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user7930976250651Людмила :

2026-07-22 04:12:58

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Ptashechka🔥☝️💃+Pozytyvchyk :

дуже Гааарноооо!

2026-07-23 06:18:22

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@nuv.energia a nuv chega para salvar a sua energia, energia 100% digital, sem instalar nada. e ainda por cima vc ganha uma camisa do seu time, cupom: TIMAO / VERDAO. #nuvenergia #nuvclipfy #clipfyleague

@nuv.energia a nuv chega para salvar a sua energia, energia 100% digital, sem instalar nada. e ainda por cima vc ganha uma camisa do seu time, cupom: TIMAO / VERDAO. #nuvenergia #nuvclipfy #clipfyleague

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#belli #belliclipfy #clipfyleague #fly

#belli #belliclipfy #clipfyleague #fly

Childhood taste buds unlocked with this recipe 🥹 I have always loved this taste of ginger even as a kid! Recipe: Ginger Scallion Steamed Fish 🫚 * 1 1/2 - 2 lb Striped bass or sea bream, cleaned, gutted and scaled (could substitute for filet with or w/o skin * 4 stalks of scallions (green onions) * 3 inch knob of ginger, peeled and thinly sliced (or ~ 1/2 cup) * 3 cloves garlic, whole and peeled Sauce— * 3 tbsp soy sauce * 2 tbsp shaoxing wine * 1 tsp sugar * 1/4 tsp black pepper * 3 tbsp avocado oil or any neutral oil of choice 1. Prep the aromatics by trimming off white parts of green onions into 2-3 inch pieces. Then thinly slicing the green onions into 2-3 inch slices. Optional: Place in ice water to curl them up for 5 to 10 minutes, then strain and pat dry. Peel and thinly sliced ginger into thin strips ~2-3 inch slices. Save a few pieces of ginger (the ends pieces) to stuff the cavity of the fish. Set everything aside. 2. Clean and prep the fish by patting dry cutting 3 parallel cuts into the fish down to the bone but not through. My card should be 1-1 1/2 inches apart. Stuff the cavity of the fish with garlic cloves, scallion ends, and ginger. Place on a large plate. (if using fillet just lay the fish on top of the aromatics on a large plate.) 3. In a large pan or wok, bring water to a rolling boil, ensuring there is enough water to come up right under your steaming rack. 4. Place the plated fish on top of the steamer rack and cover the pan/wok with a lid. Steam until fish is cooked through. This will take 8 to 15 minutes, depending on the size of the fish. Look for the fish to become opaque and that it flakes easily with a fork. 5. Meanwhile, in a small pot combine soy sauce, shaoxing wine, sugar, and black pepper. Mix until sugar is dissolved and bring to a simmer. Turn off the stove and set aside. 6. Once the fish is cooked through uncover and carefully remove the fish from the steamer then pour out the broth from the fish. I remove it because this could be extra fishy in taste. 7. Layer all of the ginger and scallions on top of the fish. Pour the one sauce over the ginger and scallions. 8. In a small pot, heat 3 tablespoons of a neutral oil or I like to use avocado oil, on high heat for a minute or two. Then carefully pour the hot oil directly over the ginger and scallions on top of the fish. This will bring out all of the natural aromatics and cook the ginger just enough. 9. Serve with rice and enjoy! #steamedfish #fish #fishrecipe #ginger #chinesefood #EasyRecipe #healthyrecipes

Childhood taste buds unlocked with this recipe 🥹 I have always loved this taste of ginger even as a kid! Recipe: Ginger Scallion Steamed Fish 🫚 * 1 1/2 - 2 lb Striped bass or sea bream, cleaned, gutted and scaled (could substitute for filet with or w/o skin * 4 stalks of scallions (green onions) * 3 inch knob of ginger, peeled and thinly sliced (or ~ 1/2 cup) * 3 cloves garlic, whole and peeled Sauce— * 3 tbsp soy sauce * 2 tbsp shaoxing wine * 1 tsp sugar * 1/4 tsp black pepper * 3 tbsp avocado oil or any neutral oil of choice 1. Prep the aromatics by trimming off white parts of green onions into 2-3 inch pieces. Then thinly slicing the green onions into 2-3 inch slices. Optional: Place in ice water to curl them up for 5 to 10 minutes, then strain and pat dry. Peel and thinly sliced ginger into thin strips ~2-3 inch slices. Save a few pieces of ginger (the ends pieces) to stuff the cavity of the fish. Set everything aside. 2. Clean and prep the fish by patting dry cutting 3 parallel cuts into the fish down to the bone but not through. My card should be 1-1 1/2 inches apart. Stuff the cavity of the fish with garlic cloves, scallion ends, and ginger. Place on a large plate. (if using fillet just lay the fish on top of the aromatics on a large plate.) 3. In a large pan or wok, bring water to a rolling boil, ensuring there is enough water to come up right under your steaming rack. 4. Place the plated fish on top of the steamer rack and cover the pan/wok with a lid. Steam until fish is cooked through. This will take 8 to 15 minutes, depending on the size of the fish. Look for the fish to become opaque and that it flakes easily with a fork. 5. Meanwhile, in a small pot combine soy sauce, shaoxing wine, sugar, and black pepper. Mix until sugar is dissolved and bring to a simmer. Turn off the stove and set aside. 6. Once the fish is cooked through uncover and carefully remove the fish from the steamer then pour out the broth from the fish. I remove it because this could be extra fishy in taste. 7. Layer all of the ginger and scallions on top of the fish. Pour the one sauce over the ginger and scallions. 8. In a small pot, heat 3 tablespoons of a neutral oil or I like to use avocado oil, on high heat for a minute or two. Then carefully pour the hot oil directly over the ginger and scallions on top of the fish. This will bring out all of the natural aromatics and cook the ginger just enough. 9. Serve with rice and enjoy! #steamedfish #fish #fishrecipe #ginger #chinesefood #EasyRecipe #healthyrecipes

#blessd #aidamerlano #westcol

#blessd #aidamerlano #westcol

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