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": "be85cbb15fd944c88b19dec1adb8a1d2",
    "updated": "2025-05-20T00:56:07.050Z",
    "title": "Braised Beancurd with Mushrooms",
    "subtitle": null,
    "description": "Beancurd, also known as doufu or tofu, is a versatile and nutritious product made from protein-rich soybeans. While it has a mild flavor on its own, this recipe enhances the beancurd by deep-frying it to create a satisfying texture, then braising it to infuse rich flavors. This dish also reheats well, making it a great option for leftovers.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fresh beancurd",
          "spring onions",
          "groundnut or vegetable oil, plus",
          "finely chopped garlic",
          "finely chopped fresh ginger",
          "small whole button mushrooms, washed",
          "chilli bean sauce",
          "shaoxing rice wine or dry sherry",
          "dark soy sauce",
          "chicken stock or water",
          "roasted and ground sichuan peppercorns",
          "salt and black pepper"
        ]
      }
    ],
    "instructions": [
      "Cut the beancurd into 2.5cm (1in) cubes.",
      "Trim the spring onions and cut them into 2.5cm (1in) segments.",
      "Heat the larger amount of oil in a deep fryer or a large wok until it is just below smoking point, then deep-fry the beancurd cubes in two batches.",
      "Once each batch of beancurd is lightly browned, remove and drain well on kitchen paper.",
      "Allow the cooking oil to cool completely, then discard it.",
      "Heat a wok or a large frying pan over high heat until very hot.",
      "Add the tablespoon of oil, and when it starts to smoke lightly, add the garlic and spring onions.",
      "Stir-fry for a few seconds, then add the mushrooms.",
      "Continue to stir-fry for 30 seconds, then add all the remaining ingredients.",
      "Season with 1 teaspoon of salt and ½ teaspoon of black pepper, reduce the heat to very low, and add the beancurd cubes.",
      "Cover the pan and simmer gently for 8 minutes to allow the flavors to meld."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]