@ycn_ccp: L’Algérie est qualifié pour les 16eme 🇩🇿🔥 #algeria #capcuteditor #nocopyright #droitauteur #football

ycn_ccp
ycn_ccp
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Region: FR
Sunday 28 June 2026 04:48:52 GMT
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jtyrnnennn
93 :
nos frr Inshallah vous gagnez 🇪🇬❤️🇩🇿
2026-06-28 09:10:07
9
assirem975
liberté :
😎
2026-06-28 05:27:14
21
birth2025.78ciao
italo :
inchalah comme ça vs la suisse♥️♥️♥️♥️🇩🇿🇩🇿🇩🇿
2026-06-28 07:55:54
4
team.layzox3
Rc👑Lens 2k26 🥇 :
Bravo les algériens
2026-06-28 09:19:01
4
toxicirox2.0
Nika🇦🇴🇨🇩✝️ :
gg
2026-06-28 08:40:07
1
5939deu
5939deçu :
Benbutttttt
2026-06-28 10:21:24
0
rayou2124
Rayou🌴 :
Vous aller perdre contre la suisse
2026-06-28 08:57:37
0
samtoulouse3
toulouse31 :
وين راهم 😂
2026-06-28 10:31:27
0
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How to Make Tuna Tartare 🐟🍅🐟🍅 INGREDIENTS: 200g bluefin tuna  3 large ripe tomatoes 1/2 small shallot 1 tsp sherry vinegar  2 tbsp extra virgin olive oil 3 rice paper sheets 1 small pinch msg Fine sea/kosher salt to taste 1L canola oil (for frying) 1 tbsp large capers 1 tbsp fresh basil leaves 1. Bring a large pot of water to a boil. Pre-heat your oven to 300 degrees F. Prepare a bowl of ice water to the side, big enough to fit all of your tomatoes. 2. Cut 2 slits into the bottom of your tomatoes (not the stem end). Place in the boiling water for 10 seconds, then immediately transfer to your ice water. 3. Using a pairing knife, remove the skins and stem from your tomatoes. Pat your skins dry to remove as much moisture as possible. Transfer them to a sheet tray lined with parchment paper, and bake for 20 minutes, or until the skins are fully dry and crispy. 4. When cooled down, blitz your tomato skins with your MSG and a pinch of salt, until it is a fine powder.  5. Separate the outer firm flesh from the inner juice & seeds of your tomatoes. Chop the firm flesh of the tomato into an approximately 1/2cm dice, and set aside.  6. Squeeze all tomato innards through a fine mesh strainer to extract as much juice as possible. Put the juice in a small sauce pot, and reduce over medium heat until it’s 1/4 it’s original volume, or until the juice has thickened. Remove from the heat and cool down. 7. To make your dressing, mix your reduced tomato juice with your sherry vinegar and olive oil. Season to taste with salt. 8. Heat your canola oil in a large, heavy bottom pot to 350 degrees F. Fry your rice paper until puffed up and crispy. Remove from the oil and place on a sheet tray lined with paper towel. Once all oil has drained off, immediately season with your tomato powder. While your oil is hot, you can also fry your crispy capers - first drain them and pat them dry with paper towel, then fry them until moisture bubbles stop rising from the capers in the oil. 9. Finely brunoise your shallot, and set aside. Chop your tuna into the same size dice that you chopped your tomatoes. Transfer your tuna to a chilled bowl. Add equal the volume of chopped tomato to the volume of tuna. Add your shallots, mix with your dressing and add salt to taste.  10. Plate up your tartare, finishing with a drizzle of olive oil, a pinch of flaky salt, your fried capers and picked basil leaves. Enjoy!  #tuna #tartare #cooking #homecooking #Recipe
How to Make Tuna Tartare 🐟🍅🐟🍅 INGREDIENTS: 200g bluefin tuna 3 large ripe tomatoes 1/2 small shallot 1 tsp sherry vinegar 2 tbsp extra virgin olive oil 3 rice paper sheets 1 small pinch msg Fine sea/kosher salt to taste 1L canola oil (for frying) 1 tbsp large capers 1 tbsp fresh basil leaves 1. Bring a large pot of water to a boil. Pre-heat your oven to 300 degrees F. Prepare a bowl of ice water to the side, big enough to fit all of your tomatoes. 2. Cut 2 slits into the bottom of your tomatoes (not the stem end). Place in the boiling water for 10 seconds, then immediately transfer to your ice water. 3. Using a pairing knife, remove the skins and stem from your tomatoes. Pat your skins dry to remove as much moisture as possible. Transfer them to a sheet tray lined with parchment paper, and bake for 20 minutes, or until the skins are fully dry and crispy. 4. When cooled down, blitz your tomato skins with your MSG and a pinch of salt, until it is a fine powder. 5. Separate the outer firm flesh from the inner juice & seeds of your tomatoes. Chop the firm flesh of the tomato into an approximately 1/2cm dice, and set aside. 6. Squeeze all tomato innards through a fine mesh strainer to extract as much juice as possible. Put the juice in a small sauce pot, and reduce over medium heat until it’s 1/4 it’s original volume, or until the juice has thickened. Remove from the heat and cool down. 7. To make your dressing, mix your reduced tomato juice with your sherry vinegar and olive oil. Season to taste with salt. 8. Heat your canola oil in a large, heavy bottom pot to 350 degrees F. Fry your rice paper until puffed up and crispy. Remove from the oil and place on a sheet tray lined with paper towel. Once all oil has drained off, immediately season with your tomato powder. While your oil is hot, you can also fry your crispy capers - first drain them and pat them dry with paper towel, then fry them until moisture bubbles stop rising from the capers in the oil. 9. Finely brunoise your shallot, and set aside. Chop your tuna into the same size dice that you chopped your tomatoes. Transfer your tuna to a chilled bowl. Add equal the volume of chopped tomato to the volume of tuna. Add your shallots, mix with your dressing and add salt to taste. 10. Plate up your tartare, finishing with a drizzle of olive oil, a pinch of flaky salt, your fried capers and picked basil leaves. Enjoy! #tuna #tartare #cooking #homecooking #Recipe

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