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

    [
  {
    "recipeCode": "5199670eae0f48679362dfb3eefb9313",
    "updated": "2025-04-24T01:27:37.651Z",
    "title": "Fish-Style Finger Sliders with Sriracha Mayo",
    "subtitle": null,
    "description": "These miniature burgers are a delightful treat, perfect for both children and adults.  If making the slider buns from scratch isn't feasible, store-bought rolls are a great alternative.",
    "ingredients": [
      {
        "section": "For the slider buns",
        "ingredients": [
          "almond milk",
          "water",
          "dried yeast",
          "olive oil",
          "strong white bread flour, plus extra for dusting",
          "sea salt"
        ]
      },
      {
        "section": "For the glaze",
        "ingredients": [
          "almond milk",
          "extra virgin olive oil",
          "agave nectar",
          "mixed sesame seeds",
          "sea salt"
        ]
      },
      {
        "section": "For the fish-style fingers",
        "ingredients": [
          "block firm tofu, drained, patted dry and cut into fingers",
          "nori sheets, cut to similar size as the tofu",
          "juice of",
          "sea salt",
          "chickpea (gram) flour",
          "water",
          "chickpea (garbanzo) crumbs or panko"
        ]
      },
      {
        "section": "For the Sriracha Mayo",
        "ingredients": [
          "unsweetened soy milk",
          "white wine vinegar",
          "lemon juice",
          "rapeseed oil",
          "sea salt and white pepper",
          "sriracha (or more, to taste)"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "cucumber, sliced into ribbons",
          "radishes, finely sliced",
          "cocktail gherkins",
          "handful of fresh parsley"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the buns. Line two baking sheets with non-stick baking parchment.",
      "In a small saucepan, gently heat the almond milk and water until lukewarm. Remove from heat and whisk in the dried yeast.",
      "Allow the yeast mixture to sit for 10 minutes, or until slightly bubbly. Then, add the olive oil.",
      "While the yeast activates, combine the flour and salt in a large mixing bowl, creating a well in the center.",
      "Pour the yeast mixture into the well, stirring with a wooden spoon as you pour.",
      "Continue stirring until a dough begins to form, then use your hands to bring the dough together completely.",
      "Transfer the dough to a lightly floured surface and knead for approximately 10 minutes, until smooth and elastic.",
      "Lightly oil the mixing bowl to prevent sticking and return the dough to the bowl.",
      "Cover the bowl with a clean, damp tea towel and let it rise in a warm place for about an hour, or until doubled in size.",
      "After an hour, the dough should be light and airy. Gently punch down the dough and knead lightly for another 4 minutes.",
      "Divide the dough into 12 equal pieces, each weighing approximately 50-60g (2-3oz), and shape them into balls.",
      "Arrange the dough balls on the prepared baking sheets, leaving about 2.5cm (1in) between each.",
      "Cover the trays with damp tea towels and allow the rolls to proof for another hour in a warm place, or until doubled in size.",
      "Preheat the oven to 180°C (350°F) and place an empty baking tray on the bottom shelf.",
      "In a bowl, whisk together the almond milk, extra virgin olive oil, and agave nectar for the glaze.",
      "Uncover the rolls, brush with the prepared glaze, and sprinkle with sesame seeds and salt.",
      "Pour a cup of water into the empty baking tray in the oven to create steam.",
      "Bake the rolls for 20 minutes, or until golden brown.",
      "Remove the baked rolls from the oven and transfer them to a wire rack to cool.",
      "To prepare the fish-style fingers, line a baking tray with baking parchment. Preheat the oven to 180°C (350°F) if it's not already on.",
      "Arrange the tofu fingers on the prepared tray. Top each tofu piece with a piece of nori, drizzle with lemon juice, and sprinkle with salt.",
      "In a bowl, combine the chickpea flour with enough water to create a sticky, batter-like consistency. Place the breadcrumbs or panko in a separate bowl.",
      "Dip each tofu finger into the chickpea batter, ensuring it's fully coated, then dredge in the breadcrumbs and return to the baking tray.",
      "Bake the tofu fingers for 20 minutes, or until golden brown.",
      "While the tofu bakes, prepare the sriracha mayo. A hand blender is recommended for this step.",
      "In a tall jug, combine the soy milk, white wine vinegar, and lemon juice. While blending with the hand blender, slowly drizzle in the rapeseed oil.",
      "Continue blending until all the oil is incorporated and the mixture has a creamy, mayonnaise-like consistency.",
      "Season the mayonnaise with salt, pepper, and sriracha to taste.",
      "Once the tofu fingers are cooked, assemble the sliders and serve."
    ],
    "notes_ingredients": "This recipe can be made gluten-free by using chickpea crumbs and gluten-free bread.",
    "notes_instructions": null
  }
]