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Introduction: This is a tiktok hashtag called datenight.
The music has now attracted more than
545.7K videos and
38.2B views. It is a very
popular content. The following is videos that related to this music.
Top 50 Hot Videos(#datenight)
#pov : you see a girl walk into #prom with a gorgeous dress you tried on but didnt get bc your friends said it was “too much” and you wouldnt match the vibe of the group…. 🫤 Sometimes we shouldnt listen to those friends lol #prompov #promdress #dressgoals #getthedress #dontregretit #newdress #datenight
17.7M
3.0M
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shopmckenziejades
1 years ago
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#pov : you see a girl walk into #prom with a gorgeous dress you tried on but didnt get bc your friends said it was “too much” and you wouldnt match the vibe of the group…. 🫤 Sometimes we shouldnt listen to those friends lol #prompov #promdress #dressgoals #getthedress #dontregretit #newdress #datenight
17.7M
3.0M
2.2K
shopmckenziejades
1 years ago
Episode 18 | Date Night Dishes Churros 🍫 Homemade traditional churros covered in cinnamon sugar, served with strawberry & chocolate sauces. The PERFECT date night dessert, made using seasonal strawberries from @Waitrose & Partners 🍓 #SummerAtWaitrose #food #asmr #cooking #datenight #recipe #easyrecipe #tiktokfood #foodtiktok #comfortfood #churros #chocolate #fyp #foodtok #homecooking #foodie
13.4M
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Sam Way
1 years ago
Episode 8 | Teaching your next date how to cook. #desserts #churros #datenight Description Below! Satisfaction Score 17/20 Taste 9/10 Be my Churro! Makes 10-12 long sticks Serves 2-4 Tools: Piping bags, star tip nozzle* *Note: The number of eggs used depends on the size of the star-tip nozzle, with a diameter of 14mm or less being ideal. Using two eggs is recommended if you have a star-tipped nozzle with fewer ridges, such as only four tips. This is because the dough is less thick, providing less room for expansion and reducing the likelihood of bursting compared to using a larger nozzle with more dough. Churros: - 375g water - 30g sugar - 2g salt - 90g butter - 1 tsp vanilla essence - 1 or 2 eggs (see notes) - 225g flour - 1-2l vegetable oil, canola oil - Small Nuttela Jar (optional for Churro garnish) Process: 1. Bring water, sugar, salt, vanilla essence, and butter to a boil over medium-high heat in a saucepan. 2. Reduce heat to medium. Add flour and whisk vigorously until the dough stops sticking to the sides of the pan. 3. Remove from heat and allow the dough to cool to almost room temperature. 4. Add the specified number of eggs (one for larger nozzles, two for smaller nozzles) and whisk vigorously until the dough comes together. 5. Place the dough in a piping bag with a star-tip nozzle. Pipe shapes directly into hot oil at 350°F/175°C. The suggestion is to test one first to see the approximate cooking time. 6. Alternatively, freeze the dough for 45 minutes, like a stick or circle, to hold the desired shape. Cook until golden brown. Allow to drip off on a prepared paper towel or drip tray before coating in cinnamon sugar. Chocolate Sauce (makes extra for easier dipping): - 100g heavy cream - 200g Lindt milk chocolate - 25g golden syrup - Pinch of sea salt Process: Gently heat all the ingredients together until everything has melted. Keep the sauce warm just before serving. Garnish: - Can of whipped cream - 250g-500g strawberries, halved (leaves discarded) - 30g raspberry or red fruit jam, strained and seeds discarded - 1-2 tsp sugar Process: Prep the strawberries by adding a bit of sugar and raspberry or red fruit jam. Plate immediately and add whipped cream.
13.0M
1.3M
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Cedrik Lorenzen
1 years ago
PROPOSE To Me PASTA 💍 🍝 Trust your Uncle! This SEAFOOD Pasta will seal the deal 👌🏽 Get my recipe below ⬇️ or on uncledibbz.com [@uncledibbz Link in Bio] 🌐 **Ingredients:** - 8 ounces spaghetti - 1 lb mixed seafood (shrimp, scallops, crab meat, etc.) - 2 tablespoons olive oil - Fresh chopped basil - 2 cloves garlic, minced - 1/2 cup white wine - 1/4 cup heavy cream - 2 tablespoons unsalted butter - Salt and pepper to taste - Uncle Dibbz Delta Dust [link in bio] - Fresh parsley, chopped (for garnish) - Grated Parmesan cheese (for garnish) **Instructions:** 1. Cook the spaghetti pasta according to the package instructions until al dente. Drain and set aside. 2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic, chopped basil and sauté for about 1 minute until fragrant. 3. Add the mixed seafood to the skillet. Season with Uncle Dibbz Delta Dust to taste and cook for 2-3 minutes until cooked through. Remove the seafood from the skillet and set aside. 4. Pour in the white wine to the skillet and let it simmer for 2 minutes, allowing the alcohol to cook off. 5. Stir in the heavy cream, butter, Uncle Dibbz Delta Dust seasoning, salt, and pepper. Cook for another 2-3 minutes until the sauce thickens slightly. 6. Add the cooked spaghetti and cooked mixed seafood to the skillet. Toss everything together until well coated with the sauce. 7. Remove from heat and garnish with fresh parsley and grated Parmesan cheese. 8. Serve hot and enjoy the flavorful Seafood Spaghetti. That's good Shawty! #UncleDibbz #ThatsGoodShawty #Pasta #marryme #proposal #bride #wife #husband #relationshipgoals #datenight #easyrecipe #seafood #cajun #cooking #fyp #foryou #viral #houston
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Uncle Dibbz 🍴
1 years ago
Episode 2 | Teaching your next date how to cook. #dessert101 #datenight #foryouonly Description Below. Level “3rd succesful date!” Seafood Pasta Prep time: 30 mins Serves 1x stud and 1x fine shawty Ingredients: - 180g pasta - 80g finely sliced prawns - 80g finely sliced salmon - 75g fish stock or vegetable stock - 220g heavy cream - Splash of dry white wine - 120g Finely grated parmesan cheese, plus extra if needed - Small handful of finely chopped parsley - 1x Small finely chopped garlic - Small slice of lemon - Asparagus, trimmed/quartered - Neutral oil Instructions: 1. Preheat oven to 110°C/230°F and place your plates in the oven to keep them warm until plating. 2. Cook the pasta according to package instructions, but set the timer to 2 minutes less than recommended for al dente. Drain 3/4 of the water, reserving the remaining water with the pasta. Drizzle with olive oil, cover with a lid to keep warm to prevent it from sticking. 3. Heat a large non-stick frying pan until smoking hot. Add a generous amount of oil and add the prawns and salmon evenly. Allow them to cook undisturbed until golden on the bottom, flip once, season, and remove from heat to drain on paper towels. The seafood should be slightly undercooked at this stage. 4. Reduce the heat of the same pan slightly and add more oil along with the finely chopped garlic. Sauté until fragrant but do not burn, then add a splash of dry white wine to deglaze. Add the stock and reduce by half. Pour in the cream and continue reducing until the sauce thickens to about 2/3 of its original volume. Stir in Parmesan cheese. 5. Add the cooked pasta and some reserved water to the sauce. Reduce the heat to low and stir occasionally. 6. In another frying pan, heat a bit of oil until very hot. Add the asparagus and cook until just tender, retaining a crunchy texture. Set aside and keep warm. 7. Check the sauce for desired thickness and add more Parmesan cheese if needed. Stir in the cooked seafood, add some finely chopped parsley and a small squeeze of lemon juice. Adjust the seasoning and serve immediately. 8. Retrieve the warm plates and begin plating the pasta, top with the sautéed asparagus and a touch grated parmesan.
12.3M
623.6K
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Cedrik Lorenzen
1 years ago
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