Welcoem to posts!!

in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c

Twisted PRETTY By LINA
Posted 2 weeks ago

Natural face!

10 - 0

Twisted PRETTY By LINA
Posted 2 weeks ago

12 - 0

Twisted PRETTY By LINA
Posted 2 weeks ago

Http://twistedprettybraidstudio.as.me/

7 - 0

Twisted PRETTY By LINA
Posted 2 weeks ago

You rocking this style?

1 - 0

Twisted PRETTY By LINA
Posted 2 months ago

New way to do Cornrows? Have you seen the crochet cornrows?

1 - 0

Twisted PRETTY By LINA
Posted 2 months ago

Ground Chicken Egg Rolls

**Ingredients:**
- 1 lb ground chicken
- 2 cups shredded cabbage (or coleslaw mix)
- 1 cup shredded carrots
- 1 cup fresh bean sprouts
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 green onions, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil (for cooking the filling)
- Salt and pepper to taste
- Egg roll wrappers
- Vegetable oil for frying

**Instructions:**

1. **Prepare the Filling:**
- In a large pan, heat 1 tablespoon of vegetable oil over medium heat.
- Add minced garlic and ginger, and sauté until fragrant, about 1 minute.
- Add the ground chicken, cooking and breaking it up until fully cooked.
- Stir in the soy sauce, sesame oil, shredded cabbage, and carrots. Cook for another 3-5 minutes, until the vegetables start to soften.
- Add the bean sprouts and cook for an additional 1-2 minutes, just until they begin to soften but still retain some crunch.
- Stir in the chopped green onions and season with salt and pepper to taste.
- Remove the filling from the heat and let it cool slightly.

2. **Assemble the Egg Rolls:**
- Lay an egg roll wrapper on a clean surface in a diamond shape.
- Place 2-3 tablespoons of the filling in the center of the wrapper.
- Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Seal the top corner with a bit of water.
- Repeat with the remaining wrappers and filling.

3. **Fry the Egg Rolls:**
- Heat about 2 inches of vegetable oil in a deep pan or skillet to 350°F (175°C).
- Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-5 minutes.
- Remove from oil and drain on a paper towel-lined plate.

4. **Serve:**
- Serve your egg rolls hot with your favorite dipping sauces.