From 9ae7344001171776725133c09ffa9b9f60266736 Mon Sep 17 00:00:00 2001
From: Golden_Hoe <166969440+GoldenHoe@users.noreply.github.com>
Date: Sun, 14 Sep 2025 13:07:25 +0800
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---
 tips/advanced/糖色的炒制.md | 4 ++++
 1 file changed, 4 insertions(+)

diff --git a/tips/advanced/糖色的炒制.md b/tips/advanced/糖色的炒制.md
index 8129bad2..d255c8c5 100644
--- a/tips/advanced/糖色的炒制.md
+++ b/tips/advanced/糖色的炒制.md
@@ -21,6 +21,10 @@
 13. 向锅中加入 150ml 70&deg;C 热水，此时锅中的液体呈现出深红棕色，颜色透明清澈，有淡淡焦糖味
 14. 倒入碗中，获得糖色 200ml
 
+> [!Note]
+> 第13步补充：  
+>不建议使用冷水代替 70&deg;C 热水，因为低温会导致糖凝固粘锅
+
 ## 油炒(Recommanded)
 
 1. 同水炒