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

    [
  {
    "recipeCode": "9c8874e3a8434f9691179fc1ac2b9f35",
    "updated": "2025-05-19T23:48:38.310Z",
    "title": "Steamed Beef Meatballs",
    "subtitle": "",
    "description": "Ever since my apprenticeship in our family restaurant, I have loved these steamed meatballs. Their light and fluffy texture comes from the combination of egg white and cornflour. Traditionally, we minced the beef by hand using two cleavers, one in each hand, adding egg white and cornflour gradually as we chopped until fully incorporated. Then we added the seasonings and continued chopping until the mixture became almost a light paste. It required great focus! Afterward, we enjoyed chatting as we rolled the meat into balls. Nowadays, a blender or food processor reduces this process to a few minutes. While the texture is smoother, it is much less labor-intensive. The meatballs reheat well by steaming until warmed through, making them ideal for dinners or parties.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "minced beef",
          "egg whites",
          "very cold water",
          "light soy sauce",
          "sesame oil",
          "finely chopped fresh coriander",
          "finely chopped spring onions",
          "cornflour",
          "sugar",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Place the beef in a food processor and pulse for a few seconds.",
      "Gradually add the egg whites and cold water, continuing to mix until fully incorporated.",
      "Add the remaining ingredients and season with 1 teaspoon of salt and 2 teaspoons of black pepper.",
      "Mix for about 1 minute until the mixture transforms into a light paste.",
      "Shape the mixture by hand into balls approximately 4cm (1½in) in diameter—about the size of a golf ball. This amount yields around 12 meatballs.",
      "Prepare a steamer or place a rack inside a wok or deep pan, filling it with about 5cm (2in) of water.",
      "Bring the water to a boil over high heat.",
      "Place the meatballs on a heatproof plate and carefully position it inside the steamer or on the rack.",
      "Reduce the heat to low and cover the wok or pan tightly.",
      "Steam the meatballs gently for approximately 15 minutes.",
      "Discard any liquid that collects on the plate.",
      "Transfer the steamed meatballs to a serving platter and enjoy."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]