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@anhtraibandonail.01: Mẹo tháo móng 🤍💅🏻👌🏻#anhtraibandonail #xuhuong #hoclamnail #daynail #nail

Anh Trai Bán Đồ Nail
Anh Trai Bán Đồ Nail
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Friday 02 October 2026 01:27:08 GMT
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788tamtran
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Mới học nail top lớp nhám lên móng roi mới đắp bột có phải dễ tháo ko ạ
2026-10-02 03:46:22
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The MESSY BURGER 🍔 I don’t think I can go back to eating a normal burger after this. 🥩 BURGER • 50% chuck • 50% brisket • Thinly sliced onion • Red cheddar • Burger buns 🧀 PARMESAN CREAM SAUCE • Onion • Garlic • Cream • Salt & black pepper • Homemade demi-glace • Sweet soy • Dijon • Parsley • Parmesan • Grape vinegar • Paprika • Confit garlic 🥒 BURGER SAUCE • Mayo • Dijon • Ketchup • Chopped pickled cucumbers • Pickle juice • Worcestershire • Salt & black pepper • Smoked paprika • Chili crisp • Grape vinegar • Hot honey • Chopped caramelized onion 🔥 METHOD • Mix all burger sauce ingredients and set aside. • Sauté onion and garlic for the Parmesan cream. Add cream, demi-glace, sweet soy, Dijon, paprika and confit garlic. Reduce slightly, then add Parmesan and parsley. Finish with grape vinegar. • Form loose balls from the 50/50 chuck and brisket. • Smash onto a very hot surface and top with thinly sliced onion. Season and cook until deeply crusted. • Flip, add red cheddar and let it melt. • Toast the buns and add the burger sauce. • Pour the Parmesan cream sauce onto a plate, then place the burger halves directly on top. • Finish with fries, Parmesan and parsley.
The MESSY BURGER 🍔 I don’t think I can go back to eating a normal burger after this. 🥩 BURGER • 50% chuck • 50% brisket • Thinly sliced onion • Red cheddar • Burger buns 🧀 PARMESAN CREAM SAUCE • Onion • Garlic • Cream • Salt & black pepper • Homemade demi-glace • Sweet soy • Dijon • Parsley • Parmesan • Grape vinegar • Paprika • Confit garlic 🥒 BURGER SAUCE • Mayo • Dijon • Ketchup • Chopped pickled cucumbers • Pickle juice • Worcestershire • Salt & black pepper • Smoked paprika • Chili crisp • Grape vinegar • Hot honey • Chopped caramelized onion 🔥 METHOD • Mix all burger sauce ingredients and set aside. • Sauté onion and garlic for the Parmesan cream. Add cream, demi-glace, sweet soy, Dijon, paprika and confit garlic. Reduce slightly, then add Parmesan and parsley. Finish with grape vinegar. • Form loose balls from the 50/50 chuck and brisket. • Smash onto a very hot surface and top with thinly sliced onion. Season and cook until deeply crusted. • Flip, add red cheddar and let it melt. • Toast the buns and add the burger sauce. • Pour the Parmesan cream sauce onto a plate, then place the burger halves directly on top. • Finish with fries, Parmesan and parsley.

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