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en/dishes/condiment/简易版炒糖色.md
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@@ -26,7 +26,7 @@ Estimated Cooking Difficulty: ★★★★
- Adjust the heat to medium.
- Start stirring:
- Stir continuously, continuously, continuously until it turns brownish. At this point, **reduce the heat to low**.
- It will become thinner, turn tea-red, then酱红色 (sauce-red) with small bubbles forming. Prepare to execute `Operation 1` or `Operation 2` below.
- It will become thinner, turn tea-red, then 酱红色 (sauce-red) with small bubbles forming. Prepare to execute `Operation 1` or `Operation 2` below.
- The small bubbles will gradually disappear, followed by the appearance of large bubbles. When large bubbles appear, the sugar color is complete.
- You must quickly proceed to the next step at this moment (regardless of which operation you choose, ensure everything is prepared in advance and act quickly! Otherwise, excessive heat will make the sugar color bitter). Choose based on the dish style and personal taste:
- Operation 1: Directly add 400ml of boiling water to cool it down.