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Anduin Xue ac0dfaab6d Add English translations for all 379 recipe and tip files

Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to
translate all Chinese content to English under en/ subfolder:
- en/dishes/: all recipe categories (aquatic, breakfast, condiment,
  dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish)
- en/tips/: learn/ and advanced/ cooking guides
- en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md

The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese
at the root and English at /en/, with a language switcher in the UI.

Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>

2026-05-04 15:11:01 +00:00

3.3 KiB

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Recipe for Henan Steamed Noodles

Henan Steamed Noodles is a popular snack in Henan, which can also be made using dried noodles at home.

In simple terms, the dried noodles are first coated with oil and steamed in a steamer. Then, vegetables and seasonings are stir-fried with them. Finally, the dish is steamed a second time to enhance the flavor and chewy texture.

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

Dried noodles (round shape recommended)
Pork belly
Chinese garlic scapes
Green onion + Ginger + Garlic + Cooking wine
Salt + Chicken bouillon + Shisanxiang (Chinese thirteen-spice blend)
Light soy sauce + Dark soy sauce + Oyster sauce
Sesame oil
Oil + Wok + Cleaver + Spatula
Steamer rack
Extra bowl

Measurements

The quantities below are for one person's main course for one meal! Please adjust the amounts according to your actual needs!

Per serving:

Dried noodles 300g
Pork belly 350g
Chinese garlic scapes 150g
Cooking oil 10-15ml
Light soy sauce 15ml
Dark soy sauce 10ml
Oyster sauce 5ml
Salt 2g
Chicken bouillon 2g
Shisanxiang 1g
Green onion 10g
Ginger 5g
Garlic 10g
Cooking wine 5ml
Sesame oil 5ml

Instructions

First Steaming

Fill the wok with water to 70% capacity, bring to a boil, and place the steamer rack inside.
Spread the dried noodles evenly on the rack, drizzle with 5ml of oil, and spread it uniformly. Steam for 15 minutes.
Remove the noodles and the steamer rack, set them aside, and discard the water in the wok.

Chopping Vegetables

Slice the pork belly into 2mm thick slices.
Cut the Chinese garlic scapes into 3cm segments.
Slice the green onion into 0.2cm thin slices.
Cut the ginger into 1mm x 1mm x 3cm fine shreds.
Smash the garlic on a cutting board and mince it to a 1mm granularity.

Stir-frying

Heat the wok until dry, add 3ml of cooking oil.
Hold the wok handle and swirl the oil to coat the bottom 2/3 of the wok evenly.
Over medium heat, add the pork slices and stir-fry for 1 minute.
Add the green onion, ginger, garlic, and cooking wine, and continue stir-frying for 1 minute.
Add the garlic scapes to the wok and stir-fry for 1 minute.
Begin seasoning by adding dark soy sauce, light soy sauce, oyster sauce, salt, chicken bouillon, and Shisanxiang. Stir-fry for 1 minute.
Add 500ml of water, ensuring the vegetables are submerged, and simmer for 1 minute.
Add the steamed noodles to the wok, stirring continuously for 3 minutes until the noodles are evenly coated with the sauce. Turn off the heat.
Transfer the mixed noodles and vegetables into the extra bowl.

Second Steaming

Fill the wok with cold water to 70% capacity, place the steamer rack inside, and spread the mixed noodles and vegetables evenly on top.
Once the water boils, steam on high heat for 15 minutes, then remove from heat.
Drizzle with 10g of sesame oil before serving.

Additional Notes

The thickness of the dried noodles affects the texture:

Thin and round (Most common in supermarkets, provides a chewier texture)
Wide and flat (Offers a softer texture)

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

3.3 KiB Raw Blame History