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

    [
  {
    "recipeCode": "0d12fe03df134656bed5e7e88fd70356",
    "updated": "2025-05-19T07:07:42.748Z",
    "title": "Hot and Sour Soup",
    "subtitle": "",
    "description": "This soup has become quite popular in the Western world because it is a hearty dish, suited to cold climates. It combines sour and spicy elements in a rich, tasty stock and reheats very well. Although the list of ingredients may seem long, the recipe is quite easy to make. It is a filling soup that is almost a meal in itself and is perfect for a cold winter's night—especially if garnished with fiery chilli.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "lean boneless pork, finely shredded",
          "dried chinese mushrooms",
          "dried chinese wood ear mushrooms",
          "eggs, beaten with a little salt",
          "sesame oil",
          "chicken stock",
          "salt and white pepper",
          "fresh beancurd, drained and shredded",
          "light soy sauce",
          "dark soy sauce",
          "chinese white rice vinegar or cider vinegar",
          "chilli oil",
          "finely chopped fresh coriander"
        ]
      },
      {
        "section": "For the Marinade",
        "ingredients": [
          "light soy sauce",
          "shaoxing rice wine or dry sherry",
          "sesame oil",
          "cornflour",
          "pinch each of salt and sugar"
        ]
      },
      {
        "section": "For the Garnish",
        "ingredients": [
          "dried chilli (optional)."
        ]
      }
    ],
    "instructions": [
      "Combine the pork in a bowl with the marinade ingredients, mix well, and set aside.",
      "Soak the mushrooms in a bowl of warm water for about 20 minutes, or until soft and pliable.",
      "Squeeze out the excess water, cut off and discard the woody stems, then finely shred the mushrooms.",
      "In a small jug, combine the eggs with half the sesame oil and set aside.",
      "Bring the stock to a simmer in a large pan and stir in 2 teaspoons of salt.",
      "Stir in the pork with its marinade and simmer for 1 minute.",
      "Add the shredded mushrooms and beancurd and continue to simmer for 2 minutes.",
      "Now add the egg mixture in a very slow, thin, and steady stream.",
      "Using a chopstick or fork, pull the cooked egg slowly into strands.",
      "Remove the soup from the heat and stir in the soy sauces, vinegar, and 1 teaspoon of white pepper.",
      "Give the soup a good stir, then add the remaining sesame oil, chilli oil, and fresh coriander and stir.",
      "Ladle into individual bowls or a large soup tureen and serve immediately, garnished with dried chilli, if desired."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]