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>
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Anduin Xue
2026-05-04 15:11:01 +00:00
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# How to Make Seaweed and Egg Drop Soup
Estimated Cooking Difficulty: ★★
## Essential Ingredients and Tools
* Eggs
* Dried seaweed (laver)
* Scallions (green onions)
* Water
* Salt
* Oil
* Shrimp (optional, based on personal preference)
## Measurements
For 1 serving:
* 10g of dried seaweed (use more if you prefer a stronger seaweed flavor)
* 2 eggs
* 2g of salt
## Instructions
* Soak the dried seaweed in clean water for 15 minutes, then drain and set aside.
* Heat a pot, add 1.5 liters of water, 5ml of oil, and 2g of salt. Once the water boils, add the seaweed.
* After the seaweed has boiled for 3 minutes, slowly pour in the beaten eggs. Remove from heat after 30 seconds.
* Sprinkle with chopped scallions and simmer on low heat for 20 seconds.
* Turn off the heat. Just before serving, add a few drops of sesame oil. Some people also add a little dried shrimp for extra flavor.
## Additional Tips
* Once the water boils, reduce the heat and pour the beaten eggs around the center of the boiling water. To keep the egg ribbons tender, cover the pot with a lid, turn off the heat, let it sit for half a minute, then uncover.
* If you prefer a thicker consistency, add 2g of cornstarch.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.