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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>
85 lines
6.0 KiB
Markdown
85 lines
6.0 KiB
Markdown
<!-- This is a sample recipe template file from the HowToCook repository. -->
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<!-- Note: When writing, there must be exactly one space between Chinese characters and English letters or numbers. -->
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<!-- Note: When writing, there must be exactly one blank line between the title and the body text. -->
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# How to Make the Sample Dish
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<!-- The title must be in the format `Dish Name` + `'s Recipe'`. It should match the file name. -->
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<!-- It is better to include images. -->
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<!-- Briefly introduce the dish's characteristics, nutritional value, difficulty level, and estimated preparation time here. -->
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The Sample Dish is a simple and easy-to-make dish. It is rich in DHA and protein. Beginners can complete it in about 3 hours. It also has beauty benefits!
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<!--
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1 Star: No particularly difficult steps. Simply mix and cook the ingredients. Can be completed in about 5 minutes. Even those without cooking experience can achieve decent results by following the steps.
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2 Stars: The steps are very simple. Little cooking experience is needed; just follow the steps. Can be completed in about 10 minutes. Even those without cooking experience can achieve decent results by following the steps, but achieving perfect results requires some practice.
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3 Stars: The steps are not too complex. Requires some cooking experience and the ability to master techniques related to heat control, timing, and ingredient combinations. Can be completed in about 15 minutes. It is not too difficult for experienced cooks, but achieving perfect results still requires experience and practice.
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4 Stars: Contains many complex steps. Requires precise mastery of heat control, timing, and ingredient combinations. Can be completed within 40 minutes. Even experienced cooks need to spend considerable time preparing this dish, but once熟练, it yields very delicious results.
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5 Stars: Contains many complex steps. Requires precise mastery of heat control, timing, and ingredient combinations. May take more than 40 minutes to complete. Even experienced cooks need to spend considerable time preparing this dish, and mistakes are very easy to make.
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-->
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Estimated Cooking Difficulty: ★★★★
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## Essential Ingredients and Tools
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<!-- List the necessary ingredients here to help others quickly determine if they have enough materials on hand. -->
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<!-- Note: Some ingredients have already been mentioned in the Kitchen Purchasing section. Do not repeat them here: -->
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<!-- Gas stove, Drinking water, Pot, Cooking oil, Bowls and plates, Chopsticks, Spatula, Detergent, Cleaning cloth, Steel wool, Kitchen knife -->
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<!-- You can recommend specific brands to facilitate decision-making. -->
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- Curry roux (Recommended brand: S&B)
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- Potatoes
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- Rattan pepper oil (optional)
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## Calculation
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<!-- This section introduces some calculation formulas to determine the quantity of raw materials, important time parameters, and mixing ratios, for reference in subsequent operations. -->
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<!-- There are two scenarios here: -->
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<!-- 1. Large-batch cooking. For example: a cafeteria preparing tomato and egg stir-fry, rice, and rice porridge for all students. In this case, calculation formulas must be provided. -->
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<!-- 2. Dishes with fixed portions. Each serving has a consistent volume that never changes. In this case, the quantity for one serving must be specified. -->
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Before each preparation, determine how many servings to make. One serving is exactly enough for 2 people.
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Per serving:
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<!-- For ingredients of varying sizes, a mass reference must be provided. -->
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<!-- For ingredients where the amount can be adjusted to taste, a suggested range must be provided. -->
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<!-- Do not use containers of varying sizes as units! This causes confusion and hinders future precision. Use milliliters! -->
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- Curry roux blocks: 115g
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- Potatoes: 2 pieces (each potato weighs approximately 120g, totaling approximately 240g)
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- Cooking oil: 10-15ml
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## Instructions
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<!-- Describe the entire cooking process in detail here. -->
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<!-- Imprecise terms such as `appropriate amount`, `small amount`, `medium amount`, or `proper amount` are not allowed. -->
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<!-- If the ingredient being operated on is only a "part" of the ingredients rather than "all ingredients," this must be explicitly stated. Otherwise, it defaults to all raw materials. For example, "potatoes" here refers to "all prepared potatoes." -->
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- Peel the potatoes and cut them into large chunks no larger than 4cm; set aside
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- Chop the curry roux blocks to increase surface area and accelerate dissolution; set aside
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- Heat the pan and add 10ml - 15ml of cooking oil. Wait 10 seconds to raise the oil temperature
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- Add the potatoes and stir-fry until the potatoes *become soft* (you can verify this with chopsticks) <!-- Do not include any ingredients in the process description that were not mentioned in the previous text or the ingredient list. -->
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- Add water to cover all ingredients. Once boiling, reduce the heat and **wait for 15 - 20 minutes** <!-- For ingredients where the amount can be adjusted to taste, a suggested range must be provided. -->
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- Turn off the heat, add the curry, and stir until the curry melts <!-- For any step requiring waiting, provide a `waiting time calculation formula` or `criteria for determining when a step is complete`. -->
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- Turn the heat back on and **stir slowly for 10 minutes** to prevent sticking to the bottom of the pan
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- Turn off the heat and serve when the appearance *becomes viscous*
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## Additional Notes
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<!-- Supplement with additional notes, references, safety instructions, etc., here. -->
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- During operation, pay attention to observing the water level of the boiling water. If the food is found to be below the 2/3 mark, add hot water until the food is fully submerged.
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- Reference: [Weibo video of World Cuisine Tutorial](http://t.cn/EJ77yFy)
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<!-- The following text must be preserved. -->
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If you encounter any issues or identify areas for improvement while following the production process outlined in this guide, please submit an Issue or Pull request.
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<!-- Before submitting the Pull Request, please remove all comments from the template. -->
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