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": "96a09102353d4af8ae31799101150b95",
    "updated": "2025-05-19T02:53:00.152Z",
    "title": "Aubergine & Minced Pork (Hongshao Style) Bao Buns",
    "subtitle": "紅燒茄子豬肉包",
    "description": null,
    "ingredients": [
      {
        "section": "Filling",
        "ingredients": [
          "aubergine (eggplant).",
          "garlic cloves",
          "fresh ginger root",
          "asian chives, scallions or spring onions",
          "vegetable oil",
          "minced (ground) pork",
          "sugar",
          "soy sauce",
          "water",
          "salt and black pepper"
        ]
      },
      {
        "section": "Classic beetroot pastry",
        "ingredients": [
          "strong white bread flour, sifted, plus extra for dusting",
          "instant dried yeast",
          "sugar",
          "bicarbonate of soda (baking soda) (optional).",
          "heaped tsp salt",
          "water",
          "beetroot (beet) juice",
          "vegetable oil"
        ]
      }
    ],
    "instructions": [
      "Filling",
      "Wash and dice the aubergines. Season with salt, mix, and leave to drain in a colander for 30 minutes.",
      "Chop the garlic, thinly slice the ginger then dice it. Chop the Asian chives.",
      "Dry the aubergines with a dish towel or paper towel.",
      "Heat the oil in a large frying pan (skillet). Brown the aubergines on all sides then remove from the pan. In the same pan, brown the garlic and ginger.",
      "Add a bit of oil if needed. When the vegetables begin to brown, add the minced pork and stir to separate the clumps of meat. Add the sugar and soy sauce.",
      "Season with plenty of black pepper. Return the aubergines to the pan and add the water. Reduce the heat and cook for 10 minutes. The water should evaporate and the aubergines should be soft. Prick with the end of a knife to check if cooked. Remove from the heat and add the chopped Asian chives or spring onions.",
      "Set aside to cool completely. You can make the filling the day before.",
      "Classic beetroot pastry",
      "Preheat the oven to its lowest setting. Combine the water and beetroot juice. In a large bowl, combine all the pastry ingredients except the oil and beetroot water. Make a well in the center and pour in the oil, then add the beetroot water and stir by hand. When the dough starts to come together, pour it onto a work surface and knead until smooth; kneading should take about 5 minutes. The dough should not stick to your hands. Shape into a ball, cover with a clean dish towel, and leave to rise for 1 hour in the switched-off oven or warm place. The dough should double in volume. Cut out 8 squares of baking parchment measuring 6-7 cm (2½-2¾ in) on each side.",
      "Folding & cooking",
      "Weigh the dough and divide into eight balls. Dust the work surface with flour and roll out each ball of dough, making sure the center is thicker than the edges. Take two spoonfuls of filling (70 g/2½ oz) and start folding. Place each bao bun on a square of baking parchment.",
      "Arrange the bao buns in the steamer baskets, spaced apart. Cover with a dish towel and leave to rise for 1 hour. Bring some water to a boil in a saucepan. Reduce the heat slightly, add the baskets, and cook for 15 minutes. Enjoy your bao buns once they have cooled slightly."
    ],
    "notes_ingredients": null,
    "notes_instructions": [
      "You can substitute the 60 ml (2 oz) water for the filling with Shaoxing wine.",
      "While cooking, the beetroot (beet) will change from pink to yellowy orange."
    ]
  }
]