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": "af4c01ba94694cf78d8c3a086a46d04f",
    "updated": "2025-05-11T19:26:07.449Z",
    "title": "Sichuan Crisp Cauliflower",
    "subtitle": "Succulent cauliflower florets encased in a crispy coating and smothered in a rich, velvety sauce that balances sweetness, a touch of sourness, spiciness, and aromatic depth, enhanced by a splash of dark soy sauce. This dish offers a vibrant explosion of flavors that will delight your palate long after each bite.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cauliflower",
          "cornflour (cornstarch).",
          "garlic salt",
          "chinese five spice",
          "egg, beaten (vegan option: use 60 ml silken tofu blended until completely smooth).",
          "groundnut oil for deep-frying, plus",
          "garlic cloves, roughly chopped",
          "whole dried red chillies",
          "grated fresh ginger",
          "onion, sliced",
          "salt",
          "ground black pepper"
        ]
      },
      {
        "section": "For the sauce",
        "ingredients": [
          "dried chilli flakes",
          "garlic cloves, finely chopped",
          "light soy sauce",
          "dark soy sauce",
          "chinese black vinegar (or use a good balsamic vinegar).",
          "cornflour (cornstarch).",
          "vegetable stock"
        ]
      }
    ],
    "instructions": [
      "Place a large saucepan over medium heat and combine all the sauce ingredients.",
      "Bring to a boil, then reduce the heat and simmer for 2 minutes.",
      "Remove from heat and set the sauce aside.",
      "Trim the hard core and stalk from the cauliflower, then separate the head into bite-sized florets.",
      "In a large bowl, mix the cornflour, garlic salt, and Chinese five spice.",
      "Coat each floret in the cornflour mixture, then transfer them to another large bowl with the beaten egg or blended silken tofu, gently folding to ensure even coating.",
      "Cover the coated florets again with the cornflour mixture and shake off any excess.",
      "Heat enough oil in a large saucepan for deep-frying to 180°C (350°F).",
      "Carefully add the cauliflower florets in batches and fry until crisp.",
      "Remove the florets and drain them on a wire rack or kitchen paper.",
      "Heat a wok over medium-high heat, add 1 tablespoon of oil along with garlic, dried red chillies, and ginger, frying for 20 seconds until fragrant.",
      "Add the sliced onion, salt, and black pepper; fry for an additional minute before adding the prepared sauce. Simmer until the sauce thickens.",
      "Turn off the heat, add the crispy cauliflower to the wok, and toss to coat evenly with the sauce."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]