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": "5b98a621f5ee4d53a4867d2d74630e74",
    "updated": "2025-05-19T22:06:35.874Z",
    "title": "Beijing (Peking) Pan-fried Beancurd",
    "subtitle": "A flavorful pan-fried beancurd dish from Beijing (Peking).",
    "description": "This dish features a delicious Beijing-style beancurd. The beancurd is coated in batter, pan-fried slowly, then gently braised over low heat until it absorbs all the flavorful liquid, much like a sponge. Beancurd is highly versatile and can be adapted to various seasonings. For a vegetarian option, use wine or water instead of stock. This recipe pairs well with noodles or rice and can be served as a vegetable side dish alongside meat or fish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "firm beancurd",
          "cornflour, for dusting",
          "egg, beaten",
          "groundnut or vegetable oil",
          "coarsely chopped garlic",
          "finely chopped fresh ginger",
          "finely chopped spring onion",
          "shaoxing rice wine or dry sherry",
          "whole yellow bean sauce",
          "chilli bean sauce",
          "sugar",
          "chicken stock",
          "sesame oil",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Carefully slice the block of beancurd crosswise into 1cm (half-inch) thick pieces and drain on kitchen paper for 10 minutes.",
      "Lightly dust the beancurd slices with cornflour, then dip them into the beaten egg, ensuring they are well coated.",
      "Heat a wok until hot, then add the oil. When the oil is hot and just beginning to smoke, add the beancurd slices and pan-fry for 4 to 5 minutes until golden.",
      "Flip the slices and pan-fry the other side until also golden.",
      "Remove and drain the slices on kitchen paper.",
      "Discard all the oil from the wok except for 1½ tablespoons.",
      "Reheat the wok over high heat until very hot. Add the garlic and ginger and stir-fry for 1 minute.",
      "Add the spring onions and continue stir-frying for 30 seconds.",
      "Return the beancurd to the wok, add the remaining ingredients, season with 1 teaspoon of salt, and simmer gently over low heat for 5 minutes, allowing the beancurd to soak up all the liquid.",
      "Transfer the beancurd to a serving platter and serve immediately."
    ],
    "notes_ingredients": "Vegetarians can replace chicken stock with wine or water as preferred.",
    "notes_instructions": ""
  }
]