《Hock Chai Mamasak》
Fish n Chips No Chips
+ Special TarTar Sauce 😋
今天直播依然是 Good Luck Hsia 所赞助播出。
https://m.facebook.com/story.php?story_fbid=10222729836624728&id=1538773875
食谱 整理之后分享。 谢谢收看
Fish n Chips No Chips
+ Special TarTar Sauce 😋
Please Help me Share Out
请大家 帮我 分享 这个 直播 出去
下午3点, Hock Chai 直播卖 #龙虎石斑 #dragongrouper. 会现场Live 煮一道料理。
有兴趣的朋友请进来支持哦
🐟🦐Whatsapp🦐🐟
https://wa.me/60164727492
今天开始一连五天有龙虎斑做特价,今天是第三天
原本 #rm38/kg, 现在 #rm33/kg, 绝对新鲜。
我们也请来 Hock Chai’s【让味道说话】Flavours Talk 开直播来介绍如何炮制龙虎斑。
详细时间请留意我们的分享。
蒸煮爆炒炸,鱼新鲜怎么煮都好吃,大人小孩都喜欢。一只两个多到五公斤以上,你买了我们包杀包清包送。👍🎉
有兴趣购买的联络我们,
Whatsapp
https://wa.me/60164727492 。
#goodluckhsia #seafooddelivery
#全槟配送 #新鲜海鱼 #冷冻海产
Dragon tiger Grouper 😂, one is 2+kg to 5+ kg per fish , Ori price #rm38/kg, Now #RM33/kg.
We invited Hock Chai be our guest chef to introduce how to cook the dishes with the fish.
Detail Live time will post up tomorrow.
quality ingredients taste good always, you buy it we clean it and cut into your preferable sizes.
Whatsapp us to know More ~🎉
we deliver to whole Penang Daily.
#goodluckhsia #seafooddelivery
#全槟配送 #新鲜海鱼 #冷冻海产
本店零售批发生鲜冷冻鱼类海产,全槟提供送货服务。详情请联络:
0164727492
Whatsapp
https://wa.me/60164727492
GOOD LUCK Hsia Enterprise
Fresh and Frozen Seafood Supplier
Block (6-01-11 Lebuh Relau Alor Vista
Relau 11900 Bayan Lepas Pennag
https://maps.app.goo.gl/XByyKoSwexyWSjYD8
Tel 046411372
0164727492
Whatsapp
https://wa.me/60164727492
同時也有6部Youtube影片,追蹤數超過3萬的網紅美麗烘焙Baker's Playground,也在其Youtube影片中提到,夏天来了,没有什么比柠檬系列的甜点更清爽啦。这个柠檬戚风蛋糕有淡淡的柠檬香,口感湿润,柠檬酱酸酸甜甜,马斯卡彭芝士奶油柔软蓬松,入口即化。炎炎夏日来一口,幸福感爆棚~ 我的常用烘焙工具 my often used baking utensils: www.amazon.com/shop/bake...
「clean tartar」的推薦目錄:
- 關於clean tartar 在 Hock Chai’s【让味道说话】Flavours Talk Facebook 的最佳解答
- 關於clean tartar 在 Hock Chai’s【让味道说话】Flavours Talk Facebook 的精選貼文
- 關於clean tartar 在 Lanki Food Explorer Facebook 的最讚貼文
- 關於clean tartar 在 美麗烘焙Baker's Playground Youtube 的最佳解答
- 關於clean tartar 在 ochikeron Youtube 的最佳貼文
- 關於clean tartar 在 Tasty Japan Youtube 的最佳貼文
- 關於clean tartar 在 How to Remove Tartar Buildup FAST naturally! - YouTube 的評價
clean tartar 在 Hock Chai’s【让味道说话】Flavours Talk Facebook 的精選貼文
买菜时买到这个,等下3pm
Hock Chai Mamasak 直播做久违的
Fish n Chips.. 😍😋 加个 加料 TarTar Sauce。
今天直播依然是 Lucky Hsia 所赞助播出。
Please Help me Share Out
请大家 帮我 分享 这个 直播 出去
Part 1
https://m.facebook.com/story.php?story_fbid=10222715745992471&id=1538773875
下午3点, Hock Chai 直播卖 #龙虎石斑 #dragongrouper. 会现场Live 煮一道料理。
有兴趣的朋友请进来支持哦
🐟🦐Whatsapp🦐🐟
https://wa.me/60164727492
今天开始一连五天有龙虎斑做特价,今天是第三天
原本 #rm38/kg, 现在 #rm33/kg, 绝对新鲜。
我们也请来 Hock Chai’s【让味道说话】Flavours Talk 开直播来介绍如何炮制龙虎斑。
详细时间请留意我们的分享。
蒸煮爆炒炸,鱼新鲜怎么煮都好吃,大人小孩都喜欢。一只两个多到五公斤以上,你买了我们包杀包清包送。👍🎉
有兴趣购买的联络我们,
Whatsapp
https://wa.me/60164727492 。
#goodluckhsia #seafooddelivery
#全槟配送 #新鲜海鱼 #冷冻海产
Dragon tiger Grouper 😂, one is 2+kg to 5+ kg per fish , Ori price #rm38/kg, Now #RM33/kg.
We invited Hock Chai be our guest chef to introduce how to cook the dishes with the fish.
Detail Live time will post up tomorrow.
quality ingredients taste good always, you buy it we clean it and cut into your preferable sizes.
Whatsapp us to know More ~🎉
we deliver to whole Penang Daily.
#goodluckhsia #seafooddelivery
#全槟配送 #新鲜海鱼 #冷冻海产
本店零售批发生鲜冷冻鱼类海产,全槟提供送货服务。详情请联络:
0164727492
Whatsapp
https://wa.me/60164727492
GOOD LUCK Hsia Enterprise
Fresh and Frozen Seafood Supplier
Block (6-01-11 Lebuh Relau Alor Vista
Relau 11900 Bayan Lepas Pennag
https://maps.app.goo.gl/XByyKoSwexyWSjYD8
Tel 046411372
0164727492
Whatsapp
https://wa.me/60164727492
买菜时买到这个,等下3pm
Hock Chai Mamasak 直播做久违的
Fish n Chips.. 😍😋 加个 加料 TarTar Sauce。
请大家帮我分享
今天直播依然是 Lucky Hsia 所赞助播出。
买菜时买到这个,等下3pm
Hock Chai Mamasak 直播做久违的
Fish n Chips.. 😍😋 加个 加料 TarTar Sauce。
今天直播依然是 Lucky Hsia 所赞助播出。
Please Help me Share Out
请大家 帮我 分享 这个 直播 出去
Part 1
https://m.facebook.com/story.php?story_fbid=10222715745992471&id=1538773875
下午3点, Hock Chai 直播卖 #龙虎石斑 #dragongrouper. 会现场Live 煮一道料理。
有兴趣的朋友请进来支持哦
🐟🦐Whatsapp🦐🐟
https://wa.me/60164727492
今天开始一连五天有龙虎斑做特价,今天是第三天
原本 #rm38/kg, 现在 #rm33/kg, 绝对新鲜。
我们也请来 Hock Chai’s【让味道说话】Flavours Talk 开直播来介绍如何炮制龙虎斑。
详细时间请留意我们的分享。
蒸煮爆炒炸,鱼新鲜怎么煮都好吃,大人小孩都喜欢。一只两个多到五公斤以上,你买了我们包杀包清包送。👍🎉
有兴趣购买的联络我们,
Whatsapp
https://wa.me/60164727492 。
#goodluckhsia #seafooddelivery
#全槟配送 #新鲜海鱼 #冷冻海产
Dragon tiger Grouper 😂, one is 2+kg to 5+ kg per fish , Ori price #rm38/kg, Now #RM33/kg.
We invited Hock Chai be our guest chef to introduce how to cook the dishes with the fish.
Detail Live time will post up tomorrow.
quality ingredients taste good always, you buy it we clean it and cut into your preferable sizes.
Whatsapp us to know More ~🎉
we deliver to whole Penang Daily.
#goodluckhsia #seafooddelivery
#全槟配送 #新鲜海鱼 #冷冻海产
本店零售批发生鲜冷冻鱼类海产,全槟提供送货服务。详情请联络:
0164727492
Whatsapp
https://wa.me/60164727492
GOOD LUCK Hsia Enterprise
Fresh and Frozen Seafood Supplier
Block (6-01-11 Lebuh Relau Alor Vista
Relau 11900 Bayan Lepas Pennag
https://maps.app.goo.gl/XByyKoSwexyWSjYD8
Tel 046411372
0164727492
Whatsapp
https://wa.me/60164727492
clean tartar 在 Lanki Food Explorer Facebook 的最讚貼文
「我送你離開,天涯之外、你是否還在。」
有香港蠔王之稱既「John Stewart aka」
年輕時已經出國黎到香港,醉心深造開蠔技術。
於一年前夥伴老闆Chris合力打造生蠔王國,
係上環古董街附近開左呢間「八蠔吧」,
老闆話佢既事業心態係追求quality而唔係
quantity,呢句說話一語中的,正正就係香港
好多餐廳缺乏既重點。而咁岩佢地12月做緊big deal,
逢星期一至三夜晚8點入座到9點半全單85折!
另外仲有幾個promotion going on,夠哂抵食wor ! 👇
-
📌Jet Fresh Oysters - $60/Piece
👉佢地既生蠔由Chris每2日就安排入貨,
保證每次客人黎既味道係一致新鮮。而John
就負責每晚開檔既工作,佢引入英式切法再自創
改良技術,同一般法式切法好唔同。佢可以將
帶子位做到完全「Clean Cut」既狀態, 仲會
check埋蠔底有無被受感染,保證食客安全。
最後佢會將生蠔反轉擺放,賣相睇落更加漲卜卜,
更加美觀,食慾都大增呀!
▪ Carlingford N1 (Ireland)
▪ Ostra Regal N2 (France)
▪ Krystal N2 (France)
▪ Ancelin N2 (South of France)
▫ 食法方面,Chris會建議由淡到濃,
順住落去食,「Carlingford」size最大,
肉質最飽滿,口感比較creamy,味道偏輕身,
有少少nutty味。「Ostra Regal」屬於第二大size,
口感比較脆口,配埋香酒會有種回甘既甜味。
而皇牌「Krystal」分別係3年拎過大獎,質感同
味道係最均衡,我最鍾意呢隻。最後呢隻「Ancelin」
海水味最濃,有種Metallic既味道,口感最爽身。
最好既食法係,先加少少pepper然後再滴檸檬汁,
呢個favour係最生蠔!而生蠔入口後,將佢分開
3個部分,每邊分別咬7次,合共21次再用白酒送口,
呢種after taste就係蠔客夢寐以求既感受!
-
📌Baked Oysters - $68/Piece
▪ Oysters Rockerfeller
/w Cream Cheese, Bacon, Spinach
▪ Oysters Mornay /w Gruyere & Parmesan Cheese
▪ Kilpatrick /w Bacon & Worcestershire Sauce
▪ Oven baked Oyster served with Truffle Toast
▫ 食完生蠔梗係要試埋焗蠔啦,排名不分先後
一次過試哂「煙肉菠菜焗生蠔」、「瑞士芝士焗生蠔」、
「焗黑松露蠔餅配多士」同埋我最鍾意既呢款用左
伍斯特醬焗製既「煙肉焗生蠔」,食起上黎
唔會太鹹,濃濃芝士味非常香口多汁。
-
📌Raw Bar Specials - $178 (Small)
▪ French Blue Mussels /w Singapore Laksa
▫ 白汁伴藍青口就食得多啦,用到Laska黎做
sauce既呢款「法國藍青口伴星洲叻沙湯」
究竟有咩睇頭?藍青口產地來自澳洲,
size唔算特別大,不過入口鮮甜肉嫩,一樣吸引。
重點係個叻沙汁,同藍青口既味道非常之夾,
麵包用黎瘋狂咁沾個醬汁,唔洗幾分鐘就掃哂啦!
-
📌Small Bites & Canopies
▪ Home Made Salmon Cakes - $88
▫ 熱食又點少得呢個「自家製三文魚餅伴莎莎醬」,
Chris話將佢分4個部分,面頭既刁草、莎莎醬、
三文魚餅、底層既生菜。一次過夾埋食,
口感清新,食到哂成個層次感,又惹味。
-
▪ Beer Battered Fish Fingers /w Tartar Sauce - $98
▫ 再黎多個送酒小食,「脆炸手指魚」,
裡面既魚柳係用Dover sole「多佛比目魚」製成,
口感非常細嫩幼滑。表面既脆漿經過啤酒處理,
做到薄身脆口,味道特別濃香惹味,配埋塔塔醬
真係食唔停口呀!
-
📌Fluid -
▪ French Onion Soup /w Provolone Cheese - $82
▫ 如果鍾意食芝士既朋友一定唔可以錯過既
「法式洋蔥湯」,面頭全部都係厚厚既波羅伏洛芝士
蓋住,相當惹味。底層食到一絲絲既洋蔥,
湯既份量比例都算多,值得推介。
-
📌Sides Dish- $60
▪ Garlic roasted mixed Mushrooms
▫ 食主菜之前再黎多個「蒜焗蘑菇」過下口癮,
呢個蘑菇非常香口,醬汁調較得岩岩好,
加上我係蒜香控,完全開正我果範呀!
-
📌Dinner Mains -
▪ Bone in Spanish Iberico Pork Loin - $238
▫ 兩款主菜都相當有睇頭,而呢到餐廳既頭號
大廚呀Man仲要係one man show完全講求時間同經驗。
第一道「香烤西班牙黑毛豬」,足足10安士咁厚身,
份量十足。火侯控制得好好,切開仲見到微微粉色,
肉汁仲係哂到,唔會太乾身。配埋black pepper sauce,
口感就最岩啦。
-
▪ Pan Seared Alaskan Black Cod /w Salsa Sauce - $298
▫ 最驚喜既「香烤海雪魚伴莎莎醬」唔係用
普通銀鱈魚,用上來自阿拉斯加最頂級既黑鱈魚。
就咁睇外表已經知道相當肥美,散發陣陣油香味,
魚味比普通食開既更加濃厚。外皮亦煎得夠脆身,
好似食緊薯片咁正!
-
📌Desserts - $58
▪ Tiramisu
▪ Lemon Cheese Cake
▫ 最傳統既「提拉米蘇」送到黎既時侯再加返
少少rum酒,食到豐富既酒香,同埋「檸檬芝士蛋糕」
質感軟綿,味道清新。最後老闆Chris亦好nice,
好慷慨大方咁分享好多食蠔心得!呢餐整體相當滿足!
-
📍 八蠔吧 - Raw Bar No.8
🎈上環樂古道2號地下C舖
clean tartar 在 美麗烘焙Baker's Playground Youtube 的最佳解答
夏天来了,没有什么比柠檬系列的甜点更清爽啦。这个柠檬戚风蛋糕有淡淡的柠檬香,口感湿润,柠檬酱酸酸甜甜,马斯卡彭芝士奶油柔软蓬松,入口即化。炎炎夏日来一口,幸福感爆棚~
我的常用烘焙工具 my often used baking utensils:
www.amazon.com/shop/bakersplayground
烤箱温度:160C/ 25分钟(烤至竹签插入蛋糕取出无粘黏即可)
柠檬酱:
柠檬汁(约3颗) 90ml
柠檬皮屑 3茶匙
白砂糖 105g
蛋黄 6颗
有盐黄油(没有的话可以用普通的无盐黄油加一点盐) 63g
柠檬戚风蛋糕:
蛋黄 6 颗
蔬菜油 85g
水 120g
柠檬汁 10g
低筋面粉 180g
泡打粉 10g
盐 3/4 茶匙
柠檬皮屑 2颗的皮
香草精 1 茶匙
蛋白 6颗
塔塔粉 一小撮
白砂糖 150g
马斯卡彭芝士奶油霜
动物性鲜奶油 450g
马斯卡彭芝士 225g
糖粉 50g
香草精 2茶匙
Ingredient :
Lemon curd :
lemon juice 90 ml(about 3 lemons)
Lemon zest 3 teaspoon
Granulated sugar 105g
Egg yolk 6
Salted butter 63g
Lemon chiffon cake
325F/160C 25 minutes(or until stick come out clean)
Egg yolk 6
Vegetable oil 85g
Water 120g
Lemon juice 10g
Cake flour 180g
Baking powder 10g
Salt 3/4 teaspoon
Lemon zest about 2 lemons
Vanilla extract 1teaspoon
Egg white 6
Granulated sugar 150g
Tartar powder pinch
Heavy cream 450g
Mascarpone cheese 225g
Granulated sugar 50g
Vanilla extract 2 tsp
Follow me:
►youtube: https://www.youtube.com/bakersplayground
►Instagram: https://www.instagram.com/bakersplayground
►Facebook: https://www.facebook.com/bakerplayground
►微博 https://www.Weibo.com/bakersplayground
►Business Inquiries:meouic@hotmail.com
🎵Music provided by BGM總統 🎵Track : As Time Goes By - https://youtu.be/rHfCiIs0MBM
clean tartar 在 ochikeron Youtube 的最佳貼文
Fried chicken soaked in sweet and sour Nanban sauce topped with tasty tartar egg sauce.
Originated in Kyushu island Miyazaki prefecture, it is a popular home-cooked meal nationwide nowadays.
Waste Oil Disposal Pads I used:
【ネクスタ】吸わせてポイ 廃油処理パッド
https://amzn.to/2v78S0u
I think there are some other similar products.
---------------------------------
How to Make Chicken Nanban
Difficulty: Easy
Time: 20min
Number of servings: 4 servings
Ingredients:
2 chicken thigh or breast with no skin (about 1.2lb)
Tartar Sauce
* 2 chopped boiled eggs
* 1/8(0.8oz) chopped onion
* 3 tbsp. mayonnaise
* 1 tbsp. milk
* 1 tsp. lemon juice
* salt and pepper
* parsley flakes
Batter
* flour
* 1 egg
Nanban Sauce
* 2 tbsp. rice vinegar
* 2 tbsp. soy sauce
* 2 tbsp. sugar
deep frying oil
lettuce
tomato wedges
cucumber slices
Directions:
1. Mix Tartar sauce ingredients put in the fridge if you prefer it cold.
2. Chicken breast, make incision in the center and open it up being careful not to cut through. Season with salt and pepper and dust with flour.
3. Put 1/2 inch oil in a frying pan. Dip the chicken in beaten egg. Deep fry in oil on medium for 5 minutes. Flip the chicken over then deep fry on high for 3 minutes until crisp golden brown. Remove from the oil and drain well.
4. Clean the frying pan, place the ingredients for Nanban sauce and bring to a boil. Coat the fried chicken in the sauce.
5. Cut the chicken into bite-size pieces. Place the chicken on lettuce, garnish with tomato and cucumber, drizzle with leftover Nanban Sauce, then drizzle with tartar sauce to finish.
レシピ(日本語)
https://cooklabo.blogspot.com/2020/03/Chicken-Nanban.html
---------------------------------
Music by
YouTube Audio Library
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1
clean tartar 在 Tasty Japan Youtube 的最佳貼文
ぜひ作ってみてくださいね!
いちごのスフレ
6人分
材料:
■カスタードソース
牛乳 240ml
生クリーム 240ml
砂糖 100g
バニラビーンズ 1本
卵黄 4個分
塩 ひとつまみ
■ストロベリースフレ
いちご(4等分に切る) 150g
砂糖 大さじ2
レモン汁 小さじ1
無塩バター(室温に戻す) 大さじ1
砂糖 大さじ2
卵白 4個分
レモン汁 小さじ1
塩 ひとつまみ
砂糖 65g
作り方:
1.オーブンは200℃に予熱しておく。バニラビーンズは縦に切り目を入れて、包丁で中身をこそげ出す。
2.カスタードソースを作る。片手鍋に牛乳、生クリーム、砂糖半量、バニラビーンズを入れて中火にかける。絶えずかき混ぜながら、2〜3分加熱し、火からおろす。
3.ボウルに卵黄、残りの砂糖、塩を加えて泡立て器でかき混ぜる。(2)をお玉1杯加えて馴染ませるように混ぜる。
4.(2)の鍋を再び中火にかけ、絶えずかき混ぜながら(3)を少しずつ加えて混ぜる。5分ほど加熱し、スプーンの背に付くくらいの固さになったら火からおろしてザルでこす。
5.ボウルを氷水にあてながら5分ほど攪拌し、冷めたらラップをかけて冷蔵庫で冷やす。
6.片手鍋にいちごを入れ、砂糖、レモン汁を加えて中火にかける。時々かき混ぜながら5分ほど加熱し、いちごが柔らかくなったら火からおろす。
7.(6)をザルでこし、へらを使って果実を押し潰す。ピューレ状になったら冷蔵庫に入れて冷やす。
8.天板に耐熱のココットを並べ、内側にバターを塗って砂糖をまんべんなくまぶす。
9.ボウルに卵白、レモン汁、塩を加えてハンドミキサーでツノが立つまで泡立て、(7)を加えて馴染むまで混ぜる。
10.(9)を(8)のココットに入れて、バターナイフなどで表面を平らにならす。スフレがきれいに膨れ上がるように、容器の縁に親指をあてて一周くぼみを作る。
11.200℃のオーブンで10〜12分焼く。
12.スフレの上からカスタードソースをかけたら、完成!
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Strawberries and Cream Soufflé
Servings: 6
INGREDIENTS
Crème Anglaise
1 cup milk
1 cup heavy cream
½ cup sugar, divided
½ vanilla bean pod, slit down the middle (or 1 teaspoon vanilla extract, added while cooling)
4 large egg yolks
Pinch of salt
Strawberry Soufflés
1 cup hulled and quartered strawberries
⅓ cup plus 4 tablespoons sugar, divided
1 teaspoon lemon juice
1 tablespoon butter, softened
4 large egg whites
¼ teaspoon cream of tartar
Pinch of salt
PREPARATION
Preheat the oven to 400˚F (200˚C)
Prepare an ice bath and place a strainer over a medium bowl. Set nearby.
Make the crème anglaise: In a small saucepan, heat the milk, heavy cream, ¼ cup of sugar, and the vanilla bean pod over medium heat for 2-3 minutes, until it begins to steam. Remove the pan from the heat.
In a medium bowl, combine the egg yolks, remaining ¼ cup of sugar, and the salt and whisk together. Continue whisking and ladle in about 1 cup of the milk mixture. Once combined, return the saucepan to medium heat, begin to whisk the milk mixture, and slowly pour in the egg mixture.
Cook the custard, continuously whisking to ensure the egg yolks don’t cook on the bottom, for about 5 minutes, until it coats the the back of a spoon.
Set the bowl with the strainer in the ice bath and strain the creme into the bowl. Whisk until cooled, about 5 minutes. Cover and refrigerate until ready to serve.
Add the strawberries, 2 tablespoons of sugar, and the lemon juice to a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries are softened but still vibrant red. Remove the pan from the heat.
Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the berries through, making a strawberry puree. Discard the pulp and set the puree in the refrigerator to cool.
Set 6 ramekins on a baking sheet and coat the insides with the softened butter. Sprinkle 2 tablespoons of sugar among the ramekins and shake each to coat the bottom and sides with sugar.
Add the egg whites, cream of tartar, and salt to a large bowl. Using an electric hand mixer, beat the whites on medium-high speed until foamy. Add the remaining ⅓ cup of sugar in small increments, continuing to beat until the whites are stiff and glossy.
Using a spatula, carefully fold in the strawberry puree.
Fill each ramekin with the strawberry-egg white mixture and level off the tops with a butter knife. Run a clean thumb around the inside edge of each ramekin to allow the soufflés to rise properly.
Bake the soufflés for 10-12 minutes, until the tops are light brown. Avoid opening the oven prematurely, so the soufflés don’t fall.
Serve the soufflés immediately with the crème anglaise poured over the top.
Enjoy!
MUSIC
The Hookup_Full
Licensed via Warner Chappell Production Music Inc.
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