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": "59ab3ebef237404eb856a8803dfb107f",
    "updated": "2025-05-19T21:59:55.482Z",
    "title": "Steamed Pork Loaf",
    "subtitle": "A nutritious and affordable Chinese home-cooked dish.",
    "description": "This is a classic example of the kind of Chinese home cooking I grew up with. It is both nutritious and economical. My mother often prepared this version of steamed pork loaf, where the affordable salted fish extends the meat and adds a briny spiciness that enhances the rich flavor of the pork. Thanks to the salted fish, the mixture kept well even with limited refrigeration. I found that it tastes even better when served a couple of days later.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "water chestnuts, fresh or tinned",
          "minced fatty pork",
          "finely chopped spring onions",
          "drained salted fish in oil or dried fish, soaked, finely chopped",
          "finely chopped fresh ginger",
          "light soy sauce",
          "shaoxing rice wine or dry sherry",
          "sugar",
          "cornflour",
          "sesame oil",
          "chicken stock",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "If using fresh water chestnuts, peel and finely chop them.",
      "If using tinned water chestnuts, rinse them thoroughly in cold water.",
      "Drain well in a colander before chopping finely.",
      "In a large bowl, combine the pork and water chestnuts, then add the remaining ingredients.",
      "Season with 1 teaspoon salt and ½ teaspoon black pepper, and mix thoroughly using your hands.",
      "Transfer the mixture onto a deep heatproof plate and shape it into a flat loaf.",
      "Prepare a steamer or place a rack into a wok or deep pan, filling with about 5cm (2in) of water.",
      "Bring the water to a boil, then reduce the heat to maintain a gentle simmer.",
      "Carefully place the loaf, on its plate, into the steamer, cover, and steam for 25 minutes or until the pork is fully cooked.",
      "Serve immediately."
    ],
    "notes_ingredients": "Salted fish can be found at Chinese grocery stores, either dried or preserved in oil. If using dried salted fish, soak it in warm water for 20 minutes before chopping. Salted fish preserved in oil does not require soaking—just drain it well.",
    "notes_instructions": null
  }
]