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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>
47 lines
2.0 KiB
Markdown
47 lines
2.0 KiB
Markdown
# Butter-Fried Shrimp Recipe
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Butter-fried shrimp is a relatively simple dish with excellent flavor. The main time investment lies in preparing the live shrimp, with a total cooking time of under an hour, making it suitable for beginners.
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Estimated Cooking Difficulty: ★★★
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## Required Ingredients and Tools
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- Fresh shrimp (Highly recommended: firm-fleshed Kuruma prawns; regular white shrimp also works)
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- Butter (Anchor brand recommended; use one small 7g stick per batch)
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- Black peppercorns (Use a grinder bottle)
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- Light soy sauce
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- Salt
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- White sugar
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- Rice wine
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## Measurements
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Per serving:
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- Fresh shrimp: 300g
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- Butter: 7g
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- Black peppercorns: approx. 15ml
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- Cooking oil: 45ml
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- Light soy sauce: 10ml
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- Rice wine: 5ml
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- White sugar: 10ml
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- Salt: 2.5ml
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## Instructions
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- Remove the heads from the fresh shrimp and pull out the intestinal vein (if this step is difficult, the vein can be removed later when butterflying the back). Use scissors or a knife blade to butterfly the shrimp back, then drain and set aside.
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- Prepare the sauce: In a small bowl, mix the specified amounts of light soy sauce, rice wine, white sugar, and salt until combined. Set aside.
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- Heat a wok or pan over medium-high heat. Add the cooking oil and wait 10 seconds for the oil temperature to rise.
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- Add all the shrimp to the pan. Grind black pepper directly over the shrimp while stirring to distribute evenly.
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- Once the shrimp change color, add the butter. After the butter has completely melted, pour in the prepared sauce and continue stir-frying.
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- Stir-fry on high heat for 15 seconds to reduce the sauce, then plate.
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## Additional Notes
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- Butterflying the shrimp allows for better flavor absorption. However, be extremely careful when handling the knife during preparation; beginners are prone to injury.
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- [Feng Xiaochu's Recipes](https://www.bilibili.com/video/BV1g541177cd)
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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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