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

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.