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Same here as the other, nothing wrong just a few cleanups!
| schema_scraper = SchemaScraperFactory.generate( | ||
| html=html, url=org_url, best_image=best_image | ||
| ) | ||
| schema_scraper = SchemaScraperFactory.generate(html=html, url=org_url, best_image=best_image) |
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Could you please undo this change? I think the pre-commit could be reformatting this to your local settings. This library uses black formatting on all py files
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| "ingredient_groups": [ | ||
| { | ||
| "ingredients": [ | ||
| "225.0g smoked tofu drained", | ||
| "4.0tbsp cornflour", | ||
| "15.0 dried shiitake mushrooms (15g)", | ||
| "4.0tsp dark brown sugar", | ||
| "4.0tbsp light soy sauce", | ||
| "1.5tbsp black garlic paste", | ||
| "3.0tbsp gochujang", | ||
| "2.0tsp rice vinegar", | ||
| "Rapeseed oil", | ||
| "1.0 large leek (200g), finely sliced into coins", | ||
| "0.25tsp fine salt", | ||
| "250.0g ramen noodles", | ||
| "300.0g Tenderstem trimmed and halved on an angle" | ||
| ], | ||
| "purpose": null | ||
| } | ||
| ], | ||
| "instructions": "Press the tofu with kitchen paper to remove any excess water, then cut into 2½cm cubes and put in a bowl.\nAdd the cornflour, stir to coat, then set aside.\nPut the mushrooms in a heatproof bowl, pour over 400ml just-boiled water and leave to soak.\nTo make the sauce, put the sugar, soy sauce, black garlic paste, gochujang and rice vinegar in a medium bowl, stir to combine and set aside.\nPut two tablespoons of oil in a wide, nonstick frying pan on a medium heat.\nWhen the oil is really hot, add the sliced leek and cook without stirring for five minutes, so that some strands blacken and caramelise.\nTurn down the heat to medium-low, add a quarter-teaspoon of fine salt, cook for another five minutes, stirring occasionally, then transfer to a plate.\nWhile the leeks are cooking, get on with the mushrooms and noodles.\nScoop out the soaked mushrooms, squeezing them to get rid of any excess water, then pour the soaking liquid into the sauce bowl.\nFinely slice the rehydrated mushrooms and add them to the bowl, too.\nCook the noodles according to the packet instructions, moving them around with a fork or tongs to stop them sticking together.\nDrain, rinse under cold water until cooled, drizzle over a couple of tablespoons of oil and stir to coat.\nHeat another tablespoon of oil in the leek pan, add the broccoli and a couple of tablespoons of water, pop on the lid and cook, stirring once halfway, for four minutes. Transfer to a second plate.\nPut the pan on a high heat and add three more tablespoons of oil.\nShake any excess cornflour off the tofu, put the cubes in the pan in a single layer (you might need to fry them in two batches), fry for about six minutes, turning every other minute, until golden, then transfer to a third plate (keep the pan on the heat).\nAdd the noodles to the hot pan, followed by the sauce, broccoli, tofu and half the leeks, toss (use a spaghetti fork or similar) until well mixed, then leave to heat through for a couple of minutes.\nDistribute between four plates or bowls, spoon some of the remaining leeks over each portion and serve.", |
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| "ingredient_groups": [ | |
| { | |
| "ingredients": [ | |
| "225.0g smoked tofu drained", | |
| "4.0tbsp cornflour", | |
| "15.0 dried shiitake mushrooms (15g)", | |
| "4.0tsp dark brown sugar", | |
| "4.0tbsp light soy sauce", | |
| "1.5tbsp black garlic paste", | |
| "3.0tbsp gochujang", | |
| "2.0tsp rice vinegar", | |
| "Rapeseed oil", | |
| "1.0 large leek (200g), finely sliced into coins", | |
| "0.25tsp fine salt", | |
| "250.0g ramen noodles", | |
| "300.0g Tenderstem trimmed and halved on an angle" | |
| ], | |
| "purpose": null | |
| } | |
| ], | |
| "instructions": "Press the tofu with kitchen paper to remove any excess water, then cut into 2½cm cubes and put in a bowl.\nAdd the cornflour, stir to coat, then set aside.\nPut the mushrooms in a heatproof bowl, pour over 400ml just-boiled water and leave to soak.\nTo make the sauce, put the sugar, soy sauce, black garlic paste, gochujang and rice vinegar in a medium bowl, stir to combine and set aside.\nPut two tablespoons of oil in a wide, nonstick frying pan on a medium heat.\nWhen the oil is really hot, add the sliced leek and cook without stirring for five minutes, so that some strands blacken and caramelise.\nTurn down the heat to medium-low, add a quarter-teaspoon of fine salt, cook for another five minutes, stirring occasionally, then transfer to a plate.\nWhile the leeks are cooking, get on with the mushrooms and noodles.\nScoop out the soaked mushrooms, squeezing them to get rid of any excess water, then pour the soaking liquid into the sauce bowl.\nFinely slice the rehydrated mushrooms and add them to the bowl, too.\nCook the noodles according to the packet instructions, moving them around with a fork or tongs to stop them sticking together.\nDrain, rinse under cold water until cooled, drizzle over a couple of tablespoons of oil and stir to coat.\nHeat another tablespoon of oil in the leek pan, add the broccoli and a couple of tablespoons of water, pop on the lid and cook, stirring once halfway, for four minutes. Transfer to a second plate.\nPut the pan on a high heat and add three more tablespoons of oil.\nShake any excess cornflour off the tofu, put the cubes in the pan in a single layer (you might need to fry them in two batches), fry for about six minutes, turning every other minute, until golden, then transfer to a third plate (keep the pan on the heat).\nAdd the noodles to the hot pan, followed by the sauce, broccoli, tofu and half the leeks, toss (use a spaghetti fork or similar) until well mixed, then leave to heat through for a couple of minutes.\nDistribute between four plates or bowls, spoon some of the remaining leeks over each portion and serve.", |
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| "cuisine": "", | ||
| "nutrients": {}, |
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| "cuisine": "", | |
| "nutrients": {}, |
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| "ingredient_groups": [ | ||
| { | ||
| "ingredients": [ | ||
| "450.0g extra-firm tofu drained", | ||
| "6.5tbsp cornflour", | ||
| "2.0tbsp white miso paste – I like Miso Tasty", | ||
| "4.0tbsp rapeseed oil", | ||
| "1.0 large brown onion peeled and cut into 2½cm x 2½cm pieces", | ||
| "4.0 garlic cloves peeled and minced", | ||
| "1.5tbsp mild curry powder", | ||
| "1.0tsp ground turmeric", | ||
| "0.75tsp ground ginger", | ||
| "2.0 carrots (about 200g), peeled and cut into ½cm-thick rounds", | ||
| "200.0g Tenderstem florets kept whole, stems cut into 1cm lengths", | ||
| "150.0g frozen petit pois defrosted", | ||
| "1.0tsp caster sugar", | ||
| "2.0tbsp light soy sauce", | ||
| "Cooked jasmine rice to serve" | ||
| ], | ||
| "purpose": null | ||
| } | ||
| ], | ||
| "instructions": "First, press the tofu with kitchen towel to remove any excess water, then cut it into 2cm x 2cm cubes and put in a bowl. Add five tablespoons of the cornflour, stir to coat, then set aside.\nPut the remaining tablespoon and a half of cornflour in a small bowl, add two tablespoons of water, mix to combine and put to one side.\nTo make up the stock, put the miso in a jug, pour over 750ml just-boiled water, mix to dissolve and set aside. Put a large plate to one side of the hob, ready for when you fry the tofu.\nPut a large, wide frying pan for which you have a lid on a medium heat and add the oil. Shake any excess cornflour off the tofu, then put the cubes in the pan in a single layer (depending on the size of the pan, you may need to cook the tofu in two batches) and fry for about six minutes, turning every other minute, until pale golden all over. Keeping the pan on the heat, use a slotted spoon to transfer the fried tofu to the plate by the side of the hob.\nAdd the onion to the hot pan and cook, stirring and separating the petals as you do so, for about six minutes, until coloured.\nAdd the garlic, cook for two minutes, then stir in the spices.\nAdd the carrots to the pan, pour in the miso stock, pop on the lid and leave to simmer for 12 minutes, or until tender.\nStir in the Tenderstem, pop the lid back on and cook for another three minutes.\nFinally, add the peas, cornflour paste, fried tofu, sugar and soy sauce, stir well to combine, then leave to simmer with the lid off for another five minutes, until the sauce has thickened and everything is hot.\nTake off the heat and serve at once with rice.", |
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| "ingredient_groups": [ | |
| { | |
| "ingredients": [ | |
| "450.0g extra-firm tofu drained", | |
| "6.5tbsp cornflour", | |
| "2.0tbsp white miso paste – I like Miso Tasty", | |
| "4.0tbsp rapeseed oil", | |
| "1.0 large brown onion peeled and cut into 2½cm x 2½cm pieces", | |
| "4.0 garlic cloves peeled and minced", | |
| "1.5tbsp mild curry powder", | |
| "1.0tsp ground turmeric", | |
| "0.75tsp ground ginger", | |
| "2.0 carrots (about 200g), peeled and cut into ½cm-thick rounds", | |
| "200.0g Tenderstem florets kept whole, stems cut into 1cm lengths", | |
| "150.0g frozen petit pois defrosted", | |
| "1.0tsp caster sugar", | |
| "2.0tbsp light soy sauce", | |
| "Cooked jasmine rice to serve" | |
| ], | |
| "purpose": null | |
| } | |
| ], | |
| "instructions": "First, press the tofu with kitchen towel to remove any excess water, then cut it into 2cm x 2cm cubes and put in a bowl. Add five tablespoons of the cornflour, stir to coat, then set aside.\nPut the remaining tablespoon and a half of cornflour in a small bowl, add two tablespoons of water, mix to combine and put to one side.\nTo make up the stock, put the miso in a jug, pour over 750ml just-boiled water, mix to dissolve and set aside. Put a large plate to one side of the hob, ready for when you fry the tofu.\nPut a large, wide frying pan for which you have a lid on a medium heat and add the oil. Shake any excess cornflour off the tofu, then put the cubes in the pan in a single layer (depending on the size of the pan, you may need to cook the tofu in two batches) and fry for about six minutes, turning every other minute, until pale golden all over. Keeping the pan on the heat, use a slotted spoon to transfer the fried tofu to the plate by the side of the hob.\nAdd the onion to the hot pan and cook, stirring and separating the petals as you do so, for about six minutes, until coloured.\nAdd the garlic, cook for two minutes, then stir in the spices.\nAdd the carrots to the pan, pour in the miso stock, pop on the lid and leave to simmer for 12 minutes, or until tender.\nStir in the Tenderstem, pop the lid back on and cook for another three minutes.\nFinally, add the peas, cornflour paste, fried tofu, sugar and soy sauce, stir well to combine, then leave to simmer with the lid off for another five minutes, until the sauce has thickened and everything is hot.\nTake off the heat and serve at once with rice.", |
| "cook_time": 40, | ||
| "prep_time": 10, | ||
| "cuisine": "Chinese", | ||
| "nutrients": {}, |
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| "nutrients": {}, |
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| "ingredient_groups": [ | ||
| { | ||
| "ingredients": [ | ||
| "1.0kg broccoli (about 2 heads of calabrese or 1 romanesco)", | ||
| "2.0 garlic clove", | ||
| "1.0 dried red chilli", | ||
| "6.0tbsp extra virgin olive oil plus more to finish", | ||
| "Salt and black pepper", | ||
| "500.0g short pasta penne, casarecce, fusilli, orecchiette, cavatelli, or grilled sausages, fried eggs, garlic rubbed toast" | ||
| ], | ||
| "purpose": null | ||
| } | ||
| ], | ||
| "instructions": "Split the broccoli into medium florets. Pare away the tough skin from the stalk and cut it into thick strips. If the broccoli has leaves, chop them roughly. Wash the broccoli. Bring a large pan of well-salted water to a fast boil, add the broccoli and cook until they can easily be pierced by a fork. It should take about 5–7 minutes, depending on the broccoli’s age and freshness.\nMeanwhile, prepare the garlic. If you want a stronger flavour, peel and finely dice the garlic. Finely chop the chilli and seeds. In a large frying pan, over a low flame, warm the olive oil and allow the garlic and chilli to fry very gently for a few minutes – do not let it burn or it will be bitter. You can remove the whole garlic at this point.\nUse a slotted spoon to lift the broccoli from the water into the frying pan. Don’t worry about the excess water; it is helpful. Keep the water if you are cooking pasta. Raise the flame to medium-low and move the broccoli around the pan so each piece is well-coated with oil, add a pinch of salt, then allow the broccoli to stew for a few minutes, stirring with a wooden spoon, during which time it will break up, taking on an almost creamy aspect.\nBring the broccoli cooking water back to a fast boil, add the pasta and set a timer. Once the pasta is al dente, use the slotted spoon to lift it into the frying pan, again the clinging water is helpful, mix well over a low heat for about 30 seconds, add a grind of black pepper, a swirl of olive oil. Serve straight from the pan or with sausages, piled on garlic-rubbed toast or topped with a fried egg.", |
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| "ingredient_groups": [ | |
| { | |
| "ingredients": [ | |
| "1.0kg broccoli (about 2 heads of calabrese or 1 romanesco)", | |
| "2.0 garlic clove", | |
| "1.0 dried red chilli", | |
| "6.0tbsp extra virgin olive oil plus more to finish", | |
| "Salt and black pepper", | |
| "500.0g short pasta penne, casarecce, fusilli, orecchiette, cavatelli, or grilled sausages, fried eggs, garlic rubbed toast" | |
| ], | |
| "purpose": null | |
| } | |
| ], | |
| "instructions": "Split the broccoli into medium florets. Pare away the tough skin from the stalk and cut it into thick strips. If the broccoli has leaves, chop them roughly. Wash the broccoli. Bring a large pan of well-salted water to a fast boil, add the broccoli and cook until they can easily be pierced by a fork. It should take about 5–7 minutes, depending on the broccoli’s age and freshness.\nMeanwhile, prepare the garlic. If you want a stronger flavour, peel and finely dice the garlic. Finely chop the chilli and seeds. In a large frying pan, over a low flame, warm the olive oil and allow the garlic and chilli to fry very gently for a few minutes – do not let it burn or it will be bitter. You can remove the whole garlic at this point.\nUse a slotted spoon to lift the broccoli from the water into the frying pan. Don’t worry about the excess water; it is helpful. Keep the water if you are cooking pasta. Raise the flame to medium-low and move the broccoli around the pan so each piece is well-coated with oil, add a pinch of salt, then allow the broccoli to stew for a few minutes, stirring with a wooden spoon, during which time it will break up, taking on an almost creamy aspect.\nBring the broccoli cooking water back to a fast boil, add the pasta and set a timer. Once the pasta is al dente, use the slotted spoon to lift it into the frying pan, again the clinging water is helpful, mix well over a low heat for about 30 seconds, add a grind of black pepper, a swirl of olive oil. Serve straight from the pan or with sausages, piled on garlic-rubbed toast or topped with a fried egg.", |
| "cook_time": null, | ||
| "prep_time": null, | ||
| "cuisine": "Italian", | ||
| "nutrients": {}, |
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| "nutrients": {}, |
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Resolves #1039.