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/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.