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@phuongmet57: Mua 3 tặng 4🎁 luôn#colorkeyluminous

Phương mét 57
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Saturday 10 October 2026 08:47:02 GMT
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Ukraine is pulling US Abrams tanks from the front lines to prevent detection by Russian drones. With changes in air coverage and upcoming F-16s, they aim to protect their assets until they are better positioned to advance. What do you think about this strategy? #Ukraine #AbramsTanks #RussianInvasion #WarInUkraine #MilitaryStrategy
Ukraine is pulling US Abrams tanks from the front lines to prevent detection by Russian drones. With changes in air coverage and upcoming F-16s, they aim to protect their assets until they are better positioned to advance. What do you think about this strategy? #Ukraine #AbramsTanks #RussianInvasion #WarInUkraine #MilitaryStrategy
Tempura Fried Shrimp Recipe: Ingredients: 10 large shrimp, peeled and deveined, 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 egg, 3/4 cup ice-cold water, 1 pinch salt, oil for frying. Instructions: Prepare the shrimp by removing the shells and making small cuts along the inner side to keep them straight while frying. Pat the shrimp dry and lightly coat them with flour. In a bowl, mix the egg with ice-cold water, then add flour, cornstarch, and salt. Stir gently until just combined; the batter should remain slightly lumpy for a light and crispy texture. Heat oil to 170–180°C (340–355°F). Dip the shrimp into the batter and fry until golden, crispy, and cooked through, about 2–3 minutes. Remove and drain on a rack or paper towel. Serve hot with tempura dipping sauce, lemon slices, or grated daikon.
Tempura Fried Shrimp Recipe: Ingredients: 10 large shrimp, peeled and deveined, 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 egg, 3/4 cup ice-cold water, 1 pinch salt, oil for frying. Instructions: Prepare the shrimp by removing the shells and making small cuts along the inner side to keep them straight while frying. Pat the shrimp dry and lightly coat them with flour. In a bowl, mix the egg with ice-cold water, then add flour, cornstarch, and salt. Stir gently until just combined; the batter should remain slightly lumpy for a light and crispy texture. Heat oil to 170–180°C (340–355°F). Dip the shrimp into the batter and fry until golden, crispy, and cooked through, about 2–3 minutes. Remove and drain on a rack or paper towel. Serve hot with tempura dipping sauce, lemon slices, or grated daikon.
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