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": "4df174ee968f470480910b4c8592025a",
    "updated": "2025-04-24T14:40:59.427Z",
    "title": "Tofu Almondine with White Wine-Butter Sauce",
    "subtitle": null,
    "description": "This vegetarian adaptation of a classic dish features pan-fried tofu with a flavorful almond crust and a luxurious white wine-butter sauce.  The combination of crispy tofu, toasted almonds, and rich sauce creates a truly unforgettable meal.",
    "ingredients": [
      {
        "section": "For the Tofu Almondine",
        "ingredients": [
          "sliced, unsalted almonds",
          "block extra-firm tofu",
          "sea salt flakes",
          "cracked black pepper",
          "crushed red pepper flakes",
          "paprika",
          "canola oil",
          "unsalted butter",
          "all-purpose flour",
          "white wine-butter sauce",
          "chopped fresh parsley (to garnish)"
        ]
      },
      {
        "section": "For the White Wine-Butter Sauce",
        "ingredients": [
          "unsalted butter, divided",
          "shallots, diced",
          "lemon",
          "vegetarian worcestershire sauce",
          "cane sugar",
          "dried bay leaves",
          "cracked black pepper",
          "white wine (like pinot grigio)",
          "half and half"
        ]
      }
    ],
    "instructions": [
      "In a dry medium pan, toast the almonds over medium-high heat, stirring frequently, until lightly browned. Set aside.",
      "Cut the tofu block into six triangular filets. Season both sides of each filet with sea salt, cracked black pepper, crushed red pepper flakes, and paprika.",
      "Heat canola oil and butter in a 12-inch skillet over medium heat. Spread flour on a large plate. Dredge each tofu filet in the flour, shaking off any excess. Once the butter is melted, carefully place the tofu filets in the skillet in batches to avoid overcrowding. Cook for 4 minutes per side, until golden brown.",
      "Transfer the cooked tofu to a baking sheet and keep warm in a 300°F oven until ready to serve.",
      "For plating, place a serving of wilted greens or grits on each plate. Arrange three tofu filets on top, drizzling each with a teaspoon of the White Wine-Butter Sauce and sprinkling with toasted almonds. Drizzle additional sauce around the plate and garnish with chopped parsley.",
      "In a medium saucepan, melt 2 tablespoons of butter over medium heat. Sauté the diced shallots until translucent, about 3 minutes.",
      "Add the juice and rind of one lemon to the saucepan (seeds are fine, they will be strained later).  Also add the vegetarian Worcestershire sauce, sugar, bay leaves, pepper, and white wine.",
      "Reduce the sauce over medium heat until it thickens and becomes syrupy, about 8 minutes.",
      "Remove the sauce from the heat. Temper the half and half by whisking in a small amount of the hot sauce before adding the remaining half and half to the saucepan. Strain the sauce through a fine-mesh strainer.",
      "Return the strained sauce to the rinsed saucepan. Keep warm until ready to serve. Just before serving, whisk in the remaining tablespoon of butter to create a rich and flavorful finish."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]