@ulyashhkinsss: у вас есть такой/такая?

тгк: УЛЬЯША

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Region: NL

Sunday 11 October 2026 18:42:26 GMT

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Comments

Fffyrror :

как они себя ощущают

2026-10-11 23:30:52

227

sabiko_sabi :

ФИЗРУУУКККК

2026-10-12 02:52:38

38

mir4nda16 :

География….

2026-10-12 06:04:11

11

i.4zzz.error :

Трудовичка, информатичка

2026-10-12 02:58:04

7

danchiksss00 :

Обж

2026-10-12 14:15:18

3

фанатка еда :

Матеша

2026-10-12 19:17:40

0

veronica :

музыкаа

2026-10-12 06:33:45

2

@🤍 :

музычка🥰

2026-10-12 06:26:15

2

настя🕷️ :

Английский

2026-10-12 17:57:22

0

Мира :

музичка

2026-10-12 14:14:11

0

улянка🧚‍♀ :

реально

2026-10-12 12:35:03

0

niskepsd :

физру

2026-10-12 13:27:04

0

ви :

культурология на химфаке…

2026-10-12 17:41:10

0

человек :

математик с гуманитарным факультетом

2026-10-12 16:47:35

0

_lina :

К слову просто я закончила учёбу но могу в любой момент прийти на чай к преподше🥺🥰лучшая просто женщина 💕💕💕💕

2026-10-12 15:45:08

0

Vasilisik🌸 :

о даааа это моя руссичка

2026-10-11 18:45:10

4

🎧•ʙᴀᴄuᴋᴄ•💋 :

@ᝰ.🍂ＭｙｓｈＮａｃｕｋ🍁☕ᶻ 𝘇 𐰁 ИЗОШКА

2026-10-12 13:43:12

0

машка пизда рубашка :

@ू⸸ᴅʀɪᴠɪɴɢ ᴡɪᴛʜ ᴍʏ ᴅᴀʀʟɪɴɢ⸸ु @Naoya тцо.

2026-10-12 15:30:47

2

dawxii🤍 :

@𝕻𝖔𝖑𝖎𝖓𝖆 @lerwqx @чернова оксанка

2026-10-12 04:31:02

1

Anna_Lee :

@yoru🛐 @Лішушка[Британская] @Машонка⁹² химичка

2026-10-12 11:55:51

3

サブリナ🪐 :

@Таня🦢🥥

2026-10-12 16:13:49

1

Écureuil :

@Co7Euiss

2026-10-12 07:36:54

2

advntr_96 :

@vivea @не коха а Аякс @Wei_Fei🐰 мммммолекулааа......

2026-10-12 07:18:04

1

_Katrin_ :

@Рыбка😂😂😂

2026-10-12 17:52:26

1

🖤🆂🅾🅵🅸🅰 :

@Annushka обж

2026-10-12 11:48:02

0

To see more videos from user @ulyashhkinsss, please go to the Tikwm homepage.

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Hibachi Chicken and Shrimp Cabbage Bowl Ingredients: 1 pound boneless, skinless chicken breast, diced 1 pound shrimp, peeled and deveined 4 cups green cabbage, shredded 2 tablespoons soy sauce 2 tablespoons sesame oil 1 tablespoon garlic, minced 1 tablespoon fresh ginger, minced 1 tablespoon green onions, chopped Directions: 1. Gather all the ingredients and prepare a clean cutting board, sharp knife, large skillet or wok, and cooking utensils before beginning. 2. Remove the boneless, skinless chicken breast from its packaging and pat it dry with paper towels to remove excess moisture. 3. Trim away any visible fat or connective tissue from the chicken breast, then cut it into evenly sized, bite-sized cubes to ensure quick and even cooking. 4. If using frozen shrimp, thaw them completely in the refrigerator or under cold running water before cooking. 5. Peel and devein the shrimp if necessary, then pat them dry with paper towels to help them sear properly in the skillet. 6. Remove any damaged outer leaves from the cabbage, rinse it thoroughly under cold running water, and pat it dry. 7. Cut the cabbage into quarters, remove the tough core, and shred the leaves into thin strips until you have approximately 4 cups. 8. Peel the garlic cloves and mince them finely to release their flavor. 9. Peel the fresh ginger and mince it into small pieces so it distributes evenly throughout the dish. 10. Wash the green onions, trim away the root ends, and finely chop them. Set them aside for garnishing. 11. Place a large skillet or wok over medium heat and allow it to warm for approximately 1 minute. 12. Add the sesame oil to the skillet and swirl it gently to coat the cooking surface evenly. 13. Add the minced garlic and ginger to the warm oil and sauté for approximately 30 to 60 seconds, stirring constantly until fragrant. 14. Be careful not to burn the garlic or ginger, as this can create a bitter flavor. 15. Add the diced chicken breast to the skillet, spreading the pieces into a single layer so they cook evenly. 16. Allow the chicken to cook undisturbed for approximately 2 minutes to develop a lightly golden exterior. 17. Stir the chicken and continue cooking for another 4 to 6 minutes, turning the pieces occasionally until they are browned on all sides. 18. Check that the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). 19. Add the peeled and deveined shrimp to the skillet with the cooked chicken. 20. Gently stir the shrimp into the chicken and aromatic mixture, distributing the pieces evenly across the skillet. 21. Cook the shrimp for approximately 2 to 3 minutes, turning them halfway through, until they become pink, opaque, and firm. 22. Avoid overcooking the shrimp, as they can become tough and rubbery when exposed to excessive heat. 23. Add the shredded cabbage directly to the skillet with the chicken and shrimp. 24. Pour the soy sauce evenly over the cabbage, chicken, and shrimp. 25. Using a large spatula or cooking tongs, gently toss all the ingredients together until the cabbage is evenly coated with the soy sauce and sesame oil. 26. Continue cooking over medium heat for approximately 3 to 4 minutes, stirring frequently, until the cabbage begins to soften and wilt. 27. Keep the cabbage slightly crisp rather than cooking it until completely soft to maintain the characteristic texture of the dish. 28. Taste the chicken, shrimp, and cabbage mixture and adjust the seasoning with a small additional amount of soy sauce if necessary. 29. Stir everything together one final time to distribute the garlic, ginger, and savory sauce evenly. 30. Remove the skillet from the heat once the chicken is tender, the shrimp are fully cooked, and the cabbage has reached the desired texture. 31. Divide the cooked cabbage evenly among four serving bowls, creating a flavorful vegetable base. 32. Arrange equal portions of the cooked chicken and shrimp over the cabbage in each bowl.

Hibachi Chicken and Shrimp Cabbage Bowl Ingredients: 1 pound boneless, skinless chicken breast, diced 1 pound shrimp, peeled and deveined 4 cups green cabbage, shredded 2 tablespoons soy sauce 2 tablespoons sesame oil 1 tablespoon garlic, minced 1 tablespoon fresh ginger, minced 1 tablespoon green onions, chopped Directions: 1. Gather all the ingredients and prepare a clean cutting board, sharp knife, large skillet or wok, and cooking utensils before beginning. 2. Remove the boneless, skinless chicken breast from its packaging and pat it dry with paper towels to remove excess moisture. 3. Trim away any visible fat or connective tissue from the chicken breast, then cut it into evenly sized, bite-sized cubes to ensure quick and even cooking. 4. If using frozen shrimp, thaw them completely in the refrigerator or under cold running water before cooking. 5. Peel and devein the shrimp if necessary, then pat them dry with paper towels to help them sear properly in the skillet. 6. Remove any damaged outer leaves from the cabbage, rinse it thoroughly under cold running water, and pat it dry. 7. Cut the cabbage into quarters, remove the tough core, and shred the leaves into thin strips until you have approximately 4 cups. 8. Peel the garlic cloves and mince them finely to release their flavor. 9. Peel the fresh ginger and mince it into small pieces so it distributes evenly throughout the dish. 10. Wash the green onions, trim away the root ends, and finely chop them. Set them aside for garnishing. 11. Place a large skillet or wok over medium heat and allow it to warm for approximately 1 minute. 12. Add the sesame oil to the skillet and swirl it gently to coat the cooking surface evenly. 13. Add the minced garlic and ginger to the warm oil and sauté for approximately 30 to 60 seconds, stirring constantly until fragrant. 14. Be careful not to burn the garlic or ginger, as this can create a bitter flavor. 15. Add the diced chicken breast to the skillet, spreading the pieces into a single layer so they cook evenly. 16. Allow the chicken to cook undisturbed for approximately 2 minutes to develop a lightly golden exterior. 17. Stir the chicken and continue cooking for another 4 to 6 minutes, turning the pieces occasionally until they are browned on all sides. 18. Check that the chicken is fully cooked and reaches an internal temperature of 165°F (74°C). 19. Add the peeled and deveined shrimp to the skillet with the cooked chicken. 20. Gently stir the shrimp into the chicken and aromatic mixture, distributing the pieces evenly across the skillet. 21. Cook the shrimp for approximately 2 to 3 minutes, turning them halfway through, until they become pink, opaque, and firm. 22. Avoid overcooking the shrimp, as they can become tough and rubbery when exposed to excessive heat. 23. Add the shredded cabbage directly to the skillet with the chicken and shrimp. 24. Pour the soy sauce evenly over the cabbage, chicken, and shrimp. 25. Using a large spatula or cooking tongs, gently toss all the ingredients together until the cabbage is evenly coated with the soy sauce and sesame oil. 26. Continue cooking over medium heat for approximately 3 to 4 minutes, stirring frequently, until the cabbage begins to soften and wilt. 27. Keep the cabbage slightly crisp rather than cooking it until completely soft to maintain the characteristic texture of the dish. 28. Taste the chicken, shrimp, and cabbage mixture and adjust the seasoning with a small additional amount of soy sauce if necessary. 29. Stir everything together one final time to distribute the garlic, ginger, and savory sauce evenly. 30. Remove the skillet from the heat once the chicken is tender, the shrimp are fully cooked, and the cabbage has reached the desired texture. 31. Divide the cooked cabbage evenly among four serving bowls, creating a flavorful vegetable base. 32. Arrange equal portions of the cooked chicken and shrimp over the cabbage in each bowl.

backfires like hell #witch #witchcraft #lovespell #witchtok #spirituality

backfires like hell #witch #witchcraft #lovespell #witchtok #spirituality

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