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": "38352bf6bdeb4f16a56ede5caa689975",
    "updated": "2025-05-18T15:25:52.068Z",
    "title": "Jeon",
    "subtitle": "Family Fritters",
    "description": "Once a dish reserved for Korea’s royal cuisine, jeon has become widely popular and is now commonly enjoyed even as street food. These lightly battered fritters remain significant for special occasions, like Je-Sah, a family gathering to honor the memory of loved ones who have passed away. In my family, a large Je-Sah ceremony is held annually to remember my grandparents, and jeon consistently plays an important role in the meal shared.",
    "ingredients": [
      {
        "section": "Coating",
        "ingredients": [
          "eggs",
          "plain flour",
          "salt"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "vegetable oil",
          "jeon pieces of your choice",
          "cho ganjang, to serve"
        ]
      },
      {
        "section": "Cod (sengsun) Jeon",
        "ingredients": [
          "cod fillet"
        ]
      },
      {
        "section": "Courgette (hobak) Jeon",
        "ingredients": [
          "courgette"
        ]
      },
      {
        "section": "Pork Meatball (wanja) Jeon",
        "ingredients": [
          "firm tofu",
          "sliced spring onion",
          "finely chopped garlic cloves",
          "diced carrot",
          "minced pork",
          "salt and pepper"
        ]
      },
      {
        "section": "Spring Onion and Spam Jeon Skewers (spam sanjeok)",
        "ingredients": [
          "bamboo skewers",
          "spring onions",
          "spam"
        ]
      }
    ],
    "instructions": [
      "Heat the vegetable oil in a large heavy-based frying pan over medium-low heat.",
      "To prepare the coating, whisk the eggs in a bowl and set aside. In another bowl, combine the flour and salt.",
      "Coat your selected jeon pieces in the flour mixture, then dip them into the beaten eggs until well covered.",
      "Allow any excess egg to drip off before placing the jeon pieces carefully into the pan. Avoid overcrowding by cooking in batches if necessary, adding another tablespoon of oil for each batch.",
      "Fry each side for 2-3 minutes until golden brown. If the pieces begin to brown too quickly, reduce the heat. Once cooked, transfer to kitchen paper to drain. Serve with cho ganjang as a dipping sauce."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]