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": "ba2a02b293c748bbbd4d2b62c0283a93",
    "updated": "2025-05-11T19:36:26.453Z",
    "title": "Kung Po Cauliflower",
    "subtitle": null,
    "description": "A spicy variation on the classic sweet and sour, this dish defies expectations with bold flavors and a crisp texture. To get the best results, serve it promptly after frying so the light batter stays crunchy while you enjoy.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cauliflower",
          "cornflour (cornstarch).",
          "egg, beaten (vegan option: use 60 ml silken tofu blended until completely smooth).",
          "salt",
          "groundnut oil for deep-frying, plus",
          "garlic clove, roughly crushed",
          "onion, roughly chopped",
          "red (bell) pepper, roughly chopped",
          "canned bamboo shoots, drained and cut into small cubes",
          "canned water chestnuts, drained and sliced",
          "green bird's-eye chilli, finely chopped",
          "roasted cashew nuts"
        ]
      },
      {
        "section": "For the kung po sauce",
        "ingredients": [
          "water",
          "hoisin sauce",
          "sugar",
          "tomato purée (paste).",
          "tomato ketchup",
          "rice vinegar",
          "cornflour (cornstarch) mixed with 2 tbsp water"
        ]
      }
    ],
    "instructions": [
      "To prepare the sauce, heat a large saucepan over medium heat and combine the water, Hoisin Sauce, sugar, tomato purée, ketchup, and rice vinegar.",
      "Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.",
      "Gradually add the cornflour mixture to the sauce, stirring continuously until it thickens and coats the back of a spoon. You can adjust the thickness to your liking and don't worry if you don't use all the mixture.",
      "Set the sauce aside.",
      "Trim the core and stalk from the cauliflower and separate it into bite-sized florets.",
      "Dust each floret with cornflour, then place them in a large bowl with the beaten egg mixture seasoned with salt (or blended silken tofu for the vegan option) and gently fold to coat each piece evenly.",
      "Transfer the coated cauliflower onto a plate, dust again with cornflour, and tap off any excess.",
      "Heat enough oil for deep-frying to 180°C (350°F) in a deep-sided wok or saucepan.",
      "Carefully fry the cauliflower florets in batches until golden and crispy.",
      "Remove from the oil and drain on a wire rack or kitchen paper.",
      "Heat a wok over medium-high heat, add 1 tablespoon of oil, and fry the garlic for 15 seconds.",
      "Add the onion and red pepper, frying for an additional minute.",
      "Stir in the bamboo shoots, water chestnuts, and chilli, cooking for another minute.",
      "Pour in the prepared sauce and heat through thoroughly. Turn off the heat and add the cooked cauliflower and roasted cashew nuts.",
      "Gently toss everything together to coat with the sauce, then transfer to a serving plate."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]