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@mayepcamvien8386: Bao nhiêu con thì nên mua máy ? #binhquangroup

Máy Ép Cám Viên Bình Quân
Máy Ép Cám Viên Bình Quân
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Region: VN
Sunday 18 October 2026 11:18:28 GMT
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minhngoc.ngoc
Minh Ngọc :
giá sao
2026-10-18 22:45:17
1
huydang77h1
Huy Đặng :
Cho mình xin giá ạ
2026-10-21 12:12:10
0
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Ipohone cúp pi...#nhaccover #nhachaymoingay #xuhuong
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50 30 | S2 EP. 5 SPICY PEANUT CHICKEN NOODLES 🍜💪🍗 50g Protein | 676 Cal | 26 Fat | 60 Carbs INGREDIENTS FOR 2 For the miso peanut sauce 40g peanut butter 25g white miso 20ml rice vinegar 20ml soy sauce 1 tbsp sugar ½ tsp MSG (optional) 65ml water For the herb salad ½ cucumber 10g fresh coriander 4 spring onions For the spicy chicken 1 garlic cloves 1 tbsp gochujang 1 tbsp Korean chilli flakes 1 tbsp dark soy sauce 1 tbsp rice vinegar 1 tbsp sugar 400g chicken mince 1 tbsp vegetable oil To serve 200g udon noodles METHOD To make the miso peanut sauce, whisk together the peanut butter, white miso, rice vinegar, soy sauce, sugar and MSG until smooth. Slowly drizzle in the water while whisking until the sauce is velvety and pourable. Set aside. For the herb salad, slice the cucumber into thin half moons, pick the coriander leaves and finely slice the green tops of the spring onions. Combine in a bowl. Chill in iced water if you want more crunch. Add the garlic, gochujang, Korean chilli flakes, dark soy, rice vinegar, sugar and the white parts of the spring onions to a blender. Blitz until smooth and set aside. Heat a large frying pan over high heat. Add the oil, then the chicken mince. Press it flat and let it brown deeply on one side before breaking it up. Cook through, then pour in the chilli sauce. Stir and let it bubble for 2–3 minutes until thick, sticky and fully coating the chicken. Cook the noodles according to pack instructions. Drain and toss immediately with the miso peanut sauce and a splash of warm noodle water until glossy and well coated. Divide the saucy noodles between bowls. Top with the spicy chicken and the herb salad. Finish with extra miso peanut sauce if you like. #highproteinrecipe #easyrecipes #5030
50 30 | S2 EP. 5 SPICY PEANUT CHICKEN NOODLES 🍜💪🍗 50g Protein | 676 Cal | 26 Fat | 60 Carbs INGREDIENTS FOR 2 For the miso peanut sauce 40g peanut butter 25g white miso 20ml rice vinegar 20ml soy sauce 1 tbsp sugar ½ tsp MSG (optional) 65ml water For the herb salad ½ cucumber 10g fresh coriander 4 spring onions For the spicy chicken 1 garlic cloves 1 tbsp gochujang 1 tbsp Korean chilli flakes 1 tbsp dark soy sauce 1 tbsp rice vinegar 1 tbsp sugar 400g chicken mince 1 tbsp vegetable oil To serve 200g udon noodles METHOD To make the miso peanut sauce, whisk together the peanut butter, white miso, rice vinegar, soy sauce, sugar and MSG until smooth. Slowly drizzle in the water while whisking until the sauce is velvety and pourable. Set aside. For the herb salad, slice the cucumber into thin half moons, pick the coriander leaves and finely slice the green tops of the spring onions. Combine in a bowl. Chill in iced water if you want more crunch. Add the garlic, gochujang, Korean chilli flakes, dark soy, rice vinegar, sugar and the white parts of the spring onions to a blender. Blitz until smooth and set aside. Heat a large frying pan over high heat. Add the oil, then the chicken mince. Press it flat and let it brown deeply on one side before breaking it up. Cook through, then pour in the chilli sauce. Stir and let it bubble for 2–3 minutes until thick, sticky and fully coating the chicken. Cook the noodles according to pack instructions. Drain and toss immediately with the miso peanut sauce and a splash of warm noodle water until glossy and well coated. Divide the saucy noodles between bowls. Top with the spicy chicken and the herb salad. Finish with extra miso peanut sauce if you like. #highproteinrecipe #easyrecipes #5030




Nah this is getting way to realistic 😭 #EnglishTutor #NativeSpeaker #English #StudyEnglish #LanguageEnglish
Nah this is getting way to realistic 😭 #EnglishTutor #NativeSpeaker #English #StudyEnglish #LanguageEnglish

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