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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>
38 lines
1.3 KiB
Markdown
38 lines
1.3 KiB
Markdown
# How to Make Strawberry Jam
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You can buy small strawberries sold in bulk, mainly because they are cheap. The jam is very delicious when spread on bread.
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Estimated Cooking Difficulty: ★★
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## Essential Ingredients and Tools
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- Strawberries
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- White sugar
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- Plastic wrap
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## Measurements
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Per batch:
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- Strawberries: 1200 g
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- White sugar: 400 g (If you need a low-sugar diet, you can consider reducing it to 200 g)
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## Instructions
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- Wash the strawberries and remove the leaves
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- Chop the strawberries and place them in a suitable bowl
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- Pour the white sugar into the bowl and mix well with the strawberries
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- Cover the bowl with plastic wrap and let it sit for 1 hour
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- Pour the mixture of strawberries and sugar into a non-stick pan and bring to a boil over high heat
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- After boiling, reduce the heat to low and stir constantly until the jam becomes thick, then turn off the heat
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- Once the strawberry jam has cooled, transfer it into prepared airtight jars
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## Additional Content
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If you encounter any issues or have suggestions for improvement while following the production process in this guide, please submit an Issue or Pull request.
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