(1)制取淀(dian)(dian)粉(fen)(fen)(fen)：將(jiang)綠(lv)豆用(yong)清(qing)水(shui)洗凈(jing)，盛在大缸中(zhong)(zhong)(zhong)浸泡一晝夜使其吸足水(shui)分(fen)。用(yong)磨(mo)將(jiang)浸好(hao)的(de)(de)綠(lv)豆磨(mo)碎，磨(mo)時按每(mei)100kg綠(lv)豆加入(ru)(ru)400kg清(qing)水(shui)，磨(mo)成稀(xi)漿(jiang)。把(ba)磨(mo)好(hao)的(de)(de)豆漿(jiang)裝入(ru)(ru)大缸，兌入(ru)(ru)清(qing)漿(jiang)，充分(fen)拌勻(yun)，靜(jing)置。使淀(dian)(dian)粉(fen)(fen)(fen)明顯(xian)沉(chen)降。幾(ji)小時后(hou)(hou)，將(jiang)上(shang)(shang)(shang)層(ceng)清(qing)水(shui)層(ceng)除去(qu)，將(jiang)中(zhong)(zhong)(zhong)間的(de)(de)毛粉(fen)(fen)(fen)層(ceng)取出裝入(ru)(ru)第二(er)個缸中(zhong)(zhong)(zhong)，加入(ru)(ru)清(qing)漿(jiang)，充分(fen)攪拌，使淀(dian)(dian)粉(fen)(fen)(fen)沉(chen)淀(dian)(dian)。靜(jing)置沉(chen)降后(hou)(hou)，再按上(shang)(shang)(shang)法將(jiang)毛粉(fen)(fen)(fen)層(ceng)盛入(ru)(ru)第三(san)個缸中(zhong)(zhong)(zhong)，加清(qing)漿(jiang)攪拌，沉(chen)降。直至毛粉(fen)(fen)(fen)中(zhong)(zhong)(zhong)無淀(dian)(dian)粉(fen)(fen)(fen)沉(chen)降為(wei)止。撇(pie)除上(shang)(shang)(shang)面清(qing)水(shui)，取出沉(chen)淀(dian)(dian)的(de)(de)淀(dian)(dian)粉(fen)(fen)(fen)，用(yong)細篩或沙布過(guo)(guo)濾(lv)除去(qu)碎渣(zha)。過(guo)(guo)濾(lv)時加入(ru)(ru)清(qing)水(shui)和清(qing)漿(jiang)反復沖(chong)濾(lv)。濾(lv)出液再裝入(ru)(ru)缸中(zhong)(zhong)(zhong)沉(chen)淀(dian)(dian)。除去(qu)上(shang)(shang)(shang)面清(qing)水(shui)，取出沉(chen)淀(dian)(dian)的(de)(de)濕淀(dian)(dian)粉(fen)(fen)(fen)裝入(ru)(ru)布袋中(zhong)(zhong)(zhong)瀝出水(shui)分(fen)，即為(wei)綠(lv)豆淀(dian)(dian)粉(fen)(fen)(fen)坨。
(2)沖制：取10kg綠豆淀粉，搗成(cheng)(cheng)碎面。無疙瘩、顆粒。然后(hou)加入溫(wen)水(shui)20kg，明礬40g，攪拌均(jun)(jun)勻至(zhi)粘稠狀。取沸開水(shui)45kg，迅速沖攪，使(shi)之均(jun)(jun)勻熟透。沖熟后(hou)迅速倒入一定(ding)規格(ge)的箱套中，拉平表(biao)面，與做豆腐相(xiang)似(si)，靜置(zhi)，使(shi)其冷卻成(cheng)(cheng)凍。
(3)切塊(kuai)：沖糊成(cheng)凍后，翻扣在(zai)清潔的(de)板框中(zhong)，按(an)規格用刀切成(cheng)塊(kuai)即為(wei)成(cheng)品。也可(ke)在(zai)出售時根據消費者需要分割(ge)。制作(zuo)時應保持箱(xiang)套(tao)平滑，取箱(xiang)套(tao)時可(ke)往(wang)箱(xiang)套(tao)中(zhong)加些冷(leng)水。一般(ban)5kg淀(dian)粉可(ke)制作(zuo)涼粉10kg。也可(ke)制粉絲、粉皮。
