[ci skip] Automatic file changes/fix

en/dishes/condiment/简易版炒糖色.md

@@ -26,7 +26,7 @@ Estimated Cooking Difficulty: ★★★★
 - Adjust the heat to medium.
 - Start stirring:
   - Stir continuously, continuously, continuously until it turns brownish. At this point, **reduce the heat to low**.
-  - It will become thinner, turn tea-red, then酱红色 (sauce-red) with small bubbles forming. Prepare to execute `Operation 1` or `Operation 2` below.
+  - It will become thinner, turn tea-red, then 酱红色 (sauce-red) with small bubbles forming. Prepare to execute `Operation 1` or `Operation 2` below.
   - The small bubbles will gradually disappear, followed by the appearance of large bubbles. When large bubbles appear, the sugar color is complete.
   - You must quickly proceed to the next step at this moment (regardless of which operation you choose, ensure everything is prepared in advance and act quickly! Otherwise, excessive heat will make the sugar color bitter). Choose based on the dish style and personal taste:
     - Operation 1: Directly add 400ml of boiling water to cool it down.

en/dishes/meat_dish/芥末罗氏虾/芥末罗氏虾.md

@@ -8,7 +8,7 @@ Estimated Cooking Difficulty: ★★★
 
 ## Essential Ingredients and Tools
 
-- Giant River Prawns (Roh氏虾)
+- Giant River Prawns （Roh 氏虾）
 - Garlic
 - Green Wasabi
 - Light Soy Sauce

en/dishes/meat_dish/血浆鸭/血浆鸭.md

@@ -31,7 +31,7 @@ Per serving (recommended for 2-4 people):
 - Ginger: 6 slices (add 1-3 more slices if you prefer stronger ginger flavor)
 - Garlic cloves: 6
 - Green onions: 2 stalks, chopped and set aside
-- Chili peppers: 1000g (choose green chilies, wire chilies, or beauty chilies based on preference; add 5-8 more bird's eye chilies or朝天椒 if you like it spicier; chop and set aside)
+- Chili peppers: 1000g （choose green chilies, wire chilies, or beauty chilies based on preference; add 5-8 more bird's eye chilies or 朝天椒 if you like it spicier; chop and set aside）
 - Alcohol (choose one):
   - High-proof Baijiu: 50ml + Water: 150ml
   - Beer: 200ml

en/dishes/meat_dish/辣椒炒肉.md

@@ -38,7 +38,7 @@ Use the above conditions to calculate the proportions of raw materials needed fo
 
 * Wash the `green chili peppers`, remove the `stems` and `seeds`, and then cut them using the `rolling cut technique` for later use.
 * `Smash the garlic` with the side of a knife, then slice it crosswise into `garlic cloves`. `Mince the ginger` into `ginger bits`.
-* Cut the `lean pork` into `slices` (cut along the grain of the pork, meaning the knife moves horizontally relative to the meat fibers; the resulting slices will have a "川" character-like grain pattern).
+* Cut the `lean pork` into `slices` （cut along the grain of the pork, meaning the knife moves horizontally relative to the meat fibers; the resulting slices will have a "川" character-like grain pattern）.
 * Wash the sliced `pork`, place it in an empty bowl, add the calculated amounts of `light soy sauce`, `oyster sauce`, and `salt`, mix well, and marinate for 10 minutes.
 * Heat the wok without adding oil. Add the `prepared green chili peppers` and stir-fry over high heat until they develop a blistered, tiger-skin-like appearance. Add 2g of `salt`, continue stir-frying for 1 minute, then remove and set aside.
 * Without washing the wok, heat it over high fire. Add `oil` (amount: servings * 8ml). Wait for 30 seconds, then add the `garlic cloves` and `ginger bits`, stir-frying for 15 seconds.

en/dishes/soup/陈皮排骨汤.md

@@ -21,7 +21,7 @@ Per serving:
 
 * Pork ribs: 4-5 pieces (pork bones can be used as a substitute)
 * Tangerine peel (preferably aged 8-20 years): 1 segment is sufficient (typically, one piece of peel consists of 3 segments)
-* American ginseng (also known as花旗参): 9 slices
+* American ginseng （also known as 花旗参）: 9 slices
 * Dendrobium: 6 pieces
 * Polygonatum odoratum (Yuzhu): 5 slices
 * Ophiopogon japonicus (Maidong): 7 pieces

en/dishes/staple/基础牛奶面包/基础牛奶面包.md

@@ -15,8 +15,8 @@ Estimated Cooking Difficulty: ★★★★★
 ### Required Ingredients
 
 - High-gluten or all-purpose flour *（Preferably use high-gluten flour, but **avoid using low-gluten flour**. All "all-purpose flour" mentioned without special instructions refers to all-purpose flour.）*
-- Eggs *（Size and weight are not critical.）*
+- Eggs *(Size and weight are not critical.)*
-- Sugar *（If you have syrup, that would be best.）*
+- Sugar *(If you have syrup, that would be best.)*
 - Dry yeast
 - Salt
 - Milk, light cream, condensed milk, or milk powder *（It is best to use **milk powder** for a rich milky flavor, but **do not use any compound milk powders**, such as adult or infant formula, due to unstable chemical properties. You can also mix two dairy products. Try to **avoid ingredients with added sugar**, as the actual sugar content may exceed the amount recommended in this recipe.）*

en/tips/advanced/辅料技巧.md

@@ -1,6 +1,6 @@
 # Auxiliary Ingredient Techniques
 
-* The general order for adding auxiliary ingredients is: ginger first, followed by scallions and garlic, then chili peppers, then dry spices (star anise/Sichuan peppercorns/ma花椒), and finally dried chili peppers. For each step, you can remove unnecessary ingredients from the sequence depending on the dish being prepared.
+* The general order for adding auxiliary ingredients is: ginger first, followed by scallions and garlic, then chili peppers, then dry spices （star anise/Sichuan peppercorns/ma 花椒）, and finally dried chili peppers. For each step, you can remove unnecessary ingredients from the sequence depending on the dish being prepared.
 * Ginger has the highest water content, meaning it requires more time to sauté and release its juices.
 * If you are using scallion segments (it is best to lightly crush them with the flat side of a cleaver), I recommend adding the scallion segments first, followed by minced garlic. If you are using chopped scallions, you can add both ingredients to the pan simultaneously. Note: The juices in scallion segments are harder to extract during sautéing.
 * If you are stir-frying, I recommend adding the dry spices before the ginger. This infuses the oil with flavor, resulting in a more aromatic dish. The reason this isn't done for braised or stewed dishes is that you may need to stir-fry many auxiliary ingredients for a longer time, which could cause the dry spices to turn black and bitter.

en/tips/advanced/高级专业术语.md

@@ -142,7 +142,7 @@ Cooking is much like learning to program: you must first master the professional
 
 [Bamboo Tube] Historically called "zeng," this refers to a cooking method where food is cooked in a bamboo tube container using techniques such as roasting, burning, steaming, or stewing.
 
-[Honey Glaze] Refers to a cooking method where sugar, honey, maltose, etc., are melted into a thick syrup, mixed with prepared ingredients, and then simmered or steamed to achieve a soft, sticky texture with deeply渗透ed sweetness and glazed finish.
+[Honey Glaze] Refers to a cooking method where sugar, honey, maltose, etc., are melted into a thick syrup, mixed with prepared ingredients, and then simmered or steamed to achieve a soft, sticky texture with deeply 渗透 ed sweetness and glazed finish.
 
 [Blanching (Chao)] Also known as "Chu Shui," this is a preliminary cooking process where ingredients are placed in boiling or cold water.