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add:添加了炒制糖色需要注意的一点内容 (#1665)

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tips/advanced/糖色的炒制.md
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@ -21,6 +21,10 @@
13. 向锅中加入 150ml 70°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°C 热水，因为低温会导致糖凝固粘锅
## 油炒(Recommanded)
1. 同水炒