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": "8cc0362541e14501b9d43c1059c7c946",
    "updated": "2025-04-25T13:55:21.934Z",
    "title": "Vietnamese beef noodle soup",
    "subtitle": "Creating pho without fish sauce",
    "description": "How can one create pho without using fish sauce? This was a topic I contemplated for some time. It was essential to imitate the flavors of salty, sweet, tangy, and sour, along with umami—the rich depth of taste. I reached a solution by blending lime juice and lemon juice (for the tanginess and sourness), mirin (a sweet and salty Japanese rice wine), sugar (for sweetness), and salt (for saltiness). Additionally, I included ginger, garlic, and Chinese five-spice powder to provide that rich flavor profile. The fresh herbs tie everything together beautifully. If you enjoy heat, consider serving with additional chiles or chile sauce on the side.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "beef broth",
          "low-sodium chicken broth",
          "(3-inch) piece ginger, skin on, sliced into thin rounds",
          "garlic, thinly sliced",
          "shallot, thinly sliced",
          "chinese five-spice powder",
          "salt",
          "sugar",
          "freshly squeezed lime juice",
          "freshly squeezed lemon juice",
          "mirin",
          "- ¼-inch-wide rice noodles",
          "green onions, white and green parts, chopped",
          "chopped cilantro",
          "coarsely chopped basil",
          "center-cut beef tenderloin, halved and very thinly sliced crosswise (or use leftover steak, very thinly sliced into bite-size pieces)",
          "mung bean sprouts",
          "lime, cut into 8 wedges",
          "thai  or serrano chiles,  or use chile paste  or chile sauce, such as sriracha "
        ]
      }
    ],
    "instructions": [
      "In a large pot over medium-high heat, mix the beef broth, chicken broth, ginger, garlic, shallot, and five-spice powder. Bring the mixture to a boil, then lower the heat to a gentle simmer. Incorporate ½ teaspoon of salt along with the sugar, lime juice, lemon juice, and mirin. Let it simmer uncovered for 20 minutes.",
      "While the broth simmers, bring a separate large pot of water to a boil. Cook the noodles according to the package instructions. After cooking, drain and rinse the noodles, then distribute them evenly across 4 bowls. Top each bowl with green onions and herbs, followed by the thinly sliced steak.",
      "Strain the simmered broth using a strainer or fine-mesh sieve. Pour the piping hot broth over the steak in each bowl, approximately 1½ cups per bowl. The heat from the broth will cook the thinly sliced steak. Finish with the bean sprouts, a couple of lime wedges, and chiles based on your desired heat level. Add a sprinkle of salt to taste."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]