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/staple/炒馍.md

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+# How to Make Fried Mantou
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Mantou (slightly stale from the previous day is better)
+* Salt
+* Oil
+* Cumin powder
+* Five-spice powder
+* Scallions
+* Eggs (optional)
+
+## Measurements
+
+* Mantou: 2 pieces (slightly stale from the previous day is better)
+* Salt: 3g
+* Oil: 20ml (peanut oil or sesame oil is preferred)
+* Cumin powder: 3g
+* Chili powder: 3g
+* Five-spice powder: 3g
+* Scallions: 2 stalks
+* Eggs (optional, 2 pieces)
+
+Using the above measurements, calculate the ratio of raw materials to be used.
+
+## Instructions
+
+* Cut the mantou into small cubes or slices.
+* If using eggs, crack them into a bowl and beat them well (you can add 1g of salt and 1g of five-spice powder, or skip this step and add them during the stir-frying process).
+* Pour the beaten eggs over the mantou pieces and mix well; avoid using too much egg.
+* Heat a large wok over high heat and pour in the cooking oil (if using a stainless steel pan and worried about damaging it, you can pour the oil in first and heat it until hot).
+* Add the mantou cubes to the wok and stir-fry evenly.
+* Reduce the heat and continue stir-frying until the mantou cubes turn golden brown.
+* Add salt, pepper, and five-spice powder.
+* Finally, add the chopped scallions and stir-fry for a few more moments.
+* Turn off the heat and serve.
+
+## Additional Tips
+
+- Pay attention to controlling the heat during stir-frying to prevent burning.
+- If the heat is too high, reduce it. You can add a little oil along the side of the wok to lubricate it, or sprinkle a little water. Be careful not to pour it all in one spot; spread it out evenly.
+- Seasonings can be adjusted according to personal preference by adding other spices (such as Nande seasoning).
+- If you prefer a crispy texture, turn the heat to the lowest setting and stir-fry for a longer time. After turning off the heat, let it sit in the hot wok for a moment before serving for extra crispiness and aroma.
+- Other side ingredients such as minced garlic or garlic sprouts can be added according to your taste. They can be fried separately until fragrant before mixing them in.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.