1·1 TBSP lemon juice (optional).
1大勺柠檬汁(可选)。
2·Heat up wok with 1 TBSP oil.
加一勺油在锅加热。
3·Tbsp (1/4 cup plus 2 Tbsp) olive oil
6汤匙（1/4杯+2汤匙）橄榄油
4·Serving Size: 1 Tbsp.
服务大小：1 汤匙。
5·Spread 2 tbsp. of the yogurt on the waffle.
两汤匙酸奶酪放在威化饼上。
6·Pour 2 Tbsp. of the syrup into an 8 oz. cup.
再舀2汤勺的浆放入一个8盎司的杯子中；
7·Break the yolk, add 2 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。
8·Mustard (15 calories/tbsp) instead of mayonnaise (100 calories/tbsp)
用芥末（15卡路里/汤匙）替代蛋黄酱（100卡路里/汤匙）
9·Marinate the scallops with sugar, salt and 1 TBSP cornflour water.
下糖、盐及1汤匙生粉水略腌带子。
10·Take it out, add 1tsp vanilla, 1 tbsp butter, blend, microwave 2-3 min.
取出，加一小勺香草精，一大勺白脱油， 搅拌在微波炉2-3分钟。
1·Saute minced garlic and onion in 3 tbsp oil until fragrant. Add assorted seafood, carrot and sauce mix. Stir well until heated through.
用3汤匙油爆香蒜蓉及洋葱，加入杂锦海鲜、甘笋及芡汁，炒匀至热透。
2·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汤匙油炒熟鸡丁，加入青/甜红椒及李锦记蒜蓉辣椒酱，炒匀上碟。
3·Prepare a pot of salt water. Cook penne pasta till done. Drain. Pour pasta together with3 tbsp of salt water( from blanching pasta) into the cooked tomato paste . Mix well.
预备一窝盐水烚熟长通粉，沥乾水分，连同3汤匙烚长通粉的盐水，放进已煮的番茄酱内，拌匀。
4·Ingredients: butter 40g, digestive sweetmeal biscuits 90g, cream cheese 200g, granulated sugar 70g, whipping cream 180g, lemon squeeze 1tbsp, gelatin 5g, hot water 4tsp, some fruits (to garnish.
材料：牛油40克，消化饼90克，奶油芝士200克，砂糖70克，鲜奶油180克，柠檬汁1汤匙，鱼胶粉5克，热水4茶匙，水果适量（装饰用）
5·Now add the remaining 2 TBSP of crystal sugar, salt and chicken powder or adjust to personal taste.
加入剩余的2汤匙冰糖、盐及鸡粉或依个人口味调味。