Add English translations for all 379 recipe and tip files

Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to
translate all Chinese content to English under en/ subfolder:
- en/dishes/: all recipe categories (aquatic, breakfast, condiment,
  dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish)
- en/tips/: learn/ and advanced/ cooking guides
- en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md

The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese
at the root and English at /en/, with a language switcher in the UI.

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

en/dishes/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.