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/breakfast/手抓饼.md

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+# How to Make Scallion Pancakes
+
+Estimated Cooking Difficulty: ★★
+
+---
+
+## Essential Ingredients and Tools
+
+- All-purpose flour  
+- Boiling water  
+- Cold water  
+- Cooking oil  
+- Salt  
+- Egg  
+- Lettuce  
+- Ham  
+- Cheese slices
+
+---
+
+## Quantities
+
+Determine how many servings you plan to make before each preparation. One serving is sufficient for 1–2 people.
+
+Total quantities (per serving):
+
+- Flour: 200 g  
+- Boiling water: 100 ml  
+- Cold water: 50 ml  
+- Cooking oil: 15 ml  
+- Salt: 3 g  
+- Egg: 1  
+- Lettuce: 30 g  
+- Ham: 30 g  
+- Cheese slice: 1
+
+---
+
+## Instructions
+
+1. Place the flour in a bowl, add boiling water and stir until it forms shaggy clumps. Then add cold water and knead into a smooth dough. Cover with a damp cloth and let rest for 20 minutes.  
+2. Divide the dough into portions of approximately 100 g each. Roll each into a ball and flatten into a thin sheet.  
+3. Spread cooking oil evenly over the surface, sprinkle with salt, and roll up into a spiral (snail shape). Let rest for 10 minutes.  
+4. Roll the dough out again into a thin pancake with uniform thickness.  
+5. Heat oil in a pan over low heat. Cook until both sides are golden brown and bubbly.  
+6. Layer the cooked pancake with fried egg, lettuce, ham, cheese slices, and other toppings as desired. Roll up and serve.
+
+---
+
+## Additional Tips
+
+- Using a mixture of boiling and cold water helps improve the dough's flexibility.  
+- The dough should rest for at least 20 minutes; otherwise, it may be difficult to roll thin.  
+- Adjust toppings according to personal preference. It is recommended to keep the total weight of toppings under 100 g.  
+- Uncooked pancakes can be refrigerated for up to 24 hours. Bring them to room temperature and roll flat before use.
+
+---
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.