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

    [
  {
    "recipeCode": "0c25c2a6775e4f79b68e9e51504d3df9",
    "updated": "2025-04-23T23:51:07.618Z",
    "title": "Quarter Pounder-Style Vegan Burgers",
    "subtitle": "Vegan Burger",
    "description": "This hearty vegan burger delivers a satisfying, almost steak-like experience. Crafted from wheat gluten (seitan), it's protein-rich and bursting with flavor. These versatile burgers can be grilled, fried, or barbecued.",
    "ingredients": [
      {
        "section": "For the burger - wet",
        "ingredients": [
          "hot vegetable stock",
          "dried porcini mushrooms",
          "little coconut oil, for frying",
          "red onion, finely chopped",
          "garlic cloves, finely chopped",
          "canned black beans",
          "tomato puree",
          "soy sauce",
          "balsamic vinegar",
          "brown rice miso paste",
          "marmite",
          "smoked paprika",
          "dried chives",
          "dried oregano",
          "dried rosemary",
          "dried chilli flakes",
          "sea salt",
          "cracked black pepper"
        ]
      },
      {
        "section": "For the burger - dry",
        "ingredients": [
          "seitan (vital wheat gluten)",
          "chickpea (gram) flour",
          "nutritional yeast"
        ]
      },
      {
        "section": "For the broth",
        "ingredients": [
          "litre (4 cups) vegetable stock",
          "miso paste",
          "onion, peeled and quartered",
          "garlic cloves",
          "rosemary",
          "dried porcini mushrooms"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "burger buns, toasted",
          "chipotle burger \"cheese\" slices",
          "quick onion rings",
          "baby gem lettuce leaves",
          "tomato slices",
          "creamy \"mayonnaise\"",
          "hot pink beetroot ketchup"
        ]
      }
    ],
    "instructions": [
      "Begin by combining the hot vegetable stock and dried porcini mushrooms. Allow the mixture to sit for 5 minutes to rehydrate the mushrooms.",
      "In a non-stick saucepan, heat a small amount of coconut oil. Once hot, add the finely chopped red onion and garlic. Reduce the heat to low and sauté for approximately 2 minutes, stirring frequently, until softened and lightly caramelized.",
      "Transfer the sautéed onions and garlic to a blender. Add the remaining wet burger ingredients, along with the rehydrated porcini mushrooms and stock. Let the mixture cool slightly for about 5 minutes. Meanwhile, combine the dry burger ingredients in a large bowl.",
      "Blend the wet ingredients until smooth.  Pour the blended mixture into the bowl with the dry ingredients. Using a spatula, quickly combine everything until a dough forms.",
      "Knead the dough for 10 minutes, either in the bowl or on a clean work surface. If the dough is too wet, lightly dust the surface with chickpea flour.  Thorough kneading develops a satisfyingly chewy, meat-like texture, so knead firmly.  After kneading, return the dough to the bowl, cover with a clean tea towel, and let it rest for 15 minutes.",
      "While the dough rests, prepare the broth. Combine all broth ingredients in a large, lidded saucepan (large enough to hold the burgers) and bring to a slow boil.",
      "As the broth heats, shape the dough into patties. Roll out the dough with a rolling pin to a thickness of no more than 2cm (3/4 inch).  The dough will be somewhat resistant, so apply firm pressure. Use an 11-cm (4-inch) cookie cutter to cut out burger shapes. Keep in mind the burgers will expand during cooking.",
      "Once the broth reaches a boil, reduce the heat to a rolling simmer. Gently lower the burger patties into the simmering broth using a fish slice or spatula. Cover the saucepan and cook for 55 minutes, stirring occasionally.",
      "After 55 minutes, turn off the heat and allow the broth to cool for 10 minutes before removing the now-firm burgers.  You can cool and refrigerate the burgers for later use, freeze them, or cook them immediately.",
      "Grilling the burgers over high heat for approximately 15 minutes, turning halfway through, creates appealing char marks and enhances the flavor.",
      "Serve the cooked burgers on toasted buns with your preferred toppings, such as chipotle burger cheese slices, onion rings, lettuce, tomato, mayonnaise, and/or beetroot ketchup."
    ],
    "notes_ingredients": "",
    "notes_instructions": "For best results, prepare the burgers a day in advance to allow them to firm up further. They also freeze well."
  }
]