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": "8a4c98ab9efa4b3ca3871a6ba61f5b24",
    "updated": "2025-05-08T11:03:26.414Z",
    "title": "Super Spicy Mabo Tofu",
    "subtitle": null,
    "description": "Otonashi and Angel enjoy the famously spicy mabo tofu while sharing a quiet moment in the cafeteria. Despite the intensity of the heat, Angel demonstrates a remarkable tolerance for spicy food. Although the setting is a bit unconventional, the experience nearly feels like a warm and unique date. When you prepare this dish for someone special, may you enjoy it peacefully and savor the rich flavors together. This dish is also widely known by its Chinese name, mapo tofu.",
    "ingredients": [
      {
        "section": "TOFU PREPARATION",
        "ingredients": [
          "soft tofu, cut in half crosswise and then sliced into 2.5 cm cubes",
          "salt"
        ]
      },
      {
        "section": "SICHUAN PEPPERCORN POWDER AND OIL",
        "ingredients": [
          "sichuan peppercorns",
          "canola oil (or any neutral oil)."
        ]
      },
      {
        "section": "SUPER SPICY MABO TOFU",
        "ingredients": [
          "canola oil (or any neutral oil).",
          "garlic, minced",
          "ginger root, minced",
          "green scallions, white and green parts separated, thinly sliced, divided",
          "chinese fermented soybeans (doubanjiang), minced",
          "chinese fermented black beans (douchi), minced",
          "sugar",
          "ground beef (substitute with pork, mushrooms, or lentils).",
          "unsalted chicken stock (substitute vegetable stock or water).",
          "cornstarch",
          "sesame oil"
        ]
      }
    ],
    "instructions": [
      "1 To prepare the tofu: Bring a medium pot of water to a boil. Add the salt, then gently slide in the tofu. Boil for 2 minutes, or until some pieces float. Boiling firms up the tofu, helping it maintain its shape in the sauce. Carefully remove the tofu from the water using a slotted spoon and set aside.",
      "2 To make the Sichuan peppercorn powder and oil: Heat a large pot or wok over low heat. Add the Sichuan peppercorns and toast them without oil until fragrant, about 2 to 3 minutes. Remove from heat.",
      "3 In a well-ventilated area, grind the toasted Sichuan peppercorns into a fine powder using a mortar and pestle or spice grinder. Avoid inhaling the fumes. Return the pot to medium heat and add 1½ tablespoons of canola oil. Add half of the ground peppercorn powder and cook gently for 2 minutes to infuse the oil. Transfer the oil to a heatproof bowl and set aside.",
      "4 To prepare the super spicy mabo tofu: Heat the remaining ½ tablespoon of canola oil in the pot over medium heat. Add the garlic, ginger, and the white parts of the scallions, cooking until fragrant and lightly browned. Add the fermented soybeans (doubanjiang) and stir continuously until the red oils are released, about 2 minutes. Then, add the fermented black beans and sugar and mix well. Add the ground beef and cook, breaking it into fine crumbles with a wooden spoon, until browned and crisp and the oils release, about 5 to 6 minutes.",
      "5 Pour in the chicken stock and stir to combine, allowing the pastes to dissolve. Increase the heat to medium-high and bring to a boil.",
      "6 In a small bowl, combine the cornstarch with 1 tablespoon of liquid from the pot to make a slurry. Add this mixture back into the pot and stir well. Cook for another 2 minutes, until the sauce thickens and becomes glossy.",
      "7 Reduce the heat to low and carefully add the tofu to the pot. Let it simmer gently until warmed through, 1 to 2 minutes. Pour the sauce over the tofu or gently push the tofu toward the sauce with a spatula to combine. Avoid flipping the tofu to prevent it breaking.",
      "8 Finish by adding 1 tablespoon of the Sichuan peppercorn oil, ¼ teaspoon of the Sichuan peppercorn powder (or to taste), and the sesame oil. Gently mix as in the previous step.",
      "9 Tilt the pot to slide all contents into a shallow serving bowl. Garnish with the green parts of the scallions and a sprinkle of additional Sichuan peppercorn powder."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]