@khazala427:

sage-femme khazala biney salma

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Region: TD

Friday 23 October 2026 09:14:10 GMT

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Comments

OumAamirBabe :

Courage ma sœur! J’aime les gens qui sensibilisent la population👏

2026-10-23 16:28:19

1

Formateur: Mansour Idriss(ANG) :

Bonjour amira khazala

2026-10-23 09:35:24

6

motti :

machallah Merci pour le conseil laisse tout ça t'a beauté qui m'intéresse

2026-10-23 16:27:20

2

hassan mahamat :

ma sœur

2026-10-23 15:19:57

1

Ahmat Ossman :

نعم صحيح كلامك

2026-10-23 12:37:51

1

mhtaliissa37 :

effectivemant wallay

2026-10-23 09:30:24

5

kirri :

fi mouchat da kef kef khazala🥰🥰

2026-10-23 13:02:53

0

0018 ابكر :

ماشاء الله تبارك الله

2026-10-23 15:22:45

1

Mht_officiel 🎖️ :

orroh tangou 🥰

2026-10-23 12:38:24

0

Mohammad Tahir :

How are you

2026-10-23 09:43:20

2

moussa. djidda mht :

الله يسلم

2026-10-23 15:18:38

1

جنرال شمس 111 :

ماشاء الله كلام جميل

2026-10-23 09:56:33

2

soleymane ber :

انتي اختلي جميلا وا[Victoire][Victoire][Victoire][Victoire]

2026-10-23 12:08:37

1

حسن احمد عثمان :

🥰

2026-10-23 12:19:33

1

أبو أحمد :

2026-10-23 12:18:15

1

عيوشة أدم موسي :

2026-10-23 11:45:21

2

Abderahman Libis :

💞

2026-10-23 10:36:06

2

سلظان بخيت🇷🇴🇸🇱💍🤲💝 :

2026-10-23 10:14:37

1

@ABAKAR ABDEIKERIM58 :

2026-10-23 11:30:55

1

على عيسى محمد :

ماشاءالله تبارك الله وبركاته

2026-10-23 11:18:38

2

mht malic :

2026-10-23 13:01:18

1

الا :

مرسي

2026-10-23 13:41:06

1

الحاج حسين :

bonjour madam

2026-10-23 11:00:28

2

souleymanhassane3 :

bine salma✌✌✌✌

2026-10-23 15:04:33

1

moussa abakar :

✌️✌️✌️✌️✌️✌️✌️✌️✌️✌️✌️✌️✌️✌️✌️

2026-10-23 12:20:49

1

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Meju & Gan Jang During the Japanese colonial period, Korea's traditional Jang culture for soy sauce was significantly diminished. In its place, mass-produced, chemically-driven

Because Meju is the very foundation of Korean taste. - Soy Sauce (Ganjang) & Soybean Paste (Doenjang): When dried Meju is fermented in brine, the liquid becomes Ganjang, and the remaining solids become Doenjang. - Gochujang: Finely powdered Meju serves as the essential base for Gochujang. - Since almost every Korean dish is seasoned with these three, Meju is the beginning and the root of all Korean flavors. Unique Characteristics of Ganjang (traditional Korean Soy Sauce) - Natural Umami Crafted by Time: Ganjang undergoes a slow maturation process of at least 6 months. Without any artificial additives, the simple harmony of soybeans, salt, and water creates a rich, natural umami. - An 'Orchestra' of Microorganisms: Unlike industrial methods that use a single strain of bacteria, the Korean traditional method allows diverse wild microorganisms to enter naturally. This coexistence results in a "multilayered, profound flavor" that is impossible to replicate artificially. Ganjang ingredients - Soybeans (Baektae) - Salt - Water Recipe in my bio" width="135" height="240">
Meju & Gan Jang During the Japanese colonial period, Korea's traditional Jang culture for soy sauce was significantly diminished. In its place, mass-produced, chemically-driven "acid-hydrolyzed soy sauce" (like Jinganjang) became the norm. However, many artisans across Korea are still dedicated to preserving our authentic heritage. To rediscover the roots of Korean cuisine, I am currently learning the art of fermentation from Jang master (specially gan jang) Ki Soon-do, a designated National Master of Traditional Foods. Through my upcoming content, I hope to share the profound beauty of Korean fermentation culture with the world. What is Meju? - Meju is the cornerstone of traditional Korean cuisine, made by mashing and shaping boiled soybeans into blocks for fermentation. It is more than just a block of beans—it is a "masterpiece of fermentation," where natural microorganisms from the environment settle during the drying process to create a deep, complex flavor. Why is Meju so Important? -> Because Meju is the very foundation of Korean taste. - Soy Sauce (Ganjang) & Soybean Paste (Doenjang): When dried Meju is fermented in brine, the liquid becomes Ganjang, and the remaining solids become Doenjang. - Gochujang: Finely powdered Meju serves as the essential base for Gochujang. - Since almost every Korean dish is seasoned with these three, Meju is the beginning and the root of all Korean flavors. Unique Characteristics of Ganjang (traditional Korean Soy Sauce) - Natural Umami Crafted by Time: Ganjang undergoes a slow maturation process of at least 6 months. Without any artificial additives, the simple harmony of soybeans, salt, and water creates a rich, natural umami. - An 'Orchestra' of Microorganisms: Unlike industrial methods that use a single strain of bacteria, the Korean traditional method allows diverse wild microorganisms to enter naturally. This coexistence results in a "multilayered, profound flavor" that is impossible to replicate artificially. Ganjang ingredients - Soybeans (Baektae) - Salt - Water Recipe in my bio

⭕️”La memoria es el alma de los pueblos”; la presidenta Claudia Sheinbaum afirmó que la encuesta que indica que las y los mexicanos estarían de acuerdo con una intervención estadounidense, “no tiene nada de realidad”, ya que no cuenta con fuentes ni validez. Asimismo, la mandataria hizo un recorrido por la historia en donde destacó los intentos de intervención extranjera en México, los cuales, han sido fallidos y afirmó que “la memoria es el alma de los pueblos”. #independencia #claudiasheinbaum #mexicolindoyquerido #mañanera #hanssalazar

⭕️”La memoria es el alma de los pueblos”; la presidenta Claudia Sheinbaum afirmó que la encuesta que indica que las y los mexicanos estarían de acuerdo con una intervención estadounidense, “no tiene nada de realidad”, ya que no cuenta con fuentes ni validez. Asimismo, la mandataria hizo un recorrido por la historia en donde destacó los intentos de intervención extranjera en México, los cuales, han sido fallidos y afirmó que “la memoria es el alma de los pueblos”. #independencia #claudiasheinbaum #mexicolindoyquerido #mañanera #hanssalazar

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alooo anh tin #martin #CORTIS

alooo anh tin #martin #CORTIS

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