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

    [
  {
    "recipeCode": "db90398d6ba54dc6bcc527b9adea2550",
    "updated": "2025-05-20T01:54:32.632Z",
    "title": "Stir-fried Milk",
    "subtitle": null,
    "description": "I have enjoyed various versions of this dish in Hong Kong and Guangdong, a province in Southern China. One of my most memorable experiences with stir-fried milk was at Qing Hui Yuan restaurant in Shunde, Guangdong. This dish features a thick custard stir-fried with shrimp, barbecued Chinese pork, and pine nuts, creating a delightful blend of flavors and textures. Locals told me that cows are plentiful in the region and milk-based dishes have long been part of the area's cuisine. In a country where dairy is uncommon, Cantonese milk dishes trace back to over 300 years of Portuguese influence. Blending European tradition with local tastes, the Cantonese developed recipes that make milk both digestible and delicious. This remains a classic and much-loved dish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "milk",
          "cornflour",
          "salt and white pepper",
          "groundnut or vegetable oil, plus 1 tablespoon for oiling the pan",
          "barbecued roast pork or cooked ham, coarsely chopped",
          "uncooked prawns, peeled and coarsely chopped",
          "pine nuts"
        ]
      }
    ],
    "instructions": [
      "In a medium saucepan, combine the milk, cornflour, 1 teaspoon of salt, and ½ teaspoon of white pepper, stirring well until smooth.",
      "Gently simmer the mixture over low heat for 8 minutes, stirring occasionally until it thickens to a soft scrambled egg consistency.",
      "Lightly oil a heatproof dish, pour in the thickened milk mixture, and allow it to cool completely.",
      "Cover the dish with cling film and refrigerate; this step can be prepared the day before.",
      "Heat a wok or large frying pan until very hot, then add the oil along with 1 teaspoon of salt.",
      "Add the barbecued pork or ham and the prawns, stir-frying for 1 minute to combine flavors.",
      "Incorporate the cooled milk mixture and pine nuts, stir-frying for 3 minutes until heated through.",
      "Serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Steps 1 to 4 can be prepared in advance, allowing the dish to be made ahead of time."
  }
]