tbsp

abbr.

1. 一餐匙，一汤匙（的量）
   tablespoonful
   1. Add 3 tbsp sugar.
      加三大汤匙糖。

1. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix.
   把番茄、大蒜、初榨橄榄油和醋搅拌均匀。
2. Saute shallots in 2 tbsp oil. Add beef and stir-fry until almost done.
   用2汤匙爆香乾葱，加入牛柳炒至9成熟。
3. Heat 1 tbsp of oil. Stir fry chopped garlic and shredded onion until fragrant. Add all powdered spices. Stir fry.
   烧热1汤匙油，将蒜茸、洋？丝炒香，加入全部粉状材料，炒匀。
4. Break the yolk, add2 tbsp water, mix well.
   将剩余的一个蛋黄打散，加入2大勺清水，搅拌均匀。
5. Saute red chili and garlic in 1 tbsp oil. Add sauce mix, heat through and pour over fish fillet.
   用1汤匙油爆香红辣椒及蒜头，加入芡汁煮热，淋在鱼柳上。
6. Stir-fry pork in 2 tbsp oil until almost done. Add green bell pepper and Lee Kum Kee Premium Oyster Sauce. Stir well until pork is done.
   用2汤匙油将肉丝炒至9成熟，加入甜青椒及李锦记旧庄特级蚝油，炒匀至肉丝熟透。
7. Saute garlic in 2 tbsp oil. Add beef and stir-fry until done. Stir in bell pepper, sauce mix and heat through.
   制法：1.用2汤匙油爆香蒜头，加入牛柳炒熟，下甜椒及芡汁炒匀至热透。
8. Seasonings ( eggs): 1/ 4 tsp Salt, 1 tbsp Oil, a little Pepper.
   鸡蛋调味：盐1／4茶匙、油1汤匙、胡椒粉少许。
9. Stir-fry beef fillet in 2 tbsp oil until done. Stir in Lee Kum Kee Black Pepper Sauce and heat through.
   用2汤匙油炒熟牛柳，加入李锦记黑椒汁及大蒜，炒匀至热透。
10. Cook pak choi, carrot in boiling water with 1 tsp salt and sugar, 1 tbsp oil, remove to the plate.
    小唐菜与红萝卜放滚水内，加盐及糖各1茶匙，油1汤匙及姜拖熟，取出滤净，围碟边。
11. Heat 2 tbsp oil. Saute ginger until fragrant. Add black mushrooms, baby corn, carrot and stir-fry for 1 minute.
    烧热2汤匙油，爆香姜片，加入鲜冬菇、露笋及甘笋，炒香1分钟。
12. I just saw him Yaoleyi Tbsp salad is a cross into China.
    只见他舀了一大勺沙拉又塞进了十字中。
13. Add2 tbsp oil to saute the peppercorn, add back pork cheeks and toss well.
    烧热2汤匙油，中火爆香青胡椒，猪颈肉回镬炒匀；
14. Stir-fry prawn meat, scallop, gingko nuts, red bell pepper, asparagus and carrot in 2 tbsp oil until done. Stir in seasoning mix, roasted cashew nuts and heat through.
    用2汤匙油将虾肉、带子、白果、甜红椒、芦笋及甘笋炒熟，拌入调味料及腰果，炒匀至热透。
15. Heat oil, put the flank beef in the wok and add chopped garlic, chopped ginger and 2 tbsp. chu-hau paste in to stir-fry.
    烧热油，牛腩下镬，加入蒜茸、姜茸各一汤匙及柱侯酱两汤匙同炒。
16. Tbsp coarsely chopped parsley
    4汤勺切碎的欧芹
17. Seasonings: 1/ 2 tsp Salt, 1 tsp Cornstarch, 1 tbsp Egg white, a little Pepper& Sesame oil.
    调味：盐1/2茶匙、粟粉1茶匙、蛋白1汤匙、胡椒粉及麻油少许。
18. Seasonings: 1 tbsp Light soya sauce, 4 tbsps Dark soya sauce, 1/ 2pc Slab sugar, 1 cup Chicken stock.
    调味汁：生抽1汤匙、老抽4汤匙、片糖半块、清鸡汤约1杯。
19. Seasonings: 100ml Chicken Broth, 1 tbsp Shaoxing wine.
    调味：鸡上汤100毫升、绍酒1汤匙。
20. Saute onion in 2 tbsp oil until fragrant. Add prawns, bell pepper and sauce mix. Stir well until heated through.
    用2汤匙油爆香洋葱，加入中虾、甜黄椒及芡汁，炒匀至热透。
21. Saute shallots in 1/ 2 tbsp oil. Stir in sauce mix and heat through. Pour over fish steaks. Garnish with shredded green onion.
    用1/2汤匙油爆香乾葱，下芡汁煮至热透，淋在鱼扒上，饰以葱丝。
22. Stir-fry vegetarian abalone in 2 tbsp oil. Add sugar snaps, lily bulb, carrot, sauce mix and heat through.
    用2汤匙油炒香素鲍鱼，加入蜜糖豆、鲜百合、甘笋及芡汁，炒匀至热透。
23. Heat 1 tbsp oil. Add seasoning mix and heat through. Pour over fish steaks. Sprinkle with shredded green onion.
    烧热1汤匙油，下调味料煮至热透，淋在鱼扒上，洒下葱丝。
24. Tip in tomato pur è e, tomatoes and2 tbsp water, then stir to break up tomatoes.
    这时，倒入番茄酱，番茄以及2勺水，继续搅拌把番茄弄碎。
25. Pour stock into heated wok.Add1/2 tsp of salt and2 tbsp of caltrop starch and mix well.
    把上汤倒入热镬中，下半茶匙盐、2汤匙生粉，拌匀。
26. Saute ginger and green onion in 1 tbsp oil. Add lobster, chicken and stir-fry until one.
    制法：1.用1汤匙油爆香姜及葱，下龙虾肉及鸡肉炒熟。
27. Heat 3 tbsp oil. Saute onion, minced garlic, green onions, red chilies and curry powder until fragrant.
    烧热3汤匙油，爆香洋葱、蒜蓉、葱、红辣椒及咖喱粉。
28. Saute garlic and red chili in 1 tbsp oil. Add enoki mushrooms and stir-fry until tender. Stir in sauce mix, cook through and pour over pumpkin balls.
    用1汤匙油爆香蒜蓉及红椒粒，下金菇炒至软身，加入芡汁炒匀至热透，淋在南瓜球上。
29. Saute red chili in 1 tbsp oil. Add fried prawns, seasoning mix and stir well quickly. Then stir in fried minced garlic. Sprinkle with shredded green onion.
    用1汤匙油爆香红椒丝，加入中虾及调味料快手炒匀，再加入金蒜兜匀，洒上葱丝。