白(bai)袍(pao)蝦(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)是(shi)(shi)(shi)“淮炒兩峰”之一(yi)，名揚四海，做好白(bai)袍(pao)蝦(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)，需要(yao)(yao)注(zhu)意的(de)(de)(de)是(shi)(shi)(shi)，這(zhe)道菜主要(yao)(yao)是(shi)(shi)(shi)吃蝦(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)的(de)(de)(de)鮮(xian)嫩(nen)、爽(shuang)滑，要(yao)(yao)選用(yong)活的(de)(de)(de)蝦(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)，首(shou)(shou)先(xian)進(jin)行(xing)及時(shi)(shi)冷(leng)凍(dong)，冷(leng)凍(dong)以(yi)后才能(neng)剝出(chu)(chu)蝦(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)，蝦(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)不(bu)經過冷(leng)凍(dong)的(de)(de)(de)過程手是(shi)(shi)(shi)剝不(bu)出(chu)(chu)來(lai)的(de)(de)(de)，蝦(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)在進(jin)行(xing)第(di)一(yi)步的(de)(de)(de)時(shi)(shi)候是(shi)(shi)(shi)進(jin)行(xing)洗滌，洗滌是(shi)(shi)(shi)為(wei)了(le)(le)蝦(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)的(de)(de)(de)脆度(du)，加鹽(yan)攪打，使它的(de)(de)(de)肉(rou)質(zhi)比較緊實，然后沖(chong)洗把(ba)(ba)鹽(yan)分洗掉。第(di)二步是(shi)(shi)(shi)給蝦(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)上漿(jiang)(jiang)(jiang)，蝦(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)必須(xu)要(yao)(yao)水(shui)濾凈，碼(ma)味時(shi)(shi)一(yi)定(ding)要(yao)(yao)碼(ma)足(zu)味，蝦(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)鹽(yan)加少了(le)(le)蝦(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)會出(chu)(chu)水(shui)，所(suo)以(yi)我們把(ba)(ba)蝦(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)的(de)(de)(de)水(shui)吐(tu)凈了(le)(le)，再進(jin)行(xing)漿(jiang)(jiang)(jiang)制(zhi)，漿(jiang)(jiang)(jiang)制(zhi)主要(yao)(yao)用(yong)蛋(dan)(dan)清和生粉，用(yong)法(fa)要(yao)(yao)得當(dang)，如果蛋(dan)(dan)清放早了(le)(le)，蛋(dan)(dan)清會打發，造成起泡脫(tuo)漿(jiang)(jiang)(jiang)，把(ba)(ba)漿(jiang)(jiang)(jiang)制(zhi)好的(de)(de)(de)蝦(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)放入冰箱冷(leng)藏(zang)一(yi)到(dao)兩個小時(shi)(shi)在使用(yong)蝦(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)會更爽(shuang)滑。在烹制(zhi)時(shi)(shi)，首(shou)(shou)先(xian)要(yao)(yao)熱鍋(guo)冷(leng)油防止(zhi)粘(zhan)鍋(guo)，蝦(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)滑油時(shi)(shi)油溫不(bu)宜太高。
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