stephvnietea TikTok
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stephvnietea
@stephvnieteaNO 13
Global Rank902.70K
Followers258
Videos137.30M
Views9.27M
LikesRelative Keyword
Influence analysis
stephvnietea tiktok Introduction
stephvnietea is a tiktok influencers from the United States with 902703 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 258 videos, with a cumulative total of 9268315 likes, and a total of 902703 fans. In the current tiktok ranking in the United States, he/she ranks No. United States and ranks No. 13 globally.
Here are some more information about stephvnietea:
tiktok homepage link:https://www.tiktok.com/@stephvnietea
Instagram:unknown
Youtube:unknown
Twitter:unknown
stephvnietea'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 stephvnietea '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 2 videos, 245000 views, 15984 likes, 214 comments and 1093 shares
not only that.
His/her average playback of each video reached 122500, an average of 7992 likes per video, an average of 107 per video, and an average of 546.5 sharing times per video.
His/her best and the first three best videos played 155500, 245000, respectively. These three videos are:It’s Mang-o clock 🥭 ➡️ Recipe: Mango Sticky Rice 🥭🍚 Serves 2-3 * 1 cup sweet glutinous rice, uncooked * 2 champagne mangoes, peeled and sliced to your liking * Garnish: Toasted sesame seeds * ***steamer of choice * 2 cups coconut cream or milk * 1/4 cup sugar * 1/4 tsp vanilla extract * 1/8 tsp salt or just a pinch Slurry: * 4 tsp water * 2 tsp cornstarch 1. Wash and rinse rice until water runs clear. Soak rice in room temp water for at least 2-4 hours but overnight for best results. Drain out excess water. 2. In a large pot (or steamer) of boiling water add rice and create a small pit in the middle (for better steaming circulation) and steam for 25-30 mins. Rice should be cooked through, sticky and chewy. Remove from the steamer and into a bowl. 3. In a small saucepan, combine coconut milk, sugar, salt and vanilla extract. Bring to a simmer and dissolve the sugar and salt. Set aside. 4. To the bowl of cooked rice, pour in half the coconut sauce. Mix well and set aside while the rice absorbs the liquid. 5. Bring the rest of the coconut sauce to a boil on the stove. Add cornstarch slurry and mix immediately to thicken the sauce. Turn off the heat. 6. To serve: plate rice and add as much of the thickened coconut sauce as you want. Slice mangos to your liking and garnish rice with toasted sesame seeds. Enjoy! #mango #mangostickyrice #stickyrice #dessert #recipe #easyrecipe #asiandessert ; Prep & freeze at home then fry at camp! Saves time and makes for a great camp meal eaten by itself or as a lettuce wrap 🙌🏼 ➡️ Recipe: Mama Tea’s Taro Egg rolls with Shrimp and Pork Yields 25-30 Eggrolls 1 1/2 lb fresh taro, diced into tiny cubes (or brunoise) 1 lb shrimp, deveined and minced 1/2 lb ground pork
1/2 cup sweet onions, small diced 3 stalks green onion, sliced 2 tbsp oyster sauce 1/2 tbsp ground black pepper 1/2 tsp chicken bouillon 2 tsp kosher salt 1 tsp sugar 1 package egg/spring roll wrappers (I use the Spring Home brand) Frying oil Sealing paste: 2 tbsp flour 1 1/2 tbsp water 1. In a large mixing bowl, combine, taro, shrimp, ground pork, sweet onions, green onions, oyster sauce, black pepper, chicken bouillon, salt and sugar. Mix until everything is combined and it becomes a thick paste. 2. In a small frying pan, heat oil and fry a patty to taste test filling. Adjust to your liking. 3. Peel egg roll wrappers carefully and lay out one sheet at a time for wrapping making sure the unused wrappers are covered with a damp cloth to avoid drying up. 4. To make the paste for sealing the egg rolls mix flour and water together to form a thick paste. 5. Placing the wrapper in a diamond shape in front of you, add about 1 1/2-2 tablespoons of filling to the bottom corner that’s closest to you leaving about 2-3 inches of space from the bottom. Lift bottom corner and pull over the filling and drag it back to shape the egg roll. Make sure the filling is evenly spread. About 1 inch diameter. Fold in the sides and roll up tightly. Tap the top corner with the sealing paste and seal egg rolls. 6. In a large pot, heat oil to 300F and fry egg rolls for 9-10 mins or until cooked through and golden brown. Serve with vermicelli, mint, cucumbers and dipping fish sauce or enjoy by itself! #eggrolls #campfood #chinesefood #camping #cooking #outdoorcooking
Published videos
Prep & freeze at home then fry at camp! Saves time and makes for a great camp meal eaten by itself or as a lettuce wrap 🙌🏼 ➡️ Recipe: Mama Tea’s Taro Egg rolls with Shrimp and Pork Yields 25-30 Eggrolls 1 1/2 lb fresh taro, diced into tiny cubes (or brunoise) 1 lb shrimp, deveined and minced 1/2 lb ground pork 1/2 cup sweet onions, small diced 3 stalks green onion, sliced 2 tbsp oyster sauce 1/2 tbsp ground black pepper 1/2 tsp chicken bouillon 2 tsp kosher salt 1 tsp sugar 1 package egg/spring roll wrappers (I use the Spring Home brand) Frying oil Sealing paste: 2 tbsp flour 1 1/2 tbsp water 1. In a large mixing bowl, combine, taro, shrimp, ground pork, sweet onions, green onions, oyster sauce, black pepper, chicken bouillon, salt and sugar. Mix until everything is combined and it becomes a thick paste. 2. In a small frying pan, heat oil and fry a patty to taste test filling. Adjust to your liking. 3. Peel egg roll wrappers carefully and lay out one sheet at a time for wrapping making sure the unused wrappers are covered with a damp cloth to avoid drying up. 4. To make the paste for sealing the egg rolls mix flour and water together to form a thick paste. 5. Placing the wrapper in a diamond shape in front of you, add about 1 1/2-2 tablespoons of filling to the bottom corner that’s closest to you leaving about 2-3 inches of space from the bottom. Lift bottom corner and pull over the filling and drag it back to shape the egg roll. Make sure the filling is evenly spread. About 1 inch diameter. Fold in the sides and roll up tightly. Tap the top corner with the sealing paste and seal egg rolls. 6. In a large pot, heat oil to 300F and fry egg rolls for 9-10 mins or until cooked through and golden brown. Serve with vermicelli, mint, cucumbers and dipping fish sauce or enjoy by itself! #eggrolls #campfood #chinesefood #camping #cooking #outdoorcooking
01:29It’s Mang-o clock 🥭 ➡️ Recipe: Mango Sticky Rice 🥭🍚 Serves 2-3 * 1 cup sweet glutinous rice, uncooked * 2 champagne mangoes, peeled and sliced to your liking * Garnish: Toasted sesame seeds * ***steamer of choice * 2 cups coconut cream or milk * 1/4 cup sugar * 1/4 tsp vanilla extract * 1/8 tsp salt or just a pinch Slurry: * 4 tsp water * 2 tsp cornstarch 1. Wash and rinse rice until water runs clear. Soak rice in room temp water for at least 2-4 hours but overnight for best results. Drain out excess water. 2. In a large pot (or steamer) of boiling water add rice and create a small pit in the middle (for better steaming circulation) and steam for 25-30 mins. Rice should be cooked through, sticky and chewy. Remove from the steamer and into a bowl. 3. In a small saucepan, combine coconut milk, sugar, salt and vanilla extract. Bring to a simmer and dissolve the sugar and salt. Set aside. 4. To the bowl of cooked rice, pour in half the coconut sauce. Mix well and set aside while the rice absorbs the liquid. 5. Bring the rest of the coconut sauce to a boil on the stove. Add cornstarch slurry and mix immediately to thicken the sauce. Turn off the heat. 6. To serve: plate rice and add as much of the thickened coconut sauce as you want. Slice mangos to your liking and garnish rice with toasted sesame seeds. Enjoy! #mango #mangostickyrice #stickyrice #dessert #recipe #easyrecipe #asiandessert
01:31Some things are just better homemade and this is one of them! Try out my recipe and let me know how you like it! ➡️ Recipe: Galbi (Korean Marinated Short Ribs) 4lbs short ribs, 1/4 inch slices 10-12 garlic cloves, peeled 1 medium apple or Korean pear, peeled and cubed 1 medium onion, cubed 1/2 cup soy sauce 1/2 cup mirin, sake or shaoxing wine 1/4 cup sugar 1/4 cup honey 1 1/2 tbsp sesame oil 1 tsp kosher salt 1. In a large bowl, soak short ribs in cool water for 15-20 mins. Water will become pink and murky. Rinse off impurities, strain and dry thoroughly. 2. In a food processor or blender, add garlic, apple (or Korean pear), onions, soy sauce, mirin, sugar, honey, sesame oil and salt. Blend until smooth or it becomes a purée. 3. Pour marinade over short ribs making sure to coat each piece. Cover and leave in refrigerator for 6-8 hours at a minimum or 24 hours for best results. 4. Cooking methods: * Pan: add oil to pan, sear each side on medium high heat for 4-6 mins on each side. * Grill: cook for 4-5 mins on each side. * Air fryer: cook at 400F for 12-14 mins. Flip in between. 5. Enjoy! What is your favorite Korean bbq meat? #kbbq #koreanfood #galbi #kalbi #recipe #easyrecipe #recipe
01:29This recipe is heavy in my meal rotation because it delicious and even better at home! ➡️ Recipe: Beef Chow Fun Serves 6 2 lbs Fresh rice noodles, peeled 1 lb beef tenderloin, thinly sliced 2 tbsp oyster sauce 1 1/2 tbsp soy sauce 1/2 tbsp chicken boullion 2 tsp cornstarch 1/2 tsp white pepper 1/4 tsp baking soda 3 large eggs 1 large onion, thick slices 2 cups bean sprouts 1 bundle green onions, 3inch pieces 4-5 cloves garlic, rough chopped Cooking oil Sauce— 2 tbsp dark soy sauce 2 tbsp oyster sauce 2 tbsp shaoxing wine 1 tbsp soy sauce 1 tbsp sugar 1/2 tbsp chicken boullion 1/2 tbsp sesame oil 1 tsp cornstarch 1. Marinate beef with oyster sauce, soy sauce, chicken bouillon, pepper cornstarch, and baking soda. Mix well and set aside to marinade for 15 mins. 2. Combine dark and regular soy sauce, oyster sauce, shaoxing wine, sugar, chicken bouillon, sesame oil and cornstarch to make the sauce. 3. Heat wok with generous amount of oil. Good marinated beef until cooked through. Remove from wok. 4. Add more oil to the wok then stir-fry sliced onions for 1-2 minutes leaving the onions only slightly cooked leaving them with a nice bite to them. 5. Add a little more cooking and add noodles. Cook noodles til there is a slight char on the noodles. About 2-3 mins. 6. Create a hole between the noodles and scramble 3 eggs into the center. Once the eggs are 80% cooked toss together with noodles and onions. 7. Pour sauce all over the noodles and beef, then add bean sprouts and green onions. Finish with a heavy drizzle of sesame oil. Toss well on high heat until everything is mixed together then turn off the heat and serve while hot and enjoy! #beefchowfun #chowfun #chinesefood #easyrecipe #cooking #noodles
01:30Seafood season is upon us and this a dish I always love ordering at Cambodian/Chinese restaurants when they have it! ➡️ Recipe: Thai Basil Clams Serves 4 Ingredients— 3 lbs manila clams 2 jalapeños, thick sliced 1 small onion, 1/2 inch cubes 5-6 cloves garlic, thinly sliced 1/3 cup fresh Thai basil (5-6 stems) washed, picked and cleaned 2 tbsp oyster sauce 1/2 tbsp fish sauce 1/2 tsp sugar 1 tsp chicken boullion 1/2 cup chicken stock or water 1 tbsp cornstarch for soaking clams Cooking oil Slurry— 2 1/2 tbsp cornstarch 3 tbsp water 1. Scrub clams to rid of any dirt. Then in a large bowl, add 1 tbsp cornstarch and fill with water to soak clams for at least 15 mins. This cleans the clams and draws out sand and more dirt. Rinse thoroughly with water and drain. Set aside. 2. In a small bowl combine oyster sauce, fish sauce, sugar, chicken bouillon and water. Mix well and set aside. 3. In a large pan, heat oil and stir fry onions and garlic until aromatic. About 1 min. 3. Add rinsed and drained clams to pan and give it a good stir. Cover and steam on med-high heat for 5-6 mins or until the clam shells have opened up and are cooked. 4. Uncover lid. Working quickly, move clams to the side, exposing the sauce/liquid. Add cornstarch slurry and stir into sauce to thicken. 5. Lastly, add Thai basil and mix until combined and aromatic. It should only take about 30 seconds-1 min. Serve with rice or eat by itself. Enjoy! Who else is guilty of grocery shopping while hungry? 🤭 #clams #thaibasilclams #seafood #clamrecipe #thaifood #easyrecipe #cambodianfood #chinesefood #recipe
01:24Chow mein but make it crispy and saucy 😋 ➡️ Recipe: Crispy Chow Mein Noodles Serves 4-6 * 14-16oz package of thin egg or wheat noodles * 4-5 garlic, finely minced * Frying oil, I use peanut oil Protein— * 1/4 lb beef, thinly sliced, I used flank steak * 1/8 tsp baking soda * 1/8 tsp kosher salt * 1/8 tsp ground black pepper * 1/4 lb shrimp, peeled and deveined * 1/4 lb baby scallops * 1/8 tsp kosher salt * 1/8 tsp ground black pepper Veggies— * Bok choy, washed and cut in half * 1 medium carrot, peeled and thinly sliced * 1 cup sugar snap peas, deveined * 1 cup baby corn, canned is fine * 1 cup straw mushrooms, canned Sauce— * 2 tbsp oyster sauce or mushroom sauce * 1 1/2 tbsp soy sauce * 1 tsp sugar * 1 tsp chicken bouillon * 1/8 tsp ginger powder * 1/4 cup shaoxing wine * 2 1/2 cups chicken broth Slurry— * 2 tbsp cornstarch * 3 tbsp water 1. In a bowl, season thinly sliced beef with baking soda, salt and pepper. Set aside. 2. In another bowl, season shrimps and scallops with salt and pepper. Set aside. 3. Prep vegetables. 4. In a small bowl, combine oyster sauce, soy sauce, sugar, chicken, bouillon, ginger powder, and shaoxing wine. Set aside. 5. In a wok, heat enough frying oil to deep fry noodles, 300F. Loosen the noodles from inside the package. Add noodles in to the frying oil and fry for 3 to 4 minutes. Make sure to form the noodles into a rounded shape or whatever fits your serving plate. Carefully use a large spatula and flip over the noodles to fry for another 3 to 4 minutes. Strain over paper towel lined plate. Set aside. 6. Remove all the 2 tablespoons of oil from the wok. So take garlic for 30 seconds or until fragrant. Then sauté beef until halfway cooked then add in shrimp and scallops. 7. Once the protein is 90% cooked through, add in all of the vegetables, then pour in the sauce and chicken broth. Cover with a lid and let it steam for 2 to 3 minutes. Uncover. Vegetable still has a bite to them. 8. Add cornstarch slurry to thicken the sauce. Bring to boil. And serve over the fried noodles. Enjoy! #chowmein #crispychowmein #chinesefood #vegetables #takeout #recipe #easyrecipe
01:30Cooking with Papa Tea is always pure entertainment but we wouldnt have it any other way 🥹💜✨ #cooking #dad #stirfry #crabrecipe #recipe #stirfriedcrab #seafood #eating
01:29️ Recipe: Pad Thai Serves 3-4 Prep Time- 15 mins Cook Time- 20 mins ○ 1- 14oz package Pad Thai rice stick noodles, ○ 1 lb shrimp, peeled and deveined ○ 2 tbsp oyster sauce ○ 1/4 tsp kosher salt ○ 1/4 tsp chicken bouillon ○ 1/8 tsp ground black pepper ○ ○ 1 medium shallot or 1 small onion, thinly sliced ○ 5-6 cloves garlic, finely minced ○ 2 cups mung bean sprouts, washed and rinsed ○ 3-4 stalks green onions, cut into 2-3 inch pieces ○ 1/2 cup peanuts, roasted and crushed ○ 2 large eggs ○ Cooking oil ○ Optional: 1/2 bean curd, cut into 1/4 inch pieces Sauce- ○ 2 tbsp tamarind paste ○ 2 tbsp water ○ 1 1/2 tbsp fish sauce ○ 1 tbsp palm sugar or 2 tbsp granulated sugar ○ 1/2 tsp rice vinegar ○ 1/4 tsp paprika, for color ○ Optional 1/2 tbsp dark soy sauce, for color @Blackstone Griddles ##blackstonegriddle #griddlecooking #camping #campfood #campingfood #padthai #thaifood #camp
00:56Replying to @Mary Nohs This recipe tastes just like my Dad’s so please make sure to give this a try! I always try my best to replicate my dad’s flavors but this one is like he made it himself 😭 ➡️ Recipe: Restaurant-Style Teriyaki Chicken * 1 lb chicken thighs, skin on, boneless * 1/4 cup soy sauce, I use regular soy sauce (low sodium is fine) * 2 tbsp shaoxing wine or mirin * 2 tbsp sugar * 1/2 tsp chicken bouillon or MSG * 1/2 tsp black pepper * 1/4 tsp ginger powder * 1/4 tsp garlic powder Optional: * 1/8 tsp turmeric powder * 1/8 tsp paprika 1. Trim off excess fat from chicken thighs and leave chicken in whole pieces with the skin attached. 2. In a large bowl, combine soy sauce, shaoxing wine, sugar, chicken, bouillon, ginger powder, garlic powder, black pepper, turmeric powder, and paprika. Mix until everything is dissolved. Add the chicken and massage with the sauce. Marinate while covered for at least four hours or overnight for best results 3. Preheat air fryer to 350°F. Air fry chicken skin side up for 25 to 30 minutes (cook time varies depending how big your chicken pieces are) flipping the chicken over halfway through the time. Then flipping it back to the skin side up for the last 3 to 5 minutes to develop a nice crust. 4. *Oven Baking Method: using the same method at 350°F for 40-50 mins. Making sure to base the chicken with the juices a couple of times during the cooking process. 5. Once the chicken is cooked through, let it rest for 10 to 15 minutes and cut into 1 inch chunks. Serve over rice, drizzle teriyaki sauce and top with green onions. ➡️ Papa Tea’s Teriyaki sauce Makes ~ 1 Cup * 1/2 cup water * 1/3 cup plum sauce * 2 tbsp soy sauce * 1 tbsp sugar Slurry— * 1 tbsp cornstarch * 2 tbsp water 1. In a small sauce pan, combine water, plum sauce, soy sauce and sugar. Stir gently and bring to a boil. 2. Mix cornstarch and water ensuring cornstarch is dissolved. Pour immediately into boiling sauce and stir continuously. Sauce will thicken up. Turn down heat after 1 minute of boiling. Enjoy! #teriyakichicken #chinesefood #takeout #easyrecipes #recipe #asianfood
01:29Re posting cause the sound for the first time is muted 😫 🍲 Feeling a little sick or need to meal prep? This is the Papa Tea’s wonton soup and it’s perfect to heal the soul! *Freeze leftover wontons in the freezer and boil from frozen when you’re ready to eat them. ➡️ Recipe: Papa Tea’s Wonton Soup Makes 30-40 wontons Soup serving: 2 Wonton filling— - 1/2 lb ground pork or chicken - 1 1/2 cup napa cabbage, med diced - 2 celery stalks (1 cup), med diced - 2 stalks green onions, thinly sliced - 1 tsp chicken bouillon - 1 tsp kosher salt - 1 tsp sugar - 1 tsp cooking oil - 1/4 tsp ground white pepper - Wonton wrappers - Water for sealing Veggies for soup— (cut into bite sized pieces) - Napa cabbage - Celery - Broccoli - Carrots - Garlic, minced Soup— - Optional: Shrimp, peeled and deveined - 3 cups chicken broth - 1 tsp chicken bouillon powder - 1 tsp kosher salt - 1/2 tsp sugar - 1/4 tsp ground pepper (white or black) - Cooking oil 1. In a food processor, combine ground pork, cabbage, celery, green onions, chicken bouillon, kosher salt, sugar, cooking oil and ground white pepper. Blend for 1-2 mins on high. Open and scrape down the sides one time. Blend for another 30 seconds until it forms a finely minced paste. You don’t want the veggies to be big chunks. 2. To fill wonton’s filling one wrapper in the center with 1 tsp of filling. Brush all edges with water. Seal into a triangle and ensure there are no air pockets. 3. Brush bottom corner of triangle with water. Make a dent in the center of the triangle and overlap the opposite corner over the watered corner. Press firmly to seal. It should look like a little boat. Set aside. 4. In a pot, heat a little cooking oil with a little garlic and sauté for 30 seconds or until aromatic. 5. Pour in chicken broth. Season with chicken bouillon, salt, and pepper. Bring to a boil. 6. Add wonton and cook for 4-5 mins until cooked through and wontons float. You can add shrimp at this point if desired. 7. Add desired amount of veggies. Bring to a boil again for 2 mins. 8. Serve while hot and garnish with green onions. Enjoy! #wontonsoup #souprecipe #easyrecipe #chinesefood #soup
01:29TODO 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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