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@shop.thuan.huynh: Sét váy e về đỏ đô với đen xinh ạ🤩 #quanaohottrend #setvayxinh #setvaymactet2027 #xuhuongtiktok2027 #thoitrangnuhottrend

Shop Thuận Huỳnh 1
Shop Thuận Huỳnh 1
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Region: VN
Monday 19 October 2026 02:51:04 GMT
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Comments

trang217218
Thảo Trang :
Mua ở đâu vậy ạ
2026-10-19 03:14:32
0
kimlinh265
kimlinh265 :
sét này giá sao vậy shop
2026-10-20 14:03:44
0
dau4323
TiNa thơm 🐇🐇 :
e xin giá với với lại có màu khác hk ạ
2026-10-20 14:56:52
0
thuhai982
Thu Hai :
ib
2026-10-19 22:44:07
0
bo.vy4613
bảo vy :
bạn z c
2026-10-19 06:09:33
0
quyen_quao97
Quyên Quyên :
Xin giá
2026-10-19 11:28:42
0
123quybinboy
Nguyễn Thị Quý 🇻🇳 🇱🇦 :
Xin giá màu đen
2026-10-20 07:16:28
0
trandang_91
Trầnđang_91 :
sét đẹp lắm
2026-10-19 07:05:37
0
user7p04tozhrn
hồng phiến :
6ong vừa k c
2026-10-19 10:07:41
0
tien.mai492
cf nuoc ep mai tien :
hihi
2026-10-20 00:28:28
0
kimmyngoc2022
Kim My Ngoc :
tư vấn bộ này nha shop
2026-10-19 11:13:34
0
pn.minh171
𓍯 minh ✧˖° :
Mình xin link mua bộ này
2026-10-20 02:03:14
0
hunh.nh1324
🎀Quỳnh Như 1989🎀 :
Muốn mua bộ này
2026-10-19 11:53:48
0
nhi.tran.9x
nhi.tran.9x :
Ib
2026-10-19 08:07:11
0
lyamsam7
Góc phố 🍇 :
57 kg Bua k
2026-10-19 04:43:00
0
140919minh
Nguyễn Thùy Dung :
xin giá
2026-10-19 13:01:22
0
bo.vy4613
bảo vy :
xin giá
2026-10-19 06:12:04
0
du07183
kưm🌹26💋49💕 :
.
2026-10-19 10:07:35
0
To see more videos from user @shop.thuan.huynh, please go to the Tikwm homepage.

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One pot sausage and rice #Ingredients - 1 onion - 1 carrot - 1 stick celery - 2 cloves garlic - 2 chorizo sausages - 2 tbsp olive oil - ½ tsp smoked paprika - Salt and pepper to taste - 120g (4.2 oz) Arborio rice - 500ml (17 ½ oz) chicken stock - 60g (2.1 oz) baby spinach Method#mMethod 1. Peel and finely dice the onion and carrot, finely dice the celery then set aside. 2. Crush and roughly chop the garlic, then set aside. 3. Slice the chorizo into chunks, (3-4cm thick) then set aside. Step 2 1. Add olive oil to a medium sized saucier. Preheat the saucier on high heat for 30 seconds. 2. Add the onion, carrot and celery, sweat for 2-3 minutes with ½ tsp of salt. Once the onions turn translucent, add the garlic and stir. 3. Add the sliced chorizo and stir into the vegetables. Cook for two minutes or until the fat begins to render out of the chorizo. 4. Add the smoked paprika, ¼ tsp of salt, 12 cracks of black pepper and the rice (no need to rinse the rice). Keep the saucier on the heat to lightly toast the rice for 1 minute. 5. Add the chicken stock and stir, making sure to lift any pieces of rice stuck to the bottom of the saucier. Bring the stock to a simmer then turn the element down to low, place a lid on top and leave for 15 minutes. Step 3 1. Remove the lid and check the rice is soft. If the rice is still firm, place the lid back on and leave on low heat for a further 5 minutes. 2. Remove the lid, turn the heat up high and add the spinach. Place the lid back on for 60 seconds. Remove the lid, stir the rice and cook for a further 60 seconds. 3. Taste the rice and adjust seasoning if required. Plate and enjoy.
One pot sausage and rice #Ingredients - 1 onion - 1 carrot - 1 stick celery - 2 cloves garlic - 2 chorizo sausages - 2 tbsp olive oil - ½ tsp smoked paprika - Salt and pepper to taste - 120g (4.2 oz) Arborio rice - 500ml (17 ½ oz) chicken stock - 60g (2.1 oz) baby spinach Method#mMethod 1. Peel and finely dice the onion and carrot, finely dice the celery then set aside. 2. Crush and roughly chop the garlic, then set aside. 3. Slice the chorizo into chunks, (3-4cm thick) then set aside. Step 2 1. Add olive oil to a medium sized saucier. Preheat the saucier on high heat for 30 seconds. 2. Add the onion, carrot and celery, sweat for 2-3 minutes with ½ tsp of salt. Once the onions turn translucent, add the garlic and stir. 3. Add the sliced chorizo and stir into the vegetables. Cook for two minutes or until the fat begins to render out of the chorizo. 4. Add the smoked paprika, ¼ tsp of salt, 12 cracks of black pepper and the rice (no need to rinse the rice). Keep the saucier on the heat to lightly toast the rice for 1 minute. 5. Add the chicken stock and stir, making sure to lift any pieces of rice stuck to the bottom of the saucier. Bring the stock to a simmer then turn the element down to low, place a lid on top and leave for 15 minutes. Step 3 1. Remove the lid and check the rice is soft. If the rice is still firm, place the lid back on and leave on low heat for a further 5 minutes. 2. Remove the lid, turn the heat up high and add the spinach. Place the lid back on for 60 seconds. Remove the lid, stir the rice and cook for a further 60 seconds. 3. Taste the rice and adjust seasoning if required. Plate and enjoy.

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