Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "0e39c169575843db9acf76025decf78b",
    "updated": "2025-05-11T18:01:47.824Z",
    "title": "Mapo Tofu",
    "subtitle": "",
    "description": "This traditional Chinese dish has been enjoyed for centuries and is now gaining appreciation worldwide. The combination of soft tofu with the unique numbing sensation from Sichuan peppercorns creates an exceptional experience. Paired with the fermented tang of chili bean sauce and the smooth richness of dashi stock, this recipe is sure to impress your friends and family.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "sichuan peppercorns, bruised in a pestle and mortar (or use the back of a spoon).",
          "oil (vegetable, groundnut or coconut).",
          "mushrooms, diced",
          "onion, finely diced",
          "grated fresh ginger",
          "garlic cloves, finely chopped",
          "chinese five spice",
          "rice wine",
          "chilli bean sauce",
          "chilli oil",
          "light soy sauce",
          "dark soy sauce",
          "dashi stock",
          "silken tofu, cut into bite-sized cubes",
          "spring onions (scallions), sliced (optional)."
        ]
      }
    ],
    "instructions": [
      "Toast the bruised Sichuan peppercorns gently in a dry wok over medium heat for 1-2 minutes.",
      "Remove from the wok and set aside in a bowl.",
      "Heat the wok over medium-high heat, add the oil, then the mushrooms, frying until all the liquid has evaporated.",
      "Add the onion, ginger, and garlic, and continue to fry for another minute.",
      "Add the toasted Sichuan peppercorns and Chinese five spice, frying for an additional minute.",
      "Pour in the rice wine, followed by the chili bean sauce, chili oil, and both the light and dark soy sauces, mixing well before adding the dashi stock.",
      "Bring the mixture to a boil, then reduce the heat to simmer for 10 minutes, or until the sauce thickens and reduces by one-third.",
      "Gently fold in the tofu cubes, ensuring they are coated with the sauce.",
      "Transfer the dish to a serving plate, garnish with the sliced spring onions, and serve."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]