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@suonii0: MY BABBYYYY UGHHHH😭🥹🫶🏻 #Fyp #Viral #Windbreaker #sunfei #Suohayato

Hime||Suos no 1°ᡣ𐭩 .
Hime||Suos no 1°ᡣ𐭩 .
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Region: PH
Saturday 24 October 2026 03:27:33 GMT
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No Watermark .mp4 (1.17MB) No Watermark(HD) .mp4 (1.17MB) Watermark .mp4 (1.17MB) Music .mp3

Comments

aruna_447
𝐑𝐮𝐧𝐚 ༶•┈┈⛧┈♛ :
And his mini bag 🥺🤍
2026-10-24 23:15:08
11
chibinukseni
Chibinukseni :
can I put him m in my pocket
2026-10-24 09:53:24
5
kctorres_5
KcTorres!! :
He really is so cute and small 😭🤧✨
2026-10-24 17:09:19
5
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Recipeepee👇 | yes ik im very late to the trend. Enjoy my ramen tho;) Ingredients: Broth: -1kg pork femur bones -500g pork neck bones -500g pork trotters -100g chicken feeeet :p -a bundle of scallion whites -1 bulb of garlic -1 big peice a ginger slice in half -blanch and wash bobes first -simmer for 8-12 hours on medium high, in water to achieve that milky white broth. Should make about 2-3 litres Shio tare: -40g salt -100ml mirin -100ml sake -100ml water -a few shittake mushrooms -a peice of konbu -pour everything in a pot and disolve the salt Komi abura(aroma oil): -150ml pork lard -50ml -8 cloves of garlic -2 scallion whites -Put everything in a pot and cook on low until the aromatics are very golden but not burnt Chashu: -2.5kg pork shoulder -250ml soy sauce -250ml mirin -250ml sake -water to cover -1 onion -buncha scallion white ends -1 bulb of garlic -that other half of ginger :) -handful of shittake mushrooms -1 to 2 peices of konbu -sear the pork shoulder -blanch to remove impurities -in a new pot chuck everything in, bring to boil, then turn to low and simmer 2hrs. -place in fridge overnight for easy slicing Toppings: -Beni shoga(that red ginger) -nori (i didnt have any) -ajitama (use the chashu braising liquid to marinate) -toasted sesame seeds -Scallion greens -woodear mushrooms -chashu obv Assemble with abt 30ml of the tare, a tbsp of the aroma oil, 2 ladles of the strained pork broth, ur noodles and wtv toppings u want :))) #ramen#tonkotsuramen#loadingscreen#cooking#japanesefood
Recipeepee👇 | yes ik im very late to the trend. Enjoy my ramen tho;) Ingredients: Broth: -1kg pork femur bones -500g pork neck bones -500g pork trotters -100g chicken feeeet :p -a bundle of scallion whites -1 bulb of garlic -1 big peice a ginger slice in half -blanch and wash bobes first -simmer for 8-12 hours on medium high, in water to achieve that milky white broth. Should make about 2-3 litres Shio tare: -40g salt -100ml mirin -100ml sake -100ml water -a few shittake mushrooms -a peice of konbu -pour everything in a pot and disolve the salt Komi abura(aroma oil): -150ml pork lard -50ml -8 cloves of garlic -2 scallion whites -Put everything in a pot and cook on low until the aromatics are very golden but not burnt Chashu: -2.5kg pork shoulder -250ml soy sauce -250ml mirin -250ml sake -water to cover -1 onion -buncha scallion white ends -1 bulb of garlic -that other half of ginger :) -handful of shittake mushrooms -1 to 2 peices of konbu -sear the pork shoulder -blanch to remove impurities -in a new pot chuck everything in, bring to boil, then turn to low and simmer 2hrs. -place in fridge overnight for easy slicing Toppings: -Beni shoga(that red ginger) -nori (i didnt have any) -ajitama (use the chashu braising liquid to marinate) -toasted sesame seeds -Scallion greens -woodear mushrooms -chashu obv Assemble with abt 30ml of the tare, a tbsp of the aroma oil, 2 ladles of the strained pork broth, ur noodles and wtv toppings u want :))) #ramen#tonkotsuramen#loadingscreen#cooking#japanesefood
Năm nay anh chị cân nhắc qua dòng yến chưng tươi tặng thầy cô giáo của các con nhé. Yến chưng tươi nóng tại bếp, em tự nhặt lông tổ yến, tự chưng #viral #yenchungtuoi #yensaosaigon
Năm nay anh chị cân nhắc qua dòng yến chưng tươi tặng thầy cô giáo của các con nhé. Yến chưng tươi nóng tại bếp, em tự nhặt lông tổ yến, tự chưng #viral #yenchungtuoi #yensaosaigon
日本一安い映画館行ってみた
日本一安い映画館行ってみた

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