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@thientranganchayniemphat: 🙏🙏🙏OM MANI PADME HUM🙏🙏🙏 Niệm Phật, trì chú, tụng Kinh…giúp quý vị tiêu trừ nghiệp chướng , tăng trưởng công đức phước huệ… Xin thường niệm Phật🙏 ✍️🌻❤️Mời bạn Ấn Like và Theo dõi kênh để cùng nhau chia sẻ học tập phát triển bản thân, tu tâm niệm Kinh tu hành chuyển hoá thân tâm , sống an lạc mỗi ngày bạn nhé💐💐💐 🙏Nguyện cho chúng sinh giác ngộ thành PHẬT! NAM MÔ BỔN SƯ THÍCH CA MÂU NI PHẬT🙏🙏🙏 🙏Xin thường nghĩ tưởng niệm Phật! NAM MÔ A DI ĐÀ PHẬT🙏🙏🙏🙏#thientrang #phatphap #trending #phatphapnhiemmau #viral

THIÊN TRANG ĂN CHAY NIỆM PHẬT
THIÊN TRANG ĂN CHAY NIỆM PHẬT
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Region: VN
Sunday 01 November 2026 14:00:00 GMT
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vanbao1995
văn bảo :
năm mô a Di Đà Phật
2026-11-02 05:31:12
0
uservvg93ne7ot
Phương+Đăng :
Nam mô a Di Đà Phật
2026-11-01 14:20:45
0
umoses.seal
Umo :
2026-11-02 10:40:58
0
motortoanphat
Điện cơ TP :
Nam mô đại từ đại bi quán thế âm Bồ tát
2026-11-01 14:14:13
0
thongnguyen7441
MÃ MINH THÔNG :
NAM MÔ ĐẠI TỪ ĐẠI BI CỨU KHỔ CỨU NẠN LINH CẢM ỨNG QUÁN THẾ ÂM BỒ TÁT
2026-11-01 14:14:51
0
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#tiktokfood #asmr #Recipe SPICY LEMON GARLIC CHICKEN TENDERS 🌶️🍗 Serves 8-12 INGREDIENTS Chicken and marinade:
960 ml buttermilk
160 ml pickle juice
2 large eggs
30 g all-purpose flour
2 tbsp paprika
2 tbsp garlic powder
2 tbsp onion powder
2 tsp cayenne pepper
2 tsp black pepper
Salt to taste
1.8 kg chicken tenders, pounded evenly
Neutral oil for frying Crispy coating:
120 g cornstarch
500 g all-purpose flour
2 tsp baking powder
2 tsp black pepper
2 tbsp onion powder
2 tbsp garlic powder
Salt to taste Lemon garlic dip:
30 ml lemon juice
14 g honey
1/2 tsp Dijon mustard
2 small garlic cloves, grated
1 tsp lemon zest
240 g mayonnaise
1 tsp black pepper
Salt to taste Chili garlic butter:
230 g unsalted butter
2 red chilies, deseeded and finely chopped
6 garlic cloves, minced
1 tsp chili flakes
14 g honey
60 ml lemon juice
2 tsp lemon zest
2 tbsp chopped parsley
1 tsp black pepper
Salt to taste Garnish:
90 g finely grated Parmesan
2 tsp chopped parsley METHOD 1. In a large bowl, whisk the eggs, buttermilk and pickle juice. Stir in the marinade flour and seasonings, then fold in the chicken. Cover and refrigerate for 30 minutes to 4 hours. 2. Combine the dip ingredients until smooth and chill. In a wide dish, mix the cornstarch, flour, baking powder and coating seasonings. 3. Let excess marinade drip from a tender, then press it into the dry mixture. Give it another quick dip in the marinade and a second coating of flour. Repeat with the remaining chicken. 4. Bring the frying oil to 350 F. Fry a few tenders at a time for about 4-6 minutes, turning occasionally. The crust should be golden and the thickest part must reach 165 F. Transfer to a wire rack. Let the oil return to 350 F between batches. 5. Melt the butter over medium-low heat. Add the fresh chilies, garlic and chili flakes; stir for 30-60 seconds without letting the garlic brown. Take off the heat and stir in the honey, lemon juice, zest, parsley, pepper and salt. 6. Spoon a little warm chili butter over each portion, keeping the crust lightly coated. Add the Parmesan, lemon zest and parsley. Serve immediately with the lemon garlic dip.
#tiktokfood #asmr #Recipe SPICY LEMON GARLIC CHICKEN TENDERS 🌶️🍗 Serves 8-12 INGREDIENTS Chicken and marinade:
960 ml buttermilk
160 ml pickle juice
2 large eggs
30 g all-purpose flour
2 tbsp paprika
2 tbsp garlic powder
2 tbsp onion powder
2 tsp cayenne pepper
2 tsp black pepper
Salt to taste
1.8 kg chicken tenders, pounded evenly
Neutral oil for frying Crispy coating:
120 g cornstarch
500 g all-purpose flour
2 tsp baking powder
2 tsp black pepper
2 tbsp onion powder
2 tbsp garlic powder
Salt to taste Lemon garlic dip:
30 ml lemon juice
14 g honey
1/2 tsp Dijon mustard
2 small garlic cloves, grated
1 tsp lemon zest
240 g mayonnaise
1 tsp black pepper
Salt to taste Chili garlic butter:
230 g unsalted butter
2 red chilies, deseeded and finely chopped
6 garlic cloves, minced
1 tsp chili flakes
14 g honey
60 ml lemon juice
2 tsp lemon zest
2 tbsp chopped parsley
1 tsp black pepper
Salt to taste Garnish:
90 g finely grated Parmesan
2 tsp chopped parsley METHOD 1. In a large bowl, whisk the eggs, buttermilk and pickle juice. Stir in the marinade flour and seasonings, then fold in the chicken. Cover and refrigerate for 30 minutes to 4 hours. 2. Combine the dip ingredients until smooth and chill. In a wide dish, mix the cornstarch, flour, baking powder and coating seasonings. 3. Let excess marinade drip from a tender, then press it into the dry mixture. Give it another quick dip in the marinade and a second coating of flour. Repeat with the remaining chicken. 4. Bring the frying oil to 350 F. Fry a few tenders at a time for about 4-6 minutes, turning occasionally. The crust should be golden and the thickest part must reach 165 F. Transfer to a wire rack. Let the oil return to 350 F between batches. 5. Melt the butter over medium-low heat. Add the fresh chilies, garlic and chili flakes; stir for 30-60 seconds without letting the garlic brown. Take off the heat and stir in the honey, lemon juice, zest, parsley, pepper and salt. 6. Spoon a little warm chili butter over each portion, keeping the crust lightly coated. Add the Parmesan, lemon zest and parsley. Serve immediately with the lemon garlic dip.

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