@richardmolinari: Atualização dos meus games ! #gamer #plastation5 #playstation #xbox #gamesnotiktok

Richard Molinari

Open In TikTok:

Region: BR

Saturday 25 October 2025 00:22:02 GMT

45551

2920

17

5

Music

Download

No Watermark .mp4 (2.4MB) No Watermark(HD) .mp4 (1.6MB) Watermark .mp4 (2.57MB) Music .mp3

Comments

Leonardo :

tenho ps4 Com Horizon zero Dawn, GoW3 e Uncharted 3 que comprei em 2013

2025-10-25 14:20:36

0

🦧pequeno-coagolo🦧 :

não, isso mostra que vo é é rico

2025-10-25 11:16:10

1

꧁†♤Maya♤†꧂ :

slk cara

2025-10-25 05:34:10

1

DANILO_21y :

caramba MT bom fica feliz peloo próximo 🙌🏻Deus abençoe

2025-10-25 00:34:07

2

🜲sʀ. ᴛᴏᴋɪᴛᴀツ :

QUE INVEJA💔

2025-10-25 15:44:22

1

Raissa.vit :

oi

2025-10-25 19:38:25

2

Nilo_Gamer_Prime :

O meu nome do Tik Tok já diz.

2025-10-25 14:00:08

2

Aninha Santos 🔥 :

𝙎𝙞𝙧𝙫𝙤 𝙥𝙧𝙤 𝙟𝙤𝙗 𝙜𝙚𝙣𝙩𝙚? (𝙨𝙩𝙤𝙧𝙮) 😏

2025-10-25 14:39:57

0

Lucas 🏳🏴 :

😁🥰

2025-10-25 03:44:28

1

user2623339206317 :

👏👏👏🔥🔥🔥

2025-10-25 03:18:56

1

gustavim :

sou gamertag por que tenho meio milhão de horas no Mine e 40 mil horas no CS cód btlelfild e 3 Nintendo e dois Playstation

2025-10-25 15:39:34

1

To see more videos from user @richardmolinari, please go to the Tikwm homepage.

Other Videos

DRONE DLI NEO 4K #drone #tiktokshop #promocao #drones #topmix

DRONE DLI NEO 4K #drone #tiktokshop #promocao #drones #topmix

#اكسبلور #ترند #ترندات_تيك_توك #بني_مالك

#اكسبلور #ترند #ترندات_تيك_توك #بني_مالك

Anyone relate to this

Anyone relate to this

Chinese meatball and cabbage soup! Dreamy midweek recipe that’s quick, nutritious and comforting. Love how this recipe is traditional but also easy to follow and make. Most of the ingredients are Chinese pantry staples, you can also use chicken or beef mince if you prefer. Use mum’s trick for shaping the meatballs too, saves so much time - no need for perfect round balls Serves 3 For the soup: 60g carrot 40g ginger 600g Chinese leaf 3 spring onions 1.5L water 2 tbsp chicken bouillon powder 1 1/2 tsp white pepper  2 tbsp light soy sauce 1/2 tsp sea salt flakes 1 tbsp sesame oil For the meatballs: 500g 20% fat pork mince 1/2 tsp white pepper 1 tbsp chicken bouillon powder 1 1/2 tbsp cornstarch 1 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp shaoxing wine 1 tbsp sesame oil 1 egg  Mince the carrot, smash 30g of ginger and finely mince the remaining 10g. Thinly slice the Chinese leaf and separate the whites and greens of the spring onions. In a bowl, combine the minced carrot, ginger and the whites spring onions with the pork mince. Add all seasonings except the egg, and mix thoroughly. Then add the egg and slam the mixture down - folding and pressing it (this helps create a bouncy texture). Heat the smashed ginger in a wok or pot over medium heat for 1 minute to release its aroma. Add 1.5L water, white pepper, light soy sauce and sea salt flakes. Let it simmer briefly for 2 minutes. Cup a portion of the meatball mix in your hand, close your fist and squeeze the meatball out - this shapes it neatly and keeps it compact. Gently add the meatballs to the simmering broth. Cover with a lid and cook until the meatballs are tender and cooked through (about 8–10 minutes). Remove the lid, add the sliced Chinese leaf and green spring onions. Simmer for 2-3 more minutes until wilted. Drizzle with sesame oil before serving.

Chinese meatball and cabbage soup! Dreamy midweek recipe that’s quick, nutritious and comforting. Love how this recipe is traditional but also easy to follow and make. Most of the ingredients are Chinese pantry staples, you can also use chicken or beef mince if you prefer. Use mum’s trick for shaping the meatballs too, saves so much time - no need for perfect round balls Serves 3 For the soup: 60g carrot 40g ginger 600g Chinese leaf 3 spring onions 1.5L water 2 tbsp chicken bouillon powder 1 1/2 tsp white pepper  2 tbsp light soy sauce 1/2 tsp sea salt flakes 1 tbsp sesame oil For the meatballs: 500g 20% fat pork mince 1/2 tsp white pepper 1 tbsp chicken bouillon powder 1 1/2 tbsp cornstarch 1 tbsp light soy sauce 1 tbsp oyster sauce 1 tbsp shaoxing wine 1 tbsp sesame oil 1 egg  Mince the carrot, smash 30g of ginger and finely mince the remaining 10g. Thinly slice the Chinese leaf and separate the whites and greens of the spring onions. In a bowl, combine the minced carrot, ginger and the whites spring onions with the pork mince. Add all seasonings except the egg, and mix thoroughly. Then add the egg and slam the mixture down - folding and pressing it (this helps create a bouncy texture). Heat the smashed ginger in a wok or pot over medium heat for 1 minute to release its aroma. Add 1.5L water, white pepper, light soy sauce and sea salt flakes. Let it simmer briefly for 2 minutes. Cup a portion of the meatball mix in your hand, close your fist and squeeze the meatball out - this shapes it neatly and keeps it compact. Gently add the meatballs to the simmering broth. Cover with a lid and cook until the meatballs are tender and cooked through (about 8–10 minutes). Remove the lid, add the sliced Chinese leaf and green spring onions. Simmer for 2-3 more minutes until wilted. Drizzle with sesame oil before serving.

D.46 ombre lòng đào #nailtạinhà #nailart #nail #naildesigns #nails

D.46 ombre lòng đào #nailtạinhà #nailart #nail #naildesigns #nails

About

Robot

Legal

Privacy Policy