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@user80440677373049:

khan1234
khan1234
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Region: SA
Friday 17 July 2026 12:33:23 GMT
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walayat66
walayat :
2026-07-17 20:33:56
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raheemullahbjr123
Rahim Ullah yousafzai :
♥️♥️♥️
2026-07-18 18:30:16
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sayedaltafhussa76
🇸🇦sayedaltafhussa76311 :
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2026-07-18 17:38:35
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majidkhan7388
Majid Khan GZ :
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2026-07-18 16:52:06
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abdu.ullah696
Abdu Ullah :
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2026-07-18 15:32:41
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quotextrading67
Quotex trading :
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2026-07-17 20:34:32
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malang.jan7839
Malang Jan :
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2026-07-18 01:17:46
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alamzebkhan6391
Alamzebkhan :
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2026-07-18 07:32:43
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alamzebkhan6391
Alamzebkhan :
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2026-07-18 07:32:41
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sadiq.akbar3424
Sadiq Akbar :
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2026-07-18 07:25:08
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ss36494
804🇸🇦🦅 :
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2026-07-18 07:11:50
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malang.jan7839
Malang Jan :
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2026-07-18 01:18:01
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malang.jan7839
Malang Jan :
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2026-07-18 01:17:49
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yasankhan2233446u
yasankhan2233446u888888 :
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2026-07-18 14:10:36
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seayadhseayadh
Akhbar saeed :
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2026-07-18 17:46:24
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user9058593681614
گل مودین :
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2026-07-18 19:45:21
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saeedullah9526
@saeedullah1122 :
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2026-07-17 20:29:02
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user738741219642
user738741219642 :
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2026-07-17 19:20:55
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Other Videos

Vmc mini gp’s on track. #pitbike #daytona190 #twowheels #vmc #kneedown
Vmc mini gp’s on track. #pitbike #daytona190 #twowheels #vmc #kneedown
#fyp #foryou #foryoupage #🖤🎧
#fyp #foryou #foryoupage #🖤🎧
就是上週五15分鐘隨意做， 全家都說好吃的檸檬魚！ 泰式檸檬魚 食材（3人份） • 鱸魚片1片（約300g） • 薑片 5片 • 蔥段 2跟（切段） 調料 蒜末2.5大匙、香菜梗1大匙、檸檬汁2大匙、魚露2大匙、砂糖1大匙、雞高湯90-100ml、辣椒 料理步驟 1. 鋪底： 蔥薑墊底，鋪上鱸魚片。淋魚露、檸檬汁，大火蒸5分鐘。 2. 調醬： 蒜末2.5大匙、香菜梗1大匙、檸檬汁2大匙、魚露2大匙、砂糖1大匙、雞高湯90ml，攪拌均勻。 3. 分裝： 蒸5分鐘後，取出寶寶份。倒掉蒸魚的湯汁，取出薑片和蔥段，淋上醬汁，加檸檬片，續蒸3分鐘。 4. 點綴： 撒上香菜葉，即完成！ ★ 蒸魚水一定要倒掉，那是腥味的來源 ★ 醬汁裡的香菜梗是香氣關鍵，葉子留到最後擺盤才漂亮。 Ingredients (Serves 3) • Sea bass fillet 1 piece (about 300 g) • Ginger slices 5 • Scallions 2 stalks (cut into sections) Sauce • 2.5 tbsp minced garlic • 1 tbsp cilantro stems (finely chopped) • 2 tbsp lime juice • 2 tbsp fish sauce • 1 tbsp sugar • 90–100 ml chicken stock • chili Instructions 1. Prepare the base: Line the plate with scallions and ginger, then place the sea bass fillet on top. Drizzle with fish sauce and lime juice. Steam over high heat for 5 minutes. 2. Make the sauce: Mix minced garlic, cilantro stems, lime juice, fish sauce, sugar, and chicken stock until well combined. 3. Separate portions: After steaming for 5 minutes, remove the baby’s portion first. Pour away the liquid released from steaming, and remove the ginger and scallions. Pour the sauce over the fish, add lime slices, and steam for another 3 minutes. 4. Garnish: Top with cilantro leaves and serve. Tips ★ Always discard the liquid from the first steaming — it carries the fishy odor. ★ The cilantro stems in the sauce are the key to the aroma. Save the leaves for garnishing so the dish looks fresh and vibrant. #100天便當挑戰 #cooking #便當日記 #Thaifood #泰式檸檬魚
就是上週五15分鐘隨意做， 全家都說好吃的檸檬魚！ 泰式檸檬魚 食材（3人份） • 鱸魚片1片（約300g） • 薑片 5片 • 蔥段 2跟（切段） 調料 蒜末2.5大匙、香菜梗1大匙、檸檬汁2大匙、魚露2大匙、砂糖1大匙、雞高湯90-100ml、辣椒 料理步驟 1. 鋪底： 蔥薑墊底，鋪上鱸魚片。淋魚露、檸檬汁，大火蒸5分鐘。 2. 調醬： 蒜末2.5大匙、香菜梗1大匙、檸檬汁2大匙、魚露2大匙、砂糖1大匙、雞高湯90ml，攪拌均勻。 3. 分裝： 蒸5分鐘後，取出寶寶份。倒掉蒸魚的湯汁，取出薑片和蔥段，淋上醬汁，加檸檬片，續蒸3分鐘。 4. 點綴： 撒上香菜葉，即完成！ ★ 蒸魚水一定要倒掉，那是腥味的來源 ★ 醬汁裡的香菜梗是香氣關鍵，葉子留到最後擺盤才漂亮。 Ingredients (Serves 3) • Sea bass fillet 1 piece (about 300 g) • Ginger slices 5 • Scallions 2 stalks (cut into sections) Sauce • 2.5 tbsp minced garlic • 1 tbsp cilantro stems (finely chopped) • 2 tbsp lime juice • 2 tbsp fish sauce • 1 tbsp sugar • 90–100 ml chicken stock • chili Instructions 1. Prepare the base: Line the plate with scallions and ginger, then place the sea bass fillet on top. Drizzle with fish sauce and lime juice. Steam over high heat for 5 minutes. 2. Make the sauce: Mix minced garlic, cilantro stems, lime juice, fish sauce, sugar, and chicken stock until well combined. 3. Separate portions: After steaming for 5 minutes, remove the baby’s portion first. Pour away the liquid released from steaming, and remove the ginger and scallions. Pour the sauce over the fish, add lime slices, and steam for another 3 minutes. 4. Garnish: Top with cilantro leaves and serve. Tips ★ Always discard the liquid from the first steaming — it carries the fishy odor. ★ The cilantro stems in the sauce are the key to the aroma. Save the leaves for garnishing so the dish looks fresh and vibrant. #100天便當挑戰 #cooking #便當日記 #Thaifood #泰式檸檬魚


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