根据本人多年亲身体验，总结出来的一套菜谱
材料的用量尽量做到通俗易懂，尽可能不会使用”适量“、”少量“等模棱两可的量词
行文大多采用以勺/匙为单位，同时还包括”1把“、”半把“等另类的量词
下面将难以理解的量词做一个图文并茂
| 量词 | 实物 |
|---|---|
| 料勺 |  |
| 匙 |  |
| 炒勺 |  |
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