Add English translations for all 379 recipe and tip files

Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to
translate all Chinese content to English under en/ subfolder:
- en/dishes/: all recipe categories (aquatic, breakfast, condiment,
  dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish)
- en/tips/: learn/ and advanced/ cooking guides
- en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md

The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese
at the root and English at /en/, with a language switcher in the UI.

Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>

en/dishes/aquatic/咖喱炒蟹.md

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+# How to Make Curry Crab
+
+The first time I had curry crab was at the Chinese restaurant in Jiansheng Restaurant in Thailand. The crab meat was coated in a rich, crab-roe-flavored curry, and the taste was absolutely amazing. Programmers who love seafood simply cannot miss this dish. It’s easy to make and very friendly to programmers from coastal regions.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Blue crab (also known as meat crab)
+- Curry roux blocks (recommended: Lehui Crab Roe Curry)
+- Onion
+- Coconut milk
+- Eggs
+- Cornstarch (also known as starch)
+- Garlic
+
+## Quantities
+
+Before each preparation, determine how many servings you want to make. One serving is sufficient for 1 person.
+
+Total Ingredients:
+
+- 1 blue crab (approx. 300g) * number of servings
+- 15g curry roux blocks (one small piece) * number of servings
+- 100ml coconut milk * number of servings
+- 1 egg * number of servings
+- 200g onion * number of servings
+- 5 cloves of garlic * number of servings
+
+## Instructions
+
+- Remove the crab shell, split the crab in half, and gently crack the claws with the back of a knife. Dip the cut surfaces and claws lightly in cornstarch (do not use too much). Sprinkle 5g of cornstarch into the crab shell to cover the roe, and set aside.
+- Finely chop the onion and set aside.
+- Mince the garlic and set aside.
+- Boil a pot of water and set aside.
+- Heat a wok with about 20ml of cooking oil. Wait 10 seconds for the oil temperature to rise.
+- Place the crab cut-side down into the wok and pan-fry for 20 seconds. This step helps seal in the roe and meat. Then flip and pan-fry each side for another 10 seconds. Remove the crab and set aside.
+- Place the crab shell into the wok. Use a spoon to ladle hot oil over the roe inside the shell, frying for 20 seconds to seal it. Remove and set aside.
+- Without cleaning the wok, add another 10ml of cooking oil. Increase the heat until the oil is lightly smoking. Add the minced garlic and chopped onion, stir-frying for 10 seconds.
+- Add the curry roux blocks and stir-fry until melted (about 10 seconds). Add the pan-fried crab and toss to coat evenly.
+- Pour in 300ml of boiling water and simmer for 3 minutes.
+- After simmering, pour in the coconut milk and egg whites. Turn off the heat and continuously stir until the sauce thickens.
+- Serve.
+
+## Additional Resources
+
+- Recipe reference: [Teaching on how to make hanging-sauce curry crab by an experienced Macau kitchen chef over ten years](https://www.bilibili.com/video/BV1Nq4y1W7K9)
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull Request.