Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "6cae4e163c5947408ae9a609c4453871",
    "updated": "2025-05-11T13:06:24.706Z",
    "title": "Vegetarian Mini Spring Rolls",
    "subtitle": null,
    "description": "Spring rolls in Chinese cuisine are savory rolls filled with Chinese leaf and a variety of vegetables, wrapped in a thin pastry. These rolls are traditionally enjoyed during the Spring Festival (Chinese New Year), which is reflected in their name.",
    "ingredients": [
      {
        "section": "For the filling",
        "ingredients": [
          "groundnut oil",
          "spring onions (scallions), sliced",
          "garlic cloves, crushed",
          "carrot, peeled and finely shredded",
          "chinese leaf (napa cabbage), shredded (1½ cups).",
          "tin water chestnuts, drained and roughly chopped",
          "tin bamboo shoots, drained and roughly chopped",
          "beansprouts",
          "light soy sauce",
          "salt",
          "white pepper",
          "sesame oil"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "spring roll wrappers (21.5cm/8½in square), defrosted in the packet before separating",
          "cornflour (cornstarch) mixed with 1 tbsp beaten egg",
          "groundnut oil for deep-frying",
          "sweet chilli sauce, to serve"
        ]
      }
    ],
    "instructions": [
      "Heat a wok over high heat until hot.",
      "Add 1 tablespoon of groundnut oil, then stir in the spring onions, garlic, carrot, and Chinese leaves.",
      "Stir-fry for 2-3 minutes until the vegetables are tender.",
      "Add the water chestnuts, bamboo shoots, beansprouts, soy sauce, salt, and white pepper.",
      "Continue stir-frying for another minute, then turn off the heat and stir in the sesame oil.",
      "Transfer the mixture to a bowl and let it cool.",
      "Place a spring roll wrapper on a board with a corner pointing toward you and brush the edges with the cornflour and egg mixture.",
      "Spoon a heaping tablespoon of the vegetable filling onto the corner of the wrapper.",
      "Fold the corner over the filling into an 8cm (3½in) sausage shape, tuck in the two side corners, and roll up tightly to seal.",
      "Repeat with the remaining wrappers and filling.",
      "Fill a wok with enough groundnut oil so the spring rolls can float, heat to 160°C (325°F), and deep-fry the spring rolls in batches of four for 3-4 minutes, or until golden brown.",
      "Carefully remove the spring rolls and drain them on a wire rack or paper towels.",
      "Serve the spring rolls hot with sweet chilli sauce for dipping."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]