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Alissa Nguyen | Gaming Foodie
@gaming_foodieNO 1220
gr2.92M
followers981
videos1049.18M
views125.88M
likesrk
ia
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report6https://www.tiktok.com/@gaming_foodie
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gaming_foodie's pricing:
Nano: $50–$300
Micro: $300–$1,250
Mid: $1,250–$3,500
Macro: $3,500–$12,000
Celebrity: $12,000+
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#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo
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I use this as a touch up sunscreen. BTW!! Do NOT get the other colors stick.. the are no good!
00:46YAKI UDON | UDON STIR FRY VEGGIES 3 carrots, julienned 8 mushrooms, sliced* 1.5 small onions, sliced *You can use any mushrooms like baby bella, button mushrooms or shiitake SAUCE 1 TBSP brown sugar 2-3 tsp dark soy sauce 3 tsp low sodium soy sauce 4 tsp rice vinegar 3-4 TBSP oyster sauce 1 TBSP sesame oil Black pepper to taste Salt to taste ADDITIONAL INGREDIENTS 1.5 TBSP garlic, minced 4 brick frozen udon noodles Olive oil/ sesame oil to drizzle on noodles Oil for cooking 2 tsp dark soy sauce, for shrimp Chopped scallion, for garnishing 1. Prepare all of your veggies: onions, carrots, mushrooms and garlic (if you don’t already have it minced) 2. Mix all of your ingredients listed under SAUCE and set aside 3. Cook your bricks of udon noodle according to package. Rinse and drain under cold water. Drizzle with olive/ sesame oil to prevent sticking 4. Time to cook: heat up oil and cook shrimp, remove snd set aside 5. Next cook ur veggies: heat up some oil and sauté garlic til fragrant. Once fragrant add, mushrooms and cook for 1 minute. Then add carrots, onions, salt and black pepper to taste. Cook for 3-5 mins and remove from heat 6. Next add udon noodle and combine with shrimp. Then add veggies and combine. Add SAUCE and combine. Once all of your ingredients are in, cook for 3-5 mins. 7. Now add your noodles into your veggies and give it a little mix. Add shrimp and SAUCE, combine well. Top it off with scallion to make it ✨look healthy✨ 8. Bon Appetitties
01:44KOREAN RADIAH — KKAKDUGI 2 lb Korean radish 1 TBSP kosher salt 2 TBSP sugar 1 TBSP garlic, minced 1/2 tsp mincer ginger 2 scallion, chopped 1 TBSP fish sauce 1/3 cup gochugaru (Korean red pepper flakes) 2-3 TBSP of the liquid from radish 1. Peel Korean radish. Cut into cubes. Give it a nice rinse and pat dry. Sprinkle with 1 TBSP kosher salt and 2 TBSP sugar. Combine well and let this sit for 30 mins. After 30 mins, drain the radish of the liquid. Set liquid aside. 2. into your radish, add: minced garlic, minced ginger, chopped scallion, fish sauce, gochugaru and 2-3 TBSP of the reserved liquid from your kimchi. Combine well and taste test. You can enjoy this immediately or refrigerate until it gets cold to eat.
01:01The older sibling always feels like they gotta carry the weight of the world on their shoulders huh😂😂
00:43After refrigerating these, the sugar was a little chewy so I did have to dunk it back in ice water to make it crunchy again 🙂
02:28TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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