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": "09bb31b6624c4dc5a1d2d2014e5d6b48",
    "updated": "2025-05-19T06:57:52.007Z",
    "title": "Braised Beancurd Casserole Family Style",
    "subtitle": null,
    "description": "Beancurd is ideal for braising, as it readily absorbs flavors and colors. Chinese beancurd is especially smooth and satiny in texture and consistently well prepared. This recipe is particularly tasty, easy to prepare, and reheats extremely well. The hoisin sauce adds color and a slightly sweet flavor to the beancurd. Such dishes are often referred to as 'red-cooked'.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "beancurd",
          "spring onions",
          "groundnut or vegetable oil, plus 1½ tablespoons",
          "coarsely chopped garlic",
          "shaoxing rice wine or dry sherry",
          "hoisin sauce",
          "light soy sauce",
          "dark soy sauce",
          "sugar",
          "chicken stock",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "Cut the beancurd into 2.5cm (1in) cubes and drain on kitchen paper.",
      "Trim the spring onions and cut them into segments roughly 2.5cm (1in) in size.",
      "Heat the 450ml (15fl oz) of oil in a deep-fat fryer or a large wok until it almost smokes, and deep-fry the beancurd cubes in two batches.",
      "When each batch is lightly browned, remove and drain well on kitchen paper.",
      "Let the cooking oil cool, then discard it.",
      "Wipe the wok clean and reheat it over high heat until it is hot.",
      "Add the remaining 1½ tablespoons of oil, and when it is very hot and slightly smoking, add the garlic and spring onions.",
      "Stir-fry for a few seconds, then add the drained beancurd.",
      "Stir-fry for 30 seconds, then add all the other ingredients except the sesame oil.",
      "Reduce the heat to low and slowly simmer the mixture for 8 minutes, then turn the heat to high and cook until most of the liquid has evaporated.",
      "Stir in the sesame oil and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]