why does tik tok literally have the BEST ramen hacks???
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- Опубликовано: 5 июн 2024
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Tik Toks mentioned:
- korean fruit bowl hwachae @amyflamy1 @ggflavour
- mac and cheese and shin ramen @abigailfmarquez
- Egg drop soup @cassyeungmoney
- samyang buldak basil cream noodles @joyce
- Garlic confit pasta @thesecarbsdontcount
you're the shin to my ramyun, broccolis
#food #foodhacks #foodporn #foodtrends #trends #ramentrend #samyang #buldak #instantramen #shinramen #macandcheese #americanfood #eggdropsoup # 
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Early broccolis where are youuuuu 🩷
always here!!
13 sec ago ✨️✨️✨️✨️✨️✨️✨️
RIGHT HEREEE
IM RIGHT HERE MAMA
I'm here!
There’s something about being wrapped in a blanket like a burrito on a rainy Sunday watching Naomi that just hits different.
for me its sunny lol
YES
It's not rainy but it's chilly and I'm wrapped in my blanket 😊
HI NAOMI UR FINALLY BACK
Rainy in Louisiana.
Naomi "I'm not going to add grated cheese for once"
Also naomi *adds parmesan 😂
I came down to the comments to say this, but knew in my heart it was already said.
fr
@@jmwblue ahahahah same
LITERALLY LOL I was questioning my eyes lmao
To peel garlic you need to cut the ends off and then put them in a mason jar and shake it the glass helps a lot
K so my dad (who's Chinese) taught me how to make egg drop soup. You need to bring the soup to a boil, or at the very least to a simmer, then you stir it fast until it creates a spiral (?) basically until it keeps doing the motion itself and then you STOP stirring and slowly pour the egg into the moving soup. That's how my dad makes it traditionally and it looks perfect everytime :)
YAAAAAAAAAAAAS!!!!
It's like making poach eggs but with soup and scrambled eggs lol
Thank you !
That sounds just like how I make poached eggs lol
Exactly I gasped when she stirred and poured the egg because that would make the soup cloudy, my grandma said that you could pour in the eggs in a circular motion, wait for a while and stir again before repeating the steps you get the desired ribbons. Definitely a 10/10 tips because I’ve tried it and it turns out perfect too 😭
If you’re baking the garlic, you don’t have to peel them first! Once they’re baked, you can just wait for them to cool off a bit, and then squeeze the cloves out super easily.
I was searching for this comment, wanted to give the same advice! 🙏🏼🙌🏼🥰
If you press a little on the raw garlic with the flat side of a knife, you can easily remove the skin!
@@lotjexlcame here to say this haha 🙌
For roasted garlic, yes, but not the case for garlic confit.
for the shin ramen, it was spicier than normal because there was no broth to dilute it it was just straight powder on noodles and for the soup, your broth was probably too cold and so the eggs didn’t cook fast enough to make thicker ribbons you need hotter water (near boiling, not quite boiling or it will shred the ribbons)
I wonder if the oil added messed up the thickness of the egg ribbons too? Idk. Good advice tho
@@Midnighteyess I make it often and it's because she was whisking really fast, immediately breaking down the egg too much before it had much time to set. And maybe a little too cold. I usually use the back of the ladle to pour in the eggs evenly and I get really nice ribbons, making sure to do it more slow to not pile raw egg onto cooking egg :)
Beep bop... I'm the Philosophy Bot. Here, have a quote:
"We should consider every day lost on which we have not danced at least once. And we should call every truth false which was not accompanied by at least one laugh"
~ Nietzsche
Like #777 let's gooooooo
Naomi, I'm a 55 year old momma who is so super proud of you and your adventures! Keep on being yourself as a blessing for us all.
Bless you❤️
bro got ghosted
@@violetlaire9987she literally gets an average of 2k comments per video. I think ghosting is a stretch.
I’m so sorry Naomi didn’t reply to u I thought she was nicer😭
naomi... don't ever stop showing us all the ramen hacks. i'm literally living for your shin ramyun videos
she’s always so aesthetically pleasing 😭
the look, her accent. as a fellow german, her accent is amazing.
Of course, as nearly every perfect content creator. They are all the same. ''Cute and perfect''. Teeth whitening, lip filler, skills in doing makeup (years of nearly everyday practices), editing skills (years of weekly videos edits), expensive closthes and accesories, interesting hairstyles, beautiful eyes (the best of course blue), getting more self-confident through more and more fame, se*ualised content (adult jokes (and for example why she is not cutting some scenes wehere she talks about not wearing pants in videos?)), showing tongue in playful way, putting in her mouth much more food then is nice between normal people in public (=being dirty), just to be more attractive for food/mouth fetishists. She knows very well what is she doing to look better and better in every video.
Beep bop... I'm the Philosophy Bot. Here, have a quote:
"The weak can never forgive. Forgiveness is the attribute of the strong"
~ Mahatma Gandhi
wait- how does she SLAY every look!?
Edit- hate to be that person but thanks for the likes!
She looks like a cold cabbage Bro wdym 😂
But she does slay in general
@@adrenalineactivate i mean valid but imo she looks so devilish and cool here- 🙌
Because she’s Naomi duh
@@user-zj2xb5jg5yfr
Years of practice.
for the egg drop soup, i’ve had to learn the hard way that “stir in the egg slowly” doesn’t mean to pour slowly, but rather to stir slowly and pour at a normal rate. you can even let the egg it sit for just a moment (not too long) to let it become Chonky and prevent it turning into little egg threads
For ur egg drop soup: have ur soup base come to a bubbling boil and then calm down/cool down the soup slightly by turning down the heat till the base is barely bubbling. Higher Temperature will cook the egg faster, make them more chunky/fluffy/ribbon like, and soup is more clear! You got
This Naomi!!
6:13 She meant “DON’T use extra virgin olive oil” because that’s not suitable for heating, the more refined an oil is, the more suitable it is for heating (the higher the smoke point is). Simply: use regular olive oil, it’s more refined and won’t smoke so easily.
*** I’m assuming she meant “don’t”because it looks like she used regular olive oil, due to the very light color it had within the bottle of oil she was using. It looks like she knew what she was doing here! She just said the wrong thing accidentally, which is an easy mistake!
You're probably right! I looked it up and evoo's smoking point is around 350-400ºF (175-205ºC) and deep frying usually occurs between 325-375ºF (160-190ºC). BUT if you keep the temperature low you *could* use evoo hahaha (I'm Spanish so I can't not use extra virgin olive oil, sorry 😂)
That's actually a super common misconception, but Naomi was right, new research suggests that olive oil is fine to fry in but only if it is extra virgin. The thing with the smoke point has been shown as not that relevant. More important is how stable the oil is, i.e. how little degradation into dangerous compounds there is at high heat. And there EVOO performs much better than other vegetable oils, especially the refined ones. See for example pubmed.ncbi.nlm.nih.gov/33371562/ but there are a lot of similar studies on the topic from the last 5-ish years.
For the garlic confit? Confit is not cooked at a high enough temperature to burn EVOO
Careful with adding lemon to milk, it will curdle it and turn it into a version of buttermilk(this is how I make buttermilk for baking at home). I have never tried it with flavoured milk but the concept is the same
Good to know thy
thank u i literally came to say this 😭
I thought everyone know that lol
I ran to the comments as fast as I could to type this exactly oh my god lol, I hope people see this 😭
I was thinking the exact same thing @shannongodin
lemon juice squirted into strawberry milk would curdle the milk 😢 buut that looked so dank, i’d love it with sprite personally ❤
I like to make my hwachae with coconut milk and strawberry syrup so as not to worry about curdling if i want to add acidic fruits like pineapple-it’s delicious!
I think if she's not a fan of the fizz she could have just opened a can and let it fizz out before making the dish. But she didn't know it would disturb her.
1:52 LMAO NAMJOON
The fastest way I peel my garlic is to slightly kind of "crush" it first with the flat side of the knife, for some reason this separates the garlic from its skin, and then you can just cut off the "basal plate" to totally take off the skin. (or leave the basal plate if y'all want idk lol)
This is what I do. Knife Flat side down and crush it and it just separates completely.
basal plate, that's adorable! and yes, best way to peel garlic.
Or just roast it in the oven so you can skip the extra steps
@RockUnicornCorn Doesn't that take more time? I mean, unless you have preroasted some ahead of time. But I feel that this doesn't work for everything, and also takes more time due to the process, even if it's less steps.
@@goldensloth7 I had to google it cause idk what it's called LOL
noami is literally the #1 ramen enjoyer.. change my mind
Niko avocado.
@@garryonealjrlmfao 💀
@@garryonealjrhe doesn't enjoy his lol
@@garryonealjri mean, imo 😂
I‘m not changing ur mind
I have a "Ramen" recipe that you might like to try. It’s also like a mixture of Ramen and Mac and Cheese but more likeable imo. I actually est this quite often. It’s more like a broke student meal. Normally I use the chicken YumYum ramen. I cook the noodles. Without the oil or spices. During that I’m cutting a red paprika and some cherry tomatoes. And fry them in a pan with the oil that came with the ramen. I add some regular spices like Garlic Powder, Salt, Pepper and Paprika Powder. Than I add some cooking cream. Or unwhipped whipping cream. 200g on 2 packages of the ramen. To the cream and vegetables mixture I’m adding the ramen spices. And give it a good stir. After that I’m adding the noodles and stir again to cover them with the sauce. And lastly I’m adding shredded cheese. I use the whole package because I’m lactose intolerant and I couldn’t care less about it. Let it melt and mix everything together. And ready is the meal. As I said it’s more like a broke student meal. I just used things I had at home. And it came out really good for me.
For the ramen, I would HIGHLY recommend using whole milk to dilute the mac-n-cheese powder! (if you can)
That would also make the shin powder less spicey!
Naomi: I'm not gonna add cheese to this one guys, I don't always add cheese
Also Naomi: proceeds to pour parmesan on her meal 2 seconds later
Literally what I was thinking
The egg soup is what my dad always made me for whenever I was sick, my grandmother made it for him when he was a kid! She actually just mixes milk or cream with the eggs and drops it it chicken broth, the stirs. In Switzerland we add some Maggi or some Aromat and then voilà!
EDIT: to peel garlic, there's a very easy technique: you have to lay the garlic clove flat (sort of flat) and then you place the side of your knife on it ( the non-cutting sides). You give it a quick smash and it's gonna peel of on its own (my explanation is terrible, I saw Antoni on Queer Eye doing it, it really works, look it up)
M from north Africa and we do the same my gremma do it for me whenever im sick
no that is not a hack its the actual way to peel garlic. she meant doing it without getting ur hands stinky and sticky
I am in love with the fact that Naomi is so confident with her makeup, it looks really good and I could never have the confidence to go out in public like that ( ever ) NAOMI UR THE QUEEN OF MAKE-UP!! ❤
I am a garlic girly so I’d LOVE that pasta 😂 Also, egg drop soup is SO BOMB. I’m glad more people have gotten to know about it because of it “trending” on TikTok. Imo, it’s superior to a chicken noodle or veggie noodle soup for when I’m sick. A lot of times, sickness comes with nausea and the act of chewing makes me feel even more sick. Many other soups are too creamy or sour, so egg drop is perfect.
can we just appreciate naomi being on tour and still providing the best videos for us! thank you queen broccoli
Cause she usually pre-films a lot of videos then edits them on tour, so yeah she really is amazing 🤞
Naomi: I'm not gonna add cheese to everything okay guys 🙄
Also Naomi: and here it is, our finished garlic confit pasta 🥰✨💖 *adds cheese* 🤣
It‘s 5:00 in the morning and I‘m just chilling on my couch cuddled up in my blanket and watching Naomis videos 🙈 Naomis channel is just such a feel good vibe and place ❤️ love her
Your editing makes me laugh so hard, I swear you'll forever be my favorite RUclipsr!
I love the fact that we're the same age and you've everything going pretty well for you.
I think the hwachae would taste good with coconut milk, and the shin mac and cheese ramyeon would be better if you add milk to make it more creamy. And for the eggdrop, stir it slower so you get better texture for the egg
Naomi makes me feel so seen and heard. I also want to look gorgeous and extra while simply eating mac and cheese in my own home. We both value the simple pleasures in this life, you know
*1:01** Omg this reminds me of an Asian fruit dish called 'Fruit Chaat' it's the most beautifulest most REFRESHING thing ever and the juice also has spices!! you should try*
Someone please make Naomi some homemade southern style Mac n cheese!!!!
LITERALLY when she said “it’s bland” im like you must not have had good mac and cheese-
Let's just appreciate her uploading even though shes busy on tour❤
The fruit salad thing was a huge trend in Korea for a while--lived there for 5 years and it was everywhere, my students were always talking about how delicious it was--and it really is super good. In Korea they use Chilsung cider though which is a very different flavor from sprite.
Naomi looks amazing with this hair cut, it suits her so well
I LIVE for your ramen videos. PLEASE MORE❤❤
How does Naomi look better in every video 😍
The water didn't 'evaporate'', it was absorbed by the noodles !
What do you think steam is?
that too, but it also did evaporate from the steam obviously
I'm guessing it's both, I think she probably only put enough water for one of the noodle types so it both evaporated a lot in the time between cooking the two and the noodles absorbed a fair bit of the liquid. She probably should've upped the water amount to cook both that way there was a bit of a broth
The first fruit dessert you made reminds of the fruit salad they sell here in streets in the Philippines. It's basically just the similar mixture of fruits with condensed milk, evaporated milk, water and some ice and it tastes so good and refreshing. To make it pink, you just need to smash the some of the watermelon slices so that it will mix with the liquid and it'll turn pinkkkk. Plus it's not fizzy too, just sweet, milky and watermelony if that makes sense
In mexico we hace something pretty similar called “agua de frutas” means fruit water, its the same mixture for the pink milk with ice and chopped fruit like strawberry, watermelon, green apple, cantaloupe and more:) its so delicious and refreshing ❤
that was actually the best video for me to watch today ❤ my stomach has been really upset so i made the egg drop soup and it helped a lot...the egg was just bland so i might season the egg itself next time too
For my egg drop soup i like to get it to a strong boil, stir it a few times and then pour in the egg very slowly while not stirring. I also add BROCCOLI for some texture and fiber 2 minutes before adding the egg, don't overcook your veggies tho 💚
my god that sounds delicious, never thought of broccoli in my egg drop soup 😋😋😋
@@alexrox5965 I got my broccolis yesterday so I'm extra excited for dinner tonight haha. Don't forget some toast or rice on the side for a really hearty meal too. I'm gonna add brown rice, like 4 heads of roasted garlic, 1 habanero pepper and a little salt cuz I'm basic yet not
My all time favorite would be with some cooked but cold ramen style noodles to dip in but I'm in poor mode rn
@@nailinthefashion wow, thanks a loooot for all the recommendations, you see, IM BASIC as hell, bc I always eat my egg drop soup just as it is hahaha
That's how you do it!
@@miraclename5880 I don't remember where I learned it the traditional Chinese way but I've been appreciative every winter! That and congee are the best
For me, the best way to peel a lot of garlic, is to put it all in hot water for 5 min and that makes it so easy to take the skin of the garlic. I love garlic confit, so I use it in every recipe I make. I put it in the instant ramen too. Is delicious!
We can put them too in a microwave to heat them but the scent is bad
The "least exciting, most basic" recipes have been around for EVER for a reason girly 😂 I truly enjoyed this video and I'm so happy for your successes. Congrats to my favorite RUclipsr 🎉🤟💙
7:00 Probably cos the shin ramen are usualllyyyyy like soupy. So with the powder itself it’ll be less watery than it usually is. I think.
How is no one talking about the fact that Naomi wants to put lemon in strawberry milk as if that wouldn't react lmfaoooo
lmao true it would definitely curdle
The first food, we have something similar in portugal called "Salada de Fruta" (literally translates to fruit salad), we don't put milk but we do add seven up sometimes and to make it pinkish we use red currant syrup. The best way to do it is leave it in the fridge overnight
In Brazil we have it too, but we do with Orange juice!
in eastern europe we have something similar but instead of fruits we add vegetables (potatoes, peas, green onion), hard boiled eggs, sausages and then put there sparkling water or a drink like kombucha but made on rye bread (it tastes kinda like beer)
In Indonesia too. In here, you can put any fruits you want. But, mostly are dragon fruits, watermelon, banana, and apple. And sometimes people will add jelly/agar agar too. For the milk, we use condensed milk because the taste match perfectly with the fruits and or jelly. But, you can use syrup and add water if you won't use/don't like condensed milk. And at the end, you can use bunch of ice cubes or put it in the fridge for few hours. And of course, drink it in hot weather to cool down our body.
this is my comfort RUclips channel, it's just perfect
Naomi come to Brazil 🇧🇷🇧🇷🇧🇷
love ya 💕
Love this videos foods,are soo funny 😂❤ always enjoy it ❤❤❤
i’m so early i’m creeping myself out
same😂
litch
Sameeee😂
Same😂🥦
Literally same tho lol
5:14 OMG This is my exact experience with mac and cheese! Every single time with different recipes and places! I don't get the hype of it 😭
1. For the ribbon eggs, heat the water until boiling, and turn the heat real low or turn off, pour the egg and wisk one or twice( not strongly) and let the eggs cook to form the ribbons.
2. For the garlics use a metal bowl with a metal lid or a pot with a metal lid and shake it very hard ( it's gonna be super loud) but it does the job.
Hope this helps :) ❤
For the garlic peeling hack, use two metal bowls clam shelled together instead of a plastic container. Shake it, it is a harder surface so will separate the peels more.
I'm Belgian and for so long I wanted to try the Kraft Mac & Cheese I've seen so many times in tv series. Not so long ago I found a packet of Kraft Mac & Cheese and had really high expectations. I expected a really strong cheese taste but I thought it was really bland and had to add Parmezan cheese to get a strong cheese taste.
Kraft Mac and cheese used to be cheesy and way better when I was a kid and tasted stronger. I don't know if my taste buds have changed or the recipe has but I agree; mac and cheese is bland
As an American- craft Mac and cheese is shit haha. But to make it better if you ever want to try again, put real cheese in there or try shells and cheese (which is made by multiple brands)
@avery_elisabethh when I make shells and cheese I have to add a touch of milk bc that Velveeta is too thick
I'm American and I absolutely hate kaftan Mac and cheese. Especially the one with powdered cheese. Shells and cheese sauce along with some extra chedder is my go to
@@syntheotaku8991 I've never put extra cheese in it. I'll have to try that
4:40 Why Chili looks so funny in the background I'm dying 😂😂😂
Hey Naomi! A tip to make peeling garlic easier: separate the pieces of garlic so they won't stick together then put them in a bowl and pour hot water over them and let them soak for 1 min,not longer cuse they'll lose the flavor. This way it will peel much much faster. Hope it will help you! Love your videos ❤
I’ve had bad day and your videos always elevate my mood so thank you Naomi luv u❤😊
4:52 i laughed so hard at chilli sitting on the bed just staring somewhere 😂😂😂😂😂😂
I didn't even notice until I saw your comment, thank you! 😂
For the egg drop soup you should stir the soup and then stop and quickly pour the egg in the still moving soup in one stirdy stream. Then wait at least 30 seconds before stiring again 😊 that's how I get perfect egg strings every time 😍🥚👌🏻
Naomi, If you ever get the chance try Mi goreng (indo-mie) two ways. First do it plain (so cooked dry - aka no broth - noodle with the packets) and then do it where you add an egg and cheese. I just push the cooked/ strained noodles over and turn down the head. I crack an egg on the bottom of the pot where the noodles arnt. Then slowly let it cook, using a chop stick to stir it as the bottom cook so that all the liquid is solidified. It makes the egg super fluffy so when you stir it into the noodles you know its fully cook and it gives it this thick coating. Idk how to explain it but its so good. Then add cheese for flavor. Just know it will also thicken it as its a dry noodle. It also helps with the bit of spice that the noodles have from the chili paste. Its not too hot but it does bite.
hi naomi can u do a video about your favorite german foods? id love to learn more about your culture 🩷🩷
for hwachae you can use lemonade instead of sprite for the same flavor but without the fizzy!
TIP FOR PEELING GARLIC!!! PLEASE EVERYONE LIKE SO NAOMI CAN STOP SUFFERING!!!! There is a kitchen tool made for peeling garlic. It is literally just a silicone tube that you roll pieces of garlic in and it peels so clean and amazing ✨
i got a better tip for you that doesn't involve wasting money lol just twist it a little bit and it usually separates from the peel very easily
i LOVE ramen, especially Shin Ramyun, so pleaasssee make many more videos about it!
I love your channel so much you have helped me through so much
For the egg drop, to get thicker egg, I slowly drizzle in the circular motion without stirring. Once all the egg is added just a slow stir, and your good to serve. Stiring too fast/hard like you were and not letting the egg set caused the egg to get really small.
8:35 we usually do this here in italy with “pastina”! or at least I do. when it’s really cold outside and i’m too lazy to cook :D one lf my fav comfort food
I love watching these videos while eating Instant Ramen 😁
Bitte weiter so!
17:56 “I’m not gonna add anymore cheese.” Continues to add parm on top 😂 😭
My trick to peeling a lot of garlic is buying big tubs of peeled garlic cloves at the Asian grocery bc I'm too impatient 😂 but also putting them in between two large bowls (one inverted so they form a sphere) and shaking the hell out of them helps peel them also!
as a chinese girlie, im so happy to see naomi try egg drop soup. i always had that and congee when i was sick as a kid
I LOVE YOU NAOMI!!❤❤😊❤
:D tip for the garlic: Go to a asian supermarket they sell them already peeled. Or at least the korean supermarkets do.
I know this because everytime we come to germany from korea we go to the korean supermarkets in DUS or FR and they always have onions and garlics peeled :)
And that is how I made that pasta a couple of times, without the headache.
And the Samyang Udo Basil Ramen are really nice I agree and they are in every CVS :D
Thanks for the video!
If you get a rubber garlic peeler (its just a simple rubber tube) you can roll the garlic cloves in the tube between your hands and it peels them for you!
Came here to say this. 100% easiest, fastest and most magical option to ✨abracadabra ✨ that garlic
i cannot get enough of these videos
I am just writing to let you know that I really enjoy your content. Your authenticity is really beautiful and captivating. You are a dope soul love. Keep shining and inspiring newish broccolis like myself. Fun fact.. Broccoli is my fav! 😘
hwachae definitely looks a lot like sop buah : fruit soup, here in Indonesia.
but (a slightly) different in the ingredients tho, cause sop buah doesn't include any sprite in it- just milk and syrup as the water.
Broccoli Queen’s cooking skills have improved over the years 👏💖
I love your videos!!❤❤and ur makeup was so beautiful today! Such a artist 😁I can’t even put lipstick on or mascara😅
I never get tired of these videos. I eat ramen with you while I’m watching lol
putting on a full face of makeup and then sitting down to eat ramen is so real
My boyfriend always adds star anise to the egg drop soup which you remove before eating it and it adds a really great flavour to it. Also goes really well with fried rice
Girl, what I do to peel the garlic cloves is just kinda twist them with my fingers, like the top and bottom of the clove, you twist em in opposite directions until it kinda "cracks" and the peel comes right off! you don't destroy the clove and it takes like 3 seconds :)
Not the one piece track playing at 13:25 😭😭😭
No idea how naomis lipstick and tooth gems stay perfect in these videos
Use a glass container when shaking garlic! Like a mason or old pasta sauce jar. It needs to be more hard sided (not flexy plastic) so it can hit the bottom of the jar and the lid with a solid thwack. And shake HARD. Like you wanna make a ✨racket✨ with how hard you’re shaking. Garlic maracas. It also takes like 30 or 40 seconds lol
For ur egg drop soup: have ur soup base come to a bubbling boil and then calm down/cool down the soup slightly by turning down the heat till the base is barely bubbling. Higher Temperature will cook the egg faster, make them more chunky/fluffy/ribbon like, and soup is more clear! You got
This Naomi!!
After a 3 day of work and finally today im free i can finally watch my chaos queen😝😍
Egg drop soup is so nostalgic to me (even tho I don’t love it😆) as someone from Eastern Europe (Hungary) 😭😭 we got this minimum once a week for school lunch
FOR EGG DROP SOUP!!! you need to edit 2 things in your method for the bigger, ribbony egg bits!!! 1) let the soup base get up to boiling then turn heat to low before pouring the eggs and 2) stir your soup fast (but carefully!) so it has a little “current” & then bring the spoon out of the vortex when you pour in the eggs- the hot soup base will practically cook the eggs instantaneously as they hit the liquid as long, fluffy, ribbony goodness🥰 enjoy!!!!!
Noting this down for the next time I make myself some egg drop soup. Thank you for taking your time to leave some improvements! :D
Yes!!!
The queen is backk, we missed youu ❤❤❤
Try using hot water on garlic cloves it peels them super easy!! 😁 love your videos!
SHE"S BACK YALLL
« seasoning my food with water » that’s also a weird food hack 😂
For garlic (Italian here ofc) some ways to peel that make it easier, getting the specific piece you want and then slamming a chef knife or some form of knife you are cutting it with on to it (like knife on garlic and hit down on it with palm) which will loosen the skin up, another way, this is ofc if I remember correctly (I do the first one more than this) is to put boiling water I believe over it and then shake or some form of that, I'd look on tiktok for garlic hacks but the first one is the one I use and a lot of my family use. I hope this helps!
Love ur haircut!!!💚💚💚
The best way to peel garlic is soaked in water more than 5 minutes 15:48
The cheese powder carries the spice and makes it SO much more intense. I eat Shin ramen all the time but when I tried this it was WAY too hot for me too ❤🥦
Your videos always make me laugh and you literally kill every look you do always 🩷🥺🖤
I love egg drop soup! It’s a staple for me honestly, I have it when I fell sick or just when I have no energy to cook something more complicated 😅 the secret for good egg ribbons is turn off the heat and stir slowly.
As an Eastern European, the local version of the egg drop soup was literally every kid's worst nightmare in the school canteen, funny to see Naomi enthusiastic about it :'D
I like how many different versions there are. I only know the Chinese version and I loved it as a kid and still do!
nooo it's sooo good
The soup of fruit bowl thing is giving icecream with a fruitsalad that ended up melting but prob does not taste as good as the melted icecream lol