mirror of https://github.com/Anduin2017/HowToCook.git synced 2026-05-18 21:31:26 +08:00

Files

Anduin Xue 3c89c583ab fix: copy images to en/ and fix markdown image references

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>

2026-05-05 09:22:18 +00:00

1.6 KiB

Raw Blame History

How to Make Yogurt Panna Cotta

Panna cotta is an excellent dessert option to serve after a meal, and it pairs wonderfully with jams, fresh fruits, and vanilla. This version incorporates plain yogurt to balance the sweetness and prevent it from being overly rich.

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

Heavy cream
Sugar
Plain yogurt
Gelatin sheets
Fine-mesh sieve

Preparation

Before starting, decide how many servings you wish to make. One batch yields enough for 3 to 6 people.

Per serving:

Heavy cream: 200g
Sugar: 40g
Plain yogurt: 250g
Gelatin sheets: 6g

Instructions

Cut the gelatin sheets into small pieces and soak them in cold water.
Place the heavy cream and sugar in a saucepan and heat to 60°C (140°F).
Remove the saucepan from the heat. Take the gelatin out of the water, squeeze out excess moisture, and add it to the warm cream. Stir until fully dissolved.
Allow the cream mixture to cool to 40°C (104°F), then stir in the plain yogurt until well combined.
Strain the mixture through a fine-mesh sieve twice to ensure smoothness.
Divide the mixture into suitable containers and refrigerate for at least 4 hours.

Additional Notes

Traditional panna cotta is made solely with heavy cream and contains more sugar, resulting in a richer, sweeter taste. This modified version is lighter and less sweet, making it easier to enjoy.

If you encounter any issues or have suggestions for improving this guide while following these instructions, please submit an Issue or Pull Request.

1.6 KiB Raw Blame History