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docs(recipes): fix hardcoded links to relative tips path (#1853) #1869

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Merged
Anduin2017 merged 1 commit into from
Aug 25, 2026
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docs(recipes): fix hardcoded links to relative tips path (#1853) #1869

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2 changes: 1 addition & 1 deletion dishes/staple/扬州炒饭/扬州炒饭.md
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4. 在碗中打入鸡蛋液，均匀搅拌，备用
5. 将胡萝卜，青豆，玉米粒煮熟捞出，备用（水别倒）
6. 将虾煮熟，捞出备用（水可以倒了）
7. 热锅热油，可以参考[学习炒与煎](https://howtocook.aiursoft.com/Tips/Detail/10)中的热锅双油
7. 热锅热油，可以参考[学习炒与煎](../../../tips/learn/学习炒与煎.md)中的热锅双油

- 第二次倒油需使用 20-30ml 油，等到第二次凉油热了以后，缓慢倒入鸡蛋（控制碗到油直接的流注直径大约在 0.5cm）不要搅拌

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2 changes: 1 addition & 1 deletion dishes/vegetable_dish/蒜蓉空心菜/蒜蓉空心菜.md
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## 操作

1. 空心菜洗净，去掉烂叶或者老梗，均匀切成 2 段或者 3 段（防止过长不好炒）
2. 锅里先倒少量油，烧至微微冒烟，此时拿起锅将国内的热油向四周浸润，让油均匀覆盖锅底，然后再倒入剩余的油([热锅凉油法](https://cook.aiursoft.com/tips/learn/%E5%AD%A6%E4%B9%A0%E7%82%92%E4%B8%8E%E7%85%8E/?h=%E7%83%AD%E9%94%85#_5))。
2. 锅里先倒少量油，烧至微微冒烟，此时拿起锅将国内的热油向四周浸润，让油均匀覆盖锅底，然后再倒入剩余的油（[热锅凉油法](../../../tips/learn/学习炒与煎.md)）。
3. 放入蒜末，小火炒 10 到 15 秒煸香
4. 尽快均匀地放入空心菜，**开大火**，左手拿铲子，右手拿筷子，配合将空心菜不停翻动，**直至软化变绿**。
5. 接着不需使用筷子，而是使用铲子快速翻炒已软化的空心菜 15 - 20 秒，使之受热更均匀，撒入盐 2 g ，白糖 3 g，生抽 8 ml。
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