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": "bb24609c4d704a04b4d39f1d1279c2d4",
    "updated": "2025-05-11T19:39:24.586Z",
    "title": "Cauliflower Yuk Sung",
    "subtitle": "Yuk Sung is a popular dish in Chinese restaurants and takeaways. In this version, crunchy cauliflower, tender onion, and a flavorful aromatic Cantonese sauce are served in classic iceberg lettuce leaves, topped with crispy vermicelli and creamy cashew nuts.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cauliflower",
          "dark soy sauce",
          "mushroom stir-fry sauce (or use shop-bought).",
          "rice wine",
          "sugar",
          "groundnut oil, plus extra for shallow frying",
          "garlic cloves, finely chopped",
          "grated fresh ginger",
          "spring onions (scallions), thinly sliced",
          "white onion, finely diced",
          "carrot, finely diced",
          "celery sticks, finely diced",
          "x 220 g can water chestnuts, drained and finely diced",
          "sesame oil",
          "handful of vermicelli noodles",
          "iceberg lettuce, separated into large leaves",
          "roasted cashew nuts, roughly crushed"
        ]
      }
    ],
    "instructions": [
      "Remove the tough core and stalk from the cauliflower and separate into bite-sized florets.",
      "In a small bowl, combine the soy sauce, Mushroom Stir-Fry Sauce, rice wine, and sugar.",
      "Heat a tablespoon of oil gently in a wok, add the garlic, ginger, and spring onions, and stir-fry until fragrant. Add the cauliflower, onion, carrot, celery, and water chestnuts, cooking for 3-5 minutes or until tender and lightly browned. Pour in the soy sauce mixture and stir well, continuing to cook over high heat until the sauce has thickened and reduced. When the mixture is fairly dry, remove from heat and drizzle with sesame oil.",
      "For an optional but delightful garnish, heat 250ml (1 cup) of groundnut oil in a deep frying pan. Take a handful of vermicelli noodles and carefully add them to the hot oil. They will quickly puff up, so press down any noodles that remain transparent. Remove the noodles as soon as they become white and puffed, then drain on kitchen paper before serving.",
      "To serve, place a generous spoonful of the cauliflower yuk sung into a lettuce leaf. Garnish with fried vermicelli and a sprinkle of crushed cashew nuts. Wrap the leaf and enjoy."
    ],
    "notes_ingredients": null,
    "notes_instructions": "To separate lettuce leaves without tearing, hold the head of lettuce under gently running cold water. The leaves will fill with water and peel away intact."
  }
]