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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>
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How to Make Eggplant and Meat Pancakes
Eggplant and meat pancake is a simple and easy-to-make pancake-style staple dish.
Estimated Cooking Difficulty: ★★★
Essential Ingredients and Tools
- Rice flour (referring to flour ground from rice)
- Wheat flour
- Eggs
- Cooked cured meat
- Eggplant (choose long, cylindrical ones; the rounder, the better)
- Cooking oil
- Salt
Calculations
This recipe makes 1 portion, which is just enough for 2 people.
Per portion:
- Rice flour: 250g
- Wheat flour: 50g
- Egg: 1
- Cooked cured meat: 100g
- Eggplant: 1 piece (approximately 10-15cm long)
- Cooking oil: 10-15ml
- Salt: 1-2g
Instructions
- Peel the eggplant and slice it. Slice the cured meat. Set aside.
- Add 250g of rice flour (ground from rice), 50g of wheat flour, and 1 egg to a bowl in sequence.
- Stir with chopsticks while adding water (water is used to adjust the viscosity) until the rice flour, wheat flour, and egg form a batter. Stop adding water when the batter can coat the eggplant and meat slices without falling off. Then, place all the eggplant and meat slices into the batter and coat them thoroughly.
- Add 10-30ml of cooking oil to a non-stick pan and heat over low heat.
- Use chopsticks or a spoon to place the battered eggplant and meat slices into the pan. Fry until golden brown on both sides, then fry for 3-6 minutes (the amount of cooking oil may decrease during frying; add more if necessary).
- Sprinkle with salt, stir-fry evenly, and remove from the pan to serve.
Additional Notes
- Fry over low heat.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.