步驟一：綠豆先“凍”一下，10分鐘輕松開(kāi)花的關(guān)鍵！

這一步很多人忽略了，綠豆提前洗凈、瀝干，然后裝進(jìn)密封袋或保鮮袋放冷凍室凍一晚，為什么要凍？這是老一輩留下來(lái)的竅門(mén)——綠豆經(jīng)低溫冷凍后，內(nèi)部細(xì)胞壁結(jié)構(gòu)被“凍裂”，一加熱就能快速破皮起沙，而且還能縮短煮制時(shí)間，色澤依然翠綠。如果馬上想喝？也行，綠豆熱水泡2小時(shí)以上，也能軟化細(xì)胞結(jié)構(gòu)，但效果略遜色于冷凍法。

https://support.qq.com/product/766101/blog/2220281

https://support.qq.com/product/766101/blog/2220256

https://support.qq.com/product/766101/blog/2220224

https://support.qq.com/product/766101/blog/2220206

https://support.qq.com/product/766101/blog/2220173

https://support.qq.com/product/766101/blog/2220159

https://support.qq.com/product/766101/blog/2220147

https://support.qq.com/product/766101/blog/2220131

https://support.qq.com/product/766101/blog/2220112

https://support.qq.com/product/766101/blog/2220090

https://support.qq.com/product/766101/blog/2220078

https://support.qq.com/product/766101/blog/2220061

https://support.qq.com/product/766101/blog/2220040

https://support.qq.com/product/766101/blog/2220034

https://support.qq.com/product/766101/blog/2220029

https://support.qq.com/product/766101/blog/2220022

https://support.qq.com/product/766101/blog/2220009

https://support.qq.com/product/766101/blog/2219989

https://support.qq.com/product/766101/blog/2219977

https://support.qq.com/product/766101/blog/2219967

https://support.qq.com/product/766101/blog/2219954

https://support.qq.com/product/766101/blog/2219936

https://support.qq.com/product/766101/blog/2219926

https://support.qq.com/product/766101/blog/2219914

https://support.qq.com/product/766101/blog/2219825

https://support.qq.com/product/766101/blog/2219752

https://support.qq.com/product/766101/blog/2219707

https://support.qq.com/product/766101/blog/2219699

https://support.qq.com/product/766101/blog/2219682

https://support.qq.com/product/766101/blog/2219632

https://support.qq.com/product/766101/blog/2219624

https://support.qq.com/product/766101/blog/2219616

https://support.qq.com/product/766101/blog/2219602

https://support.qq.com/product/766101/blog/2219568

https://support.qq.com/product/766101/blog/2219550

https://support.qq.com/product/766101/blog/2219530

https://support.qq.com/product/766101/blog/2219509

https://support.qq.com/product/766101/blog/2219488

https://support.qq.com/product/766101/blog/2219473

https://support.qq.com/product/766101/blog/2219460

https://support.qq.com/product/766101/blog/2219446

https://support.qq.com/product/766101/blog/2219414

步驟二：快速煮開(kāi)+“燜”一下，湯色碧綠不發(fā)黃

鍋中放冷水，把冷凍好的綠豆直接下鍋，開(kāi)大火煮開(kāi)，大概3-5分鐘，一旦沸騰后，立刻蓋鍋蓋關(guān)火燜10分鐘，這一步非常關(guān)鍵，然后重新開(kāi)火煮10分鐘左右，豆子基本就全部開(kāi)花，湯色也很清亮，這時(shí)候你會(huì)發(fā)現(xiàn)：豆子一粒粒爆開(kāi)，湯面浮著豆衣，鍋中彌漫著綠豆沙的香味，這才是綠豆湯該有的樣子。

步驟三：糖別早放，時(shí)間錯(cuò)了味道會(huì)打折

很多人做綠豆湯，一開(kāi)始就把糖扔進(jìn)去煮，這是個(gè)誤區(qū)。糖放早了，不僅綠豆不容易煮開(kāi)花，湯也會(huì)變得偏黃、不清爽。正確做法是：綠豆煮到開(kāi)花、湯底粘稠后再加糖，關(guān)火前5分鐘左右加入，攪拌均勻，讓糖慢慢融進(jìn)湯里，甜味更自然、也不會(huì)“搶味”。

天熱也別怕，咱靠一碗綠豆湯，喝出舒服、喝出清爽，喝出這個(gè)夏天最安心的“清涼感”。