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": "5d564d9f40a5434294eed5af092c7ebb",
    "updated": "2025-05-19T22:11:02.165Z",
    "title": "Steamed Egg Custard with Meat Sauce",
    "subtitle": "A delightful dish characterized by an enticing aroma and an unusual, silky texture. The combination of savory meat sauce and smooth custard makes this recipe a favorite among many home cooks. The eggs, lightened with chicken stock, complement the robust sauce perfectly. Simple to prepare and ideal served with plain rice.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "chinese black mushrooms",
          "groundnut or vegetable oil",
          "minced pork",
          "finely chopped spring onions",
          "shaoxing rice wine or dry sherry",
          "sesame oil",
          "dark soy sauce",
          "five-spice powder",
          "sugar",
          "salt and white pepper",
          "groundnut or vegetable oil, for frying"
        ]
      },
      {
        "section": "FOR THE CUSTARD",
        "ingredients": [
          "eggs",
          "chicken stock",
          "salt"
        ]
      },
      {
        "section": "FOR THE GARNISH",
        "ingredients": [
          "finely chopped green spring onion tops"
        ]
      }
    ],
    "instructions": [
      "Soak the mushrooms in warm water for 20 minutes, then drain and gently squeeze out excess liquid.",
      "Remove and discard the stems, then finely chop the caps.",
      "Heat a wok or large frying pan over high heat until very hot.",
      "Add the oil, and once it begins to smoke slightly, add the minced pork and stir-fry for 2 minutes.",
      "Drain the pork to remove excess moisture, then return it to the wok.",
      "Stir in the spring onions, rice wine, sesame oil, soy sauce, five-spice powder, sugar, mushrooms, 1 teaspoon salt, and ½ teaspoon white pepper, and continue to stir-fry for 3 minutes.",
      "Remove from heat and set aside.",
      "In a bowl, whisk together the eggs, chicken stock, and 1 teaspoon of salt to create the custard mixture.",
      "Lightly oil a heatproof shallow bowl with groundnut or vegetable oil and pour in the custard mixture.",
      "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.",
      "Carefully place the bowl with the custard into the steamer or on the rack.",
      "Lower the heat to low and cover the wok or pan tightly.",
      "Steam gently for 10-12 minutes, or until the custard is set.",
      "Spoon the stir-fried meat mixture evenly over the custard.",
      "Cover and steam for an additional 4 minutes.",
      "Remove the bowl from the steamer, sprinkle with the chopped green spring onion tops, and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]