-30 03:28:01

1

Teera wat :

🥰🤟🇻🇳

2026-05-30 03:21:54

1

em gái mưa :

@tiểu công chúa @vợ

2026-06-01 13:22:51

0

Ngọc Anh :

🥰🥰🥰

2026-06-05 11:47:19

1

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Fermented honey oranges 🍊

3–4 oranges (preferably organic as you’ll be eating the skin )
3 cardamom pods (optional, just for flavour)
300 ml runny honey

1. Sterilize a 1 litre glass jar with a lid. Wash the oranges to get any physical dirt off, but if your oranges are naturally clean, freshly picked and don’t have any pesticides on, I would recommend you skip washing them as it helps keep the natural wild yeasts on the skin stronger. If the oranges are store-bought and likely to be sprayed, I would recommend gently washing them in water.

2. Start with 3 oranges (in case that’s all you need). Cut them in half, remove the seeds, then slice thinly into half-moon shapes. Using the side of a knife, gently crush the cardamom pods so the outer skin is broken. Add half the oranges to the jar, then add half the honey and cardamon pods. Give it a stir, then add the remaining oranges and honey, until it comes to about ¾ of the way up the jar. The oranges will release juice and it will mix with the honey to form a watery solution, you want this solution to just cover the oranges. You many not need all the orange or honey (the juiciness of oranges varies so much), or, you may need a little more.

3. Place the lid on top but do not tighten it – this allows space for gas to escape as it ferments . Place the jar on a plate to catch any overflows, and keep the jar in a cool, dark place, checking it every day and stirring it gently with a sterilized spoon to keep the top rotating and covered. If there is any signs of spoilage, or a bad odur or coloured mould discard straight away. Leave it to ferment for at least 4 weeks before tasting it. Once fermentation occurs, you’ll have a runny, fragrant and slightly effervescent syrup with soft orange slices. You can pop it in the fridge if you’re happy with the consistency or leave it out to ferment for longer to deepen the flavours.

Note: recipes like this require mother nature to play her part, so sometimes you may do everything right but it may not work for unknown reasons. It a great recipe for trial and error.
. . . #cookingfromscratch #wholesomefood #fromscratchcooking #homecooking #harvest

Fermented honey oranges 🍊 3–4 oranges (preferably organic as you’ll be eating the skin ) 3 cardamom pods (optional, just for flavour) 300 ml runny honey 1. Sterilize a 1 litre glass jar with a lid. Wash the oranges to get any physical dirt off, but if your oranges are naturally clean, freshly picked and don’t have any pesticides on, I would recommend you skip washing them as it helps keep the natural wild yeasts on the skin stronger. If the oranges are store-bought and likely to be sprayed, I would recommend gently washing them in water. 2. Start with 3 oranges (in case that’s all you need). Cut them in half, remove the seeds, then slice thinly into half-moon shapes. Using the side of a knife, gently crush the cardamom pods so the outer skin is broken. Add half the oranges to the jar, then add half the honey and cardamon pods. Give it a stir, then add the remaining oranges and honey, until it comes to about ¾ of the way up the jar. The oranges will release juice and it will mix with the honey to form a watery solution, you want this solution to just cover the oranges. You many not need all the orange or honey (the juiciness of oranges varies so much), or, you may need a little more. 3. Place the lid on top but do not tighten it – this allows space for gas to escape as it ferments . Place the jar on a plate to catch any overflows, and keep the jar in a cool, dark place, checking it every day and stirring it gently with a sterilized spoon to keep the top rotating and covered. If there is any signs of spoilage, or a bad odur or coloured mould discard straight away. Leave it to ferment for at least 4 weeks before tasting it. Once fermentation occurs, you’ll have a runny, fragrant and slightly effervescent syrup with soft orange slices. You can pop it in the fridge if you’re happy with the consistency or leave it out to ferment for longer to deepen the flavours. Note: recipes like this require mother nature to play her part, so sometimes you may do everything right but it may not work for unknown reasons. It a great recipe for trial and error. . . . #cookingfromscratch #wholesomefood #fromscratchcooking #homecooking #harvest

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