@uzr.mnn16: la petite est piquée #012 #mlz #fyp #pourtoi

𝐦𝐚𝐧𝐨𝐧
𝐦𝐚𝐧𝐨𝐧
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Thursday 11 June 2026 15:43:30 GMT
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emma.mansy1
𝑬𝒎𝒎𝒂'🌼 :
T es belleeee🥰❤️
2026-06-11 18:00:11
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kahina_brzk
kahina’💋 :
Mbbyyy
2026-06-11 15:45:42
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fctln027
𝑓𝑟𝑛.𝑐𝑒𝑠𝑐𝑎𝑎 :
Mbbyy
2026-06-11 17:05:15
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romanne_hdrt
Romanne_hdrt :
Mbebee
2026-06-11 15:55:30
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l.ayn02
𝒏𝒂𝒍𝒂𝒚 ᢉ𐭩 :
Mbb
2026-06-11 17:37:36
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user_enlaa
𝐞 𝐧 𝐨 𝐥 𝐚’ꨄ :
bestieee
2026-06-11 15:44:47
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l.na.81
愛 :
mavie
2026-06-11 15:59:28
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ysmne49
𝐘𝐬𝐦𝐧🤍 :
Trop belle ❤️❤️
2026-06-11 16:36:46
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userrlsi
xxx :
Ma pref
2026-06-11 17:14:50
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user.013458
𝐀'🍋‍🟩 :
bb
2026-06-11 16:01:23
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l3143789
𝐋 𝐄 𝐀’🐚 :
tt jolie
2026-06-11 15:44:39
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d_bsl17
ꨄ :
Ma vie
2026-06-11 15:53:49
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emma.mansy1
𝑬𝒎𝒎𝒂'🌼 :
Belleeeeee🥰❤️
2026-06-11 18:00:18
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userrlsi
xxx :
Ma sœur
2026-06-11 17:14:53
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kahina_brzk
kahina’💋 :
Jolieee💋
2026-06-11 15:45:52
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kahina_brzk
kahina’💋 :
Canonnn
2026-06-11 15:45:36
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l.na.81
愛 :
trop belle
2026-06-11 15:59:25
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user_enlaa
𝐞 𝐧 𝐨 𝐥 𝐚’ꨄ :
lpbll
2026-06-11 15:44:49
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user_enlaa
𝐞 𝐧 𝐨 𝐥 𝐚’ꨄ :
miamaimaiam
2026-06-11 15:44:54
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deva.cpd
𝐃 𝐄 𝐕 𝐀 :
Trop belle
2026-06-11 18:14:30
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emyy.hcq2
𝓔𝓶𝔂’ :
Ma sœur
2026-06-11 15:45:18
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emyy.hcq2
𝓔𝓶𝔂’ :
Mon bébé
2026-06-11 15:45:15
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timeadinau
Tim.éa🌺 :
Omggg ta beauté ❤️
2026-06-11 15:45:11
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yhk1126
yhk🪼 :
trop belle ❤️
2026-06-11 15:45:30
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Other Videos

The question everyone wants to know the answer to… how do you get the soup inside Xiao Long Bao? Well here’s the answer, a simple jelly that melts down into soup when steamed. A Chinese classic, that you can now enjoy at home 🤤 #food - Makes around 30 dumplings For the filling: 1 tbsp. minced ginger 1 tbsp. minced green onion ½ tsp ground Sichuan peppercorn ½ cup boiling water 250 grams pork mince 200 grams soup jelly 1 tbsp shaoxing wine 1 tbsp oyster sauce 1 tsp salt 1 tsp sugar 3 tsp light soy sauce 1/2 tsp white pepper 1 tbsp minced ginger 1 tbsp chopped spring onion For the soup jelly: 17 grams gelatin powder 85ml water 2 cups chicken stock 1 tbsp Chinese cooking wine 1 tbsp soy sauce 1 spring onion 1 bay leave 1/2 tsp Sichuan peppercorn Salt Ginger 30 store bought dumpling wrappers To make the soup jelly: Mix the gelatine with 85ml water and let sit for 5 minutes. In a pot, combine chicken stock, cooking wine, soy sauce, spring onion, bay leaf, peppercorn, ginger slices, and salt. Boil, then simmer for 5 minutes. Stir in bloomed gelatine until dissolved. Strain broth, remove solids. Pour into a shallow baking tray and refrigerate until set. To make the filling: Mix ginger, green onion, peppercorn, and boiling water in a bowl. Rest 5 minutes. Add pork mince, breaking and mixing well. Mix in wine, oyster sauce, salt, sugar, soy sauce, pepper, ginger, and spring onion. Dice soup jelly and add to bowl. Mix to combine. To Assemble: Grab dumpling wrappers. Add around a tablespoon of filling to the centre. Moisten edge with water. Pleat and seal edges. Repeat for all. To cook: Line a steamer with holed baking paper. Add dumplings, spaced apart. Steam 8-10 minutes until cooked.
The question everyone wants to know the answer to… how do you get the soup inside Xiao Long Bao? Well here’s the answer, a simple jelly that melts down into soup when steamed. A Chinese classic, that you can now enjoy at home 🤤 #food - Makes around 30 dumplings For the filling: 1 tbsp. minced ginger 1 tbsp. minced green onion ½ tsp ground Sichuan peppercorn ½ cup boiling water 250 grams pork mince 200 grams soup jelly 1 tbsp shaoxing wine 1 tbsp oyster sauce 1 tsp salt 1 tsp sugar 3 tsp light soy sauce 1/2 tsp white pepper 1 tbsp minced ginger 1 tbsp chopped spring onion For the soup jelly: 17 grams gelatin powder 85ml water 2 cups chicken stock 1 tbsp Chinese cooking wine 1 tbsp soy sauce 1 spring onion 1 bay leave 1/2 tsp Sichuan peppercorn Salt Ginger 30 store bought dumpling wrappers To make the soup jelly: Mix the gelatine with 85ml water and let sit for 5 minutes. In a pot, combine chicken stock, cooking wine, soy sauce, spring onion, bay leaf, peppercorn, ginger slices, and salt. Boil, then simmer for 5 minutes. Stir in bloomed gelatine until dissolved. Strain broth, remove solids. Pour into a shallow baking tray and refrigerate until set. To make the filling: Mix ginger, green onion, peppercorn, and boiling water in a bowl. Rest 5 minutes. Add pork mince, breaking and mixing well. Mix in wine, oyster sauce, salt, sugar, soy sauce, pepper, ginger, and spring onion. Dice soup jelly and add to bowl. Mix to combine. To Assemble: Grab dumpling wrappers. Add around a tablespoon of filling to the centre. Moisten edge with water. Pleat and seal edges. Repeat for all. To cook: Line a steamer with holed baking paper. Add dumplings, spaced apart. Steam 8-10 minutes until cooked.

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