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": "60ebe118751b4117b1b5e538af6d16cc",
    "updated": "2025-05-19T22:14:22.978Z",
    "title": "Stuffed Beancurd",
    "subtitle": "",
    "description": "Beancurd is nutritious and affordable, but on its own, it can be rather plain. My mother used a traditional Chinese technique of stuffing it with a flavorful mixture of pork and prawns, turning the simple beancurd into a delicious dish. The key is to hollow out the beancurd and carefully fill it with the stuffing. It’s easier than it sounds and makes for an impressive dish at any dinner gathering.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fresh, firm beancurd",
          "groundnut or vegetable oil",
          "finely chopped spring onions or coriander"
        ]
      },
      {
        "section": "FOR THE STUFFING",
        "ingredients": [
          "uncooked prawns, peeled and minced coarsely",
          "minced fatty pork",
          "finely minced parma ham",
          "finely chopped spring onions",
          "finely chopped fresh ginger",
          "shaoxing rice wine or dry sherry",
          "sugar",
          "sesame oil",
          "egg white, lightly beaten",
          "salt and black pepper"
        ]
      },
      {
        "section": "FOR THE SAUCE",
        "ingredients": [
          "light soy sauce",
          "chicken stock",
          "oyster sauce",
          "shaoxing rice wine or dry sherry",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the stuffing: combine all the ingredients in a bowl, seasoning with 2 teaspoons of salt and black pepper to taste.",
      "Cut the beancurd diagonally into triangular pieces.",
      "Carefully scoop out the center of each triangle to create a pocket, being careful not to break the sides.",
      "Using a small spoon, gently press some of the stuffing into each pocket.",
      "Repeat until all the beancurd pieces are filled.",
      "Heat a frying pan over medium heat and add the oil.",
      "Reduce the heat and pan-fry the stuffed beancurd triangles on all sides until they are lightly browned.",
      "Remove excess oil by blotting with kitchen paper, then add all the sauce ingredients to the pan and simmer over low heat for 5 minutes, or until the sauce is warmed through.",
      "Stir in the chopped spring onions or coriander and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]