tbsp 中文意思是什麼

tbsp 解釋
湯匙
  1. Granulated sugar 16 g 1 tbsp canned apricots, 3

    杏桃罐頭apricot 3粒
  2. Corn flour - 3 tbsp

    生粉3湯匙
  3. Heat 3 tbsp oil. saute onion, minced garlic, green onions, red chilies and curry powder until fragrant

    燒熱3湯匙油，爆香洋蔥、蒜蓉、蔥、紅辣椒及咖喱粉。
  4. Pan - fry kebabs in 2 tbsp oil until golden yellow and done. set aside

    用2湯匙油將串燒煎至金黃熟透，取起待用。
  5. Pastry flour 150 g 1 and 1 4 cups vegetarian margarine 100 g 6 tbsp

    低筋麵粉150克1又1 4杯
  6. Stir - fry pine nuts in 2 tbsp oil until golden yellow. set aside

    用2湯匙油炒香松子仁至金黃，取起。
  7. Saute shallots in 2 tbsp oil. add beef and stir - fry until almost done

    用2湯匙爆香乾蔥，加入牛柳炒至9成熟。
  8. Heat 1 tbsp of oil in wok until warm. fry squid until golden brown

    熱鑊， 1湯匙油燒至溫熱，放魷魚筒煎至金黃色。
  9. Stir - fry beef fillet in 2 tbsp oil until done. stir in lee kum kee black pepper sauce and heat through

    用2湯匙油炒熟牛柳，加入李錦記黑椒汁及大蒜，炒勻至熱透。
  10. Heat 1 tbsp oil. add seasoning mix and heat through. pour over fish steaks. sprinkle with shredded green onion

    燒熱1湯匙油，下調味料煮至熱透，淋在魚扒上， ?下蔥絲。
  11. 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湯匙油爆香乾蔥，下芡汁煮至熱透，淋在魚扒上，飾以蔥絲。
  12. Stir - fry all ingredients in 2 tbsp oil until tender. stir in sauce mix and heat through

    用2湯匙油將所有材料炒至軟身，下芡汁，炒勻至熱透。
  13. Saute red chili and garlic in 1 tbsp oil. add sauce mix, heat through and pour over fish fillet

    用1湯匙油爆香紅辣椒及蒜頭，加入芡汁煮熱，淋在魚柳上。
  14. Heat 1 tbsp oil. heat through the sauce mix and pour over bean curd. garnish wth shredded green onion

    燒熱1湯匙油，下芡汁煮至熱透，淋于豆腐上，飾以蔥絲。
  15. Ingredients ： 2 pcs chicken breasts, 150g bean spouts, 1 tbsp roasted sesame seeds

    材料：雞胸肉2件、豆芽150克、炒香白芝麻1湯匙。
  16. Stir - fry beef in 2 tbsp oil until done. add carrot, potatoes and sauce mix. stir well until heated through

    用2湯匙油炒熟牛柳，加入甘筍、馬鈴薯及芡汁，炒勻至熱透。
  17. Stir - fry vegetarian abalone in 2 tbsp oil. add sugar snaps, lily bulb, carrot, sauce mix and heat through

    用2湯匙油炒香素鮑魚，加入蜜糖豆、鮮百合、甘筍及芡汁，炒勻至熱透。
  18. Stir - fry chicken in 2 tbsp oil until done. add green / red bell pepper and lee kum kee chili garlic sauce. stir well and serve hot

    用2湯匙油炒熟雞丁，加入青/甜紅椒及李錦記蒜蓉辣椒醬，炒勻上碟。
  19. Stir - fry chicken in 2 tbsp oil until almost done. add bell peppers and lee kum kee char siu sauce. stir well until chicken is done

    用2湯匙油炒雞丁至9成熟，加入甜椒及李錦記叉燒醬，炒勻至雞丁熟透。
  20. Seasonings ： 1 tbsp light soya sauce, 4 tbsps dark soya sauce, 1 / 2pc slab sugar, 1 cup chicken stock

    調味汁：生抽1湯匙、老抽4湯匙、片糖半塊、清雞湯約1杯。
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