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Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>

en/dishes/vegetable_dish/上汤娃娃菜/上汤娃娃菜.md

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+# Recipe for Baby Cabbage in Broth
+
+Baby Cabbage in Broth Recipe (Vegetarian, Diet Meal)
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Baby cabbage
+- Century egg
+- Luncheon meat (or ham sausage)
+- Green onion
+- Ginger
+- Garlic
+- Salt
+- Sugar
+- Starch
+
+## Measurements
+
+Note: This recipe serves 2-4 people.
+
+- Baby cabbage: 700g
+- Enoki mushrooms: 10g (optional; omit if you dislike them 😂)
+- Century egg: 1 (optional)
+- Luncheon meat or ham sausage: equivalent amount
+
+## Instructions
+
+- Wash the baby cabbage and cut it vertically into sections.
+- Cut 3g of green onion into small pieces. Slice 10g of garlic. Cut 10g of ginger into small slices.
+- Dice the century egg and the luncheon meat (or ham sausage) into 1cm cubes.
+- Wash the enoki mushrooms and separate the strands.
+- Bring water to a boil, blanch the baby cabbage for 10 seconds, then remove and drain.
+- Heat a wok with a small amount of oil, swirl to coat the pan, then pour out the excess oil. Add a little fresh oil.
+- Reduce heat to low, add the green onion, ginger, and garlic, and stir-fry until fragrant.
+- Add 300g of water (enough to cover the cabbage), then add the baby cabbage, enoki mushrooms, and luncheon meat.
+- Add oyster sauce, sugar, salt, and MSG. Bring to a boil.
+- Simmer for 3 minutes. Once boiling, plate the dish: arrange the baby cabbage, place the century egg on top, and pour the broth over it.
+- ![Baby Cabbage in Broth](./上汤娃娃菜.png)
+
+    My photography skills are limited, but it tastes great.
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request.

en/dishes/vegetable_dish/凉拌木耳/凉拌木耳.md

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+# How to Make Cold-Tossed Wood Ear Mushrooms
+
+Cold-tossed wood ear mushrooms are a healthy choice, especially since many distributed supplies are dried goods. Additionally, the preparation method is relatively simple.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+* Dried wood ear mushrooms (freshly soaked wood ear mushrooms are also acceptable, but they must not have been soaked for too long; they must be fresh)
+* Garlic cloves
+* White sugar
+* Thai chili peppers
+* Salt
+* Sesame oil
+* Light soy sauce
+* Vinegar
+* Wasabi (optional)
+
+## Measurements
+
+Per serving (1 person):
+
+* Dried wood ear mushrooms: 20g / Soaked wood ear mushrooms: 120g
+* Garlic cloves: 2-3 pieces
+* Thai chili peppers: 2 pieces
+* Salt: 2g
+* Sugar: 5-10g (adjust to taste)
+* Light soy sauce: 15ml
+* Vinegar: 15ml
+* Sesame oil: 5ml
+* Wasabi: (approx. 2cm)
+
+## Instructions
+
+* Soak the dried wood ear mushrooms in approximately 400ml of water for about 45 minutes. (Skip this step if using soaked wood ear mushrooms)
+* Remove the roots from the soaked wood ear mushrooms (see Figures 4, 5, 6) and wash them thoroughly.
+* Bring a pot of water to a boil, add the wood ear mushrooms, and boil on high heat for 1.5-2 minutes.
+* Finely chop the garlic cloves and Thai chili peppers and place them in a bowl (a medium-to-large bowl is recommended). Add the salt, sugar, light soy sauce, vinegar, sesame oil, and wasabi in the order listed above, using the quantities specified.
+* Drain the cooked wood ear mushrooms and add them to the bowl with the seasoning mixture.
+* Toss well to combine and serve.
+
+![Dried Wood Ear Mushrooms](1.jpg)
+![Wood Ear Mushrooms](2.jpg)
+![After Soaking](3.jpg)
+![Wood Ear Mushroom Roots](4.jpg)
+![Wood Ear Mushroom Roots](5.jpg)
+![Trimmed Part](6.jpg)
+![Boiled for 1.5-2 Minutes](7.jpg)
+![Garlic Cloves and Dried Chili Peppers](8.jpg)
+[Mixed Seasoning](9.jpg)
+![Finished Dish](10.jpg)
+
+## Additional Notes
+
+* The quantity of seasonings can be adjusted according to personal preference. If you do not like wasabi, you can omit it.
+* The flavor improves after the wood ear mushrooms have cooled and absorbed the flavors, which takes about 15 minutes.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/凉拌油麦菜.md

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+# How to Make Cold-Seasoned Indian Lettuce
+
+Estimated Cooking Difficulty: ★
+
+## Essential Ingredients and Tools
+
+* Indian Lettuce
+* Sesame Paste
+* Soy Sauce
+* Vinegar
+* Oyster Sauce
+* White Sugar
+* Sesame Oil
+* Garlic
+* Salt
+
+## Calculation
+
+Before each preparation, determine how many servings you wish to make. One serving is sufficient for 1-2 people.
+
+Total Quantity:
+
+* 1 head of Indian Lettuce (approx. 200g) * Number of Servings
+* 15ml Vinegar * Number of Servings
+* 5ml Soy Sauce * Number of Servings
+* 10ml Sesame Paste * Number of Servings
+* 5ml Sesame Oil * Number of Servings
+* 5g Sugar * Number of Servings
+* 10ml Oyster Sauce * Number of Servings
+* 2 cloves of Garlic * Number of Servings
+
+## Instructions
+
+* Smash and mince the garlic
+* Combine vinegar, soy sauce, sesame paste, sesame oil, sugar, oyster sauce, and minced garlic in a bowl and stir well
+* Cut the Indian Lettuce into segments, each no longer than 4cm
+* Place the Indian Lettuce in a large bowl, pour the prepared sauce over it, and mix thoroughly.
+
+## Additional Notes
+
+* Peanut butter can be used as a substitute for sesame paste.
+* Ensure the sesame paste is thoroughly mixed with the Indian Lettuce for the best flavor.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/凉拌莴笋/凉拌莴笋.md

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+# How to Make Cold Tossed Celtuce
+
+Cold Tossed Celtuce, a refreshing appetizer
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+* Celtuce
+* Radish
+* Millet Pepper (Xiao Mi La)
+* Ginger
+* Garlic
+* Salt
+* Cooking Oil
+
+## Measurements
+
+Per serving:
+
+* Celtuce: 1 whole
+* Radish: 0.25 whole
+* Millet Pepper: 2 pieces
+* Ginger: 1 slice
+* Garlic: 2 cloves
+* Salt: 5 g
+* Cooking Oil: 25 ml
+
+## Instructions
+
+* Peel the celtuce and cut it into thin strips. Cut the radish into strips as well. Place both in a large bowl, add salt, toss to mix, and let sit for 10 minutes.
+* Rinse the celtuce thoroughly with water 1-2 times after marinating.
+* Boil water in a pot, add the celtuce, and boil for 1 minute. Remove and drain well. Place the blanched celtuce into a large bowl.
+* Heat oil in a pan, add ginger slices, garlic cloves, and millet peppers. Stir-fry for 30-45 seconds. Pour the aromatic oil over the celtuce.
+* Toss well to combine, then plate and serve.
+
+![Example of the finished dish](./1.jpeg)
+
+## Additional Notes
+
+* Radish is optional; it is mainly added to enhance the visual appeal of the dish.
+* After plating, you can add extra seasonings such as light soy sauce, white sugar, rice vinegar, or sesame seeds according to your personal taste.
+* The size of the celtuce strips is up to your preference, but make sure to peel off as much of the skin as possible, as it can negatively affect the texture.
+* Chilling the dish beforehand enhances the taste.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/vegetable_dish/凉拌豆腐.md

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+# How to Make Cold Tofu Salad
+
+Cold Tofu Salad is a refreshing and delicious homemade cold dish. Rich in plant protein and calcium, it is low in fat and healthy, making it perfect for summer or as a daily side dish. The preparation is simple and quick; beginners can typically complete it in just 10 minutes.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Tofu (North tofu or firm tofu is recommended)
+- Scallions
+- Garlic
+- Light soy sauce
+- Sesame oil
+- Vinegar (optional)
+- White sugar (optional)
+- Chili oil (optional)
+
+## Calculation
+
+Determine how many servings you want to make before each preparation. One serving is sufficient for 1 person.
+
+Per serving:
+
+- Tofu 250 g (approximately 1 block of common size)
+- Scallions 10 g
+- Garlic 2-3 cloves
+- Light soy sauce 15 ml
+- Sesame oil 5 ml
+- Vinegar 5 ml (optional)
+- White sugar 2 g (optional)
+- Chili oil 5 ml (optional)
+
+## Instructions
+
+- Cut the tofu into 2 cm cubes and set aside.
+- Add 500 ml of drinking water to a pot and bring to a boil over high heat.
+- Add the tofu cubes and boil for **1-2 minutes** to remove the bean smell and make the texture firmer.
+- Remove the boiled tofu cubes, drain the water, place them in a bowl, and set aside.
+- Wash the scallions, chop them into scallion bits, and set aside.
+- Peel the garlic, mince it, and set aside.
+- In a clean small bowl, add 15 ml of light soy sauce, 5 ml of sesame oil, 5 ml of vinegar (optional), and 2 g of white sugar (optional).
+- Add the minced garlic.
+- Stir well to dissolve the white sugar completely and mix the sauce evenly.
+- Pour the prepared sauce evenly over the tofu cubes.
+- Sprinkle with the chopped scallions.
+- Drizzle with 5 ml of chili oil (optional) according to personal preference.
+- Gently toss with chopsticks or a spoon and serve.
+
+## Additional Notes
+
+- When making Cold Tofu Salad, it is recommended to use firmer North tofu or firm tofu, which is less likely to break and has a better texture.
+- If you prefer a lighter taste, you can omit the vinegar and chili oil.
+- The ratio of the sauce can be adjusted according to personal taste.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/凉拌金针菇.md

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+# How to Make Cold Tossed Enoki Mushrooms
+
+Cold tossed enoki mushrooms are a simple and quick appetizer. They have a crisp, tender, and smooth texture, and are rich in dietary fiber and various vitamins. The preparation process does not require complex cooking skills, making it ideal for beginners or for quick meals when you're busy. Beginners can typically complete this dish in just 10 minutes.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Enoki mushrooms
+- Green onions (scallions)
+- Garlic
+- Light soy sauce
+- Vinegar
+- White sugar (optional)
+- Sesame oil (optional)
+- Chili oil (optional)
+
+## Measurements
+
+Before each preparation, determine how many servings you wish to make. One serving is sufficient for one person.
+
+Per serving:
+
+- Enoki mushrooms: 150 g (approximately 1 small pack)
+- Green onions: 5 g
+- Garlic: 2 cloves
+- Light soy sauce: 15 ml
+- Vinegar: 10 ml
+- White sugar: 3 g (optional)
+- Sesame oil: 5 ml (optional)
+- Chili oil: 5 ml (optional)
+
+## Instructions
+
+- Cut off the root ends of the enoki mushrooms, rinse them thoroughly with clean water, and set aside.
+- Wash the green onions, chop them into fine pieces, and set aside.
+- Peel the garlic, mince it, and set aside.
+- Add 1000 ml of drinking water to a pot and bring to a boil over high heat.
+- Add the enoki mushrooms and boil for **1-2 minutes** until they become soft.
+- Remove the cooked enoki mushrooms, drain the water well, place them in a large bowl, and set aside.
+- In another clean small bowl, add 15 ml of light soy sauce, 10 ml of vinegar, 3 g of white sugar (optional), and 5 ml of sesame oil (optional).
+- Add the minced garlic.
+- Stir well to fully dissolve the white sugar and evenly mix the sauce.
+- Pour the prepared sauce evenly over the enoki mushrooms.
+- Sprinkle the chopped green onions on top.
+- Drizzle with 5 ml of chili oil according to your preference (optional).
+- Gently toss with chopsticks to mix, and it is ready to eat.
+
+## Additional Notes
+
+- Do not blanch the enoki mushrooms for too long, as it may affect their texture.
+- The ratio of the sauce can be adjusted according to personal taste preferences.
+- If you do not like spicy food, you can omit the chili oil.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/凉拌黄瓜.md

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+# How to Make Cold Cucumber Salad
+
+Estimated Cooking Difficulty: ★
+
+## Essential Ingredients and Tools
+
+* Cucumber
+* Vinegar
+* Soy Sauce
+* Garlic
+
+## Calculation
+
+Determine how many servings you want to make before each preparation. One serving is sufficient for 1 person.
+
+Total Amount:
+
+* Cucumber: 200 g × Number of servings
+* Vinegar: 7.5 ml + (4 ml × Number of servings)
+* Soy Sauce: 5 ml + (2.5 ml × Number of servings)
+* Garlic: 3 cloves × Number of servings
+* Salt: 0.4 g + (0.2 g × Number of servings)
+* Sesame Oil: 5 ml + (2 ml × Number of servings)
+* Oyster Sauce: 5 ml
+
+## Instructions
+
+* Use a kitchen knife to flatten the cucumber, then chop it into 3 cm pieces.
+* Place the chopped cucumber into a bowl.
+* Crush and mince the garlic.
+* Add the vinegar, soy sauce, salt, oyster sauce, and minced garlic to the bowl in sequence. Stir well and marinate for 15 minutes.
+* Pour in the sesame oil and stir evenly.
+
+## Additional Notes
+
+* In some cases, the ends of the cucumber may taste bitter. Wash and cut them off, then verify if they are bitter.
+* You can eat it immediately after preparation, or refrigerate it (not freeze) after preparing it in advance.
+* If refrigerated, wrap it tightly with plastic wrap and consume within 8 hours. Otherwise, the cucumber may lose its crisp texture due to over-marination.
+* Peeling the cucumber is recommended for a better texture.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/包菜炒鸡蛋粉丝/包菜炒鸡蛋粉丝.md

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+# Recipe for Stir-Fried Cabbage, Eggs, and Vermicelli
+
+Stir-fried cabbage, eggs, and vermicelli is a well-known dish in everyday Chinese cuisine.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Cabbage
+* Eggs
+* Vermicelli
+* Carrot
+* Rapeseed oil
+* Salt, light soy sauce, dark soy sauce, oyster sauce
+* Green onion, garlic, dried chili peppers
+
+## Measurements
+
+Per serving:
+
+* Cabbage: half a head
+* Eggs: 2
+* Vermicelli: 1 bundle
+* Carrot: half a piece
+* Rapeseed oil: 20 ml
+* Salt: 2 g, light soy sauce: 15 ml, dark soy sauce: 10 ml, oyster sauce: 10 ml
+* Green onion: half a stalk, garlic cloves: 2 slices, dried chili peppers: 5
+
+## Instructions
+
+* Julienne the carrot and cabbage and set aside.
+* Soak the vermicelli in cold water for 1 hour, then place it in a pot, add boiling water, cook until softened, remove, and set aside.
+* Crack the eggs into a bowl, add salt, and whisk for 15 seconds.
+* Dice the green onion, garlic, and chili peppers and set aside.
+* Heat oil in a wok, pour in the eggs, scramble until cooked, and remove.
+* Add more oil to the wok, stir-fry the green onion, garlic, and dried chili peppers for 8 seconds.
+* Add the julienned carrot and cabbage, stir-fry for 30 seconds.
+* Add the vermicelli.
+* Add seasonings: 15 ml light soy sauce, 10 ml dark soy sauce, 10 ml oyster sauce, and 2 g salt.
+* Add the previously scrambled eggs and stir-fry for about 15 seconds.
+* Remove from heat and plate.
+
+![Example of the finished dish](./1.jpg)
+
+## Additional Information
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/印度土豆花菜.md

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+# How to Make Aloo Gobi (Indian Potato and Cauliflower)
+
+> Aloo Gobi— Dry-fried Indian Potato and Cauliflower with Spices
+
+Aloo Gobi is one of the most common everyday vegetarian dishes in India and a favorite among vegetarians. Potatoes and cauliflower are dry-fried with spices such as turmeric and cumin, resulting in a golden color and a dry, aromatic texture. This dish is simple and quick to prepare, making it an excellent choice for those new to Indian cuisine. It takes about 25 minutes to complete.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Potatoes
+- Cauliflower
+- Onions
+- Tomatoes
+- Ginger
+- Garlic
+- Green chilies
+- Cilantro (coriander leaves)
+- Cooking oil
+- Cumin seeds
+- Turmeric powder
+- Red chili powder
+- Coriander powder
+- Garam Masala (Indian spice blend)
+- Salt
+- Wok or frying pan (with lid)
+
+## Scaling
+
+Before each preparation, determine how many servings you want to make. One serving is sufficient for 2–3 people.
+
+Per serving:
+
+- 2 potatoes (approx. 250g), peeled and cut into 2cm cubes
+- 1 head of cauliflower (approx. 300g), broken into small florets
+- 1 onion (approx. 100g), finely chopped
+- 1 tomato (approx. 100g), finely chopped
+- 8g ginger, grated
+- 3 cloves of garlic (approx. 9g), finely chopped
+- 1 green chili, finely chopped
+- 30ml cooking oil
+- 3g cumin seeds
+- 3g turmeric powder
+- 3g red chili powder
+- 5g coriander powder
+- 3g garam masala
+- 5g salt
+- 15g cilantro leaves (for garnish)
+
+## Instructions
+
+- Peel the potatoes and cut them into 2cm cubes.
+- Break the cauliflower into even-sized florets; cut larger florets in half if needed.
+- Pour 30ml of cooking oil into the wok or frying pan and heat over medium heat.
+- Once the oil is hot, add 3g of cumin seeds and fry until the seeds turn dark brown and fragrant (about 10 seconds; be careful not to burn them).
+- Add the chopped onions and stir-fry until they become translucent and lightly golden (about 3–4 minutes).
+- Add the grated ginger, chopped garlic, and chopped green chili; stir-fry for 1 minute.
+- Add the chopped tomatoes and stir-fry until they soften and break down (about 2–3 minutes).
+- Add 3g of turmeric powder, 3g of red chili powder, 5g of coriander powder, and 5g of salt.
+- Stir-fry for 1 minute to allow the spices to meld with the vegetables.
+- Add the potato cubes and stir-fry for 2 minutes to coat the potatoes with the spice mixture.
+- Add the cauliflower florets and gently toss to combine evenly.
+- Cover the pan, reduce the heat to medium-low, and **simmer for 12–15 minutes**, stirring once every 3–4 minutes to prevent sticking.
+- When the potatoes are easily pierced with chopsticks and the cauliflower has slightly charred edges, sprinkle 3g of garam masala over the dish.
+- Stir-fry for 1 minute.
+- Turn off the heat, garnish with cilantro leaves, and serve.
+
+## Additional Notes
+
+- This dish is prepared in a dry style (Dry) and does not require adding water. If you find it too dry and prone to sticking to the pan, you can add a very small amount of water (approximately 15-30ml), but avoid adding too much.
+- Do not cut the potato pieces too small, as they may break apart easily during stir-frying.
+- It is normal for the edges of the cauliflower to become slightly browned, which actually enhances the flavor.
+- Aloo Gobi gained widespread recognition in the Western world due to the 2001 British comedy film "Bend It Like Beckham".
+- This dish pairs well with Indian naan, roti, or rice.
+
+If you encounter any issues or have suggestions for improving the process after following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/印度葫芦丸子.md

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+# How to Make Indian Lauki Kofte
+
+> Lauki Ke Kofte(लौकী के कोफ़्ते)— Indian Bottle Gourd Meatball Curry
+
+Indian Lauki Kofte is a classic North Indian vegetarian dish. Grated bottle gourd (calabash) is mixed with chickpea flour to form meatballs, which are then fried and simmered in a rich tomato-onion curry sauce. The texture is crispy on the outside and soft on the inside, with a fragrant and thick sauce. It pairs well with Indian flatbreads or rice. It takes approximately 40 minutes to prepare.
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Bottle Gourd (Calabash)
+- Chickpea Flour (Besan)
+- Onion
+- Tomato
+- Ginger
+- Garlic
+- Green Chili
+- Cilantro
+- Turmeric Powder
+- Red Chili Powder
+- Coriander Powder
+- Cumin Powder
+- Garam Masala
+- Salt
+- Cooking Oil
+- Deep Pot or Wok
+
+## Preparation
+
+Before each preparation, determine how many servings you want to make. One serving is sufficient for 2-3 people.
+
+Per Serving:
+
+**For the Meatballs:**
+
+- 1 Bottle Gourd (Calabash) (approx. 400g)
+- 80g Chickpea Flour
+- 3g Salt
+- 3g Red Chili Powder
+- 3g Coriander Powder
+- 500ml Cooking Oil (for frying meatballs)
+
+**For the Sauce:**
+
+- 2 Onions (approx. 200g), chopped
+- 3 Tomatoes (approx. 300g), chopped
+- 10g Ginger, grated
+- 4 Cloves Garlic (approx. 12g), grated
+- 1 Green Chili, chopped
+- 30ml Cooking Oil
+- 3g Turmeric Powder
+- 5g Red Chili Powder
+- 5g Coriander Powder
+- 3g Cumin Powder
+- 3g Garam Masala
+- 5g Salt
+- 200ml Water
+- 10g Cilantro Leaves (for garnish)
+
+## Instructions
+
+### Making the Meatballs
+
+- Peel the bottle gourd and grate it into fine shreds using a grater.
+- Squeeze out the moisture from the grated gourd by hand. *Squeeze as dry as possible*; otherwise, the meatballs will not hold their shape.
+- Add 80g chickpea flour, 3g salt, 3g red chili powder, and 3g coriander powder to the squeezed gourd shreds.
+- Mix thoroughly by hand until well combined, kneading into a dough-like consistency that does not stick to the hands.
+- Roll the mixture into small balls with a diameter of about 3cm and set aside.
+- Pour 500ml of cooking oil into a deep pot and heat over medium heat to approximately 170°C (test by dropping a small piece of dough; it should float quickly and bubble).
+- Fry the meatballs in batches for **4-5 minutes** until *golden brown and crispy on the surface*.
+- Remove the fried meatballs and blot excess oil with kitchen paper. Set aside.
+
+### Making the Sauce
+
+- Pour 30ml of cooking oil into a wok and heat over medium heat for 10 seconds.
+- Add the chopped onions and stir-fry until *the onions turn golden brown* (about 5-7 minutes).
+- Add the grated ginger and garlic, and stir-fry for 1 minute until *aromatic*.
+- Add the chopped tomatoes and stir-fry until *the tomatoes are completely soft and release their oil* (about 5 minutes).
+- Add 3g of turmeric powder, 5g of red chili powder, 5g of coriander powder, 3g of cumin powder, and 5g of salt.
+- Stir-fry for 2 minutes to allow the spices to fully blend with the tomatoes.
+- Add 200ml of water, stir well, bring to a boil, then reduce the heat to **simmer for 5 minutes**.
+- Gently place the fried meatballs into the sauce and **simmer on low heat for 3-5 minutes** to allow the meatballs to absorb the sauce.
+- Sprinkle with 3g of garam masala and chopped green chilies.
+- Turn off the heat, garnish with cilantro leaves, and serve.
+
+## Additional Notes
+
+- Squeezing out the water from the bottle gourd is a critical step; too much moisture will cause the meatballs to fall apart and lose their shape.
+- Avoid simmering the meatballs in the sauce for too long, or they will become too soft and lose their texture.
+- This dish is typically served in India with Naan or steamed rice (Chawal).
+- The word "Kofte" originates from Persian/Arabic, meaning "crushed" or "ground," and is widely used in South Asia and the Middle East.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request.

en/dishes/vegetable_dish/地三鲜.md

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+# How to Make Di San Xian
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Eggplant
+- Potato
+- Green Chili Pepper
+- Scallion (Green Onion)
+- Ginger
+- Garlic
+- Doubanjiang (Broad Bean Paste)
+- Light Soy Sauce
+- Sugar
+- Cornstarch
+
+## Quantities
+
+Note: This recipe yields enough for 2-4 people.
+
+- Eggplant: 200g
+- Potato: 150g
+- Green Chili Peppers: 3-4 pieces
+- Cornstarch: 8g
+
+Using the above quantities, calculate the proportion of raw materials to be used.
+
+## Instructions
+
+### Preparing Ingredients
+
+- Wash the potatoes, eggplants, and green chili peppers.
+- Peel the potatoes.
+- Cut both the eggplants and potatoes into irregular small chunks of approximately 15g.
+- Tear the green chili peppers by hand along their natural lines into pieces that are about 25% larger than the potato and eggplant chunks.
+- Remove as much surface moisture from the green chili peppers as possible to prevent splattering during frying. Consider using paper towels or air-drying them for half an hour.
+- Cut the scallions into 0.5cm segments, taking a total of 5g. Mince the garlic to obtain 15g of garlic paste, dividing it into two equal portions of 7.5g each. Mince the ginger to obtain 5g.
+- Take an empty bowl and add 10ml of light soy sauce, 10g of sugar, and 8g of cornstarch. Add 80ml of water and stir thoroughly to create a sauce mixture. Set aside.
+
+### Initial Frying
+
+- Heat a wok and add 150ml of oil.
+- Add the potatoes and fry for about 3-4 minutes until golden brown and easily pierced with chopsticks.
+- Remove the potatoes and leave the oil in the wok.
+- Add the eggplant and fry for about 2-3 minutes until about 70% cooked. It is ready when the eggplant softens, the edges turn slightly browned, and excess oil is released.
+- Remove the eggplant and leave the oil in the wok. (Note: There may be no oil left.)
+- If there is no visible oil left in the wok, consider adding 15ml of fresh oil.
+- Add the green chili pepper chunks and fry for about 15 seconds until the edges develop a blistered "tiger skin" texture. Immediately remove them and discard the oil from the wok.
+
+### Final Stir-fry
+
+- Reheat the wok and add 15ml of fresh oil.
+- Add 5g of scallions, 5g of ginger, and 7.5g of garlic. Stir-fry over medium-low heat until fragrant.
+- Add 15ml of Doubanjiang. Reduce heat to low and stir-fry until red oil and the aroma of the paste are released.
+- Pour in the prepared sauce mixture. Immediately increase heat to high and stir vigorously to prevent sticking and burning. After about 10 seconds, the sauce will begin to bubble and thicken.
+- Immediately add all the previously fried potatoes, eggplants, and green chili peppers.
+- Stir-fry for 20 seconds to ensure the thick sauce coats the ingredients evenly.
+- Turn off the heat, sprinkle in the remaining 7.5g of garlic, and toss to combine evenly. Serve on a plate.
+
+## Additional Notes
+
+* It is reasonable for the sugar quantity to exceed the cornstarch quantity. The cornstarch here does not provide flavor; it acts solely as a physical thickening agent.
+* After frying, the volume of the eggplant will reduce by about four times. You may notice that a large amount of eggplant goes into the wok but a small amount comes out. This is normal.
+* When the green chili peppers hit the hot oil, a significant amount of moisture may be released instantly, causing oil to splatter. Always use a pot lid as a shield to protect yourself when adding them to the wok.
+
+If you encounter any issues or have suggestions for process improvements while following the workflow in this guide, please submit an Issue or Pull Request.

en/dishes/vegetable_dish/家常日本豆腐.md

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+# How to Make Home-Style Japanese Tofu
+
+Home-style Japanese tofu features a golden, crispy crust enveloping the delicate interior of the tofu. A quick three-minute stir-fry makes it the star of the table, delivering a crunchy, tender, savory, and aromatic flavor that delights the taste buds.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Japanese tofu (egg tofu)
+- Green bell pepper
+- Carrot
+- Ham sausage (optional)
+- Dried black fungus (optional)
+- Onion (optional)
+- Cornstarch
+- Garlic
+- Oil (for frying the tofu; enough to submerge most of it)
+- Light soy sauce 8 ml
+- Oyster sauce 15 ml
+- Salt (for savory flavor)
+- Chicken bouillon powder (for savory flavor, optional)
+- Ketchup (for sweet and sour flavor)
+- White sugar (for sweet and sour flavor)
+
+## Quantities
+
+Determine how many servings you plan to make before each preparation. One serving is sufficient for 2 people.
+
+Per serving:
+
+- Japanese tofu 300 g (approximately 3 pieces)  
+- Green bell pepper 120 g (1 medium-sized piece)
+- Carrot 50 g
+- Ham sausage 50 g (approximately 1 stick)
+- Dried black fungus 30 g (approximately 10 g of dried fungus when soaked)
+- Cornstarch 80 g
+- Onion 30 g
+- Garlic 10 g (approximately 2 cloves)
+- Oil 160-165 ml
+- Light soy sauce 8 ml
+- Oyster sauce 15 ml
+- Salt 2 g (if adding chicken bouillon powder, use only 0.5 g or omit)
+- Chicken bouillon powder 3 g
+- White sugar 10 g
+- Ketchup 15 ml
+
+## Instructions
+
+- Slice the carrot, cut the green bell pepper into thin pieces, and mince the green onion and garlic.
+- Open the package of Japanese tofu and slice it into cylinders approximately 1 cm thick.
+- Place the cornstarch on a flat plate, ready for coating the tofu.
+- Gently place the tofu pieces onto the cornstarch, coating the top, bottom, and sides. Be careful not to coat them too thickly.
+- Heat 150 ml of oil in a skillet. The oil should be enough to submerge most of the tofu. Fry until the edges turn golden brown, then flip to cook the other side.
+- Once both sides are fried, remove the tofu and set aside on a clean plate.
+- Pour 10-15 ml of oil into a wok, add the green onion and garlic, and stir-fry until fragrant. Then add the green bell pepper, carrot, ham sausage, and black fungus.
+- Add oyster sauce, light soy sauce, salt, chicken bouillon powder, white sugar, and ketchup.
+- Stir-fry gently until the colors are evenly distributed.
+
+## Additional Notes
+
+- Do not let the fried tofu sit for too long; prepare the other ingredients in advance.
+- Reference: [【Step-by-Step Photos】Home-Style Braised Japanese Tofu ~ Super Rice-Killer! 🎊 Recipe Steps - Xia Chu Fang](https://www.xiachufang.com/recipe/104370279/)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/vegetable_dish/小炒藕丁/小炒藕丁.md

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+
+# Recipe for Stir-fried Lotus Root Cubes
+
+![Finished Stir-fried Lotus Root Cubes](./小炒藕丁.jpg)
+
+Stir-fried Lotus Root Cubes is a simple and easy-to-make dish. Lotus root is nutritious and very suitable for vegetarians. Estimated preparation time: 20 minutes
+
+Estimated cooking difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Green onion
+- Millet pepper
+- Lotus root
+- Light soy sauce
+- Dark soy sauce
+- Oyster sauce
+- Oil
+
+## Calculation
+
+Before each preparation, determine how many servings you want to make. One serving is just enough for 2 people.
+
+Per serving:
+
+- Green onion: 1 segment
+- Millet pepper: 1-2 pieces (depending on your spice tolerance)
+- Lotus root: 1 segment
+- Light soy sauce: 30 ml
+- Dark soy sauce: 15 ml
+- Oyster sauce: 15 ml
+- Cooking oil: 10-15 ml
+
+## Instructions
+
+- Cut the green onion and millet pepper into small pieces and set aside.
+- Peel the lotus root, cut it into cubes no larger than 3 cm, and soak them in water to prevent oxidation and browning.
+- Take a wok, add 500 ml of cold water, and bring it to a boil.
+- Add the lotus root cubes to the boiling water, blanch for 2 minutes, then remove and set aside on a plate.
+- Pour out the water from the wok, heat the wok until dry, and add 10-15 ml of cooking oil.
+- Once the oil temperature rises, add the chopped green onion and millet pepper and stir-fry until fragrant.
+- Add the prepared lotus root cubes to the wok and stir-fry over high heat.
+- Add light soy sauce, dark soy sauce, and oyster sauce.
+- Stir-fry for 2 minutes, then serve.
+
+## Additional Notes
+
+- When selecting lotus root, choose ones with a yellowish-brown skin and thick, white flesh. If it appears black or has an off odor, it is not suitable for consumption.
+- Try to avoid using iron cookware, as it may cause the lotus root to turn black.
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/干锅花菜/干锅花菜.md

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+# Recipe for Dry Pot Cauliflower
+
+![Finished Dry Pot Cauliflower](./干锅花菜.jpg)
+
+Dry Pot Cauliflower is a common dish in Hunan cuisine.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Cauliflower
+- Pork belly
+- Chili peppers
+- Light soy sauce
+- White sugar
+- Garlic
+- Salt
+- Oil
+
+## Measurements
+
+Per serving:
+
+- Cauliflower 400 g
+- Pork belly 100 g
+- Chili peppers 1-2
+- Light soy sauce 10 ml
+- White sugar 5 g
+- Garlic cloves 3-4
+- Salt 2 g
+- Oil 10 ml
+
+## Instructions
+
+- Place the cauliflower florets face down and soak them in light salt water for 20 minutes. Then rinse and separate them into small florets using a small knife.
+- Blanch in boiling water for 1 minute, then immediately rinse with cold water until completely cool. Drain and set aside.
+- Slice the pork belly into thin pieces. Separate the white part of the garlic and crush it with the flat side of a knife. Cut the small red chili peppers into sections.
+- Heat the pan and add oil. Once the oil is hot, stir-fry the white part of the green onion until fragrant.
+- Add the pork belly slices to the pan and stir-fry over medium heat until the surface changes color completely. Continue stir-frying for a while to render out some of the fat from the fatty parts.
+- Pour in the red chili sections and cauliflower, and stir-fry a few times.
+- Add 10 ml of light soy sauce.
+- Add 5 g of white sugar, turn the heat to high, and continuously stir-fry for 1 minute.
+- Cut the garlic leaves into sections, add them to the pan, stir-fry a few times, then turn off the heat, cover the lid, and let it simmer for 1 minute.
+
+## Additional Content
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/手撕包菜/手撕包菜.md

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+# How to Make Hand-Torn Cabbage
+
+Hand-torn cabbage is a famous Han Chinese dish known for its color, aroma, and taste, belonging to the Hunan cuisine category.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Cabbage
+* Pork belly
+* Millet peppers
+* Cooking oil
+* Cooking wine
+* Light soy sauce
+* Fragrant vinegar
+* Chicken bouillon
+* Ginger
+* Garlic
+* Garlic sprouts
+* Salt
+
+## Calculations
+
+Per serving:
+
+* Cabbage 1 head
+* Pork belly 200 g
+* Millet peppers 2 pieces
+* Cooking oil 60 ml
+* Cooking wine 5 ml
+* Light soy sauce 5 ml
+* Fragrant vinegar 5 ml
+* Chicken bouillon 2 g
+* Ginger 2 slices
+* Garlic 2 cloves
+* Garlic sprouts 0.5 piece
+* Salt 5 g
+
+## Instructions
+
+* Cut the cabbage in half and remove the white core [See Figure 1]
+* Tear the cabbage by hand, add 2 g of salt to a bowl, wash the cabbage, drain it, and set aside [See Figure 2]
+* Prepare the ginger slices, garlic cloves, millet peppers, and garlic sprouts, then set aside [See Figure 3]
+* Slice the pork belly, wash with water, and set aside
+* Add 30 ml of cooking oil to the wok, pour in the cabbage and stir-fry. Stir-fry on high heat for 1 minute, then add 3 g of salt. Continue stir-frying for 2 minutes, then remove and set aside
+* Add 30 ml of cooking oil to the wok, pour in the pork belly, and stir-fry on high heat for 1 minute
+* Add the ginger and other ingredients, and stir-fry for 1 minute
+* Pour in the cabbage and stir-fry. Add fragrant vinegar, cooking wine, and chicken bouillon. Continue stir-frying on high heat for 2 minutes, then serve
+
+![Example dish result](./1.jpeg)
+![Example dish result](./2.jpeg)
+![Example dish result](./3.jpeg)
+![Example dish result](./4.jpeg)
+
+## Additional Notes
+
+* In step 5, adjust the stir-frying time according to actual conditions. Generally, stir-fry until the cabbage is about 70% cooked. "70% cooked" means the cabbage has released moisture and its texture has softened.
+* In step 5, the purpose of adding salt is to lock in the cabbage's moisture while seasoning it slightly.
+* In the final step, adjust the stir-frying time flexibly based on actual conditions and personal taste preferences.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/拔丝土豆/拔丝土豆.md

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+# How to Make Candied Potato
+
+Candied Potato is a signature dish known for its color, aroma, and taste, belonging to the Shandong cuisine (Lu cuisine) category.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Potatoes
+* Cooking oil
+* Starch
+* Granulated sugar
+* Water
+* Sesame seeds
+
+## Ingredients per Serving
+
+* 2 Potatoes
+* 300 ml Cooking oil (enough to allow the potatoes to float)
+* 30 g Starch
+* 120 g Granulated sugar (use plenty of sugar to coat the potatoes in a thick syrup, creating the candied effect)
+* 100 ml Water
+* 5 g Sesame seeds
+
+## Instructions
+
+* Peel the potatoes and cut them into uniform small pieces. Toss them in starch (without adding water) until the potatoes are evenly coated.
+* Heat the oil in a wok or pan. Add the potato pieces and deep-fry gently for 5-7 minutes until a chopstick can easily pierce through them.
+* Remove the potatoes and set them aside in a large bowl.
+* Add water and granulated sugar to the pan. Stir slowly in one direction until the sugar turns brown.
+* Return the potatoes to the pan and stir-fry for 30 seconds before removing from heat.
+* Plate the potatoes and sprinkle with sesame seeds.
+
+![Example finished dish](./1.jpeg)
+![Example finished dish](./2.jpeg)
+![Example finished dish](./3.jpeg)
+![Example finished dish](./4.jpeg)
+
+## Additional Notes
+
+* Do not overcook the potatoes during frying; otherwise, they may not hold their shape well when served, affecting presentation.
+* Consider straining and reusing any leftover cooking oil in an oil container.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/松仁玉米.md

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+# How to Make Pine Nut Corn
+
+Pine Nut Corn is a colorful, aromatic, and delicious home-cooked dish. It is sweet, tender, and refreshing, with crispy pine nuts, making it suitable for all ages.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+* Corn kernels (sweet corn is recommended)
+* Roasted pine nut kernels
+* Carrots (optional, for added color)
+* Cooking oil
+* White sugar
+* Salt
+* Cornstarch
+* Water
+
+## Measurements
+
+Per serving:
+
+* Corn kernels 200 g (canned sweet corn can be used, or cook fresh corn beforehand)
+* Roasted pine nut kernels 30 g
+* Carrots 50 g (cut into small cubes; optional)
+* Cooking oil 15 ml
+* White sugar 10 g
+* Salt 1 g
+* Cornstarch 5 g
+* Water 20 ml (for mixing with cornstarch)
+
+## Instructions
+
+* Blanch the corn kernels and carrot cubes for 1 minute, then drain and set aside
+* Heat a pan with cool oil, add the carrot cubes and stir-fry briefly, then add the corn kernels and stir-fry
+* Add white sugar and salt, and stir to combine
+* Mix water and cornstarch to make a slurry, pour it into the pan, and stir-fry quickly until the sauce thickens slightly
+* Add the roasted pine nut kernels and stir-fry evenly
+* Remove from heat and plate
+
+## Additional Tips
+
+* You can dry-roast the pine nut kernels over low heat until slightly golden and crispy beforehand for better flavor
+* If using canned corn, drain the liquid well first to prevent excess moisture during stir-frying
+* Avoid high heat during stir-frying to prevent burning the pan or scorching the pine nuts
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/椒盐玉米/椒盐玉米.md

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+# How to Make Salt and Pepper Corn
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Corn kernels
+- Salt and pepper seasoning
+- Sesame seeds
+- Cooking oil
+- Starch
+- Two plastic trays
+- Several sheets of oil-absorbing paper
+
+## Quantities
+
+The portion size is equivalent to the standard serving at a Sichuan restaurant.
+
+- Corn kernels (bagged) 350g
+- Starch (enough to completely cover the surface of the corn kernels, approximately 40-70g)
+- Salt and pepper seasoning 10g
+- Sesame seeds 10g
+
+## Instructions
+
+- The corn kernels are pre-shelled; simply thaw them. Soak in warm water for 15 minutes or boil in water on the stove for 5 minutes.
+- Take one tray, designate it as BoxA, line it with oil-absorbing paper, and pour in the thawed corn kernels.
+- Shake, shake, shake! - Continue until the oil-absorbing paper is fully saturated.
+- Take a second tray, BoxB, line it with oil-absorbing paper, and pour all the corn kernels from BoxA into BoxB.
+- Shake, shake, shake! - Continue until the oil-absorbing paper is fully saturated.
+- Repeat the above steps multiple times until there are no visible water droplets on the corn surface, but the kernels remain moist.
+- Pour in a generous amount of starch, ensuring it completely covers the corn kernels.
+- Shake, shake, shake! - Continue until the corn kernels are fully coated with starch.
+- Turn on the stove - Place the pan - Pour in oil, spreading it to cover the bottom of the pan but not too much.
+- When the oil is 80% hot, pour in the starch-coated corn kernels.
+- Pan-fry over medium heat for 30 seconds without stirring to prevent the starch coating from falling off.
+- Gently stir-fry for 3 minutes, then remove from heat.
+- The most important step: Sprinkle with 3g of salt and pepper seasoning, and sprinkle sesame seeds!
+- Delicious "Salt and Pepper Corn" is ready.
+
+## Additional Notes
+
+Do not shell the corn yourself as it is tedious; you can order "pre-shelled corn kernels" via food delivery apps, which will arrive within 30 minutes. Thaw them in warm water. If thawing in boiling water is too slow, boil them directly! (Do not boil the corn itself while still in its packaging; tear a small opening in the package before boiling.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
+
+![Salt and Pepper Corn](./椒盐玉米.jpeg)

en/dishes/vegetable_dish/榄菜肉末四季豆/榄菜肉末四季豆.md

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+# Recipe for Green Beans with Minced Pork and Preserved Vegetables
+
+![Finished Green Beans with Minced Pork and Preserved Vegetables](./榄菜肉末四季豆.JPG)
+
+Estimated Cooking Difficulty: ★★★
+
+## Required Ingredients and Tools
+
+* Green beans
+* Pork belly
+* Preserved vegetables (Lan cai)
+* Garlic
+* Thai chili peppers (omit if you don't like spicy food)
+
+## Measurements
+
+* Green beans: 220g
+* Pork belly: 100g
+* Preserved vegetables: 20g
+* Garlic: 10g
+* Thai chili peppers: 10g
+
+## Instructions
+
+* Wash the green beans, remove the tough strings, and cut them into uniform pieces. Set aside.
+* Crush and mince the garlic. Set aside.
+* Cut the Thai chili peppers into uniform pieces. Set aside.
+* Peel the pork belly and mince it. Set aside.
+* Heat the wok, add 20ml of oil to coat the surface, then pour out the hot oil. Add 10ml of cold oil. This is the "hot wok, cold oil" technique, which helps prevent the minced pork from sticking to the pan.
+* If you don't have a bottle for straining oil, you can skip this step. Simply add oil to the pan, add the minced pork, and stir-fry over low heat for two minutes to render the fat.
+* Once the minced pork is fragrant, add the minced garlic, preserved vegetables, and Thai chili peppers. Stir-fry until fragrant.
+* Add the green beans and stir-fry over medium heat for at least 5 minutes. Ensure the green beans are **fully cooked** to avoid food poisoning.
+* Once the green beans are cooked, drizzle 2ml of soy sauce along the edge of the wok. Add 2g of salt, 1g of chicken bouillon powder, 1g of ground pepper, and 0.5g of sugar.
+* Toss everything together to evenly distribute the seasonings.
+* Remove from heat and plate.
+
+## Additional Information
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/水油焖蔬菜.md

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+# How to Make Water-Oil Braised Vegetables
+
+Adding oil to water-oil braised vegetables enhances the texture and improves the intake of fat-soluble vitamins. This method offers more benefits compared to eating vegetables raw.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+* Cooking oil
+* Salt
+* Oyster sauce (optional)
+* Leafy green vegetables
+
+## Calculations
+
+Leafy greens have high water content, so they may appear voluminous during preparation. However, their volume decreases rapidly when heated.
+
+* Leafy green vegetables: 300g ~ 500g
+
+## Instructions
+
+* Wash the vegetables thoroughly.
+* Add 150ml of water to the pot and bring it to a boil. (The water does not need to completely submerge the vegetables.)
+* Add 3g of salt.
+* (Optional) Add 3ml of oyster sauce.
+* Add 2ml of cooking oil.
+* Add the vegetables, stir briefly, then cover the pot and braise for 1 minute.
+* Serve on a plate.
+
+## Additional Tips
+
+* If unsure about the saltiness, start with less salt, taste before serving, and adjust as needed.
+* You can substitute water with chicken broth or bone broth for a richer flavor.
+* Avoid braising for too long.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/油醋爆蛋.md

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+# Recipe for Oil and Vinegar Scrambled Eggs
+
+Oil and vinegar scrambled eggs are a simple yet exceptionally flavorful dish belonging to Hunan cuisine. The preparation is straightforward and takes about ten minutes.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Eggs
+- Millet peppers
+- Green onions
+- Garlic
+- Oil
+- Rice vinegar
+- Light soy sauce
+- Oyster sauce (optional but recommended)
+- White sugar (optional)
+
+## Calculations
+
+Before each preparation, determine how many servings you want to make. One serving is sufficient for 2 people.
+
+Per serving:
+
+- 4 eggs
+- 10 g of millet peppers (approximately 3 peppers)
+- 35-50 mL of cooking oil
+- 10 g of green onions
+- 5 g of garlic
+- 15 mL of rice vinegar
+- 10-15 mL of light soy sauce
+- 10 g of oyster sauce
+- 0-5 g of white sugar
+
+## Instructions
+
+- Do not beat the eggs; crack them directly into a bowl and set aside.
+- Cut the green onions into 3 cm pieces.
+- Place garlic cloves and millet peppers in a garlic press and mince them.
+- In a small bowl, mix rice vinegar, light soy sauce, oyster sauce, white sugar, and water to create the sweet and sour sauce.
+- Heat the oil, pour in the eggs, and once they begin to set, break them into large chunks. Add the minced garlic, minced millet peppers, and pour in the sweet and sour sauce.
+- Stir-fry on high heat to reduce the sauce. Just before serving, add the green onion pieces.
+
+## Additional Notes
+
+- Personally tested: Lao Heng He Brewing's additive-free rice vinegar yields the best flavor, as the vinegar aroma is the soul of this dish.
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/洋葱炒鸡蛋/洋葱炒鸡蛋.md

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+# Recipe for Scrambled Eggs with Onions
+
+Scrambled eggs with onions is a well-known everyday dish in China.
+
+Estimated cooking difficulty: ★★
+
+## Essential Ingredients and Tools
+
+* Eggs
+* Onion
+* Cooking oil
+* Salt
+* Scallion
+* Cooking wine
+
+## Measurements
+
+Per serving:
+
+* 2 eggs
+* 50 g onion
+* 50 ml cooking oil
+* 2 g salt
+* 1/2 scallion
+* 2 ml cooking wine
+
+## Instructions
+
+* Crack the eggs into a large bowl, add the onion slices and salt, then stir for 60 seconds.
+* Heat oil in a pan, pour in the egg mixture, and fry one side for 30-45 seconds. Flip and continue stir-frying for another 2-3 minutes. Sprinkle with cooking wine before removing from the pan.
+* Plate the eggs and garnish with chopped scallions.
+
+![Example finished dish](./1.jpeg)
+
+## Additional Information
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/vegetable_dish/清炒花菜.md

@@ -0,0 +1,44 @@
+# How to Make Stir-Fried Cauliflower
+
+Stir-fried cauliflower is a common home-style vegetarian dish. It is rich in vitamin C and dietary fiber, with a crisp and tender texture. The recipe is simple and easy to master, making it a quick stir-fry. Beginners can typically complete it in just 15 minutes.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Cauliflower
+- Garlic
+- Salt
+
+## Calculation
+
+Determine how many servings you want to make before each preparation. One serving is exactly enough for 2 people (as a side dish).
+
+Per serving:
+
+- Cauliflower: approx. 300 g (about 1/2 of a medium-sized cauliflower head)
+- Garlic: 2-3 cloves
+- Salt: 3 g
+- Cooking oil: 15 ml
+- Drinking water: 50 ml (for the stir-frying process)
+
+## Instructions
+
+- Wash the cauliflower and break it into small florets using a knife or your hands. Slice the thick stems and set aside.
+- Peel the garlic and slice it into thin pieces. Set aside.
+- Add 1000 ml of drinking water to a pot and bring to a boil over high heat.
+- Add the cauliflower florets and boil for **2-3 minutes** until the color lightens and the texture becomes slightly softened.
+- Remove the boiled cauliflower, drain well, and set aside.
+- Heat a wok or pan, add 15 ml of cooking oil, and heat over high heat.
+- Add the garlic slices and stir-fry quickly until fragrant.
+- Add the blanched cauliflower florets, increase the heat to medium-high, and stir-fry quickly for about **2 minutes** to ensure even heating.
+- Add 3 g of salt and continue to stir-fry evenly.
+- Pour 50 ml of drinking water along the side of the pan, cover with a lid, and simmer for **1 minute** to help the cauliflower cook through and absorb the flavors.
+- Remove the lid, stir-fry quickly to mix evenly, and serve.
+
+## Additional Notes
+
+- Blanching the cauliflower in advance shortens the stir-frying time and helps it cook through more easily.
+- Stir-frying time can be adjusted based on your preferred texture. Reduce the time if you prefer a crispier texture.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/清蒸南瓜.md

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+# How to Make Steamed Pumpkin
+
+Steamed pumpkin is a simple home-cooked dessert or staple dish. It preserves the natural sweetness and nutrients of the pumpkin to the greatest extent, resulting in a soft and glutinous texture. It is a great choice for a healthy diet. Beginners can typically complete it in 15-20 minutes (mostly steaming time).
+
+Estimated Cooking Difficulty: ★
+
+## Essential Ingredients and Tools
+
+- Pumpkin
+- Steamer
+
+## Preparation
+
+Before each preparation, determine how many servings you want to make. One serving is enough for 1-2 people.
+
+Per serving:
+
+- Pumpkin: 300 g
+- Drinking water: 1000 ml (for the steamer)
+
+## Instructions
+
+- Wash the outer skin of the pumpkin, remove the pulp and seeds.
+- Cut the pumpkin into slices approximately 2 cm thick and set aside.
+- Add 1000 ml of drinking water to the pot of the steamer.
+- Arrange the sliced pumpkin evenly on a plate.
+- Once the water in the steamer is boiling, place the plate with the pumpkin into the steamer.
+- Cover the lid and steam on high heat for **15-20 minutes**, until the pumpkin is soft and can be easily pierced with chopsticks.
+- Turn off the heat and carefully remove the plate.
+
+## Additional Notes
+
+- The sweetness and texture of the pumpkin may vary depending on the variety. Older pumpkins are usually sweeter and have a flourier texture.
+- Pumpkin skin contains nutrients. If you prefer, you can steam it without peeling, but ensure it is thoroughly washed.
+- The steaming time depends on the size and thickness of the pumpkin pieces, as well as the variety. Using chopsticks to test is a good way to determine if it is fully cooked.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/炒滑蛋/炒滑蛋.md

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+# How to Make Scrambled Eggs
+
+![Finished Scrambled Eggs](./炒滑蛋.jpg)
+
+Scrambled eggs are a simple and easy-to-make dish. Beginners can typically complete them in just 5 minutes.
+
+Estimated Cooking Difficulty: ★
+
+## Required Ingredients and Tools
+
+- Eggs (preferably pasteurized)
+- Milk
+
+## Measurements
+
+Per serving:
+
+- 4 eggs
+- 30ml milk
+- 10ml cooking oil
+
+## Instructions
+
+- Whisk the eggs with milk and 5ml of cooking oil, then set aside.
+- Heat a non-stick pan over high heat for about 30 seconds, then add 5ml of cooking oil.
+- After heating for 30 seconds, reduce the heat to low and pour in the egg mixture.
+- Let it sit in the pan for 5 seconds, then gently push the eggs from the edges toward the center using a spatula.
+- Once the eggs are mostly set, remove from heat and serve.
+
+## Additional Tips
+
+- Season with black pepper or salt to taste.
+
+References
+
+- [Sweetheart Kitchen](http://sweetheartkitchen.com/recipes/scrambled-egg/)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request.

en/dishes/vegetable_dish/炒茄子.md

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+# How to Make Stir-Fried Eggplant
+
+Home-style stir-fried eggplant is simple and easy to learn, with straightforward ingredients. Some items are optional, but star anise is highly recommended.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Eggplant
+- Star anise (optional)
+- Dried small shrimp (optional)
+- Scallions (optional)
+- Ground meat (optional)
+- Soy sauce
+- Sugar (optional)
+- Vinegar (optional)
+- Rapeseed oil or peanut oil
+
+## Calculations
+
+Before each preparation, determine how many servings you want to make. One serving is sufficient for 1-2 people.
+
+Total Amounts:
+
+- Number of eggplants = Servings * 1.8
+- Star anise = Servings * 1
+- Dried small shrimp = Servings * Half a handful (held by an average man's hand)
+- Scallions = Servings * 2
+- Ground meat = Servings * 50 g
+- Soy sauce = Servings * 40 ml
+- Sugar = Servings * 5 g
+- Vinegar = Servings * 10 ml
+
+> Note: The quantities for oil and soy sauce are also indicated during the cooking process. You can cross-reference these to determine the exact amounts to add.
+
+## Instructions
+
+- Wash the eggplant and cut it in half lengthwise. Cut each half into diamond-shaped chunks. Place the cut eggplant in a bowl and set aside.
+- Wash the scallions, chop them into green onion pieces, and set them aside on the cutting board.
+- Slice the star anise and set it aside on the cutting board.
+- If using ground meat, stir-fry it in 10 ml of oil (use 15 ml if using lean meat only) over medium heat until it changes color (about 1 minute), then remove and set aside.
+- Heat the wok until all moisture has evaporated.
+- Pour in cooking oil, enough to cover the bottom of the wok by twice its depth (you can add more oil, but do not add less).
+- When the oil reaches about 60% heat, add the optional ingredients: star anise, dried small shrimp, and scallions.
+- If you are not using star anise or other optional ingredients, heat the oil to about 90% heat.
+- When the oil reaches 90% heat, pour the eggplant from the bowl into the wok and stir-fry using a spatula.
+- After stir-frying for about 40 seconds, hold the spatula suspended and parallel to the wok, and pour the soy sauce onto the spatula. Use about 2.5 spatulas per person (you can add less soy sauce, but do not add more, as it will become too salty).
+- When the eggplant becomes semi-soft (about 1 minute later), add back the pre-cooked ground meat and stir-fry quickly to mix evenly.
+- If you plan to add sugar and vinegar, add them now.
+- Continue stir-frying.
+- Once all the eggplant in the wok has changed color and become soft, remove it from the wok.
+
+## Additional Content
+
+- Due to the soy sauce, no additional salt is needed. Taste before serving; if it’s not salty enough, add a small amount of salt, and increase the soy sauce quantity next time.
+- If dried shrimp is added, reduce the amount of soy sauce accordingly.
+- When stir-frying this dish, maintain high heat throughout.
+- Important! Do not add water, or it will become boiled eggplant with poor texture. Use plenty of oil; do not use less.
+- If your home stove reaches 70% oil temperature and the temperature no longer rises significantly, proceed to the next step directly. There is no need to force it to reach 90% oil temperature.
+- Add sugar and vinegar at the final stage, stir-fry for 20 seconds, and then remove from heat. Avoid adding vinegar too early, or the acidity will evaporate.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/炒青菜.md

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+# How to Stir-fry Green Vegetables
+
+Easy and convenient to make. Estimated time: 10 minutes.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Green vegetables
+
+## Calculations
+
+Before each preparation, determine how many servings you want to make. One serving is sufficient for 1 person.
+
+Total Quantity:
+
+- Green vegetables: 100g * number of servings
+- Garlic cloves: 2 cloves * number of servings
+- Cooking oil: 10-15ml (enough to coat the bottom of the pan)
+- Salt: 2g * number of servings
+- Water: 70ml * number of servings
+- Sugar: 5g * number of servings
+
+## Instructions
+
+- Break the green vegetables into smaller pieces, wash them with clean water, and set aside.
+- Mince the garlic cloves and set aside.
+- Heat the pan over medium-high heat and add 10-15ml of cooking oil. Wait for 30 seconds to let the oil temperature rise.
+- Add the prepared green vegetables to the pan and stir-fry until they soften (about 1 minute).
+- Add the minced garlic.
+- Pour in the calculated amount of water. The water level should fully cover or nearly cover the vegetables. Add salt (2g * number of servings) and continue stir-frying for about 1 minute.
+- Finally, add sugar, reduce the heat to low, cover the pan, and heat for 2 minutes.
+- Serve on a plate.
+
+## Additional Notes
+
+Adding sugar helps keep the green vegetables vibrant in color.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/烤茄子/烤茄子.md

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+# How to Make Roasted Eggplant
+
+Simple, convenient, and incredibly fragrant.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Eggplant
+- Cooking oil
+- Soy sauce (light soy sauce)
+- Minced garlic
+- Chili peppers
+- Cumin
+- Table salt
+
+## Measurements
+
+For two servings:
+
+- 1 Eggplant (approx. 200g)
+- 20-30 ml Cooking oil
+- 4-6 g Soy sauce
+- 1 Thai chili pepper (approx. 20g)
+- 3-4 cloves Minced garlic
+- 1-3 g Cumin
+- 0.5-2 g Table salt
+
+## Instructions
+
+- In a bowl, combine the soy sauce, cumin, table salt, minced garlic, and chopped Thai chili peppers. Mix evenly and set aside.
+- Wash the eggplant and pat it dry with a paper towel to remove surface moisture.
+- Use a fork to poke 4-8 holes on one side of the eggplant.
+- Apply 15-25 ml of cooking oil to coat the entire surface of the eggplant.
+- Preheat the oven to 200°C (with fan on high) for 2 minutes.
+- Place the eggplant in the middle or upper rack of the oven and roast for 12-15 minutes. It is ready when the surface is wrinkled and can be pressed down 0.3-0.5 cm deep.
+- Remove the eggplant and use a knife to make a vertical slit down the center, leaving 1-1.5 cm at the top and bottom uncut.
+- Insert a small knife or fork into the slit and cut through the interior vertically.
+- Gently open the slit and pour the prepared sauce over the eggplant.
+- Return the eggplant to the oven and roast at 200°C for 4-7 minutes.
+- Remove from the oven and turn off the power.
+
+## Additional Notes
+
+The final result is similar to roasted eggplant from a street BBQ stall; it smells amazing!
+
+**Precautions:**
+If the eggplant surface is wet, not fully coated with oil, or not pierced with a fork, it may **burst during roasting**.
+
+**Suggested Improvements:**
+When making the initial cut, you can slice the eggplant in half lengthwise first, then score the interior before applying the sauce.
+
+![Example of the finished dish](./烤茄子.jpg)
+
+If you encounter any issues or have suggestions for improving the process after following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/白灼菜心/白灼菜心.md

@@ -0,0 +1,56 @@
+# How to Make Scalded Choy Sum
+
+<!-- The title must be `Dish Name` + `How to Make`. It should match the file name. -->
+
+![Scalded Choy Sum](./白灼菜心.jpg)
+
+> No photo was taken; the image above is from the internet, but the result is pretty much the same.
+
+Scalded Choy Sum is a classic Cantonese dish. "Bai Zhuo" (scalding) is a Cantonese cooking technique where raw food is cooked by blanching it in boiling water or broth. This method preserves the original freshness and is commonly used in Cantonese cuisine for shrimp and vegetables.
+
+In short, it is an excellent way to lose weight or **quickly prepare leafy greens**.
+
+Estimated cooking difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Fresh Choy Sum
+- Light soy sauce, oyster sauce, salt
+- Garlic, bird's eye chili
+- Cooking oil
+
+## Measurements
+
+The quantities below are sufficient for two people. If eating for one, simply pair it with rice.
+
+- Fresh Choy Sum: 250g
+- Cooking oil: 10g
+- Prepare a soul sauce:
+  - Light soy sauce: 5g
+  - Oyster sauce: 5g
+  - Salt, sugar: 5g
+- Garlic: 4-5 cloves, Bird's eye chili: 1-2 pieces
+
+## Instructions
+
+1. Wash the Choy Sum and **remove the hard or tough parts of the root**. You can also use a knife to **scrape the stem part of the Choy Sum**, removing the tough outer layer to make the inside more tender. However, pay attention to the blanching time for the stem; if blanched too long, it will lose its crispness.
+
+2. Mince the garlic. If you have onion on hand, add some onion as well.
+
+3. Prepare the soul sauce: 5g light soy sauce, 5g oyster sauce, add 3g sugar and 100g water (about half a bowl) to make a bowl of sauce.
+   > If you add starch, the sauce will cling to the Choy Sum better when boiled, resulting in a stronger flavor. This might not be to the liking of Cantonese people.
+
+4. Boil 500ml of water with 5g salt and 10g cooking oil.
+
+5. Blanch the Choy Sum stems in the boiling water for 1 minute until the stems turn dark green. Then blanch the entire Choy Sum for another 1 minute, remove, and arrange it on a plate.
+
+6. In a separate small pot, pour in the prepared sauce and bring to a boil over low heat. Add half of the minced garlic, a little ginger shreds, and chopped bird's eye chili. During preparation, some chopped onion and garlic were added. First, heat oil in the pot, when it reaches 50% heat, add the minced garlic and onion, stir-fry briefly until fragrant, then add the sauce and bird's eye chili and bring to a boil.
+
+7. Let the sauce reduce slightly. After boiling, wait for about ten seconds, then pour it directly over the Choy Sum. Don't use too much sauce, but don't skimp on the garlic; it really makes a difference.
+
+## Additional Notes
+
+- Make sure to choose very fresh Choy Sum! Very fresh!
+- Add oil and salt to the boiling water in the pot.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/vegetable_dish/皮蛋豆腐.md

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+# How to Make Century Egg with Tofu
+
+Century Egg with Tofu is a simple and easy-to-make dish that beginners can prepare in about 5 minutes. The firm yet tender texture of the preserved egg, paired with the refreshing softness of silken tofu, creates a savory, appetizing dish that goes perfectly with rice!
+
+Estimated Cooking Difficulty: ★
+
+## Essential Ingredients and Tools
+
+- Century eggs
+- Silken tofu (in carton)
+- Light soy sauce
+- Granulated sugar
+- Vinegar (Zhenjiang black vinegar recommended)
+- Sesame oil (optional)
+- Chili oil (optional)
+- Crushed peanuts (optional)
+- Chopped green onions (optional)
+- Cilantro (optional)
+
+## Measurements
+
+Before each preparation, decide how many servings you want to make. One serving is sufficient for one person.
+
+Per serving:
+
+- 2 century eggs
+- 1 carton of silken tofu
+- 15 ml light soy sauce
+- 2.5 g granulated sugar
+- 15 ml vinegar
+- 15 ml sesame oil
+- 10 ml chili oil
+- 10 g crushed peanuts
+- 15 g chopped green onions
+- 1 sprig of cilantro
+
+## Instructions
+
+- Peel the century eggs and cut each into quarters.
+- Cut the silken tofu into cubes or slices and place them in the center of the serving dish.
+- Mix the light soy sauce, granulated sugar, vinegar, sesame oil, and chili oil to create the sauce, then drizzle it over the tofu and eggs.
+- Optionally, garnish with crushed peanuts, chopped green onions, and cilantro.
+
+## Additional Notes
+
+<!-- Add extra tips, references, safety instructions, etc. here. -->
+
+- Blanching the tofu briefly helps remove its beany flavor.
+- Lightly coating the knife with sesame oil when cutting century eggs prevents sticking.
+- Reference: [Cold Tossed Century Egg with Tofu by Low-Config Xiao Dangjia - iCook](https://icook.tw/recipes/437531)
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/vegetable_dish/糖拌西红柿/糖拌西红柿.md

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+# How to Make Sugar-Tossed Tomatoes
+
+![Example Dish](./volcano-snow.jpg)
+
+Fresh, delicious, easy to prepare, and highly nutritious. This cold dish is perfect for summer and a delightful addition to any family table. Tomatoes are rich in Vitamin C, and the recipe is simple, taking just a few minutes to complete.
+
+Estimated Cooking Difficulty: ★★
+
+## Ingredients and Tools Needed
+
+- Tomatoes
+- White sugar
+- Refrigerator
+
+## Serving Size
+
+One batch serves exactly 2 people.
+
+Per serving:
+
+- 2 tomatoes (each weighing approximately 100g, totaling 200g)
+- 20g white sugar
+
+## Instructions
+
+- Use a knife to score the tomato skin in a star pattern.
+- Insert chopsticks into the tomato's stem area and rotate it over a gas flame for 10 seconds (or pour boiling water over it for 30 seconds) until the skin curls.
+- Peel off the tomato skin completely.
+- Cut the tomatoes into large chunks (cutting along the natural lines helps retain more juice). Remove the stem and core, then set aside.
+- Once all tomatoes are cut, arrange them in a single even layer on a plate.
+- Sprinkle with white sugar. Repeat the layering and sprinkling process until all tomatoes are used.
+- Refrigerate for 10 minutes.
+- Your sugar-tossed tomatoes are ready! Nutritious, delicious, sweet and tangy, perfect for cooling down and cutting through grease in the summer.
+
+## Additional Notes
+
+Please use knives with care during preparation.
+
+If you encounter any issues or have suggestions for improving the process after following this guide, please submit an Issue or Pull Request.

en/dishes/vegetable_dish/素炒豆角.md

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+# How to Make Stir-Fried Green Beans
+
+A home-style dish that goes perfectly with rice.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Green beans
+- Millet peppers (small red chilies)
+- Green onion
+- Garlic
+- Light soy sauce
+- Dark soy sauce
+- Oyster sauce
+- Salt
+
+## Quantities
+
+Note: Due to variations in ingredients, this recipe is for 2 servings.
+
+- Green beans: 250g
+- Millet peppers: 2 pieces
+- Green onion: 3 rings
+- Garlic: 2 cloves
+- Light soy sauce: 6ml
+- Dark soy sauce: 2ml
+- Oyster sauce: 6ml
+- Salt: 6g
+
+## Instructions
+
+- Cut the green onion into rings and mince the garlic; set aside.
+- Mix the light soy sauce, dark soy sauce, oyster sauce, and salt to create the sauce; set aside.
+- Slice the millet peppers into rings; set aside.
+- Remove the strings from the green beans, then cut them diagonally into small pieces, 4-10cm long; set aside.
+- Heat oil (10ml - 15ml) in a pan. Once it starts to smoke, add the green onion and millet peppers, and stir-fry until fragrant.
+- Add the green beans and stir-fry for 30 seconds.
+- Pour in the prepared sauce and stir-fry on high heat for 2 minutes.
+- Add 150ml of water.
+- Reduce heat to medium-low, cover the pan, and simmer for 8-10 minutes.
+- Add the minced garlic before serving.
+
+## Additional Notes
+
+- Cutting green beans requires some knife skills; if you are not comfortable with it, you can use kitchen scissors instead.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/红烧冬瓜/红烧冬瓜.md

@@ -0,0 +1,51 @@
+# Braed Winter Melon Recipe
+
+Braised Winter Melon is a home-style dish characterized by its vibrant red color, savory and delicious flavor, and rich nutritional value.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Winter Melon
+* Cooking Oil
+* Cooking Wine
+* Cornstarch
+* Light Soy Sauce
+* Dark Soy Sauce
+* Chicken Bouillon
+* Scallions
+* Minced Ginger
+* Oyster Sauce
+
+## Measurements
+
+Per serving:
+
+* Winter Melon 300 g
+* Cooking Oil 50 ml
+* Cooking Wine 2 ml
+* Cornstarch 10 g
+* Light Soy Sauce 10 ml
+* Dark Soy Sauce 15 ml
+* Chicken Bouillon 3 g
+* Scallions 0.5 stalk
+* Minced Ginger 1 clove
+* Oyster Sauce 15 ml
+
+## Instructions
+
+* Peel the winter melon and cut it into small cubes with sides no longer than 2 cm.
+* Heat oil in a wok, add the winter melon, and gently fry until the surface turns golden brown, about 2 minutes.
+* Remove the winter melon and set aside in a large bowl.
+* Using the remaining oil in the wok, add minced ginger, light soy sauce, and oyster sauce. Stir-fry for 15 seconds.
+* Return the winter melon to the wok. Stir-fry for another 30 seconds, then add enough boiling water to cover the melon. Simmer on high heat for 10 minutes.
+* Add dark soy sauce for color. Continue cooking until the winter melon becomes soft and tender (easily pierced with a chopstick).
+* Add chicken bouillon, cooking wine, and scallions. Stir-fry for 30 seconds, then transfer the winter melon back to the large bowl.
+* Reserve the remaining sauce in the wok. Pour in the cornstarch slurry and bring to a boil. Pour the thickened sauce over the winter melon.
+
+![Example Dish](./1.jpeg)
+![Example Dish](./2.jpeg)
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/vegetable_dish/红烧茄子.md

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+# Braised Eggplant Recipe
+
+Estimated Cooking Difficulty: ★★★★
+
+## Essential Ingredients and Tools
+
+- Garlic
+- Green Onion
+- Green Chili Pepper
+- Onion
+- Tomato
+- Green Eggplant
+- Salt
+- Soy Sauce
+- Egg
+- Flour
+- Starch
+
+## Calculations
+
+Determine how many servings you want to make before each preparation. One serving is sufficient for 2 people.
+
+Total Amounts:
+
+- Green Eggplant quantity = servings * 0.7 pieces
+- Green Chili Pepper = servings * 0.5 pieces
+- Onion = servings * 0.3 pieces
+- Tomato = 1 piece
+- Green Onion = half a stalk
+- Garlic = 3 cloves
+- Egg = 1 piece
+- Flour = Green Eggplant quantity * 150 grams
+- Starch = Flour / 4 grams
+- Soy Sauce = Eggplant quantity * 7 grams (round up)
+
+## Instructions
+
+1. Wash the green eggplant, green chili pepper, tomato, onion, and green onion.
+1. Cut the green onion into 5 mm wide pieces, peel and crush the garlic, cut the tomato into 6 cubic centimeter chunks, and cut the green chili pepper and onion into 5g chunks.
+1. Cut the eggplant into diamond-shaped pieces (first cut into 2 cm thick slices, then cut the slices into 2 cm strips, and finally cut diagonally into pieces...).
+1. Pour the flour into a bowl, add a small amount of water gradually, and stir until it forms a thick batter.
+1. Add the starch and 30 grams of water, and stir well.
+1. Crack the egg into the bowl, add (Flour / 20) grams of salt, and stir well.
+1. Pour the eggplant pieces into the batter and stir to ensure every side of the eggplant pieces is coated with the batter.
+1. Turn on high heat to heat the wok, add 500 ml of oil. When you see a wisp of smoke from the oil, reduce the heat to low. Use chopsticks to place the eggplant pieces into the oil. After all pieces are in the wok, increase the heat to medium. Fry until the eggplant pieces turn golden brown, then remove them and drain the oil.
+1. Add (servings * 5) grams of oil, put in the garlic and green onion pieces, and stir-fry for 15 seconds. Add the green chili pepper chunks and stir-fry for 30 seconds. Add the tomato and stir-fry for 30 seconds.
+1. Add the fried eggplant pieces. Add water until the liquid level is 0.8 times the height of the ingredients in the pot.
+1. Add the soy sauce and (servings * 3) grams of salt.
+1. Wait until the sauce thickens (the water level should be about 0.2-0.3 times the height of the remaining ingredients). Remove the lid, serve the dish, and turn off the heat.
+
+## Additional Notes
+
+Pay attention during steps 4-6 of the instructions:
+You must execute them in order, otherwise, catastrophic errors may occur......
+
+If you find any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/脆皮豆腐.md

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+# How to Make Crispy Tofu
+
+Rich sauce coats the tofu, making it impossible to stop eating once you take a bite. It's incredibly delicious.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Firm tofu
+- Eggs
+- Light soy sauce
+- Dark soy sauce
+- Oyster sauce
+- White sugar
+- Cornstarch
+- Skillet
+
+## Quantities
+
+Per serving:
+
+- Firm tofu 1 block (purchase 1.25 blocks per person at the market)
+- Eggs 2 per block of tofu
+- Cornstarch 50 g per block of tofu
+- Light soy sauce 20 g
+- Oyster sauce 10 g
+- Dark soy sauce 5 g
+- White sugar 10 g
+
+## Instructions
+
+- Beat the eggs to create egg wash and set aside
+- Prepare the sauce (20 g light soy sauce + 10 g oyster sauce + 5 g dark soy sauce + 10 g white sugar + 10 g cornstarch + 200 ml water)
+- Slice the firm tofu (personal recommendation, for reference only: 5 slices per person, 1.2 cm thick)
+- Pour cornstarch onto a plate, coat the tofu slices with starch, then dip them in the egg wash, and set aside
+- Heat the skillet and add 18 ml of cooking oil. Wait 10 seconds for the oil temperature to rise
+- Place the egg-coated tofu slices evenly in the pan, covering the bottom. Pan-fry over low heat until golden, then flip
+- Once both sides are golden, pour in the sauce, ensuring each piece of tofu is coated. Cook on high heat for 3 minutes until the sauce thickens
+- Turn off the heat
+
+## Additional Content
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/芹菜拌茶树菇/芹菜拌茶树菇.md

@@ -0,0 +1,50 @@
+# How to Make Celery with Tea Tree Mushrooms
+
+![Finished Celery with Tea Tree Mushrooms](./芹菜拌茶树菇.jpg)
+![Minxing Tea Tree Mushrooms](./闽星茶树菇.jpg)
+
+Celery with Tea Tree Mushrooms is a simple and easy-to-make cold dish. It is rich in various vitamins and minerals essential for the human body. Beginners can typically complete it in about 30 minutes.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Minxing Tea Tree Mushrooms
+- Celery
+- Sesame Oil
+- Oyster Sauce
+- Weijixian (Light Soy Sauce)
+- Table Salt
+
+## Quantities
+
+Determine how many servings you plan to make before starting. One serving is sufficient for 1-2 people.
+
+Per serving:
+
+- Minxing Tea Tree Mushrooms: 1 bottle
+- Celery: 250-300g (Celery shoots about 30cm tall are recommended. If unavailable, celery greens or regular celery can be used, but they require slightly longer blanching to cook through)
+- Sesame Oil: 5ml
+- Oyster Sauce: approximately 7ml
+- Weijixian: 3ml
+- Table Salt: approximately 2g
+
+## Instructions
+
+- (Skip this step if using celery shoots) Boil a kettle of hot water and set aside.
+- Pick over fresh celery shoots or celery, removing yellow leaves, and wash them. Set aside.
+- (Skip this step if using celery shoots) Separate the celery leaves from the stalks. Place the stalks in a bowl. Cut the celery stalks into strips 2-3mm wide. This step helps the celery blanch faster and more evenly, resulting in a crisper and more refreshing texture.
+- Cut the celery shoots into 4cm segments. Set aside.
+- (Skip this step if using celery shoots) Heat a pot and pour the boiling water from the kettle into it until it bubbles and boils.
+- (Skip this step if using celery shoots) Add the cut celery strips to the pot to blanch. After about 20 seconds, add the celery leaves. After 5 more seconds, turn off the heat, remove everything, and rinse with cold water. Set aside.
+- Place the blanched celery or celery shoots in a bowl. Sprinkle with the prepared salt, sesame oil, oyster sauce, and Weijixian. Mix well.
+- Add the tea tree mushrooms to the bowl and mix well.
+- Plate the dish.
+- Serve and enjoy.
+
+## Additional Notes
+
+- The water level during blanching must completely cover the celery.
+- If the celery leaves are too tough or hard, you can omit them.
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/茄子炖土豆.md

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+# Braised Eggplant with Potatoes
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Eggplant
+- Potato
+- Meat
+- Chili peppers (specifically fresh green chilies, **not chili powder or chili oil**)
+- Soy sauce
+- Salt
+- Garlic
+
+## Calculations
+
+Before each preparation, determine how many servings you plan to make. One serving is sufficient for 2-3 people.
+
+Total Quantities:
+
+- Number of eggplants = Servings * 1 (each eggplant is approximately 150g)
+- Number of potatoes = Servings * 1 (each potato is approximately 150g)
+- Amount of meat = Servings * 180 grams
+- Amount of soy sauce = Servings * 15 milliliters
+- Amount of salt = Servings * 5 grams
+- Amount of chili peppers = 50 grams (for seasoning, so keep this constant regardless of the number of servings)
+- Amount of garlic = 3 cloves (for seasoning, so keep this constant regardless of the number of servings. Note that these are individual cloves, **not 3 whole heads**)
+
+Using the conditions above, calculate the required proportions of raw materials for your planned servings.
+
+## Instructions
+
+1. Wash the eggplant, potatoes, and chili peppers. Peel the garlic and crush it.
+2. Cut the eggplant and potatoes into cubes of approximately 6 cubic centimeters. Cut the chili peppers into small pieces weighing about 5 grams each. Slice the meat into strips approximately 3 centimeters long.
+3. Turn on the heat, warm the pan, and add Servings * 13 milliliters of oil.
+4. When you see a slight wisp of smoke rising from the oil in the pan, add the chili peppers.
+5. Once the aroma of the chili peppers is released, immediately add the meat and stir-fry with a spatula for 30 seconds.
+6. Add the potatoes and stir-fry for 30 seconds.
+7. Add the eggplant and stir-fry for 30 seconds.
+8. Add the soy sauce and salt, and continue stir-frying for 5 minutes.
+9. Add water until the liquid level reaches 0.9 times the height of the ingredients in the pot, then cover with a lid.
+10. Wait until the water level in the pot has reduced to 0.1 times the height of the ingredients. Uncover the pot, add the garlic, stir well, and turn off the heat.
+
+## Additional Notes
+
+During steps 5-7, pay attention to the bottom of the pan. If there is no liquid (oil or water) visible, add 5 milliliters of water and continue stir-frying.
+
+If you follow this guide's procedure and encounter issues or have suggestions for improvement, please submit an Issue or Pull request.

en/dishes/vegetable_dish/莴笋叶煎饼/莴笋叶煎饼.md

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+# How to Make Lettuce Leaf Pancakes
+
+Lettuce leaf pancakes are nutritious and delicious.
+
+Estimated cooking difficulty: ★★
+
+## Essential Ingredients and Tools
+
+* Lettuce leaves
+* Eggs
+* Cooking oil
+* Light soy sauce
+* Starch
+* Chicken bouillon powder
+
+## Measurements
+
+Per serving:
+
+* Lettuce leaves: 50 g
+* Eggs: 2
+* Cooking oil: 30 ml
+* Light soy sauce: 5 ml
+* Starch: 15 g
+* Chicken bouillon powder: 2 g
+
+## Instructions
+
+* Finely chop the lettuce leaves, add eggs, starch, light soy sauce, and chicken bouillon powder, then mix well and set aside.
+* Heat oil in a pan, pour in the lettuce leaf batter, and spread it evenly across the pan's surface.
+* Fry the first side for 120 seconds, flip, and fry the other side for 60 seconds before removing from the pan.
+
+![Example dish result](./1.jpeg)
+![Example dish result](./2.jpeg)
+![Example dish result](./3.jpeg)
+
+## Additional Notes
+
+* Lettuce leaves are commonly included in vegetable packs purchased in many cities and provinces; you can substitute with chives or other greens if necessary.
+* Directly blanching lettuce leaves for a cold salad results in a bitter taste, so making them into pancake fillings is a better option.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/菠菜炒鸡蛋/菠菜炒鸡蛋.md

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+# How to Make Spinach Stir-Fried with Eggs
+
+This dish is easy to make and packed with nutrients.
+
+![Example Dish](./菠菜炒鸡蛋.jpg)
+
+Estimated Cooking Difficulty: ★★
+
+## Ingredients and Tools Needed
+
+- Spinach
+- Eggs
+- Cooking oil
+- Table salt
+
+## Quantities
+
+For 1 serving:
+
+- Spinach: 350g
+- Eggs: 2
+- Cooking oil: 15ml
+- Table salt: 5g
+
+## Instructions
+
+- Remove the roots from the spinach, wash it thoroughly, place it in a colander, and blanch it.
+- Crack the eggs into a bowl and whisk them well.
+- Heat a wok and add 10ml of oil.
+- Once the oil is hot, pour in the beaten eggs and stir-fry over medium heat for 15 seconds. First, let it form an egg pancake, then use a spatula to cut it into small pieces.
+- Turn off the heat, transfer the egg pieces to a plate, and do not wash the wok.
+- Turn the heat back on, add 5ml of oil, and once hot, add the spinach. Stir-fry over high heat for 15 seconds, then add the egg pieces and mix well.
+- Add 5g of salt and 100ml of drinking water, and stir-fry over high heat for 10 seconds.
+- Turn off the heat and serve.
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improvement while following this guide, please open an Issue or submit a Pull request.

en/dishes/vegetable_dish/葱煎豆腐.md

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+# How to Make Scallion Pan-Fried Tofu
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Firm tofu
+- Scallions
+- Green chili peppers
+- Salt
+- Chicken bouillon powder
+- Skillet
+
+## Calculations
+
+Determine the number of servings before each preparation. One serving is sufficient for 1 person.
+
+Total Quantities:
+
+- Quantity of firm tofu = servings * 0.8 (rounded up).
+- Quantity of chili peppers = 1.5 per 3 servings.
+- Quantity of scallions = 2 stalks per 3 servings.
+- Quantity of salt = servings * 3g.
+- Quantity of chicken bouillon powder = servings * 1.5g.
+
+Use the above conditions to calculate the proportions of raw materials needed, adjusting to taste.
+
+## Instructions
+
+* Wash the tofu thoroughly. Slice it to a thickness of approximately 5 mm and place it on a plate.
+* Wash the scallions, remove the root ends, chop them into scallion bits, and set aside.
+* Wash the chili peppers, slice them open, remove the seeds, and cut them into 1cm x 1cm pieces. Set aside.
+* Heat the skillet and add oil equal to servings * 9ml.
+* Once the oil is in the pan, spread it evenly across the bottom. Arrange the tofu slices evenly and pan-fry over low heat until golden brown, then flip.
+* Once both sides are golden brown, remove the tofu and set aside on a plate.
+* Add enough oil to cover the bottom of the pan. Pour in the chili peppers and stir-fry over high heat, pressing down with the spatula for 3 minutes.
+* Add the tofu back in, stir-fry, and add salt and chicken bouillon powder. Stir-fry over medium heat for 1 minute, then pour in 10 ml of water and reduce the sauce over high heat.
+* Before removing from heat, sprinkle the previously calculated scallion bits on top. Transfer to a serving dish.
+
+## Additional Information
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/蒜蓉空心菜/蒜蓉空心菜.md

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+# How to Make Garlic Hollow Stem Vegetables
+
+Background:
+
+I once tried garlic hollow stem vegetables at a Sichuan restaurant near my school, and I have loved them ever since.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+* Hollow stem vegetables (Morning Glory)
+* Minced garlic
+* Salt
+* Light soy sauce
+* Chopsticks
+* Spatula
+
+## Quantities Per Serving
+
+* Fresh hollow stem vegetables: 250 g
+* Half a garlic clove, minced
+* Cooking oil: 45 ml
+* Salt: 2 g
+* White sugar: 3 g
+* Light soy sauce: 8 ml
+
+## Instructions
+
+* Wash the hollow stem vegetables thoroughly, remove any rotten leaves or tough stems, and cut them into 2 or 3 uniform segments (to prevent them from being too long and difficult to stir-fry).
+* Pour a small amount of oil into the wok and heat it until it just starts to smoke. Tilt the wok to coat the bottom evenly with the hot oil, then pour in the remaining oil ([Hot Wok, Cold Oil Method](https://cook.aiursoft.com/tips/learn/%E5%AD%A6%E4%B9%A0%E7%82%92%E4%B8%8E%E7%85%8E/?h=%E7%83%AD%E9%94%85#_5)).
+* Add the minced garlic and stir-fry over low heat for 10 to 15 seconds until fragrant.
+* Add the hollow stem vegetables as quickly and evenly as possible. **Turn the heat to high**. Hold the spatula in your left hand and chopsticks in your right hand, continuously tossing the vegetables until they soften and turn bright green.
+* Remove the chopsticks and use only the spatula to stir-fry the softened vegetables rapidly for 15–20 seconds to ensure even heating. Add 2 g of salt, 3 g of white sugar, and 8 ml of light soy sauce.
+* Continue stir-frying over high heat for 10 seconds, then serve immediately.
+
+![Example of the finished dish](./1.JPG)
+
+## Additional Tips
+
+* Try to select fresh and tender hollow stem vegetables; otherwise, the texture may become tough after stir-frying.
+* The amount of hollow stem vegetables you add depends on the size of your wok. It is recommended not to exceed the capacity of one wok. If there is too much, some vegetables may fall out onto the stove during the initial tossing and subsequent stir-frying.
+* When stir-frying hollow stem vegetables, you must **use high heat**. This allows the vegetables to soften quickly while maintaining a crisp and tender texture. High heat also helps bring out the aroma of the soy sauce.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/蒜蓉西兰花.md

@@ -0,0 +1,42 @@
+# How to Make Garlic Broccoli
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- 1 head of broccoli
+- 3-4 cloves of garlic
+- Light soy sauce
+- Oyster sauce
+- White sugar
+
+## Calculation
+
+Determine how many servings you want to prepare before each cooking session. One serving is sufficient for 2 people.
+
+Per serving:
+
+- Broccoli: approximately 200 g (about 1/2 of a medium-sized head)
+- Garlic: 3-4 cloves
+- Light soy sauce: 10 ml
+- Oyster sauce: 5 ml
+- White sugar: 2 g
+
+## Instructions
+
+- Cut the broccoli into small florets and wash them thoroughly.
+- Peel the garlic, mince it, and set aside.
+- Add 1000 ml of drinking water to a pot and bring to a boil over high heat.
+- Add the broccoli and boil on high heat for **2-3 minutes** until the broccoli turns bright green and becomes tender.
+- Remove the boiled broccoli, drain the water, arrange it on a plate, and set aside.
+- Heat a pan and add 10 ml of cooking oil. Once the oil temperature rises, add the minced garlic and stir-fry over low heat until fragrant.
+- Add 10 ml of light soy sauce, 5 ml of oyster sauce, 2 g of white sugar, and 30 ml of drinking water.
+- Bring the sauce in the pan to a boil.
+- Pour the prepared garlic sauce evenly over the broccoli on the plate.
+
+## Additional Notes
+
+- Do not blanch for longer than the recommended time to avoid affecting the texture and nutritional value of the broccoli.
+- If you prefer a crunchier texture, you can shorten the blanching time.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/蒲烧茄子.md

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+# How to Make Unagi-Style Eggplant
+
+As everyone knows, eggplants 🍆 and potatoes 🥔 are two types of meat dishes. This unagi-style eggplant dish is to eel what ginger is to potatoes in `potato stew.*`.
+
+Estimated cooking difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Eggplant
+- Unagi sauce
+- Honey
+- White sugar
+- Light soy sauce
+- Dark soy sauce
+- Cooking wine
+- Water
+
+## Measurements
+
+- Decide the amount of oil based on the type of pan
+  - Non-stick pan: The oil should spread across the surface area of the eggplant after gathering into droplets.
+  - Wok: The oil should just cover the bottom of the pan when spread out.
+- 1 long eggplant that is narrower at the top and wider at the bottom (do not use Zhejiang eggplants or round eggplants)
+- 1 portion of unagi sauce
+  - 20 ml honey
+  - 15 ml white sugar
+  - 40 ml light soy sauce
+  - 10 ml dark soy sauce
+  - 20 ml cooking wine
+  - 100 ml water
+
+## Instructions
+
+- Peel the eggplant and cut it horizontally into two sections.
+- Steam for 5 minutes.
+- Cut lengthwise without cutting all the way through, making 2~3 cuts on each side so it can be laid flat.
+- Pan-fry until both sides are golden brown.
+- Pour unagi sauce over the eggplant until it covers half the height of the eggplant.
+- Fry until the back is colored, then flip.
+  - Simultaneously reduce the sauce. If the sauce does not reduce, add a cornstarch slurry (ratio of cornstarch to water between 1:4 and 1:10, depending on the reduction progress).
+- Pour the remaining unagi sauce over the eggplant.
+- Serve. The eggplant with unagi sauce is ready.
+
+## Additional Notes
+
+- This unagi-style dish is actually quite Chinese; the Japanese version is typically grilled.
+- The soul of the dish lies in the unagi sauce? You can also buy pre-made unagi sauce.
+- If you find it too rich, sprinkle some chopped scallions (2~5 mm) on the plate after serving. This also adds visual interest.
+- For stir-fried eggplant dishes (such as Yuxiang eggplant or Jiangbao eggplant), Zhejiang eggplants are highly recommended. Their slender shape makes them perfect for rolling knife cuts, and their skin is tender, eliminating the need for peeling. Their flavor is moderate.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/虎皮青椒/虎皮青椒.md

@@ -0,0 +1,44 @@
+
+# Recipe for Tiger Skin Green Peppers
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Green peppers
+- Garlic
+- White sugar (the soul of the dish)
+- Vinegar
+- Light soy sauce
+- Salt
+- Bowl or a container with sufficient depth
+
+## Quantities
+
+Per serving:
+
+- 5 green peppers (those measuring 10-15cm in length are ideal)
+- 2-3 cloves of garlic
+- 20ml oil
+- 15g white sugar
+- 15ml light soy sauce
+- 15ml fragrant vinegar
+- 4g salt
+
+## Instructions
+
+- Remove the stems from the green peppers and rinse them thoroughly under running tap water.
+- Slice the green peppers lengthwise into long strips, cutting each pepper into 3-4 pieces.
+- Peel the garlic and mince it into fine pieces, approximately 2mm x 2mm x 2mm in size.
+- `Seasoning 1`: Pour 20ml of oil into a small bowl and add the minced garlic.
+- `Seasoning 2`: Combine the white sugar, light soy sauce, vinegar, and salt in a bowl or other container, and stir well.
+- Pour `Seasoning 1` into a wok or pan and heat over medium heat. Once the oil is hot, add the green pepper strips, ensuring they are laid out flat without overlapping.
+- Use a spatula to press down on the peppers continuously, flipping them when appropriate.
+- Stir-fry for about 2 minutes until the surface of the peppers becomes wrinkled, then pour in `Seasoning 2`.
+- Increase the heat and continue stir-frying for 30 seconds before removing from heat and serving on a plate.
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
+
+![Tiger Skin Green Peppers](./虎皮青椒.jpg)

en/dishes/vegetable_dish/蚝油三鲜菇/蚝油三鲜菇.md

@@ -0,0 +1,64 @@
+# How to Make Oyster Sauce Mixed Mushrooms
+
+This oyster sauce mushroom dish can be prepared in just a few minutes. The mushrooms are silky, tender, flavorful, and delicious.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+* Shiitake mushrooms
+* Crab flavor mushrooms
+* White jade mushrooms
+* Millet peppers
+* Bell peppers
+* Cooking oil
+* Salt
+* Cooking wine
+* Starch
+* Light soy sauce
+* Chicken bouillon
+* Green onions
+* Minced ginger
+* Oyster sauce
+* Broccoli
+
+## Measurements
+
+Per serving:
+
+* Shiitake mushrooms: 2 pieces
+* Crab flavor mushrooms: 30 g
+* White jade mushrooms: 30 g
+* Millet peppers: 1 piece
+* Bell peppers: 0.5 pieces
+* Cooking oil: 10 ml
+* Table salt: 5 g
+* Cooking wine: 2 ml
+* Starch: 10 g
+* Light soy sauce: 10 ml
+* Chicken bouillon: 3 g
+* Green onions: 0.5 pieces
+* Minced ginger: 1 clove
+* Oyster sauce: 5 ml
+* Boiling water: 350 ml
+* Broccoli: 100 g
+
+## Instructions
+
+* Remove the root ends and dirt from the crab flavor mushrooms and white jade mushrooms, then separate the caps.
+* Slice the shiitake mushrooms (thickness of 0.5-1 cm; thicker slices offer a chewier texture).
+* Pour the starch into a small bowl, add 50 ml of water, and stir until the starch dissolves completely and there are no lumps (creating a slurry). Set aside.
+* Bring water to a boil, add the broccoli, and boil in clear water for 3 minutes. Remove and set aside in a bowl.
+* Wash the pot, bring water to a boil, add 5 g of table salt, then add the crab flavor mushrooms, white jade mushrooms, and shiitake mushrooms. Boil for 1 minute.
+* After 1 minute, remove the mushrooms and drain the water.
+* Heat oil in the pot. When small bubbles appear in the oil, add the minced ginger, millet peppers, and bell peppers, and stir-fry for 30 seconds.
+* Add the mixed mushrooms, then sequentially add the light soy sauce, oyster sauce, and chicken bouillon. Stir-fry evenly, then pour in the starch slurry.
+* Cook over medium heat until the sauce thickens. Add cooking wine and chopped green onions, then remove from heat.
+* Arrange the broccoli on the dish.
+
+![Example finished dish](./1.jpeg)
+![Example finished dish](./2.jpeg)
+
+## Additional Content
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/蚝油生菜.md

@@ -0,0 +1,43 @@
+
+# How to Make Oyster Sauce Lettuce
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Lettuce
+- Oyster sauce
+- Garlic
+- Light soy sauce
+- Salt
+- White sugar
+- Cooking oil
+
+## Measurements
+
+The portion size for this dish is the same as the standard portion ordered at a Sichuan restaurant.
+
+- Lettuce: 1 head (200 g ± 50 g)
+- Oyster sauce: 6-8 ml
+- Garlic: 4-5 cloves (mashed or finely chopped)
+- Light soy sauce: 6 ml
+- Salt: 0.5 g
+- White sugar: 1 g
+- Cooking oil: 5-8 ml
+
+## Instructions
+
+- Wash the lettuce and remove any wilted leaves.
+- Heat a wok, add 1 L of cold water, then add 2-3 ml of cooking oil and 0.5 g of salt. Wait for the water to boil.
+- Once the water is boiling, add the lettuce and blanch **each** leaf for 10 seconds.
+- Remove the lettuce, drain the water, and plate it.
+- Prepare the sauce: Mix 10 ml of light soy sauce, 6-8 ml of oyster sauce, 0.5 g of salt, and 1 g of white sugar in a bowl. Add 10-15 ml of cold water and stir well.
+- Heat the wok again, add 5-8 ml of cooking oil, and add the minced garlic when the oil is hot.
+- Wait until the garlic aroma is released, pour in the prepared sauce, bring to a boil, and immediately turn off the heat.
+- Evenly **pour** the sauce over the lettuce.
+
+## Additional Notes
+
+This dish is rich in vitamins, easy to make, and tastes refreshing without causing internal heat.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/西红柿炒鸡蛋.md

@@ -0,0 +1,57 @@
+# How to Make Tomato and Egg Stir-fry
+
+Tomato and egg stir-fry is one of the most common home-cooked dishes in China. Its ingredients are easy to find, and the preparation steps are relatively simple, making it very suitable for novice cooks. It is often the first dish many people learn to make.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+* Tomatoes
+* Eggs
+* Cooking oil
+* Salt
+* Sugar (optional)
+* Scallions (optional)
+
+## Calculation
+
+Determine how many servings you want to prepare before each cooking session. One serving is sufficient for 1 person.
+
+Total Amounts:
+
+* Tomatoes = 1 (approx. 180g) * number of servings
+* Eggs = 1.5 * number of servings, rounded up
+* Cooking oil = 4ml * number of eggs
+* Salt = 1.5-2g * number of servings
+* Sugar = 0-2g * number of servings
+* Scallions = 0-10g * number of servings
+
+## Instructions
+
+- Wash the tomatoes.
+- Optional: Remove the tomato skin
+  - Blanch the skin with boiling water, then transfer the tomatoes to cold water to peel off the skin.
+- Remove the stem from the tomatoes and cut them into small cubes with sides no longer than 4cm. These are the `tomato cubes`.
+- Crack the eggs into a bowl, add `1g * number of servings` of salt, and whisk until well mixed. This is the `egg mixture`.
+  - You can add 1ml of vinegar to the eggs to remove any fishy smell and make the eggs fluffier.
+- Heat the wok and add cooking oil.
+- Once the oil is hot, pour in the `egg mixture`. Stir-fry until the eggs solidify and turn slightly yellow. This is the `semi-cooked eggs`.
+- Turn off the heat. Remove the `semi-cooked eggs` to a plate, then turn the heat back on.
+  - Note: Do not wash the wok.
+- Add the `tomato cubes`. Use a spatula to press and stir-fry for 20 seconds, or until the tomatoes are soft and mushy.
+- Add the `semi-cooked eggs` back into the wok and stir-fry evenly.
+  - You can add 10ml of ketchup and 50ml of water to increase the sauce volume.
+  - You can also add other cooked meats and ingredients.
+- Add the remaining salt, sugar (optional, if you prefer a sweeter version), and scallions (optional). Stir-fry evenly.
+- Turn off the heat and serve.
+
+## Additional Notes
+
+Depending on taste preferences, there are many variations of this dish, including but not limited to:
+
+* Quick Method:
+  - Add the `tomato cubes` directly to the wok containing the `semi-cooked eggs` and stir-fry together until the tomatoes are soft.
+  - Continue to Step 10.
+* Change "Add salt" to "Add two drops of light soy sauce".
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/西红柿豆腐汤羹/西红柿豆腐汤羹.md

@@ -0,0 +1,47 @@
+# How to Make Tomato and Tofu Soup
+
+Tomato and Tofu Soup is a light and delicious dish.
+
+Estimated Cooking Difficulty: ★★
+
+## Ingredients and Tools Required
+
+* Tomatoes
+* Eggs
+* Tofu
+* Cooking oil
+* Salt
+* Cornstarch
+* Chicken bouillon
+* Scallions
+* Ginger
+* Boiling water
+
+## Measurements
+
+Per serving:
+
+* 1 tomato
+* 1 egg
+* 100 g of tofu
+* 5 ml of cooking oil
+* 2 g of salt
+* 5 g of cornstarch
+* 2 g of chicken bouillon
+* 0.5 scallion
+* 1 slice of ginger
+* 350 ml of boiling water
+
+## Instructions
+
+* Dice the tomato, beat the egg in a bowl, and cut the tofu into cubes for later use.
+* Heat the oil in a pot, add the ginger slices, and stir-fry for 5 seconds. Then add the diced tomatoes and stir-fry for 30 seconds.
+* Add boiling water to the pot. Once the soup comes to a boil, pour in the beaten egg and tofu cubes after 60 seconds.
+* After the soup returns to a boil, add the cornstarch slurry and stir gently in one direction for 2 turns.
+* Add chicken bouillon, salt, and scallions. Cook for 30 seconds, then remove from heat.
+
+![Example of the finished dish](./1.jpeg)
+
+## Additional Information
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/vegetable_dish/西葫芦炒鸡蛋/西葫芦炒鸡蛋.md

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+# How to Make Stir-Fried Zucchini with Eggs
+
+![Stir-Fried Zucchini with Eggs](./西葫芦炒鸡蛋.jpeg)
+
+Stir-fried zucchini with eggs is a simple and easy-to-make home-cooked dish. With simple and readily available ingredients, it is delicious and goes well with rice.
+
+Estimated Cooking Difficulty: ★★
+
+## Required Ingredients and Tools
+
+- Zucchini
+- Eggs
+- Tomatoes (optional)
+- Table salt
+- Cooking oil
+
+## Quantities
+
+For 2 servings:
+
+- Zucchini 500g
+- Tomatoes 100g
+- Eggs 3
+- Cooking oil 10-20ml
+- Table salt 6g
+
+## Instructions
+
+- Wash the tomatoes and cut them into small pieces; set aside.
+- Wash the zucchini and cut it into diamond shapes with sides approximately 4cm long; set aside.
+- Crack three eggs into a bowl, beat them until well mixed, and set aside.
+- Heat the pan and add 5ml - 10ml of cooking oil.
+- Pour in the eggs and stir-fry until they solidify. Use a spatula to break them into small pieces, then transfer them to a bowl and set aside.
+- Add 5ml - 10ml of cooking oil to the pan, pour in the tomatoes, and stir-fry until they soften.
+- Add the zucchini and stir-fry evenly. Add 6g of table salt, reduce the heat, and **wait for 4 - 5 minutes**.
+- Add the reserved eggs back to the pan and stir-fry over medium heat for 15 seconds.
+- Turn off the heat and serve.
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/话梅煮毛豆/话梅煮毛豆.md

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+# How to Make Preserved Plum Boiled Edamame
+
+A simple, delicious dish that is both sweet and sour, with high nutritional value
+
+Estimated cooking difficulty: ★★
+
+## Essential Ingredients and Tools
+
+* Edamame
+* Preserved plums
+* Table salt
+
+## Ingredients per serving:
+
+* Edamame: 300 g
+* Preserved plums: 6 pieces
+* Table salt: 2 g
+
+## Instructions
+
+* Add table salt to water and soak the edamame for 15 minutes
+* Add boiling water, then pour in the edamame and preserved plums; boil for 20-30 minutes
+* Remove from heat and serve
+
+![Example dish](./1.jpeg)
+
+## Additional Notes
+
+If you follow this guide and encounter any issues or have suggestions for improvement, please submit an Issue or Pull request.

en/dishes/vegetable_dish/酸辣土豆丝.md

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+# How to Make Spicy and Sour Shredded Potatoes
+
+Spicy and Shredded Potatoes is a simple and easy-to-make dish. It is glossy in color and has a delightful sour and spicy flavor. The auxiliary ingredient, chili peppers, is rich in Vitamin C. This dish uses simple ingredients and is easy to learn and make.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Potatoes
+- Garlic
+- Green Bell Pepper
+- Red Bell Pepper
+- Dried Chili Peppers
+- Green Onion
+- Light Soy Sauce
+- Aged Black Vinegar
+- Salt
+
+## Measurements
+
+Per serving:
+
+- Potatoes: 240g (the thinner and longer the shreds, the better)
+- Garlic: 4 cloves
+- Green Bell Pepper: 0.5
+- Red Bell Pepper: 0.5
+- Dried Chili Peppers: 3
+- Green Onion: 1 stalk
+- Light Soy Sauce: 5ml
+- Aged Black Vinegar: 10ml
+- Salt: 2g
+- Cooking Oil: 10-15ml
+
+## Instructions
+
+- Peel the potatoes and shred them (or use a mandoline slicer).
+- Rinse the shredded potatoes with water to remove excess starch, then blanch them for 10 seconds. Drain and set aside.
+- Chop the green onions; crush and mince the garlic (divide into two equal portions for later use); cut the dried chili peppers into small pieces; shred the green and red bell peppers.
+- Heat a pan over low heat with oil. Add half of the chopped green onions (using the white parts), half of the minced garlic, and the dried chili peppers to stir-fry until fragrant.
+- Add the shredded green and red bell peppers and stir-fry briefly. Add the shredded potatoes and stir-fry until they change color.
+- Add 5ml of light soy sauce and 10ml of aged black vinegar. Pour in the remaining half of the minced garlic and 2g of salt, then stir-fry quickly to combine evenly.
+- Before removing from the heat, sprinkle the remaining chopped green onions, toss to mix, and then plate.
+
+## Additional Tips
+
+- Ensure all starch is thoroughly washed off the potato shreds; otherwise, they will stick together.
+- Remove from heat promptly after adding the minced garlic and salt to preserve the garlic aroma and maintain the desired texture.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.

en/dishes/vegetable_dish/金针菇日本豆腐煲.md

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+# How to Make Enoki Mushroom and Japanese Tofu Casserole
+
+Enoki Mushroom and Japanese Tofu Casserole is an easy-to-make everyday dish.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Enoki mushrooms
+- Japanese tofu (Yuba tofu)
+- Thai chili peppers
+- Light soy sauce
+- Oyster sauce
+- Salt
+- Sugar
+- Cooking oil
+
+## Measurements
+
+Per serving:
+
+- Enoki mushrooms: 1-2 bunches
+- Tofu: 2 packages
+- Thai chili peppers: 3-5 pieces, finely chopped
+- Garlic: 2-3 cloves
+- Light soy sauce: 15ml
+- Oyster sauce: 5ml
+- Dark soy sauce: 3ml
+- Sugar: 3g
+- Cooking oil: 10-15ml
+
+## Instructions
+
+- Slice the tofu and pan-fry over low heat until golden brown on both sides. Set aside.
+- Mince the garlic; prepare the sauce by mixing light soy sauce, oyster sauce, dark soy sauce, sugar, and 100ml of water. Set aside.
+- Heat oil in a pan. Once hot, add the Thai chili peppers and minced garlic to sauté until fragrant. Add the enoki mushrooms and stir-fry until softened. Arrange the fried tofu slices on top of the mushrooms. Pour in the prepared sauce (from step 2), cover, and simmer for 5 minutes. Finally, increase the heat to reduce the sauce.
+
+## Additional Tips
+
+- Ensure the enoki mushrooms are stir-fried until fully softened.
+- Avoid stirring or flipping the tofu too much, as it breaks easily.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/金钱蛋.md

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+# How to Make Money Eggs
+
+Money Eggs are made by slicing boiled eggs, pan-frying them until golden, and stir-frying them with green and red peppers and fermented black beans. The result is crispy on the outside and tender on the inside, with a savory, slightly spicy flavor. Shaped like ancient copper coins, they symbolize good fortune. This is a simple, quick, and appetizing Hunan-style home-cooked dish.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Eggs
+- Long green chili peppers
+- Thai bird's eye chilies
+- Doubanjiang (broad bean paste)
+- Garlic
+- Green onions
+- Cornstarch (optional)
+- Cooking oil
+- Light soy sauce
+- Oyster sauce
+- Sugar
+
+## Calculations
+
+Before each preparation, determine how many servings you want to make. One serving is sufficient for 2 people.
+
+Per serving:
+
+- Eggs: 5
+- Cornstarch: 40 g
+- Cooking oil: 20-35 ml
+- Long green chili peppers: 15 g
+- Thai bird's eye chilies: 6-15 g (approx. 2-5 pieces)
+- Doubanjiang: 15 ml
+- Garlic: 10 g (approx. 2-3 cloves)
+- Green onions: 3 g (approx. 1-2 stalks)
+- Light soy sauce: 15 ml
+- Oyster sauce: 15 ml
+- Sugar: 5 g
+
+## Instructions
+
+- Place eggs in cold water, bring to a boil over high heat, then reduce to low heat and simmer for 8 minutes.
+- Rinse with cold tap water to cool them down, making them easier to peel.
+- Mince the garlic (particle size no larger than 1 mm), and dice the long green chili peppers and Thai bird's eye chilies into small pieces (approx. 2-3 mm).
+- Cut each cooked egg into 4 similar-sized slices along the shorter axis.
+- If coating with starch, lightly dust each egg slice with cornstarch and shake off the excess.
+- Heat 25 ml of oil in a pan (use 20 ml if not coating with starch), and add the egg slices.
+- Fry until lightly browned, then add another 10 ml of oil (add 10 ml if not coating with starch), and flip the eggs.
+- Once the second side is lightly browned, add the diced chili peppers and minced garlic, stir-frying for about a minute, then flip again.
+- Next, add the Doubanjiang and stir-fry for a few dozen seconds, then flip.
+- Mix the light soy sauce, oyster sauce, and sugar to make a sauce. Toss the pan gently to coat, then serve.
+
+## Additional Notes
+
+- For an authentic flavor, use 15 g of Doubanjiang. If you cannot handle spicy food, reduce the amount to 6 g and remove the chili seeds.
+- A non-stick pan is recommended. If using one, reduce the initial oil amount by 5 ml.
+- Ensure the eggs are fully set before peeling.
+- Avoid excessive stirring to prevent the eggs from breaking apart.
+- Reference: [【Step-by-Step Photos】Hunan Restaurant Style - Money Eggs Recipe | Home Cooking | Xiachufang](https://www.xiachufang.com/recipe/107161729/)
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/陕北熬豆角.md

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+# Recipe for Shaanxi-Style Braised Green Beans
+
+Shaanxi-style braised green beans is a dish that is extremely beginner-friendly. Because it uses the "braising" method, the ingredients can vary in quantity or even be omitted, making it almost impossible to fail.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Green beans
+- Potatoes
+- Tomatoes
+- Spiral chili peppers (optional)
+- Salt
+- Light soy sauce
+- Five-spice powder
+- Oyster sauce
+- Green onion
+- Ginger
+- Garlic
+
+## Measurements
+
+Note: Due to variations in individual ingredients, this recipe is for 2 servings.
+
+- Green beans: 300g for 2 servings
+- Potatoes: 1 piece for 2 servings
+- Tomatoes: 1 piece for 2 servings
+- Spiral chili peppers (optional): 2 pieces for 2 servings
+- Salt: 6g for 2 servings
+- Light soy sauce: 6ml for 2 servings
+- Five-spice powder: 3g for 2 servings
+- Oyster sauce: 6ml for 2 servings
+- Green onion: 3 rings
+- Ginger: 2g
+- Garlic: 2 cloves
+- Chopped cilantro (optional): to taste
+
+## Instructions
+
+- Slice the green onion into rings, mince the garlic, and julienne the ginger. Set aside.
+- Remove the strings from the green beans, cut them into 2-10cm segments, and set aside.
+- Peel the potatoes, cut them into 1cm³ cubes, and set aside.
+- Peel the tomatoes, cut them into 1cm³ cubes, and set aside.
+- Remove the seeds from the chili peppers, slice them into 0.15cm wide strips, and set aside.
+- Heat oil (10ml - 15ml) in a pot. Once the oil starts to smoke, add the green onion, ginger, and garlic. Stir-fry until fragrant.
+- Add the green beans and stir-fry until they change color (from dark green to bright green).
+- Add the potato cubes and stir-fry for 30 seconds.
+- Add hot water (just enough to cover the vegetables). Cover the pot and braise until the potatoes become soft (you can check with chopsticks).
+- Add the tomato cubes, salt, light soy sauce, oyster sauce, five-spice powder, and chili peppers. Continue braising until the tomatoes break down into a sauce (stir occasionally to prevent sticking to the bottom).
+- Add the chopped cilantro and serve.
+
+## Additional Notes
+
+- After adding the tomatoes and continuing to braise, stir occasionally to prevent the bottom from burning.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/雷椒皮蛋.md

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+# Recipe for Lei Jiao Preserved Egg
+
+Lei Jiao Preserved Egg is a very simple cold appetizer that pairs well with rice. The preparation is straightforward, and the ingredients are common. Although the final presentation may not be visually appealing, it is one of the ultimate dishes for beating the summer heat and enhancing your appetite.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Preserved eggs (Century eggs)
+- Long green peppers (sometimes called thread peppers; referred to as "green peppers" hereafter)
+- Green onions (scallions)
+- Garlic
+- Millet peppers (optional)
+- Cooking oil
+- Light soy sauce
+- Aged black vinegar
+- White sugar
+- Sesame oil
+- A deep small iron basin
+
+## Measurements
+
+Per serving:
+
+- Preserved eggs: 2
+- Green peppers: 4 (10-15cm long, 2-4cm wide)
+- Green onions: Approximately 10cm (green parts are best)
+- Garlic: 3-4 cloves
+- Cooking oil: 10-20ml
+- Light soy sauce: 15-20ml
+- Aged black vinegar: 15-20ml
+- White sugar: 6-10g
+- Sesame oil: 5-7ml
+- Millet peppers: 3-4 pieces
+
+## Instructions
+
+- Wash the green peppers, remove the stems, slice them open along the side, remove the seeds, and press them flat on a cutting board. Set aside. (It is crucial to remove the seeds, otherwise they may burst in the pan.)
+- Cut the green onions into 0.5cm pieces. Set aside.
+- Peel the garlic and mince it. Set aside.
+- Peel the preserved eggs. Set aside.
+- Cut the millet peppers into 5-10mm pieces. Set aside.
+- Heat a pan and add 10-20ml of cooking oil.
+- Add all the green peppers. Reduce the heat to maintain a low temperature and pan-fry until the peppers become soft (you can test with chopsticks; they should pierce through easily).
+- Turn off the heat and transfer the preserved eggs and green peppers into the small iron basin.
+- Method 1: If you have a rolling pin and don't mind the noise affecting your neighbors: Use one end of the rolling pin to pound the preserved eggs and green peppers in the basin until they are mixed (optional).
+- Method 2: Tear the green peppers by hand into strips approximately 0.5cm wide, and mash the preserved eggs with a fork (optional).
+- Add the millet peppers.
+- Pour in the light soy sauce, aged black vinegar, white sugar, sesame oil, and any other reserved ingredients.
+- Mix evenly.
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/鸡蛋火腿炒黄瓜.md

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+# How to Make Cucumber, Ham, and Egg Stir-fry
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Cucumber
+- Eggs
+- Ham sausage
+- Salt
+- Light soy sauce
+- Red chili pepper (optional)
+
+## Calculation
+
+Determine how many servings to prepare before each cooking session. One serving is sufficient for 1 person.
+
+Per serving:
+
+- 1 cucumber (approx. 200g)
+- 2 eggs
+- 1 ham sausage (approx. 40g)
+- 1 red chili pepper (optional)
+- 10ml cooking oil
+- 3ml light soy sauce
+- 2g salt
+
+## Instructions
+
+- Wash the cucumber and slice it into half-moon shapes. Set aside.
+- Slice the ham into half-moon shapes. Set aside.
+- (Optional) Finely chop the red chili pepper. Set aside.
+- Crack the eggs into a bowl and whisk until well mixed. This is the `egg mixture`.
+- Heat a pan and add 5ml of cooking oil.
+- Once the oil is hot, reduce the heat to low, pour in the `egg mixture`, and scramble it with chopsticks. Stir-fry until the eggs are set and slightly yellowed. This is the `semi-cooked egg`. Remove from the pan and set aside.
+- **Do not wash the pan**. Add 5ml of cooking oil to the pan, then add the cucumber slices. Stir-fry over high heat for **1 minute**.
+- Add the `semi-cooked eggs` back to the pan. Season with 2g of salt and 3ml of light soy sauce. Immediately add the ham slices and chopped chili pepper (optional). Stir-fry until evenly mixed.
+- Turn off the heat and plate the dish.
+
+## Additional Notes
+
+- Ham is salty, so add it after seasoning to prevent it from absorbing extra salt.
+
+If you encounter any issues or have suggestions for improving the process after following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/鸡蛋羹/微波炉鸡蛋羹.md

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+# How to Make Steamed Egg in a Microwave
+
+![Steamed Egg in a Microwave](./微波炉鸡蛋羹.jpg)
+Microwave steamed egg is a simple and easy-to-make dish. It is perfect for a late-night snack when you suddenly get hungry, offering speed and simplicity.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+Each batch can make up to three servings. If serving more than 3 people, prepare in multiple batches.
+
+- Eggs
+- Water
+
+## Calculations
+
+Determine the number of servings before each preparation. One serving is exactly enough for one person.
+
+Total Amounts:
+
+- Eggs: 2 per serving
+- Water: 200ml per serving
+- Dried shrimp: 10 per serving (optional)
+- Green onions: 5g per serving (optional)
+- Salt: 3g per serving
+- Soy sauce (optional)
+- Sesame oil (toasted sesame oil): 1ml (optional)
+
+## Instructions
+
+- Crack the eggs into a microwave-safe ceramic bowl and beat them with chopsticks.
+- Add water and salt, and stir well.
+- Add the dried shrimp to the bowl, stir to mix, and ensure the shrimp do not clump together.
+- Chop green onions into pieces with sides of approximately 0.6±3mm, add to the bowl, and stir well.
+- Place the bowl and its contents in the microwave. Cover the container with plastic wrap or a microwave-safe lid (Note: Do not seal tightly; leave space for expansion). Heat for 2 minutes at 500W.
+- Carefully remove the plastic wrap or lid, then continue heating for another 2 minutes.
+- If your microwave does not have a rotating turntable, slowly rotate the bowl 180 degrees horizontally to ensure even heating.
+- Add sesame oil.
+- Carefully remove the bowl from the microwave (it is very hot).
+- If using soy sauce, ensure it flows over the surface of the steamed egg and coats it in the thinnest possible layer.
+- Enjoy your steamed egg with delight.
+
+## Additional Notes
+
+- One egg weighs approximately 50±5g. If using other types of eggs, adjust the water quantity proportionally.
+
+- Ensure the eggs are thoroughly beaten; otherwise, mild egg explosions may occur.
+
+- The mixture of eggs and water should not exceed 2/3 of the bowl's capacity to prevent overflow.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/鸡蛋羹/蒸箱鸡蛋羹.md

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+# Steamed Egg Custard Recipe
+
+Steamed Egg Custard is a simple, quick, and easy dish to prepare, with a cooking time of approximately 15 minutes. It is suitable for chefs with a home steam oven.
+
+Estimated Cooking Difficulty: ★★★
+
+## Essential Ingredients and Tools
+
+- Eggs
+- Table salt
+- Cooking oil
+- Light soy sauce (optional)
+- Steam oven
+
+## Measurements
+
+For 1 serving:
+
+- 1 egg
+- 1g table salt
+- 5ml cooking oil
+- 6ml light soy sauce / Weijixian (optional seasoning)
+
+## Instructions
+
+- Crack one egg into a bowl and beat it well.
+- Add purified water at 60°C, 1.0-1.5 times the volume of the egg, and mix well.
+  - Less water within the correct range results in a firmer texture, while more water results in a softer texture.
+  - Note: Outside the recommended range, too little water makes the texture too firm, and too much water makes it too watery.
+- Add 1g of table salt.
+  - Salt plays a crucial role in enhancing the base flavor and aiding coagulation.
+- Add 5ml of cooking oil.
+- Strain the egg mixture to remove foam (optional; skipping this step may result in an unappealing appearance due to air bubbles).
+- Ensure the steam oven's water tank is sufficiently filled (if unsure, fill the tank completely).
+- Place the bowl containing the thoroughly mixed egg mixture into the steam oven.
+- Set the temperature to **100°C** and steam for **10 minutes**.
+- Open the steam oven (Caution: Steam may be released instantly upon opening; open slowly).
+- Serve (you may add light soy sauce for seasoning).
+- Enjoy.
+
+## Additional Notes
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/鸡蛋羹/鸡蛋羹.md

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+# How to Make Steamed Egg Custard
+
+![Steamed Egg Custard Finished Product](./鸡蛋羹.jpg)
+
+Steamed egg custard, also known as steamed egg, requires no complex ingredients. It is a simple, quick, and easy dish suitable for breakfast or any main meal, taking about 15 minutes to prepare.
+
+Estimated Cooking Difficulty: ★★
+
+## Essential Ingredients and Tools
+
+- Eggs
+- Table salt
+- Sesame oil
+- Light soy sauce / Weijixian soy sauce
+- White vinegar (optional)
+- Tengjiao oil (optional)
+
+## Measurements
+
+For 1 serving:
+
+- 2 eggs
+- 3g table salt
+- 2-4ml sesame oil (or sesame oil)
+- 8ml light soy sauce / Weijixian soy sauce
+- 2ml white vinegar (or cooking wine) (optional)
+
+## Instructions
+
+- Crack two eggs into a bowl and beat them well.
+- Add 3g of table salt.
+  - Salt plays a crucial role in enhancing the base flavor and helping the custard set.
+- Add 2ml of white vinegar to remove the fishy smell of the eggs (optional).
+  - Rice vinegar works as well, but its color may slightly darken the eggs.
+  - You can also add cooking wine, which also removes the fishy smell without the sourness of vinegar.
+- Add purified water at 70°C to the bowl, using 1 to 1.5 times the volume of the eggs, and stir well.
+  - Using 1x water results in a firmer texture, while 1.5x water yields a tenderer custard.
+- Strain the egg mixture to remove any foam (optional, but skipping this may result in bubbles that make the custard look less appealing).
+- Add 50ml of water to any pot. Once the water boils, place the bowl containing the egg mixture into the pot.
+  - Cover the steaming bowl with a lid, an inverted iron dish with a groove, or plastic wrap to prevent water vapor from entering. This avoids the custard developing a honeycomb texture.
+- Steaming method (choose one):
+  1. Steam over **medium heat** for **10 minutes**, then turn off the heat and let it sit for another **5 minutes**.
+  2. Steam over **high heat** for **5 minutes**. Keep the water in the pot boiling at all times; otherwise, extend the time. Open the lid every **2 minutes** to release steam. Opening it too late may cause a honeycomb texture; opening it too early or too frequently will require longer steaming time.
+- How to tell if it's done?
+  - Shake the bowl. If the custard is no longer liquid and has a firm, jelly-like texture, it is ready.
+- Serving
+- Drizzle with sesame oil and light soy sauce before enjoying.
+  - You can substitute sesame oil with Tengjiao oil to add a numbing and refreshing sensation.
+
+## Additional Notes
+
+The above describes the basic method for steamed egg custard. You can derive variations by adding ingredients such as ham sausage, minced meat, or dried shrimp to enrich the flavor and texture.
+
+If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

en/dishes/vegetable_dish/鸡蛋花/鸡蛋花.md

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+# How to Make Egg Drop Soup
+
+Egg drop soup is a simple and easy-to-make dish. It is a common home remedy known for moistening the lungs, relieving coughs, and soothing throat discomfort. Beginners can master it after making it once. There are two variations: sweet and savory.
+
+Estimated Cooking Difficulty: ★
+
+## Essential Ingredients and Tools
+
+- Eggs
+- White sugar (optional, for sweet version)
+- Salt (optional, for savory version)
+- Whisk (optional)
+
+## Calculation
+
+Before each preparation, determine how many servings you wish to make. One serving is sufficient for one person.
+
+Per serving:
+
+- 1 egg (approximately 50 g after removing the shell)
+- 100 - 150 ml of boiling water
+- 5 - 10 g of white sugar (if making the sweet version)
+- 1 - 2 g of salt (if making the savory version)
+
+## Instructions
+
+- Crack the egg into a bowl.
+- Using chopsticks or a whisk, beat the egg in one direction until the whites and yolks are fully combined and the color is uniform. (This process takes about 1 - 2 minutes.)
+- Add seasonings such as sugar or salt to the beaten egg and mix slightly.
+- Prepare freshly boiled water at 100 °C.
+- **While rapidly stirring the egg mixture in the bowl with chopsticks, pour the boiling water into the egg in a thin, steady stream.** Ensure the boiling water is thoroughly mixed with the egg.
+- Continue stirring for a moment until the egg is fully cooked by the hot water, forming a uniform pale yellow egg drop soup.
+
+## Additional Notes
+
+- To prevent potential salmonella found in raw eggs, it is recommended to use freshly boiled, 100 °C rolling water to instantly cook the egg mixture completely.
+
+If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.