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/豆角焖面/豆角焖面.md

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+# How to Make Braised Noodles with Green Beans
+
+Braised noodles with green beans is a simple dish for those who love convenience, easy to prepare, and delicious.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Fresh noodles (wide flat noodles or thin round noodles <see explanation below regarding the difference in noodle thickness>
+* Meat (pork belly is recommended)
+* Salt
+* Green beans
+* Chicken bouillon powder
+* Oyster sauce
+* MSG
+* 13-spice seasoning
+* Light soy sauce
+* Dark soy sauce
+* Green onions
+* Garlic cloves
+* Ginger
+* Hot water
+* Chef's knife
+
+## Quantities
+
+The amounts below are sufficient for one person for one meal! Please adjust the quantities according to your actual needs!
+
+* Fresh noodles: 300g
+* Meat: 100g
+* Green beans: 150g
+* Salt: 2g
+* Cooking oil: 10 - 18 ml
+* Chicken bouillon powder: 2g
+* Light soy sauce: 10ml
+* Oyster sauce: 5g
+* 13-spice seasoning: 1g
+* Dark soy sauce: 5ml
+* MSG: 1g
+* Hot water: 150ml
+* Green onions: 10g
+* Ginger: 5g
+* Garlic: 10g
+
+Using the above quantities, calculate the ratio of raw materials to be used.
+
+## Instructions
+
+### Preparation Steps
+
+* Cut the green beans into 5cm - 6cm segments.
+* Cut the green onions into 1cm - 2cm segments.
+* Cut the ginger into strips measuring 1mm x 1mm x 3cm.
+* Smash the garlic cloves on a cutting board and mince them to a 1mm granularity.
+* Slice the pork belly into pieces with a thickness of 2mm.
+
+* First, heat the pan until all moisture inside evaporates. Hold your hand about 10cm above the bottom of the pan; you should feel a slight heat.
+* Add the measured amount of cooking oil. Hold the pan handle and tilt it about 5cm away from the stove burner, swirling the pan to coat two-thirds of the pan's interior (from bottom to top) evenly with oil.
+
+> Note: If using a non-stick pan, ignore the above step; simply wait 3-5 seconds for the oil to heat up.
+
+* Add all the ginger and scallion segments, stir-fry for 5 seconds until fragrant (Note! There is a risk of oil splattering at this stage; it is recommended to wear gloves or take other protective measures).
+* Add all the meat slices. After adding them, do not stir immediately. Let them sit for 5 seconds, then stir-fry to ensure all the meat is coated with oil.
+* Continuously stir-fry the meat slices. Once all the meat has changed color, evenly drizzle the prepared light soy sauce along the edge of the wok, and stir-fry until well combined.
+* Add the prepared salt, dark soy sauce, oyster sauce, thirteen-spice powder, and chicken bouillon in sequence, followed by all the prepared green beans. Stir-fry for 2 minutes.
+* Add the prepared hot water.
+* Once the water boils, use a ladle to remove half of the soup from the pot (Note! Do not scoop out the vegetables).
+* Lay all the noodles flat on top of the vegetables.
+* Cover the pot and simmer over medium heat for 5 minutes.
+* Uncover the pot. Use a ladle to evenly sprinkle the reserved soup back onto the noodles, one ladleful at a time.
+* Cover the pot again and simmer over medium heat for 3 minutes.
+* Uncover the pot and evenly sprinkle all the minced garlic and MSG over the dish.
+
+> ps: There may still be some water in the pot at this stage. If you prefer a wetter dish, turn off the heat; otherwise, leave it on.
+
+* Continuously stir-fry with chopsticks to evenly mix the vegetables and meat.
+* Turn off the heat
+
+## Additional Content
+
+### Differences in Noodle Thickness
+
+* Fine (As the name suggests, as thin as hair, similar to thin vermicelli)
+* Thin (Slightly thicker than fine, similar in thickness to incense sticks)
+* Medium-Thin (Similar in thickness to typical stir-fried noodles)
+* Medium (Slightly thicker than medium-thin, feels like eating thick vermicelli; however, if the noodles are pulled to be chewy, they offer a great texture)
+* Leek-Leaf (As wide as leek leaves)
+* Wide (Similar in width to the wide noodles used in Malatang)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request.