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": "876ff890f1dc497fa7fb5a7136aa300a",
    "updated": "2025-04-20T23:18:11.578Z",
    "title": "Shrimp and Bacon Cauliflower Fried Rice",
    "subtitle": "PALEO",
    "description": "This paleo recipe offers a healthy and delicious take on Peruvian chaufa, using cauliflower rice instead of traditional rice.  The dish features the savory combination of shrimp and bacon, enhanced by aromatic spices and a touch of kelp seasoning for a subtle oceanic flavor.  A satisfying and grain-free meal option.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "eggs",
          "kelp granules seasoning (such as maine coast sea vegetables brand), to taste",
          "(30 g) extra virgin olive oil",
          "(125 g) no-sugar uncured bacon (such as applegate or butcherbox brand)",
          "(226 g) medium (41/50) or (31/35) raw wild-caught shrimp, peeled, deveined, and tails removed",
          "large or scallions, white and green parts separated and finely chopped",
          "finely minced ginger",
          "garlic cloves, roasted or minced raw",
          "red bell pepper, cut into small dice",
          "(600 g) cauliflower rice",
          "coconut aminos or soy sauce replacement, to taste",
          "toasted sesame oil, to taste",
          "salt (optional, as other ingredients are providing a salty flavor)"
        ]
      }
    ],
    "instructions": [
      "In a medium bowl, lightly whisk the eggs with kelp seasoning to taste (start with 1/4 teaspoon).",
      "Heat the olive oil in a large skillet over medium-high heat. Add the whisked eggs and swirl the pan to coat the bottom, cooking for about 4 minutes until set. Transfer the cooked egg to a cutting board and cut into 1/2-inch squares. Set aside.",
      "In the same skillet (a wok is ideal), cook the bacon over medium-low heat until crispy. Chop the bacon and set aside, reserving the bacon fat in the pan.",
      "Increase the heat to high. Add the shrimp to the bacon fat and cook briefly until pink.",
      "Add the white parts of the scallions, ginger, and garlic. Sauté until the scallions are translucent.",
      "Add the diced bell pepper and cook until slightly softened but still firm, avoiding overcooking.",
      "Add the cauliflower rice and cook for a few minutes, stirring frequently until it reaches your desired tenderness. Ensure the shrimp is cooked through but not overcooked.",
      "Stir in the chopped bacon and season with additional kelp seasoning and coconut aminos to taste.",
      "Add the green parts of the scallions and toasted sesame oil. Remove from heat.",
      "Gently fold in the diced egg squares and serve immediately."
    ],
    "notes_ingredients": "Fresh cauliflower rice is recommended for this recipe.  While fresh cauliflower florets can be processed into rice-sized pieces using a food processor, frozen cauliflower rice is not ideal for this dish.",
    "notes_instructions": ""
  }
]