?tbsp

tbsp發(fā)音

英：　　美：

tbsp中文意思翻譯

abbr. 一湯匙容量(=tablespoonful)

tbsp常見例句

1 、Heat pan with 1 tbsp oil.Saute ground pork.Add dried oysters and water chestnuts.Stir fry and mix with the sauce to thicken.───燒熱平底鑊，下1湯匙油，加入瘦肉炒至半熟，然后下蠔豉及馬蹄炒熟后，混入芡汁兜勻，盛起。

2 、Rinse and place conpoy in a small bowl, add 1 tbsp water, steam for 20 min. Cool and tear into fine shreds.───瑤柱沖洗，灑上1湯匙水，隔水蒸20分鐘，取出待凍，撕幼。

3 、Heat 4 tbsp oil and saute the spices over low heat until aroma is released. Add chicken pieces and fry till half cooked.───燒油4湯匙，加入香料以慢火炒香。將雞件傾下，炒透至半熟。

4 、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。

5 、Blanch leafy green vegetable in boiling water with 1 tsp salt, 1 tsp sugar and 1 tbsp oil until cooked. Set aside.───燒半鑊水，加鹽及糖各1茶匙、油1湯匙，把青菜拖熟，備用。

6 、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：雞蛋3只、雞清湯300毫升、蝦仁50克、帶子50克、魚肉50克、紅蘿卜粒2湯匙、洋蔥粒2湯匙、青豆2湯匙、姜1片。

7 、Method： 1.Pan-fry potatoes in 5 tbsp oil until golden yellow, stirring occassionally.───做法： 1. 用5湯匙油將馬鈴薯煎至金黃香透，間中翻動以免燒焦。

8 、Saute ginger and green onion in 1 tbsp oil. Add lobster, chicken and stir-fry until one.───制法：1.用1湯匙油爆香姜及蔥，下龍蝦肉及雞肉炒熟。

9 、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.───燒油1/2湯匙爆香蒜頭，放入三文魚丁煎炒片刻至完全轉(zhuǎn)色，贊酒，放入瓜粒炒勻后加入芡汁炒至濃稠上碟。

10 、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、燒熱平底鑊和中式鑊，下油1湯匙，放下青椒、紅椒炒數(shù)下，下水1湯匙，炒熟盛起，放罩籬內(nèi)，瀝干水。

11 、Heat a wok with 4 tbsp of oil until oil is very hot.Stir fry string bean for 3 mins until softens.───熱鑊放4湯匙油，煮至極熱，放入四季豆以大火炒3分鐘至軟身。

12 、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。

13 、Mix squid with 1 level tbsp cornflour, and then with marinade.───把魷魚與1平湯匙生粉拌勻，再拌入腌料。

14 、Reserve 3 tbsp sesame seed. Stir in fish stock, soy sauce, mirin and sugar in the remaining as sesame sause.───8取3湯匙芝麻碎備用。馀下芝麻碎內(nèi)加魚湯、豉油、味醂及糖，拌勻成芝麻醬。

15 、Heat 1 tbsp olive oil in the pan and fry the apple slice till golden.───以1湯匙之橄欖油將蘋果片煎至金**。

16 、Pour stock into heated wok.Add 1/2 tsp of salt and 2 tbsp of caltrop starch and mix well.───把上湯倒入熱鑊中，下半茶匙鹽、2湯匙生粉，拌勻。

17 、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湯匙油將西芹及洋蔥炒至軟身，加入糙米飯及調(diào)味料，炒勻至熱透。

18 、Rinse oysters and drain them. Mix with 1 tbsp ginger wine.───把蠔略沖水，抹乾水份，與姜汁酒拌勻，備用。

19 、Fry eggs in remaining Tbsp butter in skillet over medium heat.───煎雞蛋，把雞蛋和剩下的黃油放在煎鍋中，用中火加熱。

20 、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湯匙油將豬扒煎至金黃熟透，加入蒜蓉及檸檬皮碎煮1分鐘。

21 、Heat the wok, put 1 tbsp of oil, later add in the anchovies and fry until golden brown. Put aside.───燒熱鍋，放一湯匙油燒熱，加入江魚仔爆脆，盛起。

22 、Preheat and oil wok with 1 tbsp of oil. Add in beef and fry briefly. Add in vermicelli and fry till cooked.───最后下調(diào)味料將牛肉及粉絲兜勻，盛于椰菜上，即可享用。

23 、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個、紅蘿卜1個、蕃茄(大)1個、薯仔1個、洋蔥1個、蕃茄膏3湯匙、牛油1湯匙、乾月桂葉2片、清雞湯800毫升、水200毫升、鹽1/2茶匙、胡椒粉少許、糖2茶匙。

24 、Heat 1 tbsp oil, saute ginger and conpoy until fragrant, add sauce and bring to the boil. Pour over stuffed marrows to serve.───燒1湯匙油，爆香姜片及瑤柱絲，注入芡汁煮滾，淋于瓜甫上。

25 、Heat 1 tbsp of oil, saut? vegetables, return beef to wok and cook well with sauce.───剩1湯匙油，爆香配料，把牛仔骨回鑊與獻(xiàn)汁一起兜勻。

26 、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湯匙油爆香洋蔥，加入中蝦、甜黃椒及芡汁，炒勻至熱透。

27 、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湯匙油爆香紅椒絲，加入中蝦及調(diào)味料快手炒勻，再加入金蒜兜勻，灑上蔥絲。

28 、Heat 1 tbsp oil, saute Shitake mushrooms with chopped garlic until fragrant. Season with a little salt and sesame oil. Remove to cool.───燒1湯匙油，把冬菇及蒜茸炒香，以少許鹽及麻油調(diào)味，取出待凍。

29 、tbsp; 10、I cannot tell you how much your letter delighted(relieved)(amused)(enchanted)me.───我無法告訴您，您的來信使我多么高興（寬慰）（覺得有趣）（陶醉）。

30 、Cook pak choi, carrot in boiling water with 1 tsp salt and sugar, 1 tbsp oil, remove to the plate.───小唐菜與紅蘿卜放滾水內(nèi)，加鹽及糖各1茶匙，油1湯匙及姜拖熟，取出濾凈，圍碟邊。

31 、Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.───將生面團(tuán),洋蔥,干酪,胡桃,歐芹及剩下的油移至燒烤區(qū)

32 、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：中蝦4只、番薯4片、青椒4件、茄子4片、天婦羅粉4安士、蛋黃1/2湯匙、水3/4杯。

33 、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湯匙油將肉絲炒至9成熟，加入甜青椒及李錦記舊莊特級?油，炒勻至肉絲熟透。

34 、Heat 1 tbsp of oil. Fry beef rolls until done.───燒熱1湯匙油，下牛肉卷煎熟。

35 、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、已調(diào)味鯪魚肉200克、芫茜1棵、粟粉1湯匙、蛋1只、三色雜菜粒適量(隨意)。

36 、Add 2 tbsp oil to saute the peppercorn, add back pork cheeks and toss well.───2. 燒熱2湯匙油，中火爆香青胡椒，豬頸肉回鑊炒勻；

37 、Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil.───在大的烘培盤上將生面團(tuán)壓制成一個大約12英吋長10英吋寬的矩形,并刷上1匙份量的油.

38 、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.───燒1湯匙油，放下墨魚慢火煎至金黃，加芡汁，蓋上鍋蓋燜15分鐘，不時將墨魚反轉(zhuǎn)使均勻上色。

39 、Put all seasoning ingredients into 1 tbsp of heated oil. Stir.───將所有調(diào)味料拌勻，然后下1湯匙滾油爆香，攪拌，待用。

40 、2.Blend egg with 2 tbsp of mung bean flour.Add in chicken and mix well.───2、雞蛋加生粉2湯匙拌勻成濃糊狀，加入雞塊攔勻。

41 、Heat 1 tbsp of oil, stir-fry fresh mushroom quickly until just cooked. Return all ingredients to wok, stir in sauce mixing well. Serve.───燒1湯匙油，把雞髀菇炒透，將所有材料回鑊，埋芡，拌勻便可上碟。

42 、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。

43 、Heat 1 tbsp oil, saute ginger until fragrant. Add sauce and bring to the boil. Pour over fish rolls, serve with vegetables.───燒1湯匙油，爆香2片姜，注入芡汁煮滾，淋于魚卷上，伴青菜即成。

44 、Heat up a wok with 4 tbsp of oil. Saute the minced filling（Step 2） and add in the seasonings.───燒油4湯匙，炒香步驟2之餡料，加入調(diào)味料兜勻盛起。

45 、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.───將燒烤架抹上油,放上生面團(tuán),涂有油的那一面朝下,并在面上刷上所剩下的油.蓋上蓋子烤,直至底面變成金棕色.大約需1分半至3分鐘.

46 、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.───熱鑊下1湯匙油，炒豆角粒，加入叉燒粒略兜炒，灒酒，隨即倒入調(diào)味料，炒勻。

47 、Sieve in 1 tbsp kao fun for a thicker and firmer consistency in the paste.───加入1勺篩好的熟米粉使得餡料更加厚重、緊密。

48 、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湯匙油爆香蒜蓉及紅椒粒，下金菇炒至軟身，加入芡汁炒勻至熱透，淋在南瓜球上。

49 、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。

50 、Reserve 2 TBSP of the mixture to brush the tops of the LEMBAS.───保留2匙這種混合物用來刷在蘭巴斯的表層。

51 、Heat 2 tbsp oil. Saute ginger until fragrant. Add black mushrooms, baby corn, carrot and stir-fry for 1 minute.───燒熱2湯匙油，爆香姜片，加入鮮冬菇、露筍及甘筍，炒香1分鐘。

52 、Stir-fry chopped onion with 1 tbsp of butter until fragrant. Add all ingredients and mix well.───用1湯匙牛油爆香洋?潘椋?加入所有材料兜炒。

53 、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湯匙油炒熟火雞肉，加入芡汁炒勻，最后拌入荔枝肉、士多啤梨及蔥段。

54 、Add 3 tbsp sugar.───加三大湯匙糖。

55 、Ingredients：1 Salmon fish head (whole), 1 Onion, 4 Tomato, 1 tbsp Minced garlic, 2 Curry leaves.───材料：原個三文魚頭1件、洋蔥1個、番茄4個、蒜茸1湯匙、咖喱葉2塊。

56 、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.───燒紅鑊，下油4至5湯匙，加入八角、玉桂和丁香，不停地炒兩分鐘。

57 、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(diào)味料煮至熱透，淋在魚扒上，灑下蔥絲。

58 、Pour fettucini into a colander, shaking off excess water, toss in 1 tbsp of butter, then transfer to a serving platter.───4倒面條在疏箕內(nèi)，拋去多馀水分，裝盤，加牛油1湯匙拌勻(圖10)。

59 、2 tbsp browned sesame seeds;───炒香芝麻2湯匙；

60 、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:燒熱1湯匙油，炒香姜絲和蔥絲，倒入炸好的豬肉片炒勻，澆入芡汁勾芡，撒上香菜末，即可上碟。

61 、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湯匙油爆香蒜頭，加入牛柳炒熟，下甜椒及芡汁炒勻至熱透。

62 、Heat 1 tbsp of oil. Stir fry chopped garlic and shredded onion until fragrant. Add all powdered spices. Stir fry.───燒熱1湯匙油，將蒜茸、洋?絲炒香，加入全部粉狀材料，炒勻。

63 、Drain away marinade. Sprinkle with 1 tbsp of caltrop flour. Mix gently.───瀝去腌料，灑上1湯匙生粉，輕輕拌勻。

64 、If you are using loose tea leaves, you'll need about tbsp.───不一定要用大吉嶺，一般的紅茶也可以的。如果是散裝茶葉，大約需要三茶勺。

65 、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湯匙油炒香合掌瓜約1分鐘，加入水煮約5分鐘至合掌瓜轉(zhuǎn)為軟身，加入肉片及李錦記舊莊特級蠔油煮至肉片轉(zhuǎn)熟。

66 、Heat 2 tbsp oil. Add asparagus and seasoning mix. Stir well until heated through.───燒熱2湯匙油，加入蘆筍及調(diào)味料，炒勻至熱透。

67 、1 Tbsp corn flour mixed with cold water───1大匙玉蜀粉加水

68 、Take out 2 tbsp of batter and mix with cocoa powder.───取2湯匙面糊加入可可粉拌勻。

69 、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湯匙油炒熟免治豬肉，放入嫩豆腐及李錦記麻婆豆腐醬，輕手拌勻，慢火煮至汁濃。

70 、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.───灑上少許鹽和黑胡椒調(diào)味，淋上1湯匙橄欖油，然后將番茄頭朝下倒置在漏勺上，瀝去汁水。

71 、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.───兩湯匙油下鑊燒熱，炒冬菇及瘦肉片，贊酒，拌勻，加入硬豆腐煮三分鐘至汁收乾，需要時埋獻(xiàn)，即成。

72 、Heat up 1 tbsp of oil to fry shallot, garlic and ginger, add in beef flanks and fry until medium cooked.───燒熱油1湯匙，爆香乾?頭、蒜頭及姜，加入牛肋粒炒至半熟；

73 、Stir fry dried shrimps, lean pork and salted turnip with 2 tbsp oil. Dish up and leave to cool.───下油二湯匙，放下蝦米、瘦肉、菜脯炒熟，盛起待稍冷。

74 、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.───下油二湯匙，放下一湯匙蛋料，慢火煎至蛋將凝固，把蛋摺成半月形煎香。煎時肉料自會包在蛋內(nèi)，如荷包蛋形。把蛋料煎完為止。

75 、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.───燒熱2大匙麻油炒香半份姜絲，加入香花菜拌炒一會，徐徐倒入蛋液，以中火煎熟至兩面金**盛起。

76 、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。

77 、Marinate the minced chicken with 1 tbsp sake in advance and put into the pot of boiled radish.───以1湯匙清酒預(yù)先浸腌雞肉，置于鍋內(nèi)與蘿卜同煮。

78 、Now add the remaining 2 tbsp of crystal sugar, salt and chicken powder or adjust to personal taste.───加入剩馀的2湯匙冰糖、鹽及雞粉或依個人口味調(diào)味。

79 、Heat 1 tbsp of oil in wok until warm. Fry squid until golden brown.───熱鑊，1湯匙油燒至溫?zé)?，放魷魚筒煎至金**。

80 、Soak the Assam in 2 tbsp of water for a while, strain and retain the Assam juice.───亞參放入2湯匙水中，浸片刻至出味，濾清后成亞參汁備用。

1tbsp等于多少克？

tsp：one tea spoon。一茶勺。（用于烘焙中。是烘焙的一種計量單位）

1杯=16tbsp=235ml

1tbsp=3tsp=15ml

1tsp=5ml

黃油 1tbsp=13g，1杯=227g=1/2磅=2小條

人造黃油 1tbsp=14g，1杯=227g=1/2磅

沙拉油 1tbsp=14g ，1杯=227g=1/2磅

牛奶 1tbsp=14g，1杯=227g=1/2磅

菜譜中tbsp tsp湯匙，是多少？

一、tbsp體積換算： 1tbsp=3tsp=15毫升。 tsp體積換算：1tsp=5毫升。

二、杯(CUP）的常用換算單位：

1cup＝250ML 1cup＝150g 1cup＝8盎司 8盎司＝28.3495g 1盎司= 30ml

1 品脫=2 cups 1夸脫＝4 cups 1加侖＝16 cups

三、大湯池(TBSP)的常用換算單位：

1Tbsp＝15ML 1/2Tbsp=7.5ML

四、茶匙(TSP)的常用換算單位：

1tsp=5ML 1/2tsp=2.5ML

五、面粉的常用換算單位：

中筋面粉1 cup＝130g 高筋面粉1 cup＝135g 全麥面粉1 cup＝128g

六、糖的常用換算單位：

細(xì)砂糖1cup＝180g 粗砂糖1cup＝200g 糖粉1cup＝130g

黃油的常用換算單位：

1 cup=227g 1 tbsp=14.2g 1 tsp=5g

七、鹽的常用換算單位：

1tbsp=15g 1tsp=5g

八、糖漿、蜂蜜的常用換算單位：

1 tbsp=30g 1 tsp=10g 1 cup= 480g