Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "972ef310b9af48bbb945a94f02848914",
    "updated": "2025-05-19T23:39:22.697Z",
    "title": "Tomato Eggflower Soup",
    "subtitle": null,
    "description": "Tomatoes were introduced to China less than 200 years ago, likely brought by the Portuguese. Over time, they became a popular ingredient in southern Chinese cuisine due to their vibrant color, sweet flavor, and versatility. In this recipe, tomatoes complement gently beaten eggs that float on the soup's surface like lilies on a pond. This effect is achieved by slowly pouring the egg mixture into the soup in thin strands rather than all at once, preventing the eggs from clumping. While the eggs slightly thicken the soup, it remains light and refreshing. This impressive soup is easy to prepare and especially enjoyable during summer when fresh tomatoes are abundant. Although canned tomatoes can be used, fresh tomatoes are preferred for better flavor.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chicken stock",
          "fresh or tinned tomatoes",
          "eggs",
          "sesame oil",
          "sugar",
          "light soy sauce",
          "salt",
          "finely chopped spring onions, white part only"
        ]
      },
      {
        "section": "For the garnish",
        "ingredients": [
          "finely chopped green spring onion tops"
        ]
      }
    ],
    "instructions": [
      "Heat the chicken stock in a pan until it simmers.",
      "If using fresh tomatoes, peel, remove the seeds, and cut them into 2.5cm (1in) cubes. If using tinned tomatoes, chop them into small pieces.",
      "Lightly beat the eggs and mix in the sesame oil in a small bowl.",
      "Add the sugar, soy sauce, and 1 teaspoon of salt to the simmering stock, stirring well to combine.",
      "Add the tomatoes to the stock and let it simmer for 2 minutes.",
      "Stir in the white parts of the spring onions. Then, slowly pour the egg mixture into the soup in a thin stream. Use a chopstick or fork to gently shape the eggs into strands by stirring in a figure-eight motion.",
      "Garnish the soup with finely chopped green spring onion tops and serve."
    ],
    "notes_ingredients": "Fresh tomatoes are preferable for best flavor, although canned tomatoes are acceptable.",
    "notes_instructions": null
  }
]