3c89c583ab
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 Yuxiang Eggplant
This dish is incredibly appetizing—perfect for becoming a rice-consuming champion.
Estimated Cooking Difficulty: ★★★
Essential Ingredients and Tools
- Eggplant
- Ground meat
- Salt
- Sugar
- MSG
- Light soy sauce
- Dark soy sauce
- Vinegar
- Starch water
- Doubanjiang (fermented broad bean paste)
Calculations
Before each preparation, determine how many servings you wish to make. One serving is sufficient for one person.
- Eggplant: 2 pieces
- Ground meat: 20g
- Salt: 3-5g
- Sugar: 5-10g
- MSG: 5g
- Light soy sauce: 10ml
- Dark soy sauce: 5ml
- Vinegar: 10ml
- Starch water: 100ml
- Doubanjiang: 20-30g
- Scallions, ginger, garlic, and small red chili peppers (adjust to taste)
Instructions
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Cut the eggplant into strips.
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Mince the meat, and finely chop the scallions, ginger, and garlic. Dice the small red chili peppers.
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Prepare the Yuxiang sauce: In a bowl, combine salt, MSG, sugar, light soy sauce, dark soy sauce, vinegar, and starch water. Mix well.
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Pour 300ml of oil into a pot and heat over low heat (low heat is easier to control). When the oil reaches 70% heat (approximately 40 seconds on low heat, with slight smoke appearing), add the eggplant strips and fry for two minutes. Remove the eggplant when the edges turn slightly yellow. Save the excess oil for stir-frying other dishes later.
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Leave 15-30ml of oil in the pot, add the minced meat, and stir-fry until it turns white. Remove and set aside.
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Add 15-30ml of oil to the pot, then add the Doubanjiang, white parts of the scallions, ginger, and garlic. Stir-fry until fragrant, then add the cooked minced meat and toss to combine.
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Add 80-150ml of water (the water level should reach about 80% of the height of the eggplant). Pour in the eggplant and the prepared sauce. Stir-fry vigorously to allow the flavors to absorb and the sauce to thicken. Finally, add the scallions, toss to mix evenly, and serve.
Additional Notes
- You can peel the eggplant according to your preference, and you may add more ground meat if desired.
- Reference: Detailed Steps for Yuxiang Eggplant
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.