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": "0572f903f9404151ac44213cb39a263c",
    "updated": "2025-04-24T01:11:45.750Z",
    "title": "Vegan Streaky \"Bacon\"",
    "subtitle": "A delectable vegan \"bacon\" alternative.",
    "description": "This delicious vegan \"bacon\" is a rewarding culinary endeavor. Its unique flavor profile makes it a fantastic addition to various dishes, from breakfast sandwiches to salads.",
    "ingredients": [
      {
        "section": "WET INGREDIENTS",
        "ingredients": [
          "vegetable stock",
          "apple juice",
          "dried mushrooms",
          "soy sauce",
          "maple syrup",
          "miso paste",
          "sweet smoked paprika",
          "liquid smoke",
          "red onion, finely chopped and sautéed",
          "garlic cloves, finely chopped and sautéed",
          "tinned chickpeas (garbanzos), drained",
          "dried sage",
          "fennel seeds",
          "sea salt",
          "black pepper"
        ]
      },
      {
        "section": "DRY INGREDIENTS",
        "ingredients": [
          "vital wheat gluten",
          "chickpea (gram) flour",
          "nutritional yeast"
        ]
      },
      {
        "section": "WET INGREDIENTS",
        "ingredients": [
          "firm tofu",
          "soy milk (or other non-dairy milk)",
          "canned chickpeas (garbanzos), drained",
          "onion salt",
          "garlic powder",
          "dried tarragon",
          "white miso paste",
          "white pepper"
        ]
      },
      {
        "section": "DRY INGREDIENTS",
        "ingredients": [
          "vital wheat gluten",
          "chickpea (gram) flour",
          "nutritional yeast"
        ]
      }
    ],
    "instructions": [
      "Combine all wet \"bacon\" ingredients in a food processor and blend thoroughly.",
      "In a large bowl, mix the dry \"bacon\" ingredients. Add the blended wet ingredients and combine to create a dough. Transfer the dough to a clean work surface.",
      "Knead the dough vigorously for 12 minutes, either manually or using a stand mixer with a dough hook.",
      "Thorough kneading is crucial for the desired texture; insufficient kneading may result in a soft final product.",
      "Let the dough rest at room temperature after kneading.",
      "Blend all the wet \"streak\" ingredients in a food processor until smooth.",
      "In a separate bowl, combine the dry \"streak\" ingredients. Add the blended wet ingredients and mix to form a dough.  Transfer the dough to a clean work surface.",
      "Knead the \"streak\" dough for 4-6 minutes, either by hand or with a stand mixer.",
      "Roll out the \"bacon\" dough with a rolling pin until it reaches approximately A4 paper size.",
      "Similarly, roll out the \"streak\" dough. Place the \"streak\" dough on top of the \"bacon\" dough and cut both in half.",
      "Stack one half on top of the other and roll/flatten the combined doughs into a rectangle about 4cm (1 in) thick.",
      "Sprinkle the dough rectangle generously with sea salt and set aside.",
      "Bring a large saucepan of water to a simmer over medium heat.",
      "Wrap the dough tightly in greaseproof paper followed by cling film (plastic wrap), ensuring a secure seal.",
      "Submerge the wrapped dough in the simmering water for 2 hours, turning it over halfway through.",
      "Remove the \"bacon\" from the water after 2 hours and let it cool until safe to handle.",
      "Unwrap the \"bacon,\" place it on a plate, and refrigerate for approximately 4 hours, or until completely cooled.",
      "Once chilled, slice the \"bacon\" to your preferred thickness.",
      "Enjoy the \"bacon\" cold or cook it by pan-frying, grilling, or baking until golden and crispy.",
      "Store the \"bacon\" in the refrigerator for up to a week or freeze for up to 3 months."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]