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": "c6e58e8e40d14415abb2658a188cbf65",
    "updated": "2025-05-20T01:21:30.270Z",
    "title": "Salt and Pepper Beancurd",
    "subtitle": "A flavorful vegetarian twist on a beloved Southern Chinese classic.",
    "description": "This vegetarian adaptation of the classic salt and pepper dish from southern China offers a delightful way to enjoy beancurd. Traditionally prepared with prawns or spareribs, this version is both flavorful and straightforward to prepare. The beancurd is first deep-fried, then stir-fried with salt, aromatics, and chillies, making it an excellent starter for any meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "beancurd",
          "roasted and ground sichuan peppercorns",
          "sugar",
          "salt and black pepper",
          "groundnut oil",
          "finely chopped garlic",
          "finely chopped fresh ginger",
          "fresh red or green chillies, coarsely chopped"
        ]
      },
      {
        "section": "For the garnish",
        "ingredients": [
          "finely chopped spring onions"
        ]
      }
    ],
    "instructions": [
      "Drain the beancurd and rinse it under cold water.",
      "Pat it dry with kitchen paper, then cut into 1cm (½ in) cubes and drain again on fresh kitchen paper.",
      "In a small bowl, mix the Sichuan peppercorns and sugar with 2 teaspoons of salt and 1 teaspoon of black pepper.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add the oil, and when it begins to smoke slightly, add the beancurd cubes and deep-fry until they are lightly browned on all sides.",
      "Remove the beancurd with a slotted spoon and drain on kitchen paper.",
      "Discard most of the oil, leaving about 1 tablespoon in the pan.",
      "Reheat the remaining oil, and when hot, add the garlic, ginger, and chillies, stir-frying for 20 seconds.",
      "Return the beancurd to the pan and stir-fry for 1 minute. Then add the salt and pepper mixture and continue stir-frying for another 2 minutes.",
      "Transfer the mixture to a serving platter, garnish with chopped spring onions, and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]