00:00Today we are going to eat the fish from Bangladesh.
00:04This is fish fry.
00:07This is the first marinade, which is the Korean dish.
00:10This is the first marinade.
00:13This is the first marinade.
00:15This is the video, but it's clear.
00:28Oh!
00:30This is the first chicken soup.
00:34I have tried to make the chicken soup.
00:36And I have tried to make the chicken soup.
00:39Now I have to marinate the chicken soup,
00:44and then I have to give it a quick marinade.
00:47And this is the first marinade of the chicken soup.
00:50And this is the first marinade of the chicken soup.
00:52You can post all the videos.
00:54So I am going to do all the ingredients.
00:56The some are the main ingredients.
00:59The first thing I have made is a restaurant style of the restaurant.
01:06It's about $10.
01:09I have to make a restaurant with a restaurant,
01:13and I have to make a restaurant with a restaurant.
01:17I have to make a restaurant with a restaurant with a restaurant.
01:24We don't just get the fish-try with the fish-try.
01:32The first fish-try is a big fish-try.
01:38I have our first fish-try.
01:44It will be 25 million years old.
01:48For it, it is 10 million years old.
01:52They are the two hundred years old.
01:57The good of them is very good.
02:00Of course, it is a good thing.
02:04When I mentioned it, I would call it a few minutes.
02:12I have a large taste to the fish in the second menu.
02:18At the same time, fish fries is set up in the second menu.
02:24We are going to have a large pan in the second menu.
02:26We don't have the size of fish fries.
02:31We don't have the size of fish fries.
02:36I am going to mix this up and mix it up and mix it up.
02:42I will mix it up and mix it up.
02:46This mix is very good, so we are going to make the cut paste for the cut paste.
03:06It is smooth and synthetic cut paste.
03:11I worked with the effort and it was also done for the effort.
03:16The effort was done for the effort.
03:21It was made by the effort.
03:23It was made by the effort.
03:25Finally, it was made from the effort.
03:29It was made by the effort.
03:33We had to finish the effort.
03:39This is the first 3-inch-cham.
03:46The first 3-inch-cham is used to try.
03:54You can use the same water and add it.
03:59You can use the same water, but it is not the same.
04:03The second thing is you can use the water,
04:06double coating.
04:07Double coating is 90% complete, 10% is complete and 10% is complete.
04:19The rest will be 10 minutes.
04:27The rest will be 10 minutes.
04:36We will try this to keep it in the middle of the meal.
04:43The rest will be completed.
04:45In the final step we have coated with this.
04:53The second time we have coated with this.
04:57This is the double coating or the hand pull on a snare.
05:05I can clean both sides of the hand.
05:15It's a long time ago, and it's a great experience.
05:22If you miss the state, you can use the current virus.
05:30You can use the virus, but you can use this virus.
05:34The other thing is that we have to do the rest of our department, so that we have to do the rest of our department.
05:49This is our first department in our department.
05:56.
06:11.
06:12.
06:15.
06:18.
06:23so I will collect the spoon in here
06:26and so I am going directly to theber
06:31basket to show the carbs
06:33what I think is gonna complete again
06:38how exactly아 what I found
06:42is the first slime
06:43capture and dealing with a dimmer
06:48another
06:51so I am not living
06:53The second coat is the shape of the fish.
07:05Then the second coat is the shape of the fish.
07:11The shape of the fish will be the shape of the fish.
07:16This is the second part of the food.
07:20Let's try it.
07:28Let's try it.
07:31Let's try it.
07:34Let's try it.
07:39In the rest of the restaurant, the restaurant is very good and very good and very good.
07:46See, the restaurant is a rectangular shape.
07:53In this way, the restaurant is cooked with a cup of water.
08:00The
08:30We have to take a look at the set of pictures of the pictures.
08:33Now we will see how we can see the pictures of the pictures of the pictures,
08:39I'm going to stick to the pictures, and I'm going to stick to the pictures.
08:43This is the pictures I made and I'm going to add a bit of a picture of the pictures.
08:48I'm going to fry them with the pictures.
08:55The flame is in medium heat.
09:01The flame is in low heat.
09:04The flame is in low heat.
09:10The flame is in low heat.
09:16The flame is in medium heat.
09:26The flame is in medium heat.
09:30The flame will be in medium heat.
09:35The flame is in medium heat when our flame is ready.
09:42He has a strong skin with a strong skin.
09:45If you are interested, you will have a strong skin.
09:50When you are interested, you will have to stop the skin.
09:58You will be completely cooked.
10:02But the skin will be very good.
10:05So, this is a symptom that will be properly cooked.
10:11This is a symptom that will be properly cooked.
10:15This is a master.
10:18At the same time, you can see the crust.
10:22This is a beautiful color.
10:26This is a color.
10:31This is a color.
10:34If we have to do that, we will show which areas of the crust.
10:38When we put the crust above,
10:41it will be very thin.
10:44It will be very thin.
10:48Now, the crust above, it cannot be really refined.
10:52Now, when we have the crust above,
10:57the crust above, the crust above.
11:02In this case, if you put you a minute, it's very secular flavor in Japan.
11:10It is expressed without these fruits.
11:17It's a strong form of the seeds, if we use it in Japan, it's very important to the fruits,
11:22it's other than getting moist from the seeds, but it's a lot crispy.
11:32the color is different.
11:34We are not to be related to the hair.
11:36We also need to go with the hair.
11:38Let's see the hair.
11:40Look at the hair.
11:42The hair has a little bit.
11:44The hair has a little bit.
11:46The hair has a little bit.
11:48We are not going to be running.
11:50We are going to be running.
11:52The hair is going to be running.
11:54Oh the fries is crispy nuts and the fries are going to cut the fries
12:09as well as the fries are going to cut the fries
12:13I've cut the fries with a very big and small
12:18Now we have to cook the meat
12:32Look at this
12:34It's crispy and crispy
12:38The meat is made with the meat
12:40The meat is made with the meat
12:42The meat is made with the meat
12:44The meat is made with the meat
12:46The meat is made with the meat
12:48The meat is made with the meat
12:50The meat is made with the meat
12:52But we are able to cook the meat
12:54Why did we do this food?
12:56How do we know the food
12:58What do we know the food?
13:00Please comment
13:02Please comment
13:04This is another video
13:06Thank you very much
13:08Thank you
13:11Namaskar.
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