[ci skip] Automatic file changes/fix

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.）*
-- Sugar *（If you have syrup, that would be best.）*
+- Eggs *(Size and weight are not critical.)*
+- 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.