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": "132d64d11962403fbaaa2367f329db0a",
    "updated": "2025-05-18T03:52:10.612Z",
    "title": "Skillet Burrito Bowl",
    "subtitle": "Skillet Burrito Bowl",
    "description": "This recipe transforms a quick-casual burrito bowl into an elegant homemade meal by enhancing the simple rice and bean base with a creamy, spicy avocado sauce and flavorful flank steak. The Spicy Avocado-Sour Cream Sauce, made with ripe avocado, balances the heat of jalapeño with the creaminess of sour cream. By mixing half of the sauce into the rice and beans, which are seasoned with garlic and cumin, the base develops a rich, creamy texture. Pan-seared flank steak is the perfect protein choice—this affordable cut becomes tender and flavorful when cooked in a skillet, and it can be prepared ahead and reheated before assembling the bowl. To finish, quick-charred corn cooked in the same skillet adds a burst of sweetness. The bowl is delicious served with steak either warm or at room temperature.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "extra-virgin olive oil",
          "fresh or frozen corn",
          "table salt",
          "pepper",
          "cooked white rice",
          "canned black beans, rinsed",
          "garlic cloves, minced",
          "ground cumin",
          "spicy avocado sour cream sauce",
          "recipe pan-seared flank steak",
          "thinly sliced red onion",
          "fresh cilantro leaves"
        ]
      }
    ],
    "instructions": [
      "1. Heat 1 teaspoon oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add corn, ½ teaspoon salt, and pepper, then cook, stirring occasionally, until the kernels start to brown and pop, about 6 to 8 minutes. Transfer to a bowl, cover with aluminum foil to keep warm, and set aside.",
      "2. Heat the remaining 1 teaspoon oil in the now-empty skillet over medium-high heat until shimmering. Add the rice, beans, and the remaining ¼ teaspoon salt, then cook until warmed through, about 5 minutes. Stir in garlic and cumin, cooking until fragrant, about 30 seconds. Toss the rice mixture with half of the avocado sauce until well coated, then season to taste with salt and pepper. Divide the mixture among individual serving bowls, then top with seared corn, steak, and onion. Drizzle with the remaining avocado sauce and sprinkle with cilantro before serving."
    ],
    "notes_ingredients": "CUSTOMIZE IT\nSimplify the sauce by substituting sour cream for the Spicy Avocado Sour Cream Sauce and adding avocado.\nTo add more flavor, use Quick Sweet and Spicy Pickled Red Onions instead of red onion.\nFor a vegetarian option, substitute Roasted Bell Peppers for the steak.",
    "notes_instructions": null
  }
]