@_thaz.08_: Lưu ý dành cho 2k9 nhenn #thptqg2026 #fyb #viral #thanhxuan

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Friday 24 July 2026 14:57:41 GMT
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fumaileeee
tiểu công chúa :
cj oi cày học bạ lớp 12 à chị chứ cái học bạ lop 10,11 của em tàn quá
2026-07-25 01:06:55
7
_baor.lihh
linh :
góc tâm sự nhỏ tui 2 năm hsg được thầy cô mến vì không quậy phá dự định hướng tới trường đh ĐN nhưng thực tại tui sẽ học xong 12 và đi xkld..
2026-07-25 08:52:46
1
phvzz9
lim :
làm thế nào để biết đề các tỉnh mới thi xong ạ kiểu e muốn update nhanh á
2026-07-25 06:57:07
1
abcdefgh.mmm321
Để tên gì giờ ? :
Cần theo dõi những trang nào để nắm bát các đề án thi ạ
2026-07-25 03:15:22
1
ht.m.u
HÁT MỜ U 💫✨😍 :
Sao lại kh tự học 1 mình dccc vậy ạa
2026-07-24 23:05:19
1
auralis250525
bát bún chó của p'est :
học ielts nx mấy em ơiiiiii
2026-07-25 01:55:19
1
ambar_amb257
Ambar Amb 𐙚 ᡣ :
cái số 1 thì tùy nha, mình thi 2025, 9.5 văn, 9 sử thì mình tự học 1 mình 80%, chỉ đăng ký học thêm văn thôi. Nên bạn nào thích tự học thì các bạn ấy sẽ học vào đấy
2026-07-25 09:59:58
0
user102563280392
user102563280392 :
Giữ sức khoẻ nhé mấy trâu vàng ơi, hc hành cho đã nguyên 1 năm ròi gần thi lại ốm thì khổ nữa, lúc đó thì mệt lắm.
2026-07-25 05:14:57
3
q7531994
duriquỳnh :
@Ng tí hon 🧝 @haizzbin
2026-07-25 03:39:00
2
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Here’s how to make Korean Multigrain Rice on steroids. This multigrain rice is 1 part rice to 7 parts grains and beans. Almost 90% of this mix isn’t rice but is still very satisfying.  This recipe didn’t make it into our cookbook, UMMA, because it calls for a lot of ingredients, but they’re actually easy to find and affordable. It’s a dish Koreans learned to make during times of white rice shortages, stretching rice with other grains and beans. The full historical story is in our book, written with Umma, where she shares her experience getting punished by teachers for bringing white rice to school, along with a simpler recipe that uses fewer ingredients but is still very healthy and memorable. Serves 6-8 INGREDIENTS: 3 tablespoons (34g) chia seed ¾ cup water ⅓ cup (72g) short or medium grain white rice (jasmine is OK too) ⅓ cup (68g) barley ⅓ cup (72g) split mung bean ⅓ cup (65g) quinoa ⅓ cup (70g) waxy sorghum  ⅓ cup (53g) cooked chickpea ⅓ cup (55g) cooked black soybeans ⅓ cup (55g) cooked pinto beans 3¼ cup water  INSTRUCTIONS: 1. In a small bowl, mix chia seed with ¾ cup water. Let sit for 10 minutes, and mix again. Set aside. 2. In a strainer, add rice, barley, mung bean, quinoa, and sorghum. Wash three times and drain.  3. Transfer the rice and grains to the rice pot of a 5- to 6‑cup electric rice cooker. Add chickpeas, soybeans, pinto beans, and 3¼ cup water. Add chia seeds and mix to declump. Cover and cook on the standard rice setting according to the manufacturer’s directions. The machine will automatically shut off when cooking is completed (typically indicated by the “Keep Warm” light turning on). Once the cooking is complete, immediately fluff the rice with a moistened rice paddle or silicone spatula (this ensures even texture and moisture distribution). Serve or transfer to a container and leave the lid slightly open while it cools down. Then cover and refrigerate or freeze. #koreanfood #rice #healthyrecipes #beans #EasyRecipe
Here’s how to make Korean Multigrain Rice on steroids. This multigrain rice is 1 part rice to 7 parts grains and beans. Almost 90% of this mix isn’t rice but is still very satisfying. This recipe didn’t make it into our cookbook, UMMA, because it calls for a lot of ingredients, but they’re actually easy to find and affordable. It’s a dish Koreans learned to make during times of white rice shortages, stretching rice with other grains and beans. The full historical story is in our book, written with Umma, where she shares her experience getting punished by teachers for bringing white rice to school, along with a simpler recipe that uses fewer ingredients but is still very healthy and memorable. Serves 6-8 INGREDIENTS: 3 tablespoons (34g) chia seed ¾ cup water ⅓ cup (72g) short or medium grain white rice (jasmine is OK too) ⅓ cup (68g) barley ⅓ cup (72g) split mung bean ⅓ cup (65g) quinoa ⅓ cup (70g) waxy sorghum ⅓ cup (53g) cooked chickpea ⅓ cup (55g) cooked black soybeans ⅓ cup (55g) cooked pinto beans 3¼ cup water INSTRUCTIONS: 1. In a small bowl, mix chia seed with ¾ cup water. Let sit for 10 minutes, and mix again. Set aside. 2. In a strainer, add rice, barley, mung bean, quinoa, and sorghum. Wash three times and drain. 3. Transfer the rice and grains to the rice pot of a 5- to 6‑cup electric rice cooker. Add chickpeas, soybeans, pinto beans, and 3¼ cup water. Add chia seeds and mix to declump. Cover and cook on the standard rice setting according to the manufacturer’s directions. The machine will automatically shut off when cooking is completed (typically indicated by the “Keep Warm” light turning on). Once the cooking is complete, immediately fluff the rice with a moistened rice paddle or silicone spatula (this ensures even texture and moisture distribution). Serve or transfer to a container and leave the lid slightly open while it cools down. Then cover and refrigerate or freeze. #koreanfood #rice #healthyrecipes #beans #EasyRecipe

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