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": "4ff55d023f3341188d99fb4b8b87f838",
    "updated": "2025-05-19T21:45:23.766Z",
    "title": "Chiu Chow Style Sweet and Sour Pork",
    "subtitle": "A delicious and distinctive variation of sweet and sour pork inspired by a recipe from southern China. You can use either fresh or canned water chestnuts.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "water chestnuts",
          "minced fatty pork",
          "egg white",
          "light soy sauce",
          "dark soy sauce",
          "shaoxing rice wine or dry sherry",
          "sugar",
          "salt and black pepper",
          "caul fat, for wrapping",
          "green pepper (about 1).",
          "red pepper (about 1).",
          "carrots",
          "spring onions",
          "cornflour or potato flour, for dusting",
          "groundnut or vegetable oil",
          "tinned lychees"
        ]
      },
      {
        "section": "FOR THE SAUCE",
        "ingredients": [
          "chicken stock",
          "light soy sauce",
          "dark soy sauce",
          "sesame oil",
          "chinese white rice vinegar",
          "sugar",
          "tomato purée or ketchup",
          "salt and white pepper"
        ]
      }
    ],
    "instructions": [
      "If using fresh water chestnuts, peel and finely chop them. If using canned water chestnuts, rinse them thoroughly in cold water.",
      "Drain well in a colander, then chop finely.",
      "Mix the minced pork with the egg white and 4 tablespoons of cold water by hand until the mixture becomes light and fluffy.",
      "Avoid using a blender, as this results in a denser mixture.",
      "Add the water chestnuts, light and dark soy sauces, rice wine, sugar, 2 teaspoons of salt, and ½ teaspoon of black pepper. Mix for another 30 seconds.",
      "Shape the pork mixture into small rounds roughly the size of a golf ball.",
      "Cut the caul fat into 7.5cm (3in) squares and wrap one piece around each pork round.",
      "Cut green and red peppers into 2.5cm (1in) squares.",
      "Peel the carrots and slice them thinly on the diagonal.",
      "Cut the spring onions into 2.5cm (1in) pieces.",
      "Uniformly sized meat and vegetables enhance the presentation of the dish.",
      "Bring a pan of water to a boil and blanch the carrots and peppers until just tender, about 4 minutes. Drain and set aside.",
      "Lightly dust the pork rounds with cornflour, shaking off any excess.",
      "Heat the oil in a deep-fat fryer or large wok until it begins to smoke slightly.",
      "Reduce the heat to moderate and deep-fry the pork rounds until crispy.",
      "Drain on kitchen paper.",
      "Combine the sauce ingredients with ½ teaspoon salt and 1 teaspoon white pepper in a large pan and bring to a boil.",
      "Add all the vegetables and stir well.",
      "Bring back to a boil, then lower the heat to a simmer and cook for 2 minutes.",
      "Drain the vegetables, add the lychees and the fried pork, and mix thoroughly.",
      "Transfer the mixture to a deep serving platter and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]