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": "d014baedf248447eaa5f034b0d11e883",
    "updated": "2025-05-11T19:48:11.882Z",
    "title": "Sticky Rice Parcels",
    "subtitle": "Glutinous rice wrapped in lotus leaves and filled with flavorful marinated ingredients. This dish traces its origins back to the era when travelers along the Old Silk Road would stop at small rest houses or tea houses, known in Chinese as yum cha houses, meaning 'the act of drinking tea'.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "glutinous rice",
          "dried lotus leaves",
          "vegetable oil",
          "whole shallot, finely diced",
          "spring onions (scallions), thinly sliced",
          "garlic cloves, finely chopped",
          "chinese rice wine",
          "sesame oil",
          "mushroom stir-fry sauce (or use shop-bought).",
          "dark soy sauce"
        ]
      },
      {
        "section": "For the marinated mushrooms",
        "ingredients": [
          "dried chinese mushrooms",
          "cornflour (cornstarch).",
          "vegetable oil",
          "oyster sauce",
          "chinese rice wine",
          "dark soy sauce",
          "sugar",
          "ground white pepper",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Place the sticky rice in a large bowl and cover it completely with water.",
      "Let the rice soak for at least 2 hours or overnight.",
      "Rinse the dried mushrooms under warm water and place them in a large bowl.",
      "Pour boiling water over the mushrooms and soak for 15 minutes until softened, then gently squeeze out the excess water.",
      "Remove and discard the stalks, then slice the mushrooms into 6 pieces each.",
      "Combine the sliced mushrooms with the remaining marinade ingredients, mixing thoroughly, and refrigerate for at least 2 hours.",
      "Cut each lotus leaf in half lengthwise.",
      "Submerge the leaves in a large bowl or container filled with water, weighing them down with a plate if necessary to keep fully submerged.",
      "Let the leaves soak for 1 hour.",
      "Drain the soaked sticky rice well and transfer it to a large bowl.",
      "Heat 2 teaspoons of the vegetable oil in a wok over high heat until shimmering.",
      "Add the shallot, spring onions, and garlic and cook for about 2 minutes until softened.",
      "Add this cooked mixture into the bowl of soaked sticky rice along with the Chinese rice wine, sesame oil, Mushroom Stir-Fry Sauce, and dark soy sauce; mix well to combine.",
      "In the same wok, heat the remaining teaspoon of oil over high heat until shimmering.",
      "Add the marinated mushrooms and stir-fry for 2 minutes.",
      "Transfer the mushrooms to a plate.",
      "Drain the lotus leaves, pat them dry with kitchen paper, and lay them flat on a work surface.",
      "Place 2-3 tablespoons of the sticky rice mixture in the center of each lotus leaf, followed by 1-2 tablespoons of the mushroom mixture, then top with another 2-3 tablespoons of sticky rice mixture.",
      "Wrap each parcel by folding the edge nearest to you over the rice, then fold in the left and right edges, and finally roll the leaf tightly to form a secure package.",
      "Tie each parcel securely with kitchen string to ensure the leaves remain wrapped.",
      "Place the rice parcels into a steamer and steam for 1½ hours. Monitor the water level and add boiling water as needed to prevent the steamer from running dry."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]