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": "8e0b79639b2f4e6bb000997cb97829f0",
    "updated": "2025-05-19T23:22:37.363Z",
    "title": "Beef Soup with Fresh Coriander",
    "subtitle": "A simple, flavorful, and refreshing soup that satisfies.",
    "description": "Beef is not commonly used in traditional Chinese cooking, but it has become increasingly popular in modern Chinese cuisine. This simple yet flavorful soup is both refreshing and satisfying. A good-quality stock is crucial to the dish. Although it is called beef soup, chicken stock is typically used, as is customary in Chinese culinary tradition. This soup is easy to prepare and works well as an appetizer or a light meal when noodles are quickly blanched and added.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "minced beef",
          "shaoxing rice wine or dry sherry",
          "cornflour",
          "dark soy sauce, plus 2 teaspoons",
          "eggs, beaten",
          "sesame oil",
          "chicken stock",
          "sugar",
          "light soy sauce",
          "salt and white pepper"
        ]
      },
      {
        "section": "For the garnish",
        "ingredients": [
          "finely chopped spring onions",
          "finely chopped fresh coriander"
        ]
      }
    ],
    "instructions": [
      "In a medium bowl, combine the minced beef with the rice wine, 1 teaspoon of cornflour, and 1 tablespoon of dark soy sauce.",
      "In a small bowl, mix the beaten eggs with the sesame oil.",
      "In another small bowl, stir together the remaining 2 teaspoons of cornflour and 1 tablespoon of water.",
      "Bring the chicken stock to a gentle simmer in a large pot.",
      "Add the beef mixture, 1 teaspoon of sugar, and the cornflour mixture to the stock. Stir for about 1 minute, breaking up any lumps of meat.",
      "Stir in the remaining 2 teaspoons of dark soy sauce, the light soy sauce, the remaining sugar, 2 teaspoons of salt, and ½ teaspoon of white pepper. Let it simmer for 2 minutes.",
      "Slowly pour the egg mixture into the soup in a thin stream, using a chopstick or fork to gently pull the egg into thin strands.",
      "Transfer the soup to a tureen or serving bowl, garnish with spring onions and fresh coriander, and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]