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": "3cad071695504d1d9ae8bae94615b2a8",
    "updated": "2025-05-19T21:15:35.589Z",
    "title": "Marbled Tea Eggs",
    "subtitle": null,
    "description": "This distinctive method of cooking eggs in a spiced tea results in a marbled pattern created by the cracks on the egg shells once peeled. Traditionally served cold, tea eggs make a delightful and simple garnish for cold dishes. They are not only flavorful but also visually appealing. In Chinese cuisine, eggs are rarely eaten plain but are often combined creatively. These marbled tea eggs are a unique and tasty example.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "water",
          "eggs, at room temperature"
        ]
      },
      {
        "section": "For the Tea Mixture",
        "ingredients": [
          "black tea, preferably chinese",
          "dark soy sauce",
          "light soy sauce",
          "five-spice powder",
          "roasted and ground sichuan peppercorns",
          "chinese cinnamon bark or cinnamon sticks",
          "whole star anise",
          "water",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Bring 1.75 litres (3 pints) of water to a boil in a large pan and cook the eggs for 5 minutes.",
      "Remove the eggs from the pan and immediately immerse them in cold water. Gently crack the shells with a large spoon under running cold water until the entire shell is covered with a network of cracks.",
      "Allow the eggs to sit in the cold running water for at least 10 minutes.",
      "Add the tea mixture ingredients to the empty pan along with 2 teaspoons of salt and bring to a simmer. Return the cracked eggs to the pan.",
      "Cook the eggs in the tea mixture for 10 minutes, ensuring the liquid fully covers the eggs. Remove the pan from heat and let the eggs and liquid cool.",
      "Leave the eggs immersed in the liquid and refrigerate overnight.",
      "When ready to serve, remove the eggs from the chilled liquid and gently peel off the cracked shells.",
      "Each egg will display a beautiful marble-like pattern.",
      "Serve the eggs halved or quartered as a snack with other cold dishes or use as a garnish."
    ],
    "notes_ingredients": null,
    "notes_instructions": "For the best flavor, allow the eggs to steep overnight in the tea liquid. Once cooled, they can be stored in the refrigerator submerged in the liquid for up to 2 days. These eggs also make a great addition to picnics or packed meals."
  }
]