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": "b6bd086ff76d45ca8022665d43eeae97",
    "updated": "2025-05-20T00:37:14.251Z",
    "title": "Mongolian Hot Pot",
    "subtitle": null,
    "description": "This northern Chinese dish traditionally uses a special charcoal-burning fire pot, similar to a European fondue. Alternatively, you can use a large fondue pot, a small portable electric burner with a pan, or a flameproof casserole.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "lean lamb fillets or boneless lamb loin",
          "bean thread (transparent) noodles",
          "spinach",
          "chinese leaves",
          "chicken stock",
          "light soy sauce",
          "dark soy sauce",
          "shaoxing rice wine or dry sherry",
          "sesame oil",
          "sugar",
          "finely chopped fresh ginger",
          "finely chopped spring onions",
          "chopped garlic",
          "finely chopped fresh coriander",
          "salt"
        ]
      },
      {
        "section": "For the Dipping Sauce",
        "ingredients": [
          "sesame paste or peanut butter",
          "light soy sauce",
          "dark soy sauce",
          "shaoxing rice wine or dry sherry",
          "chilli bean sauce",
          "sugar"
        ]
      }
    ],
    "instructions": [
      "Using a cleaver or a sharp knife, slice the lamb as thinly as possible.",
      "Soak the bean thread noodles in warm water for 5 minutes, then drain and cut them into 13cm (5in) lengths.",
      "Separate the spinach leaves from the stalks, wash thoroughly, and discard the stalks.",
      "Cut the Chinese leaves into pieces about 7.5cm (3in) long.",
      "In a small bowl, combine all the ingredients for the dipping sauce, adding a tablespoon of hot water, and stir well.",
      "Provide each person with their own small portion of dipping sauce.",
      "Serve each guest a plate with their share of lamb, spinach, and Chinese leaves.",
      "When ready to start, bring the stock to a boil and heat the fondue pot.",
      "Pour the stock into the pot and add the soy sauces, rice wine, sesame oil, sugar, ginger, spring onions, garlic, coriander, and 1 teaspoon of salt.",
      "Each diner selects pieces of food and cooks them quickly in the hot pot.",
      "Once all the meat and vegetables have been eaten, add the noodles to the pot, allow them to heat through, then ladle the soup into bowls."
    ],
    "notes_ingredients": null,
    "notes_instructions": "This dish can also be prepared using other ingredients such as steak, fish balls, oysters, prawns, squid, mushrooms, and lettuce. When made with these, it resembles the Cantonese Chrysanthemum Pot rather than the Mongolian hot pot."
  }
]