服务大小：1汤匙。
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）
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。
Add 2 TBSP of linseed and 12 eucalyptus leaves and leave for about an hour.
然后再加入2汤匙亚麻籽和12片按树叶，放置浸泡1小时。
Gradually add sugar, about 1 TBSP at a time, beating until stiff peaks form.
逐渐加入糖，一次大概加1大勺，继续打发到硬性发泡。
Heat 1 TBSP butter, the rosemary and garlic in a frying pan over a medium heat.
先在煎锅里用中高火将1汤匙的黄油、迷迭香和大蒜加热。
Tip in tomato purèe, tomatoes and 2 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。
If you don't like the taste of water, add a 2 tbsp. of lemon or lime juice to add flavor.
如果你不喜欢纯水的味道，加两汤匙柠檬或酸橙汁来提味。
Pour over 1 TBSP of vodka and stir to dissolve. The mixture should form a thin paste.
然后加入1汤匙多一点的伏特加搅拌至松香溶解成稀糨糊状。
Heat same wok with 1 tbsp of oil over the high heat, add onion, then peas and sweet corns.
用同把锅再入一大勺油，大火炒香洋葱，然后加入豌豆和玉米粒。
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。
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。
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。
Mix the fennel seeds with the chopped tomatoes. Pour 1 TBSP of boiling water over the saffron to soak.
把茴香籽和切好的番茄混合，藏红花粉倒入一勺沸水中使其被吸收。
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。
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。
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汤匙油爆香干葱，下芡汁煮至热透，淋在鱼扒上，饰以葱丝。
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。
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。
If you really want to trim calories but keep the orange flavor, Avanti suggests swapping the orange-flavored liquor for 1 Tbsp. of orange juice.
如果你真想要削减热量，但仍保留橙色风味时，建议用一大勺橙汁替代橙子味道的酒精。
Put the second waffle on top of the berry mixture. Spread another 2 tbsp. of the yogurt on the second waffle. Top with the remaining berry mixture.
把二分之一浆果撒到上面，再把另一块威化饼放在最上面。
Put the second waffle on top of the berry mixture. Spread another 2 tbsp. of the yogurt on the second waffle. Top with the remaining berry mixture.
把二分之一浆果撒到上面，再把另一块威化饼放在最上面。
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