the_winest TikTok
Check out the_winestTiktok analytics report
the_winest
@the_winest-
Global Rank467
Followers0
Videos119.66K
Views4.66K
LikesRelative Keyword
Influence analysis
the_winest tiktok Introduction
the_winest is a tiktok influencers from the with 467 followers. His/her video classification is Public Figure in tiktok. Many people who follow him/her are because of his/her classification. He/She has published more than 0 videos, with a cumulative total of 4656 likes, and a total of 467 fans. In the current tiktok ranking in the United States, he/she ranks No. and ranks No. globally.
Here are some more information about the_winest:
tiktok homepage link:https://www.tiktok.com/@the_winest
Instagram:unknown
Youtube:unknown
Twitter:unknown
the_winest's pricing:
Nano: $50–$300
Micro: $300–$1,250
Mid: $1,250–$3,500
Macro: $3,500–$12,000
Celebrity: $12,000+
Also, the most commonly and popular used tiktok hashtags in the_winest 's most famous tiktok videos are these:
#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo
In the past 30 days, he/she has released for following 1 videos, 257 views, 10 likes, 0 comments and 0 shares
not only that.
His/her average playback of each video reached 257, an average of 10 likes per video, an average of 0 per video, and an average of 0 sharing times per video.
His/her best and the first three best videos played 257, 257, respectively. These three videos are:Braised lamb shanks with spiced black lentils, pickled green almonds, radish, and herbs Ingredients: (Let taste buds or the amounts in the video guide you; I don’t measure) lamb shanks carrots Celery Onion Garlic Bell pepper (optional) Penzey’s Balti seasoning Salt and pepper Zhoug paste Tomato sauce Preserved lemon Shawarma marinade (water, vinegar, lemon juice, Ginger Purée, Parsley, Cumin Powder, Paprika Powder, Allspice Powder, Garlic Powder Black Pepper, Cayenne Pepper Powder, Turmeric Powder, Dried Oregano, Cinnamon Powder, Coriander, Cardamom) Marinated olives of choice Chicken bone broth Black lentils Labneh or yogurt Xipister or other flavored vinegar Tomato paste Sugar Radish Fresh chopped parsley, chives and mint High heat oil Method: Prepare a pickle brine using flavored vinegar (I used xipister), salt, sugar, and water. Heat the brine and pour it over sliced green almonds. Set aside to pickle. Dice the onion, celery, and garlic. Cut the carrots into large pieces and slice the bell peppers. Season the lamb shanks with Penzey’s Balti seasoning, salt, and pepper. In a Dutch oven, heat oil and sear the lamb shanks on all sides. Set aside. Sauté the diced onion, celery, and garlic. Incorporate zhoug, preserved lemon, tomato sauce, and shawarma marinade. Season with salt. Reserve a portion of the sautéed vegetable and spice mixture for the lentils. Add the seared lamb shanks to the Dutch oven along with the carrots, bell peppers, and marinated olives. Pour in chicken bone broth, cover, and braise in the oven at 350°F for 2-2.5 hours. Meanwhile, rinse black lentils and combine with the reserved vegetable mixture and bone broth. Add zhoug and preserved lemon. Cook until lentils are tender, then partially blend with an immersion blender. Stir in labneh or yogurt. Reduce some braising liquid from the pot with tomato paste to create a thick sauce. Finely chop mint, parsley, and chives. Slice radish and remove some pickled green almonds from the brine. Serve the lentils with a lamb shank on top. Plate the vegetables and olives with the lamb, and drizzle the reduced sauce over the dish. Garnish generously with herbs, radish, and pickled green almonds. #recipe #fyp #cooking #easyrecipe #foryou
Published videos
Braised lamb shanks with spiced black lentils, pickled green almonds, radish, and herbs Ingredients: (Let taste buds or the amounts in the video guide you; I don’t measure) lamb shanks carrots Celery Onion Garlic Bell pepper (optional) Penzey’s Balti seasoning Salt and pepper Zhoug paste Tomato sauce Preserved lemon Shawarma marinade (water, vinegar, lemon juice, Ginger Purée, Parsley, Cumin Powder, Paprika Powder, Allspice Powder, Garlic Powder Black Pepper, Cayenne Pepper Powder, Turmeric Powder, Dried Oregano, Cinnamon Powder, Coriander, Cardamom) Marinated olives of choice Chicken bone broth Black lentils Labneh or yogurt Xipister or other flavored vinegar Tomato paste Sugar Radish Fresh chopped parsley, chives and mint High heat oil Method: Prepare a pickle brine using flavored vinegar (I used xipister), salt, sugar, and water. Heat the brine and pour it over sliced green almonds. Set aside to pickle. Dice the onion, celery, and garlic. Cut the carrots into large pieces and slice the bell peppers. Season the lamb shanks with Penzey’s Balti seasoning, salt, and pepper. In a Dutch oven, heat oil and sear the lamb shanks on all sides. Set aside. Sauté the diced onion, celery, and garlic. Incorporate zhoug, preserved lemon, tomato sauce, and shawarma marinade. Season with salt. Reserve a portion of the sautéed vegetable and spice mixture for the lentils. Add the seared lamb shanks to the Dutch oven along with the carrots, bell peppers, and marinated olives. Pour in chicken bone broth, cover, and braise in the oven at 350°F for 2-2.5 hours. Meanwhile, rinse black lentils and combine with the reserved vegetable mixture and bone broth. Add zhoug and preserved lemon. Cook until lentils are tender, then partially blend with an immersion blender. Stir in labneh or yogurt. Reduce some braising liquid from the pot with tomato paste to create a thick sauce. Finely chop mint, parsley, and chives. Slice radish and remove some pickled green almonds from the brine. Serve the lentils with a lamb shank on top. Plate the vegetables and olives with the lamb, and drizzle the reduced sauce over the dish. Garnish generously with herbs, radish, and pickled green almonds. #recipe #fyp #cooking #easyrecipe #foryou
00:36TODO 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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