大家好，我是梅子，今天就用綠豆芽分享給大家一個(gè)既簡單又好吃的涼拌菜。

首先把買回來的綠豆芽放入淡鹽水中浸泡10分鐘，然后再給他多清洗兩遍，清洗干凈。新鮮的豆芽口感更脆嫩。但清洗時(shí)動作要輕柔，避免豆芽斷裂，這樣能保持其完整性。之后將它放入燒開的水中給它燙一下焯水40秒。時(shí)間不宜過長，否則豆芽會失去脆感。燙軟以后迅速撈出，放入涼水中給它過涼，之后再將它將里面的水分攥凈放入盆中備用。

涼拌綠豆芽有它特別的地方，那就是口感和營養(yǎng)價(jià)值。綠豆芽可是營養(yǎng)很豐富的蔬菜喲，有好多維生素和礦物質(zhì)，對咱們?nèi)说慕】悼珊美?。而且呢，綠豆芽能清熱解毒，還能利尿排濕，夏天吃特別合適。用涼拌這種辦法，能留住綠豆芽本來的口感和營養(yǎng)，讓這道菜變得更好吃啦。

之后準(zhǔn)備一點(diǎn)紅的干辣椒給，它剪成細(xì)絲，喜歡吃辣的可以多放一點(diǎn)，不能吃就少放一點(diǎn)，然后再準(zhǔn)備幾瓣大蒜，拍扁以后給它剁碎，再切一點(diǎn)蔥絲備用，切好以后將它放入豆芽菜表面，之后依次加入十三香，生抽，香醋。

接著在鍋中加入食用油，然后再放入一點(diǎn)花椒粒和麻椒粒，燒熱以后將料渣撈出，然后將熱油迅速地倒在裝有辣椒絲的勺子上面，將辣椒絲給它炸一下，激發(fā)香味，然后再倒入豆芽菜里面的調(diào)料中，再加入少許的食用鹽和白糖，味精，然后將它們攪拌均勻。

拌好以后裝盤就可以開吃了，這道熗拌綠豆芽就做好了，全程操作非常簡單，爽口開胃還低卡健康，而且一盤的成本不到兩塊錢，不僅下酒又下飯，特別的好吃。

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今天的涼拌綠豆芽做法，梅子就和大家分享到這里，你學(xué)會了嗎？我們明天見，拜拜！