tbsp
tbsp
1. 1 Tbsp corn flour mixed with cold water
1大匙玉蜀粉加水
2. Add 2 tbsp oil to saute the peppercorn, add back pork cheeks and toss well.
2. 烧热2汤匙油，中火爆香青胡椒，猪颈肉回镬炒匀；
3. 2.Stir-fry chayote in 1 tbsp oil for about 1 minute.Add water and cook for about 5 minutes until chayote is tender.Add pork, Lee Kum Kee Premium Oyster Sauce and cook until pork is done.
2. 用1汤匙油炒香合掌瓜约1分钟，加入水煮约5分钟至合掌瓜转为软身，加入肉片及李锦记旧庄特级蠔油煮至肉片转熟。
4. 2.Blend egg with 2 tbsp of mung bean flour.Add in chicken and mix well.
2、鸡蛋加生粉2汤匙拌匀成浓糊状，加入鸡块拦匀。
5. 4.Heat up 1 tbsp of oil in frying pan or wok.Stir-fry green pepper and red chilli.Pour in 1 tbsp of water.Fry until cooked.Drain through a colander.
4、烧热平底镬和中式镬，下油1汤匙，放下青椒、红椒炒数下，下水1汤匙，炒熟盛起，放罩篱内，沥干水。
6. Pour fettucini into a colander, shaking off excess water, toss in 1 tbsp of butter, then transfer to a serving platter.
4倒面条在疏箕内，抛去多馀水分，装盘，加牛油1汤匙拌匀(图10)。
7. 6: heat 1 TBSP oil, fry with shredded green onion, shredded ginger slices into the Fried pork, then stir fry flour sauce, the late parsley.Dish up and serve.
6:烧热1汤匙油，炒香姜丝和葱丝，倒入炸好的猪肉片炒匀，浇入芡汁勾芡，撒上香菜末，即可上碟。
8. Reserve 3 tbsp sesame seed. Stir in fish stock, soy sauce, mirin and sugar in the remaining as sesame sause.
8取3汤匙芝麻碎备用。馀下芝麻碎内加鱼汤、豉油、味醂及糖，拌匀成芝麻酱。
9. Fry 1 tbsp egg over low heat with 2 tbsp oil until egg consolidates. Fold it into a semi-circle and fry for a while. Repeat the process for rest of the egg.
下油二汤匙，放下一汤匙蛋料，慢火煎至蛋将凝固，把蛋摺成半月形煎香。煎时肉料自会包在蛋内，如荷包蛋形。把蛋料煎完为止。
10. Stir fry dried shrimps, lean pork and salted turnip with 2 tbsp oil. Dish up and leave to cool.
下油二汤匙，放下虾米、瘦肉、菜脯炒熟，盛起待稍冷。
11. If you are using loose tea leaves, you'll need about tbsp.
不一定要用大吉岭，一般的红茶也可以的。如果是散装茶叶，大约需要三茶勺。
12. Heat 2 tbsp oil, fry mushroom and add shredded pork, pour wine then sauce mixture to stir, add hard beancurd to cook for 3 minutes until sauce dries up, thicken with thickening if necessary, serve.
两汤匙油下镬烧热，炒冬菇及瘦肉片，赞酒，拌匀，加入硬豆腐煮三分钟至汁收乾，需要时埋献，即成。
13. Soak the Assam in 2 tbsp of water for a while, strain and retain the Assam juice.
亚参放入2汤匙水中，浸片刻至出味，滤清后成亚参汁备用。
14. Heat 1 tbsp olive oil in the pan and fry the apple slice till golden.
以1汤匙之橄榄油将苹果片煎至金黄色。
15. Marinate the minced chicken with 1 tbsp sake in advance and put into the pot of boiled radish.
以1汤匙清酒预先浸腌鸡肉，置于锅内与萝卜同煮。
16. Reserve 2 TBSP of the mixture to brush the tops of the LEMBAS.
保留2匙这种混合物用来刷在兰巴斯的表层。
17. Method： 1.Saute onion in 2 tbsp oil until fragrant.Add prawns, bell pepper and sauce mix.Stir well until heated through.
做法： 1. 用2汤匙油爆香洋葱，加入中虾、甜黄椒及芡汁，炒匀至热透。
18. Method： 1.Pan-fry potatoes in 5 tbsp oil until golden yellow, stirring occassionally.
做法： 1. 用5汤匙油将马铃薯煎至金黄香透，间中翻动以免烧焦。
19. Stir-fry minced pork in 1-2 tbsp oil until done.Add soft bean curd and Lee Kum Kee Sauce For Ma Po Tofu.Stir well lightly.Cook over low heat until sauce thickens.
制法：1.用1-2汤匙油炒熟免治猪肉，放入嫩豆腐及李锦记麻婆豆腐酱，轻手拌匀，慢火煮至汁浓。
20. Stir-fry celery and onion in 1 tbsp oil until tender. Add brown rice and seasoning mix. Stir well until heated through.
制法：1.用1汤匙油将西芹及洋葱炒至软身，加入糙米饭及调味料，炒匀至热透。
21. 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。
22. 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。
23. Heat 1 tbsp of oil, saut? vegetables, return beef to wok and cook well with sauce.
剩1汤匙油，爆香配料，把牛仔骨回镬与献汁一起兜匀。
24. Add 3 tbsp sugar.
加三大汤匙糖。
25. Sieve in 1 tbsp kao fun for a thicker and firmer consistency in the paste.
加入1勺筛好的熟米粉使得馅料更加厚重、紧密。
26. Now add the remaining 2 tbsp of crystal sugar, salt and chicken powder or adjust to personal taste.
加入剩馀的2汤匙冰糖、盐及鸡粉或依个人口味调味。
27. Take out 2 tbsp of batter and mix with cocoa powder.
取2汤匙面糊加入可可粉拌匀。
28. Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil.
在大的烘培盘上将生面团压制成一个大约12英吋长10英吋宽的矩形,并刷上1匙份量的油.
29. Put all seasoning ingredients into 1 tbsp of heated oil. Stir.
将所有调味料拌匀，然后下1汤匙滚油爆香，搅拌，待用。
30. Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining Tbsp oil. Grill, covered, until underside is golden brown, 1 1/2 to 3 minutes.
将烧烤架抹上油,放上生面团,涂有油的那一面朝下,并在面上刷上所剩下的油.盖上盖子烤,直至底面变成金棕色.大约需1分半至3分钟.
31. Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.
将生面团,洋葱,干酪,胡桃,欧芹及剩下的油移至烧烤区
32. 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。
33. tbsp; 10、I cannot tell you how much your letter delighted(relieved)(amused)(enchanted)me.
我无法告诉您，您的来信使我多么高兴（宽慰）（觉得有趣）（陶醉）。
34. Rinse oysters and drain them. Mix with 1 tbsp ginger wine.
把蠔略冲水，抹乾水份，与姜汁酒拌匀，备用。
35. Pour stock into heated wok.Add 1/2 tsp of salt and 2 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。
36. Mix squid with 1 level tbsp cornflour, and then with marinade.
把鱿鱼与1平汤匙生粉拌匀，再拌入腌料。
37. Preheat and oil wok with 1 tbsp of oil. Add in beef and fry briefly. Add in vermicelli and fry till cooked.
最后下调味料将牛肉及粉丝兜匀，盛于椰菜上，即可享用。
38. Ingredients：4 Prawns, 4 slices Sweet potato, 4 pieces Green pepper, 4 slices Eggplant, 4 oz Tempura flour, 1/2 tbsp Egg yolk, 3/4 cup Water.
材料：中虾4只、番薯4片、青椒4件、茄子4片、天妇罗粉4安士、蛋黄1/2汤匙、水3/4杯。
39. Ingredients：1 Salmon fish head (whole), 1 Onion, 4 Tomato, 1 tbsp Minced garlic, 2 Curry leaves.
材料：原个三文鱼头1件、洋葱1个、番茄4个、蒜茸1汤匙、咖喱叶2块。
40. Ingredients : 1 quarter of Cabbage (big), 1 Carrot, 1 Tomato (big), 1 Potato, 1 Onion, 3 tbsp Tomato paste, 1 tbsp Butter, 2 Dried bay leaves, 800 ml Chicken stock, 200 ml Water, 1/2 tsp Salt, some Pepper, 2 tsp Sugar.
材料：椰菜(大)1/4个、红萝卜1个、蕃茄(大)1个、薯仔1个、洋葱1个、蕃茄膏3汤匙、牛油1汤匙、乾月桂叶2片、清鸡汤800毫升、水200毫升、盐1/2茶匙、胡椒粉少许、糖2茶匙。
41. Ingredients: 1 box Soft tofu, 200g Seasoned & minced dace, 1 Chinese coriander, 1 tbsp Cornstarch, 1 Egg, some Frozen Mixed vegetables(optional).
材料：蒸煮滑豆腐1盒、已调味鲮鱼肉200克、芫茜1棵、粟粉1汤匙、蛋1只、三色杂菜粒适量(随意)。
42. Ingredients: 2 pcs Chicken breasts, 150g Bean spouts, 1 tbsp Roasted sesame seeds.
材料：鸡胸肉2件、豆芽150克、炒香白芝麻1汤匙。
43. Ingredients：3 Eggs, about 300ml Chicken broth, 50 g Shelled shrimp, 50 g Scallop, 50 g Fish fillet, 2 tbsp Diced carrot, 2 tbsp Chopped onion, 2 tbsp Green peas, 1 slice Ginger.
材料：鸡蛋3只、鸡清汤300毫升、虾仁50克、带子50克、鱼肉50克、红萝卜粒2汤匙、洋葱粒2汤匙、青豆2汤匙、姜1片。
44. Drain away marinade. Sprinkle with 1 tbsp of caltrop flour. Mix gently.
沥去腌料，洒上1汤匙生粉，轻轻拌匀。
45. Season the tomatoes with a little salt and pepper, drizzle with 1 tbsp olive oil, and then turn them upside down in a colander to drain while you prepare the stuffing.
洒上少许盐和黑胡椒调味，淋上1汤匙橄榄油，然后将番茄头朝下倒置在漏勺上，沥去汁水。
46. 2 tbsp browned sesame seeds;
炒香芝麻2汤匙；
47. Heat 1 tbsp oil, saute Shitake mushrooms with chopped garlic until fragrant. Season with a little salt and sesame oil. Remove to cool.
烧1汤匙油，把冬菇及蒜茸炒香，以少许盐及麻油调味，取出待冻。
48. Heat 1 tbsp of oil, stir-fry fresh mushroom quickly until just cooked. Return all ingredients to wok, stir in sauce mixing well. Serve.
烧1汤匙油，把鸡髀菇炒透，将所有材料回镬，埋芡，拌匀便可上碟。
49. Heat 1 tbsp oil, fry cuttlefish over low heat until evenly golden, add sauce; then cover and simmer for 15 minutes, turning once in a while to brown evenly.
烧1汤匙油，放下墨鱼慢火煎至金黄，加芡汁，盖上锅盖焖15分钟，不时将墨鱼反转使均匀上色。
50. Heat 1 tbsp oil, saute ginger until fragrant. Add sauce and bring to the boil. Pour over fish rolls, serve with vegetables.
烧1汤匙油，爆香2片姜，注入芡汁煮滚，淋于鱼卷上，伴青菜即成。
51. Heat 1 tbsp oil, saute ginger and conpoy until fragrant, add sauce and bring to the boil. Pour over stuffed marrows to serve.
烧1汤匙油，爆香姜片及瑶柱丝，注入芡汁煮滚，淋于瓜甫上。
52. Blanch leafy green vegetable in boiling water with 1 tsp salt, 1 tsp sugar and 1 tbsp oil until cooked. Set aside.
烧半镬水，加盐及糖各1茶匙、油1汤匙，把青菜拖熟，备用。
53. Heat 1/2 tbsp oil, stir fry garlic, add salmon dice and fry until golden brown, add wine, add pumpkin and zucchini dice and keep stirring, add in sauce mixture, stir well, dish up and serve hot.
烧油1/2汤匙爆香蒜头，放入三文鱼丁煎炒片刻至完全转色，赞酒，放入瓜粒炒匀后加入芡汁炒至浓稠上碟。
54. Heat 4 tbsp oil and saute the spices over low heat until aroma is released. Add chicken pieces and fry till half cooked.
烧油4汤匙，加入香料以慢火炒香。将鸡件倾下，炒透至半熟。
55. Heat up a wok with 4 tbsp of oil. Saute the minced filling（Step 2） and add in the seasonings.
烧油4汤匙，炒香步骤2之馅料，加入调味料兜匀盛起。
56. Heat 1 tbsp of oil. Fry beef rolls until done.
烧热1汤匙油，下牛肉卷煎熟。
57. Heat 1 tbsp oil. Heat through the sauce mix and pour over bean curd. Garnish wth shredded green onion.
烧热1汤匙油，下芡汁煮至热透，淋于豆腐上，饰以葱丝。
58. 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，灑下葱丝。
59. 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。
60. Heat up 2 tbsp sesame oil to saute half portion of the shredded ginger till fragrant.Add in mint leaves, stir-fry for a while.
烧热2大匙麻油炒香半份姜丝，加入香花菜拌炒一会，徐徐倒入蛋液，以中火煎熟至两面金黄色盛起。
61. Heat 2 tbsp oil. Add asparagus and seasoning mix. Stir well until heated through.
烧热2汤匙油，加入芦笋及调味料，炒匀至热透。
62. 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。
63. 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。
64. Heat pan with 1 tbsp oil.Saute ground pork.Add dried oysters and water chestnuts.Stir fry and mix with the sauce to thicken.
烧热平底镬，下1汤匙油，加入瘦肉炒至半熟，然后下蠔豉及马蹄炒熟后，混入芡汁兜匀，盛起。
65. Heat up 1 tbsp of oil to fry shallot, garlic and ginger, add in beef flanks and fry until medium cooked.
烧热油1汤匙，爆香乾?头、蒜头及姜，加入牛肋粒炒至半熟；
66. Heat the wok, put 1 tbsp of oil, later add in the anchovies and fry until golden brown. Put aside.
烧热锅，放一汤匙油烧热，加入江鱼仔爆脆，盛起。
67. Heat 4-5 tbsp oil in a wok. Add the star anise, cinnamon and cloves. Fry for 2 minutes without letting it colour; keep stirring.
烧红镬，下油4至5汤匙，加入八角、玉桂和丁香，不停地炒两分钟。
68. Heat wok and add 1 tbsp of oil. Fry cubed string beans. Add cubed char shao to fry briefly. Sprinkle with wine. Put all seasonings in to fry.
热镬下1汤匙油，炒豆角粒，加入叉烧粒略兜炒，灒酒，随即倒入调味料，炒匀。
69. Heat a wok with 4 tbsp of oil until oil is very hot.Stir fry string bean for 3 mins until softens.
热镬放4汤匙油，煮至极热，放入四季豆以大火炒3分钟至软身。
70. Heat 1 tbsp of oil in wok until warm. Fry squid until golden brown.
热镬，1汤匙油烧至温热，放鱿鱼筒煎至金黄色。
71. Fry eggs in remaining Tbsp butter in skillet over medium heat.
煎鸡蛋，把鸡蛋和剩下的黄油放在煎锅中，用中火加热。
72. Rinse and place conpoy in a small bowl, add 1 tbsp water, steam for 20 min. Cool and tear into fine shreds.
瑶柱冲洗，洒上1汤匙水，隔水蒸20分钟，取出待冻，撕幼。
73. 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。
74. Stir-fry turkey meat in 1 tbsp oil until done. Add sauce mix and heat through. Stir in lychees, strawberries and green onion.
用1汤匙油炒熟火鸡肉，加入芡汁炒匀，最后拌入荔枝肉、士多啤梨及葱段。
75. 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。
76. 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。
77. 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。
78. Stir-fry chopped onion with 1 tbsp of butter until fragrant. Add all ingredients and mix well.
用1汤匙牛油爆香洋?潘椋?加入所有材料兜炒。
79. Pan-fry pork chop in 2 tbsp oil until golden yellow and done. Add minced garlic and lemon rind. Cook for 1 minute.
用2汤匙油将猪扒煎至金黄熟透，加入蒜蓉及柠檬皮碎煮1分钟。
80. 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?油，炒匀至肉丝熟透。
