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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>
56 lines
2.0 KiB
Markdown
56 lines
2.0 KiB
Markdown
# How to Make Stir-Fried Jelly Noodles
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Stir-fried jelly noodles (Chao Liangfen) is a popular specialty snack from the Shanxi and Shaanxi regions. It is smooth and tender, making it suitable for people of all ages.
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Estimated Cooking Difficulty: ★★★
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## Essential Ingredients and Tools
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- Jelly noodles (Liangfen)
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- Corn oil
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- Garlic
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- Green onions
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- Doubanjiang (broad bean paste)
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- Light soy sauce
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- Dark soy sauce
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- Salt
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- Shisanxiang (13-spice powder)
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- Medium-coarse chili powder
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- Mineral water
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## Quantities
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The ingredients below are for one serving. Determine how many servings you wish to make before each preparation. One serving is exactly enough for one person.
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- Jelly noodles: 500g
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- Corn oil: 10ml
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- Minced garlic: 10g
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- Green onions: 15g
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- Doubanjiang: 15g
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- Light soy sauce: 20ml
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- Dark soy sauce: 10ml
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- Salt: 5g
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- Shisanxiang: 5g
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- Medium-coarse chili powder: 15g
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- Mineral water: 20ml
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## Instructions
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- Cut the jelly noodles into mahjong-tile-sized cubes.
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- Heat the wok over low fire and add the corn oil. Once the pan is slightly warm, add the minced garlic and stir-fry until fragrant. Then add the Doubanjiang and stir-fry until red oil appears.
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- Add the jelly noodle cubes to the pan and stir-fry for 10 seconds.
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- Add light soy sauce for flavor and dark soy sauce for color. Stir-fry evenly, then add the chili powder and continue stirring until well combined.
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- Add salt and Shisanxiang, and continue stir-frying for 10 seconds.
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- Add the prepared mineral water, stir-fry for another 10 seconds, and turn off the heat once the sauce has thickened. Plate the dish.
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- Garnish with chopped green onions to complete.
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## Additional Notes
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- When selecting jelly noodles, it is best to use those made from pea starch. If that is not available, sweet potato starch or other types can also be used.
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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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