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/condiment/油泼辣子/油泼辣子.md

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+# How to Make Youpo Chili Oil
+
+![image](./口水鸡+油泼辣子.jpg)
+![image](./油泼辣子.jpg)
+
+Preparation Time: 10 minutes
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Garlic
+- Dried chili powder
+- Salt
+- Toasted white sesame seeds
+- Xiaomi peppers (small red chilies)
+- Peanut oil (can be substituted with rapeseed oil)
+- Small ceramic bowl
+- Iron spoon
+- Five-spice powder (optional)
+- Tsao-ko (black cardamom) (optional)
+- Scallions (optional)
+- Star anise
+- Sichuan peppercorns
+- Bay leaves
+- Angelica dahurica (Baizhi)
+- Ginger slices (optional)
+- Sugar
+- White vinegar
+
+## Measurements
+
+- 1 clove of garlic
+- 100 g of dried chili powder
+- 5 g of salt
+- 15 g of toasted white sesame seeds
+- 1 Xiaomi pepper
+- 150 ml of peanut oil (can be substituted with rapeseed oil)
+- 10 g of five-spice powder (optional)
+- 1 piece of tsao-ko (optional)
+- 3-5 scallions (optional)
+- Other spices: Star anise (1 piece), Sichuan peppercorns (20-50 grains, depending on preference), Bay leaves (2-3 pieces), Angelica dahurica (2-3 slices), Ginger slices (sliced from a thumb-sized piece) (optional)
+- 30 g of sugar
+- 5 ml of white vinegar (approximately the amount held by a small iron spoon)
+
+## Instructions
+
+- Peel 2 small cloves of garlic.
+- Chop the small garlic cloves and Xiaomi peppers on a cutting board.
+- Pour the peanut oil into a bowl.
+- Heat the oil, add the other spices and scallions, and fry until the spices turn brown. Remove and discard them.
+- Transfer the oil from the bowl into an iron wok and heat it for 2 minutes (heat rapeseed oil until it starts to smoke).
+- You should now have an empty bowl.
+- Add the dried chili powder, white sesame seeds, minced garlic, Xiaomi peppers, salt, five-spice powder, and tsao-ko to the empty bowl as "seasonings."
+- Turn off the heat and let the oil temperature cool down to 210°C.
+- Pour the hot oil from the wok into the bowl and stir with a spoon. (For extra spiciness, you can add a separate bowl of the same seasonings when the oil temperature reaches 165°C and mix them in.)
+- After pouring in the hot oil and stirring slightly, add the white vinegar. It will bubble again. Continue stirring; the vinegar enhances the aroma.
+- Once the chili oil has cooled to warm, add sugar and MSG. The sugar softens the spiciness and reduces the harshness.
+
+## Additional Notes
+
+- Adding five-spice powder and tsao-ko as "seasonings" enhances the aroma, making the Youpo chili oil more fragrant.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.