@dungcuvalopxe: Đầu nối ống hơi xe tải #daunoinhanh #daunoionghoi #daunoikimloai #suachuaxetai #dungcuvalopxe

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Saturday 30 May 2026 16:00:00 GMT

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Comments

bin :

quá đúng

2026-06-03 08:06:20

1

AMÉRICAIN Togolai :

on vas trouver sa où

2026-05-31 22:21:32

2

Abdrahman :

Yes

2026-06-01 02:40:33

1

Felix Lopez :

ya existen los niples union rapidas

2026-06-01 05:23:04

2

KATIM JENG :

Hi

2026-06-01 22:47:56

1

Isaac chimombo mechanic 🔧🔩🪛 :

2026-06-02 15:27:55

1

Israr khan 22 :

Pakistan online hello my friend

2026-05-31 15:35:52

1

Rasmus Avike :

super super waow 👍

2026-06-02 00:24:24

1

matheusvinicius847 :

se não há pressão, desnecessário as roscas.

2026-06-01 15:46:16

1

radonja :

kako ih naruciti

2026-06-01 07:32:21

2

Евгений :

в России за такой фитинг почему то заберут машину на эвакуаторе и заставят поставить цельную новую трубку🤦😂

2026-06-01 21:11:31

1

halil :

😳😳😳

2026-06-01 12:41:34

1

M9 :

❤️❤️❤️

2026-05-31 15:49:32

1

Roni Yoanis :

🥰🥰🥰

2026-06-01 14:51:01

1

🖤KamaZ🖤Usdası🖤 :

🖤🖤🖤

2026-05-30 19:54:59

1

murshed khan :

🥰🥰🥰

2026-05-31 16:50:38

1

YUZHNY LINE :

👍👍👍👍

2026-05-31 18:30:41

1

كمال علي العامري :

✌✌✌✌

2026-06-01 06:49:36

1

gasaneber :

😇😇😇

2026-06-01 11:03:15

1

U Tin Win :

👍👍👍

2026-06-01 10:12:44

1

kofiantwi855 :

🙏🙏🙏🙏🙏🙏

2026-05-31 18:08:52

1

Quang Nguyễn :

😳😳😳

2026-06-01 12:48:20

1

🇹🇳wajdi🇹🇳 :

❤️❤️❤️

2026-05-31 09:09:25

1

Moris Dawood :

😁😁😁

2026-05-31 18:32:06

1

fyu :

🥰🥰🥰

2026-05-31 08:47:40

1

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🇲🇦 La CAN 2025 au Maroc, on a hâte ! Mais en attendant, nous avons rencontré Achraf Hakimi, joueur clé des Lions de l'Atlas, pour lui poser quelques questions sur la compétition et sur le statut de favori de l'équipe pour cette CAN à domicile

🇲🇦 La CAN 2025 au Maroc, on a hâte ! Mais en attendant, nous avons rencontré Achraf Hakimi, joueur clé des Lions de l'Atlas, pour lui poser quelques questions sur la compétition et sur le statut de favori de l'équipe pour cette CAN à domicile

Mexican Street Corn Chicken Skillet Ingredients 1 lb (450 g) boneless, skinless chicken breasts, diced into bite-size pieces 2 tablespoons olive oil 1 teaspoon chili powder 1 teaspoon ground cumin Salt and black pepper, to taste 2 cups corn kernels (fresh, frozen, or canned and drained) 1/2 cup red onion, diced 2 cloves garlic, minced 1/2 cup mayonnaise 1/2 cup crumbled cotija cheese 1/4 cup fresh cilantro, chopped Juice of 1 lime (about 2 tablespoons) 1 avocado, diced (for garnish) Optional: extra cotija, cilantro, and lime wedges for serving Instructions Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken to the skillet. Season with chili powder, cumin, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through (no longer pink in the center). Add the corn, diced red onion, and minced garlic to the skillet. Sauté for 3–4 minutes, stirring occasionally, until the corn is heated through and the onions are softened and translucent. While the chicken and corn cook, stir together the mayonnaise, crumbled cotija cheese, chopped cilantro, and lime juice in a small bowl until well combined. Reduce the skillet heat to medium-low. Pour the mayo-cotija mixture over the chicken and corn, stirring until everything is evenly coated and creamy. Cook for another 2–3 minutes, just until heated through and the flavors are well combined. Taste and adjust seasoning with additional salt, pepper, or lime juice if desired. Remove from heat. Top with diced avocado and, if you like, extra cotija and cilantro. Serve immediately.

Mexican Street Corn Chicken Skillet Ingredients 1 lb (450 g) boneless, skinless chicken breasts, diced into bite-size pieces 2 tablespoons olive oil 1 teaspoon chili powder 1 teaspoon ground cumin Salt and black pepper, to taste 2 cups corn kernels (fresh, frozen, or canned and drained) 1/2 cup red onion, diced 2 cloves garlic, minced 1/2 cup mayonnaise 1/2 cup crumbled cotija cheese 1/4 cup fresh cilantro, chopped Juice of 1 lime (about 2 tablespoons) 1 avocado, diced (for garnish) Optional: extra cotija, cilantro, and lime wedges for serving Instructions Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken to the skillet. Season with chili powder, cumin, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through (no longer pink in the center). Add the corn, diced red onion, and minced garlic to the skillet. Sauté for 3–4 minutes, stirring occasionally, until the corn is heated through and the onions are softened and translucent. While the chicken and corn cook, stir together the mayonnaise, crumbled cotija cheese, chopped cilantro, and lime juice in a small bowl until well combined. Reduce the skillet heat to medium-low. Pour the mayo-cotija mixture over the chicken and corn, stirring until everything is evenly coated and creamy. Cook for another 2–3 minutes, just until heated through and the flavors are well combined. Taste and adjust seasoning with additional salt, pepper, or lime juice if desired. Remove from heat. Top with diced avocado and, if you like, extra cotija and cilantro. Serve immediately.

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