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": "a2aeddeaf628443590a5db1b74a6a21a",
    "updated": "2025-05-19T02:56:11.309Z",
    "title": "Tofu Bok Choy & Shiitake",
    "subtitle": "什錦蔬菜包",
    "description": "",
    "ingredients": [
      {
        "section": "Filling",
        "ingredients": [
          "onion, chopped",
          "dried shiitake mushrooms",
          "dried wood ear mushrooms",
          "vegetable oil",
          "tofu",
          "shaoxing wine",
          "oyster sauce",
          "hoisin sauce",
          "soy sauce",
          "sugar",
          "bok choy, thinly sliced",
          "garlic cloves, pressed",
          "black pepper"
        ]
      },
      {
        "section": "Classic green pastry",
        "ingredients": [
          "spinach",
          "water",
          "strong white bread flour, sifted, plus extra for dusting",
          "instant dried yeast",
          "sugar",
          "bicarbonate of soda (baking soda) (optional).",
          "heaped tsp salt",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Rehydrate the onion in a large bowl of water, ideally the day before. Alternatively, soak it in boiling water for at least 2 hours.",
      "Strain, chop the shiitake mushrooms and roughly chop the wood ear mushrooms.",
      "Heat the oil in a frying pan (skillet).",
      "Brown the onion, shiitake mushrooms, and tofu for 5 minutes.",
      "Add the wine, oyster sauce, hoisin sauce, soy sauce, and sugar. Season with black pepper and reduce until nearly evaporated.",
      "Add the bok choy, wood ear mushrooms, and garlic. Cook for 3 minutes until browned.",
      "Taste and adjust the seasoning if necessary.",
      "Leave the filling to cool completely.",
      "Preheat the oven to its lowest setting.",
      "Mix the spinach with the 180 ml (6 fl oz) water.",
      "Strain and weigh out 165 g (5% fl oz) of the green water.",
      "You can add 1 tablespoon of spinach pulp to the filtered water to enhance the flavour.",
      "Combine all the pastry ingredients, except the oil and green water, in a large bowl. Make a well in the centre, pour in the oil, then add the green water and mix by hand.",
      "When the dough starts to come together, pour it out onto the work surface and knead until it is smooth; kneading will take about 5 minutes. The dough should not stick to your hands.",
      "Shape the dough into a ball, cover with a clean dish towel, and leave it to rise for 1 hour in a switched-off oven or warm place. The dough should double in volume.",
      "Cut out 8 squares of baking paper measuring 6-7 cm (2½-2¾ in) on each side.",
      "Weigh the dough and divide into eight balls.",
      "Dust the work surface with flour and roll out each ball of dough, making sure the centre is thicker than the edges.",
      "Add two spoonfuls of filling and start folding. Use your left thumb to help push the filling inside the dough.",
      "Place each bao bun on a square of baking parchment.",
      "Add the buns to steamer baskets, spaced apart, cover with a dish towel, and leave to rise for 1 hour.",
      "Bring some water to a boil in a saucepan.",
      "Reduce the heat slightly, add the baskets, and steam for 15 minutes.",
      "Enjoy your buns once they have cooled."
    ],
    "notes_ingredients": "",
    "notes_instructions": "To make the green water for the pastry, you can use fresh spinach stems or frozen spinach."
  }
]