@ongsaucocay: Bà con đã biết hết công dụng của quả này chưa.. #suckhoe #thaomoc #thaoduoc #ongsaucocay #tramamxoi

Ông Sáu Cỏ Cây
Ông Sáu Cỏ Cây
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Sunday 09 November 2025 12:00:00 GMT
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huynhnhung202
Mãinhung Mãi :
cây hay bông vậy ông
2025-11-09 12:08:53
0
thangtran6865
thangtran6865 :
Phụ nữ ngày uống bao nhiêu lần là được thầy
2025-11-15 01:50:06
0
hoa.hng.dng3181
Hoa Hướng dương :
cháu ko điều kinh nguyệt a
2025-11-19 07:37:02
0
ruby86949
RuBy :
đau bao tử có dùng được ko ạ
2025-11-10 06:29:44
0
dypy720
Lê Ngọc châu :
🥰🥰🥰
2025-11-15 06:01:20
0
user1521079148039
Hùng Huỳnh miền tây Sóc trăng :
🥰🥰🥰
2025-11-10 14:52:30
0
kethanh82
thành kế 82 :
❤️❤️❤️
2025-11-10 01:34:06
0
dangsanh1976
DANGsanh1976 :
🥰🥰🥰
2025-11-10 00:34:21
0
kyuctoiguilaiday95h1
🇻🇳Ký Ức Gửi Lại Đây68༽🇰🇷❤️ :
🥰🥰🥰
2025-11-09 12:09:08
0
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NO-BAKE STRAWBERRY PRETZEL CRUNCH CHEESECAKE BARS (gf, df, refined sugar-free)✨ refreshing & summery, sweet & salty — these easy cheesecake bars with pretzel crust and a crunchy strawberry pretzel topping are a must-make 🍓🥨 With less than 5 ingredients in each of the elements, these are quick and easy to throw together. The hardest part will be waiting for them to freeze 😆 Pretzel Crust: 2 cups gf pretzels 5 large soft medjool dates, pitted  1/4 cup melted coconut oil  1/2 teaspoon salt  Strawberry Filling: 16 oz container dairy-free cream cheese 10 oz frozen strawberries, thawed (you can also use fresh)  1/2 cup maple syrup 1 tsp vanilla For topping:  strawberry jam equal parts crushed freeze-dried strawberries and pretzels (about 1/4 cup each)  Prepare the crust:  Prepare an 8
NO-BAKE STRAWBERRY PRETZEL CRUNCH CHEESECAKE BARS (gf, df, refined sugar-free)✨ refreshing & summery, sweet & salty — these easy cheesecake bars with pretzel crust and a crunchy strawberry pretzel topping are a must-make 🍓🥨 With less than 5 ingredients in each of the elements, these are quick and easy to throw together. The hardest part will be waiting for them to freeze 😆 Pretzel Crust: 2 cups gf pretzels 5 large soft medjool dates, pitted 1/4 cup melted coconut oil 1/2 teaspoon salt Strawberry Filling: 16 oz container dairy-free cream cheese 10 oz frozen strawberries, thawed (you can also use fresh) 1/2 cup maple syrup 1 tsp vanilla For topping: strawberry jam equal parts crushed freeze-dried strawberries and pretzels (about 1/4 cup each) Prepare the crust: Prepare an 8"x8" pan by lining with parchment paper, leaving the edges hanging over for easy removal. Add the crust ingredients to a food processor and pulse until a dense sandy mixture forms and there are no large pretzel chunks. Pour the crust mixture into the prepared pan. Firmly tamp the crust down into a tight, even layer. Make the filling: Combine the filling ingredients in a food processor or high speed blender and process/blend until a smooth mixture forms (about 1 minute). Pour the cheesecake filling over the crust in the prepared pan. Top with a few streaks of strawberry jam, running a knife through the jam to create swirls. Freeze for a minimum of 6 hours. Prepare to serve: Remove the cheesecake from the freezer and take it out of the pan while still frozen. Add the remaining pretzels and freeze-dried strawberries to a plastic bag and crush using the back of a measuring cup or another flat surface. Scatter the crushed pretzels and freeze-dried strawberries mixture over top. Serve: Allow the cheesecake to sit at room temperature for 30 min before serving (If frozen overnight, place in the fridge for 3 hours before serving.) Slice into 9 squares. Serve and enjoy!

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