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": "73b14136b44b40b18e3bc98e2ffb4178",
    "updated": "2025-05-17T03:43:06.058Z",
    "title": "Homemade Vegetable Stock Cube",
    "subtitle": null,
    "description": "This low-sodium stock cube recipe is ideal for those seeking high-quality, vegan-friendly stock cubes or enjoying making them from scratch. Many recipes will call for vegetable stock cubes as a flavor enhancer. While store-bought cubes are convenient and commonly used in everyday cooking, using homemade cubes allows you to control the ingredients and reduce sodium if desired.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "water",
          "mixed frozen vegetables or chopped fresh vegetables of your choice (suggested: bell peppers, carrots, onions, potato, spinach, and cabbage).",
          "sea salt/pink salt",
          "corn flour"
        ]
      }
    ],
    "instructions": [
      "Place the mixed vegetables and 1/4 cup of water in a large pot or frying pan.",
      "Steam the vegetables over medium heat for 15 minutes until they become tender.",
      "Stir frequently to prevent the vegetables from sticking or burning at the bottom.",
      "Allow the vegetables to cool slightly, then transfer them to a food processor or blender. Add 3/4 cup of water and blend until smooth.",
      "Pour the puree back into the pot or frying pan and add the salt.",
      "Cook over high heat for 10 minutes, stirring frequently to avoid burning or sticking.",
      "Reduce the heat to low and continue stirring for another 2 minutes.",
      "Cook uncovered for 1 hour and 30 minutes, stirring often, until most of the moisture has evaporated.",
      "You should end up with a thick, concentrated paste.",
      "Allow the paste to cool for 20 minutes, then add the corn flour and mix well.",
      "Spread the paste evenly onto a large tray lined with baking paper, using an offset spatula to shape it into a neat rectangle of your desired thickness.",
      "Let it cool for 15 minutes, then freeze for at least 6 hours or overnight.",
      "Once frozen, cut the slab into cubes of your preferred size with a sharp knife.",
      "Wrap each cube individually in small squares of baking paper or foil.",
      "Store the wrapped cubes in a sealed container in the freezer and use as needed."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]