Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "efa7658bf5814e4ab6ec478df9fc16f8",
    "updated": "2025-05-20T02:34:17.182Z",
    "title": "Stewed Beef Northern Style",
    "subtitle": null,
    "description": "In China, beef is often tough, making braising the preferred cooking technique. Chinese cooks have long embraced this by using spices and seasonings during the slow braising process to infuse the meat with subtle and complex flavors. One key ingredient is Chinese white radish, also known as mooli, which can be found in many greengrocers and Asian markets. If unavailable, turnips or carrots can be used as substitutes. Plain steamed rice pairs perfectly with this dish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "stewing beef, such as brisket or shin",
          "spring onions",
          "groundnut or vegetable oil",
          "ginger",
          "garlic cloves, lightly crushed",
          "dried red chillies",
          "chinese white radish (mooli)."
        ]
      },
      {
        "section": "FOR THE BRAISING SAUCE",
        "ingredients": [
          "chicken stock",
          "chinese rock sugar or granulated sugar",
          "light soy sauce",
          "dark soy sauce",
          "shaoxing rice wine or dry sherry",
          "whole star anise",
          "five-spice powder",
          "hoisin sauce",
          "whole yellow bean sauce",
          "fermented beancurd"
        ]
      }
    ],
    "instructions": [
      "Cut the meat into 5cm (2in) cubes.",
      "Slice the spring onions diagonally into 5cm (2in) segments.",
      "Heat a wok or large frying pan until very hot.",
      "Add the oil, and once it is hot and slightly smoking, add the beef and pan-fry until browned, about 10 minutes.",
      "Pour off any excess fat, leaving 1 tablespoon of oil in the pan.",
      "Add the spring onions, ginger, garlic, and whole chillies, and stir-fry with the beef for about 5 minutes.",
      "Transfer the mixture to a large flameproof casserole or pan, then add the braising sauce ingredients.",
      "Bring the liquid to a boil, skim off any fat from the surface, and reduce the heat to the lowest setting.",
      "Cover and braise for 1½ hours.",
      "Peel the Chinese white radish and cut diagonally into 5cm (2in) chunks.",
      "Add the radish to the meat and continue cooking for another 30 minutes, or until the beef is very tender.",
      "Increase the heat to high and quickly reduce the liquid for about 15 minutes, allowing the sauce to thicken slightly.",
      "Serve the dish immediately, or cool and reheat later."
    ],
    "notes_ingredients": "If you cannot find Chinese white radish (mooli), turnips or carrots can be used as alternatives.",
    "notes_instructions": null
  }
]