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

    [
  {
    "recipeCode": "02c21e5711c04e4f9cd5308cecac6398",
    "updated": "2025-05-19T06:47:26.331Z",
    "title": "Braised Pork with Beancurd",
    "subtitle": "A famous Chinese family dish, sometimes known as 'Ma Po's' beancurd.",
    "description": "This is one of the most famous family dishes in China. It is sometimes known as 'Ma Po's' beancurd. My mother used to make a wonderful version of this simple peasant dish, using a range of spices to transform fresh but rather bland beancurd into truly delicious fare. This recipe is typical of the Chinese flair for stretching scarce meat, and it makes an economical, tasty, and very nutritious dish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fresh, soft, silky beancurd",
          "groundnut or vegetable oil",
          "finely chopped garlic",
          "finely chopped fresh ginger",
          "minced pork or minced beef",
          "finely chopped spring onions",
          "chilli bean sauce",
          "sugar",
          "shaoxing rice wine or dry sherry",
          "dark soy sauce",
          "light soy sauce",
          "whole yellow bean sauce",
          "chicken stock"
        ]
      },
      {
        "section": "For the garnish",
        "ingredients": [
          "roasted and ground sichuan peppercorns",
          "finely chopped spring onions"
        ]
      }
    ],
    "instructions": [
      "Gently cut the beancurd into 1cm (½in) cubes and place them in a sieve to drain.",
      "Then lay them on kitchen paper to drain for another 10 minutes.",
      "Heat a wok or a large frying pan over high heat until hot.",
      "Add the oil, and when it is very hot and slightly smoking, add the garlic and ginger.",
      "A few seconds later, add the minced pork or beef and stir-fry for 2 minutes.",
      "Then add all the other ingredients except the beancurd.",
      "Bring the mixture to the boil, then reduce the heat to low.",
      "Add the beancurd and mix it in well but gently, taking care not to break up the chunks.",
      "Let the mixture simmer slowly, uncovered, for about 15 minutes.",
      "If necessary, add a little more chicken stock during this time.",
      "Garnish with the ground Sichuan peppercorns and chopped spring onions."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]