A tenderizer is what you use to make tough meat soft before cooking. In most kitchens the word means a powder or liquid you put on raw meat — often containing an enzyme from papaya (papain) or pineapple (bromelain) that breaks down the tough parts — sold in small jars as 'meat tenderizer'. But you should know that the same word is also used for the tool: the heavy hammer with a rough, spiky face that you pound the meat with is called a meat tenderizer too, and in many homes that is the first thing people picture. So if a recipe says 'use a tenderizer', look at the sentence — if it says sprinkle or rub, it is the powder; if it says hit or pound, it is the mallet. The word is everyday kitchen English, not formal. Most people say the full phrase 'meat tenderizer' rather than 'tenderizer' alone, because the bare word is a little ambiguous. British writing spells it tenderiser. A small extra: the powder kind is genuinely chemistry, not magic, and it works fast — leave it on too long and the surface of the meat goes soft and mushy, which is why the jar tells you a time.

嫩肉粉（醃肉用的粉或液體）；也指「肉錘、鬆肉錘」那個工具。看句子裡是「灑、抹」還是「敲、槌」來判斷是哪一個