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": "06480ce5207c43169e3d8338b79d7258",
    "updated": "2025-05-19T06:53:47.939Z",
    "title": "Cold Sweet and Sour Chinese Leaves",
    "subtitle": "",
    "description": "In northern China, with its short growing season and long cold winters, fresh vegetables are available for only a few months of the year. In the absence of modern refrigeration, preserving foods is essential. This recipe offers a sweet and sour pickling process for Chinese leaves, a perfect way to enjoy them fresh or store them for later. Served at room temperature at the beginning of a meal, their vibrant flavors stimulate the palate and whet the appetite.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chinese leaves",
          "groundnut or vegetable oil",
          "sesame oil",
          "dried red chillies",
          "roasted sichuan peppercorns",
          "sugar",
          "chinese white rice vinegar or cider vinegar",
          "salt",
          "finely chopped fresh ginger",
          "finely chopped garlic",
          "coarsely chopped fresh red chillies"
        ]
      }
    ],
    "instructions": [
      "Cut the Chinese leaves into 5cm (2in) strips and blanch them in hot water for a few seconds until they wilt.",
      "Drain the leaves and set them aside in a glass bowl.",
      "Heat the two oils in a pan or wok until hot.",
      "Add the dried chillies and the roasted peppercorns.",
      "When the chillies and peppercorns turn dark, remove the heat.",
      "Strain the flavoured oil and pour it over the leaves or cabbage strips.",
      "Wrap the chillies and peppercorns in muslin and tie into a bag like a bouquet garni to be removed later.",
      "Place the bouquet garni among the vegetable strips.",
      "Add the sugar and vinegar to the leaves and mix well.",
      "Add 2 tablespoons of salt, the ginger, garlic, and fresh chillies, ensuring all ingredients are well combined.",
      "Let the mixture sit at room temperature for several hours.",
      "Refrigerate overnight before serving.",
      "The dish will keep for up to one week in the fridge.",
      "Before serving, drain off all the marinade and remove the chilli-peppercorn bouquet garni."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]