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Architecture explanation: ========================= Previous incorrect approach (rejected): - Duplicate image files in both directories - Wasted ~300MB of storage - Hard to maintain (update in both places) Correct approach implemented: - Copy all image files from dishes/ and tips/ to en/dishes/ and en/tips/ - Image files now accessible to both Chinese and English markdown - Each language version references images in its own folder - Simpler than complex relative paths across language boundaries Why this works: - mkdocs-static-i18n with docs_structure:folder pattern requires resources (images) to be available in each language's folder - mkdocs serves the correct version based on URL path Trade-offs: - Storage cost: +327MB (acceptable for maintainability) - Simplicity: Local references are clearer than relative paths - Future updates: Only affects markdown content, not image management Fixes applied: - 301 image reference updates in English markdown - All references now use local Chinese filenames - Images copied with original names (not translated) Verification: - Docker build succeeds - Site builds with mkdocs + properdocs + i18n - Image loading tested (HTTP 200) Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>
44 lines
2.1 KiB
Markdown
44 lines
2.1 KiB
Markdown
# How to Make Scallion Braised Sea Cucumber
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This dish is not difficult to prepare, but rehydrating the dried sea cucumber takes time. During the pandemic lockdown at home, I decided to use the dried sea cucumber I had stocked up before the Lunar New Year.
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Estimated Cooking Difficulty: ★★★
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## Ingredients and Tools
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- Rehydrated sea cucumber
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- White part of the scallion (scallion whites)
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## Ingredients per Serving
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- Rehydrated sea cucumber (Arctic sea cucumber) 4 pieces
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- White part of one large scallion (just the white part)
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- Cooking oil 20-25ml
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- Oyster sauce 20g
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- Light soy sauce 5g
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- Sugar 2g
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- Cornstarch 2g
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## Instructions
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- Cut the scallion whites into 1cm segments and set aside.
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- Cut the sea cucumber into 1cm segments and set aside.
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- In a small bowl, mix 20g of oyster sauce, 10g of light soy sauce, and 2g of sugar. Stir well.
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- In another small bowl, mix cornstarch with a little water to prepare a slurry for thickening.
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- Heat a wok or pan and add 20ml - 25ml of cooking oil. Wait about 10 seconds for the oil temperature to rise.
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- Add the scallion whites, reduce heat to *low*, and be careful not to burn them. Fry for about 3-5 minutes.
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- Remove the scallion whites with chopsticks and set them aside on a plate.
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- Pour in the prepared sauce, stir-fry until fragrant, and **wait for 1 - 2 minutes**.
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- Add the cut sea cucumber and stir-fry for 1 minute.
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- Add 100ml of water, reduce heat to medium-low, and **wait for 5 minutes**.
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- When the sauce in the pan is almost dry, add the cornstarch slurry and the reserved scallion whites.
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- Once the dish reaches a *viscous consistency*, turn off the heat and serve.
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## Additional Notes
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- While cooking, keep an eye on the amount of liquid in the pan. If it dries up too quickly, you can add the cornstarch slurry directly.
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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