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": "75b1d548f5c24e618ef2a7937d839598",
    "updated": "2025-05-18T00:45:19.564Z",
    "title": "Spicy Carrot Dumplings",
    "subtitle": "Flame-Roasted Jalapeño, Scallions, Peanuts",
    "description": "These dumplings feature a spicy, slightly smoky flavor and a tender texture. Roasting jalapeño peppers directly over a gas flame is a quick way to enhance their flavor, and since the heat level of jalapeños can vary, it's important to taste as you go—it's easier to add heat than to tone it down. When serving the dumplings over salad, generously garnish with fresh herbs such as basil and mint, and sprinkle with chopped roasted peanuts. They can also be served as a snack or appetizer drizzled with a peanut dressing.",
    "ingredients": [
      {
        "section": "For the dumplings",
        "ingredients": [
          "carrots (6 to 8 ounces total), sliced into (12.7 mm)-thick rounds",
          "jalapeño pepper",
          "scallions, green and white parts, thinly sliced",
          "minced garlic",
          "olive oil",
          "lime juice",
          "fine sea salt",
          "sugar",
          "freshly ground black pepper",
          "minced fresh cilantro",
          "chopped roasted peanuts",
          "round or square thin dumpling wrappers"
        ]
      },
      {
        "section": "For the bowls",
        "ingredients": [
          "fragrant wonton soup",
          "green salad with honey-soy vinaigrette",
          "toasted quinoa with massaged kale"
        ]
      }
    ],
    "instructions": [
      "Bring about an inch of water to a boil in a saucepan fitted with a steamer basket. Add the carrots, cover, and steam until completely tender, 5 to 8 minutes. Remove the carrots and let them cool.",
      "Meanwhile, roast the jalapeño directly over the flame of a gas burner, turning it periodically, until blackened and blistered all over, 4 to 7 minutes. You may place a metal cooling rack on the burner and roast the jalapeño on it, or hold the pepper with heatproof tongs. Alternatively, if you don’t have a gas range, preheat the broiler to high, place the jalapeño on a baking sheet or in a skillet near the heat source, and roast, turning occasionally, until blistered all over.",
      "Transfer the jalapeño to a bowl and cover tightly with plastic wrap. Let it sit for 10 minutes, or until cool enough to handle. Gently rub off the blackened skin. Slice the jalapeño lengthwise, remove the seeds and ribs, then finely chop. If it feels too spicy, start with only half of the jalapeño for the next step and add more as you like. Wash your hands immediately after handling the jalapeño.",
      "Combine the carrots, jalapeño, scallions, garlic, olive oil, lime juice, salt, sugar, and a few grinds of black pepper in the bowl of a food processor. Pulse until coarsely mashed. Stir in the cilantro and peanuts. Alternatively, you can mash the carrots in a bowl with a fork, making sure the pieces are no larger than peas. Taste and adjust seasoning with salt, black pepper, lime juice, sugar, or additional jalapeño if desired.",
      "Prepare your dumpling assembly area: stack the dumpling wrappers on one end of a cutting board and cover them with a lightly moistened towel or paper towel to keep them from drying out. Place a small bowl of water and the dumpling filling nearby. Also prepare a parchment-lined baking sheet and another moistened towel for the assembled dumplings.",
      "Fill and shape the dumplings, arranging them on the baking sheet as you go and covering them with the towel to prevent drying. If not eating immediately, freeze the dumplings for 30 minutes until firm, then transfer to an airtight container or resealable bag and store in the freezer until ready to use.",
      "To steam the dumplings: heat about ½ inch of water in a skillet until simmering. Lightly grease the layers of a stacking steamer, then place the dumplings inside without touching. Set the steamer over the simmering water and cook for 3 minutes if the dumplings are fresh, or 5 minutes if frozen. Use caution when opening the steamer, as steam will escape.",
      "To boil the dumplings: bring soup to a simmer, add dumplings, cover, and cook for 2 minutes if fresh or 4 minutes if frozen. Remove dumplings with a spider skimmer or slotted spoon and divide the soup among four bowls.",
      "To serve: divide the salad or quinoa among four bowls. Place six dumplings on the salad or quinoa in each bowl, or float them in the soup and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": "If the jalapeño is too spicy, begin with half and add more as needed. The carrots can be mashed using a food processor or a fork. If not serving immediately, freeze the dumplings for later use."
  }
]