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

    [
  {
    "recipeCode": "1534086cbad3470cb92dc0a05b830d96",
    "updated": "2025-05-19T20:02:56.205Z",
    "title": "Stir-Fried Squid with Vegetables",
    "subtitle": "Chinese-style squid that is tender and full of flavor.",
    "description": "This Chinese-style squid is tender and flavorful. The key is to blanch the squid briefly in very hot water, just long enough for it to firm up slightly without becoming tough. Overcooking causes the squid to become rubbery. Frozen squid can be of good quality, often indistinguishable from fresh when cooked properly. This straightforward dish can also be made using prawns if squid is not readily available.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "squid, fresh or frozen and thawed",
          "red or green pepper (about 1).",
          "groundnut or vegetable oil",
          "finely chopped garlic",
          "finely chopped fresh ginger",
          "mangetout, trimmed",
          "chicken stock",
          "shaoxing rice wine or dry sherry",
          "oyster sauce",
          "light soy sauce",
          "dark soy sauce",
          "cornflour, blended with 2 teaspoons water",
          "sesame oil",
          "salt"
        ]
      }
    ],
    "instructions": [
      "The edible parts of the squid are the tentacles and the body. If not already cleaned by your fishmonger, you can prepare it by pulling the head and tentacles away from the body.",
      "Using a small sharp knife, cut the body in half lengthwise.",
      "Remove the transparent, bony section inside the body.",
      "Rinse the halves thoroughly under cold running water, then peel off and discard the skin.",
      "Cut the tentacles from the head, slicing just above the eye. You may also need to remove the beak from the base of the tentacle ring.",
      "Slice the squid meat into 4cm (1½in) strips.",
      "Blanch the squid strips and tentacles in a large pot of boiling water for just 10 seconds. The squid will firm up and change to an opaque white color.",
      "Drain the squid in a colander.",
      "Cut the pepper into 4cm (1½in) strips.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add the oil, and when it starts to smoke lightly, stir-fry the garlic and ginger for 15 seconds.",
      "Add the pepper strips and mangetout, stir-frying for 1 minute.",
      "Add all remaining ingredients except the squid, season with 2 teaspoons of salt, and bring the mixture to a boil.",
      "Stir quickly, then add the squid and mix well.",
      "Cook for an additional 30 seconds.",
      "Serve immediately."
    ],
    "notes_ingredients": "Frozen squid can be used as an alternative to fresh. Prawns are also a suitable substitute for squid.",
    "notes_instructions": "Avoid overcooking the squid to keep it tender. Brief blanching helps maintain a soft texture."
  }
]