@vuivekhongquao0505: Chuột đồng mì tôm đậu bắp#xuhuong #ancungtiktok #transangtrongteo

vuivekhongquao0505
vuivekhongquao0505
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Region: VN
Saturday 18 July 2026 12:30:07 GMT
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dibao16
Nguyễn Bảo Dii :
T bịnh t ăn t chet luon
2026-07-20 07:21:27
202
diemho050790
Diễm :
Nhìn thoi tao đã muốn ói.
2026-07-19 05:15:37
527
user047645656
mỹ niềm :
chắc chỉ ên bạn dám an thôi tôi nhìn tôi ối
2026-07-18 20:30:51
146
anh.ho.s
🌴🌬️Anh hoạ sĩ🌪️🌴 :
nhìn mắc ói luôn. thật sự
2026-07-18 23:57:19
109
vanbinh_38
Văn Bình 38🇻🇳🇹🇼 :
Ai miền Tây cho hỏi ý kiến đi chứ tui miền Trung nhìn vậy khiếp lắm
2026-07-20 12:30:49
6
ng.l8982
Đặng Lê :
mn đừng thấy đăng là xúm vô nói miền này miền nọ. tùy chổ thôi tui miền tây hơn 40 năm nay có thấy món này bao giờ đâu
2026-07-19 09:19:48
39
nguyenngocdung848
Nguyen Ngoc Dung941 :
tao ở miền Tây tiền Giang,tao chưa hề thấy cả làng cả sớm cả thị xã huyện trấn cũng chưa nghe và thấy ăn thịt chuột nấu chè đậu xanh nước cốt dừa, và cũng chua thấy thịt chuột nấu canh nấu mì gói cả
2026-07-19 15:18:32
8
chucly851
chucly851 :
Ba nay bạn của tuyết nhung rồi
2026-07-18 23:14:32
16
ngc.bch978
Ngọc Bích :
âu miền tây cho tui xin hỏi, chứ tui thấy nó dị ứng hơn là ngon
2026-07-19 01:01:34
26
phuong19862112
Phương Nguyễn2909 :
Mình đừng gom chung miền Tây được không.
2026-07-19 05:51:22
20
baybybo0o
Gơ ᗪᗩ ĐEᑎ :
C nói tiếng trung em nhờ, chứ ng miền ngoài k hiểu ngta lại nói bọn miền tây miền nam ăn uống thế này thế kiaaaaa
2026-07-20 09:04:44
6
thoakim37408
KimThoa69 :
mấy bà ói chưa tui thì ói rồi đó😂😂
2026-07-19 16:21:48
15
duong_tuyen51
Dương Tuyền :
nó câu live mọi người ơi
2026-07-20 13:27:48
1
sang.trn2457
Sang Trần :
nó miền Tây mà Tây phương cực lạc ák
2026-07-19 09:40:02
8
hunh.gm79
bé heo dễ thương 🤭🤭 :
bà cố ơi bà cố
2026-07-19 01:26:33
1
mientayqueem25
Miền tây quê em :
sao tao gớm quá bây ơi bây
2026-07-18 15:29:43
11
trn.sn745
@ TRẦN SƠN YÊU THÍCH CA HÁT, :
chúc em làm nhiều lai nữa, chứ lai này anh chạy trốn lẹ không giám
2026-07-19 04:43:23
4
nhivuong45
khanh :
ám ảnh của tui
2026-07-19 01:18:38
2
linh.gia399
Ế KỆ. TUI :
đùng làm tổn thương miền Tây
2026-07-19 06:53:28
2
thanhthuynguye575
thanhthuynguye575 :
riet rồi giống gi cung an dc day trời
2026-07-19 01:16:53
1
8412.th
E bé của ba ☺️☺️ :
thêm một người nữa
2026-07-19 05:36:32
2
user257247930
Huỳnh lý Huynh :
Má ơi là má
2026-07-18 21:25:07
2
minh10255
Phương 1990 :
Tui thấy chuột là tui chạy mất dép má ơi tui sợ
2026-07-19 05:03:02
3
toikobiet19
Cậu Ba Lục Bình.. :
trời ơi bỏ vk tao bỏ chứ tao ko ăn rồi.😳😳😳😳😳😳
2026-07-19 03:41:39
1
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Other Videos

Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.
Pastry Like a Parisian 🇫🇷 Come with me as we dive into the art of French pastry and master the essential techniques together - Tarte au Citron (Lemon Tart) For the pastry: 195 grams unsalted butter, cold, cut into cubes 180 grams icing sugar, sifted 2 grams salt 365 grams plain flour 105 grams potato flour (or corn flour) 55 grams almond meal 2 eggs, whisked For the lemon filling: 4 eggs 4 egg yolks 230g caster sugar 1 cup (250ml) thickened cream Zest of 3 lemons 1/2 cup (125ml) fresh lemon juice To make the pastry: Put the cold butter, icing sugar, salt, plain flour, potato flour, and almond meal into a stand mixer. Mix on low until the texture looks sandy. Add the whisked eggs and mix until just combined. Roll the dough out between two sheets of baking paper to about 3mm thick. Place in the fridge for 30 minutes. After chilling, cut out the base and sides for your tart tin. Press together carefully in the tin. Rest the tart shell in the fridge for 20 minutes. Line with baking paper, add baking weights, and bake at 170°C until the edges are set. Remove the paper and weights, brush the tart with egg wash, and bake again until golden brown. To make the Filling: Put the eggs, egg yolks, caster sugar, cream, lemon zest, and lemon juice into a bowl and mix together. Transfer to a saucepan over low heat and warm gently to 40°C, stirring lightly. Remove from heat, let it sit for a few minutes, and skim off any imperfections from the top. Pour the warm filling into the baked tart shell and bake at 120°C for about 45 minutes, or until the filling is just set with a slight wobble.

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