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": "596c889bd7a64da49390d6c622809f56",
    "updated": "2025-05-19T21:58:18.528Z",
    "title": "Braised Beijing (Peking) Cabbage in Cream Sauce",
    "subtitle": null,
    "description": "Vegetarian dishes are widespread throughout China, influenced by historical and religious practices as well as the abundance of diverse vegetables, especially soybeans. Chinese cabbage, also known as Beijing (Peking) cabbage or Chinese leaves, is traditionally enjoyed both pickled and fresh. This classic recipe involves first stir-frying the cabbage, then gently braising it in chicken stock, which is reduced and thickened into a rich sauce. In this version, the chicken fat is omitted to keep the dish vegetarian by using water thickened with a bit of cornflour instead of chicken stock. Though simple, this dish was once considered suitable for an Imperial banquet.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chinese leaves",
          "groundnut or vegetable oil",
          "garlic cloves, peeled and finely sliced",
          "chicken stock or water",
          "salt and white pepper",
          "cornflour, mixed with 1 tablespoon water"
        ]
      }
    ],
    "instructions": [
      "Cut the Chinese leaves into strips about 5cm (2in) thick.",
      "Heat a wok or a large frying pan over high heat until hot.",
      "Add the oil, and when it is very hot and slightly smoking, add the garlic and stir-fry for 15 seconds.",
      "Add the Chinese leaves and stir-fry for 2 minutes.",
      "Then add the stock or water, 2 teaspoons of salt, and 1 teaspoon of white pepper.",
      "Reduce the heat to low, cover, and cook for 10 minutes or until the Chinese leaves are very tender.",
      "Remove the leaves using a slotted spoon.",
      "Reduce the liquid in the wok by half, then add the cornflour mixture and continue to reduce until the sauce thickens.",
      "Place the leaves on a serving platter, pour the sauce over them, and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]