@alichsondaihon: tôii hông nói yêu, tôi nói... #beenthrough#beeo#ex7 #christmas #fypシ゚ #xh #exol

A Lịch Sơn Đại Hỗn
A Lịch Sơn Đại Hỗn
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Wednesday 18 December 2024 18:07:54 GMT
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alichsondaihon
A Lịch Sơn Đại Hỗn :
@annie chào cậu chị này fan anh Baekhyun, anh Bún, anh Hiền 20 năm nè mn
2025-07-09 03:59:54
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nga200745
nga200745 :
🥰🥰🥰
2025-02-16 04:03:55
1
dqb_201
DuongQuocBao✈️ :
😂😂😂
2025-03-02 03:04:53
0
dqb_201
DuongQuocBao✈️ :
😁😁😁
2025-03-02 03:04:56
0
dqb_201
DuongQuocBao✈️ :
😅😅😅
2025-03-02 03:04:58
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nguyn.n8956
Nguyễn Ân :
Exo nói : “Tôi dành riêng cho bạn, tôi đã gặp rất nhiều gương mặt, nhưng bạn là người tuyệt vời nhất mà tôi đã trải qua. tôi đã đi rất nhiều nơi nhưng bạn là người duy nhất tôi chạy về nhà”
2025-02-08 05:55:15
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Homemade Pâté was outta my comfort zone but if you've been wanting to try incorporating liver and you’ve been a bit scared or unsure of how to use them (like me) then this is a great recipe to get you started. Okay so... maybe it costs more than pennies… but when you think of what a tiny tub of pâté from the supermarket costs, making it yourself is well worth it. So let's make something out of our comfort zones together. You may notice I don't use regular onion or garlic-that's because I'm making this one low fodmap for my wife who can't have those ingredients, but it works with or without! Ingredients 1kg chicken livers 300g butter - cubed (Plus 100g butter for the top) 200ml double (full) cream 100ml brandy (optional) Spring onions (or regular onion) Garlic (optional- I used garlic infused olive oil from @Cobram Estate to keep this low fodmap) 2 tsp dried thyme (or fresh if you have some) 2 tsp dried tarragon (or fresh) Small bunch of fresh parsley Method Heat some olive oil in a pan over a medium heat. Add the sliced onion to soften for a few minutes, then add the chicken livers and the herbs. Cook the livers until cooked through and then add the contents of the pan to a food processor. Blend until the livers are well broken up. It won't form a paste just yet until you add the liquid. Add the brandy to the pan to deglaze and then stir in the cream. Once the cream just reaches a simmer, pour into the food processor with the livers and blend until smooth (it will never become fully smooth and will keep a slightly grainy texture). Lastly, add in 300g of the cubed butter one piece at a time until fully combined. Pour your pâté into a bowl or container. Smooth the top with the back of a spoon until it is level ready for the butter layer. In a clean frying pan, melt about 100g of butter, then pour over the pate to form a layer covering the whole surface. Then carefully place the pâte in the fridge to set. The butter layer will help preserve the pâte and keep it fresher for longer. #chickenliver #chickenliverpate #pate #pâte #cookingfromscratch #pâté #wholesomefood #homesteadlife
Homemade Pâté was outta my comfort zone but if you've been wanting to try incorporating liver and you’ve been a bit scared or unsure of how to use them (like me) then this is a great recipe to get you started. Okay so... maybe it costs more than pennies… but when you think of what a tiny tub of pâté from the supermarket costs, making it yourself is well worth it. So let's make something out of our comfort zones together. You may notice I don't use regular onion or garlic-that's because I'm making this one low fodmap for my wife who can't have those ingredients, but it works with or without! Ingredients 1kg chicken livers 300g butter - cubed (Plus 100g butter for the top) 200ml double (full) cream 100ml brandy (optional) Spring onions (or regular onion) Garlic (optional- I used garlic infused olive oil from @Cobram Estate to keep this low fodmap) 2 tsp dried thyme (or fresh if you have some) 2 tsp dried tarragon (or fresh) Small bunch of fresh parsley Method Heat some olive oil in a pan over a medium heat. Add the sliced onion to soften for a few minutes, then add the chicken livers and the herbs. Cook the livers until cooked through and then add the contents of the pan to a food processor. Blend until the livers are well broken up. It won't form a paste just yet until you add the liquid. Add the brandy to the pan to deglaze and then stir in the cream. Once the cream just reaches a simmer, pour into the food processor with the livers and blend until smooth (it will never become fully smooth and will keep a slightly grainy texture). Lastly, add in 300g of the cubed butter one piece at a time until fully combined. Pour your pâté into a bowl or container. Smooth the top with the back of a spoon until it is level ready for the butter layer. In a clean frying pan, melt about 100g of butter, then pour over the pate to form a layer covering the whole surface. Then carefully place the pâte in the fridge to set. The butter layer will help preserve the pâte and keep it fresher for longer. #chickenliver #chickenliverpate #pate #pâte #cookingfromscratch #pâté #wholesomefood #homesteadlife

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