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@.mai1908: #xuhuong #tuongtac #trending #fyp

An Nhiênn
An Nhiênn
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Friday 09 October 2026 12:20:00 GMT
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Lunch in My City: 100 Franken bei Memo’s Wir testen den TikTok Trend «Lunch in My City» 📍🍴 und gehen beim ersten Video direkt zu Memo’s in Pratteln. Ich zeige dir, was du für ca. 100-120 Franken bekommst 💸🔥 Vom Fleisch direkt vom Lavasteingrill über hausgemachte Cevape und Pljeskavica bis hin zu verrückten Burgern mit Peperoni und Kartoffeln 🍔🥩 Ein kulinarischer Trip vom Balkan bis Fast Food 🇧🇦🔥 Definitiv einen Besuch wert! 📍@m3mos.ch Giebenacherstrasse 14, 4133 Pratteln Credits: @markomilic.ch #LunchInMyCity #BalkanFood #FastFood #TikTokTrend #basel
Lunch in My City: 100 Franken bei Memo’s Wir testen den TikTok Trend «Lunch in My City» 📍🍴 und gehen beim ersten Video direkt zu Memo’s in Pratteln. Ich zeige dir, was du für ca. 100-120 Franken bekommst 💸🔥 Vom Fleisch direkt vom Lavasteingrill über hausgemachte Cevape und Pljeskavica bis hin zu verrückten Burgern mit Peperoni und Kartoffeln 🍔🥩 Ein kulinarischer Trip vom Balkan bis Fast Food 🇧🇦🔥 Definitiv einen Besuch wert! 📍@m3mos.ch Giebenacherstrasse 14, 4133 Pratteln Credits: @markomilic.ch #LunchInMyCity #BalkanFood #FastFood #TikTokTrend #basel
Cream of Mushroom Soup: Prepare 250 g sliced mushrooms, ½ finely chopped onion, 20 g butter, 15 g flour, 250 ml milk, 300 ml chicken or vegetable broth, 100 ml heavy cream, salt, and black pepper. Melt the butter in a pot, sauté the onion until soft, then add the mushrooms and cook until their moisture reduces and they begin to brown. Stir in the flour and cook for 1 minute. Gradually pour in the broth and milk, stirring until smooth. Simmer gently for 10 minutes, stirring occasionally. For a smoother texture, blend part of the soup while keeping some mushroom slices whole. Stir in the cream, season with salt and black pepper, and heat gently without boiling. Garnish with chopped parsley and serve with toasted bread.
Cream of Mushroom Soup: Prepare 250 g sliced mushrooms, ½ finely chopped onion, 20 g butter, 15 g flour, 250 ml milk, 300 ml chicken or vegetable broth, 100 ml heavy cream, salt, and black pepper. Melt the butter in a pot, sauté the onion until soft, then add the mushrooms and cook until their moisture reduces and they begin to brown. Stir in the flour and cook for 1 minute. Gradually pour in the broth and milk, stirring until smooth. Simmer gently for 10 minutes, stirring occasionally. For a smoother texture, blend part of the soup while keeping some mushroom slices whole. Stir in the cream, season with salt and black pepper, and heat gently without boiling. Garnish with chopped parsley and serve with toasted bread.

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