白袍(pao)(pao)蝦(xia)(xia)仁(ren)(ren)(ren)是(shi)(shi)(shi)“淮炒兩峰”之一(yi),名揚(yang)四(si)海,做好白袍(pao)(pao)蝦(xia)(xia)仁(ren)(ren)(ren),需要(yao)注意的(de)是(shi)(shi)(shi),這道菜主要(yao)是(shi)(shi)(shi)吃蝦(xia)(xia)仁(ren)(ren)(ren)的(de)鮮嫩、爽滑(hua),要(yao)選用(yong)活的(de)蝦(xia)(xia)仁(ren)(ren)(ren),首(shou)先(xian)進行(xing)(xing)(xing)及時(shi)(shi)冷凍(dong),冷凍(dong)以(yi)后才能剝(bo)出(chu)蝦(xia)(xia)仁(ren)(ren)(ren),蝦(xia)(xia)仁(ren)(ren)(ren)不經過(guo)(guo)冷凍(dong)的(de)過(guo)(guo)程手(shou)是(shi)(shi)(shi)剝(bo)不出(chu)來的(de),蝦(xia)(xia)仁(ren)(ren)(ren)在進行(xing)(xing)(xing)第一(yi)步的(de)時(shi)(shi)候是(shi)(shi)(shi)進行(xing)(xing)(xing)洗滌,洗滌是(shi)(shi)(shi)為了(le)蝦(xia)(xia)仁(ren)(ren)(ren)的(de)脆度,加鹽攪打(da),使它的(de)肉質(zhi)比較緊實(shi),然(ran)后沖洗把鹽分(fen)洗掉。第二(er)步是(shi)(shi)(shi)給蝦(xia)(xia)仁(ren)(ren)(ren)上漿(jiang)(jiang),蝦(xia)(xia)仁(ren)(ren)(ren)必須要(yao)水濾凈(jing),碼味時(shi)(shi)一(yi)定要(yao)碼足味,蝦(xia)(xia)仁(ren)(ren)(ren)鹽加少了(le)蝦(xia)(xia)仁(ren)(ren)(ren)會(hui)出(chu)水,所以(yi)我們(men)把蝦(xia)(xia)仁(ren)(ren)(ren)的(de)水吐凈(jing)了(le),再進行(xing)(xing)(xing)漿(jiang)(jiang)制,漿(jiang)(jiang)制主要(yao)用(yong)蛋清和生粉,用(yong)法要(yao)得當,如果蛋清放(fang)早了(le),蛋清會(hui)打(da)發(fa),造成起泡脫漿(jiang)(jiang),把漿(jiang)(jiang)制好的(de)蝦(xia)(xia)仁(ren)(ren)(ren)放(fang)入(ru)冰(bing)箱冷藏(zang)一(yi)到兩個小(xiao)時(shi)(shi)在使用(yong)蝦(xia)(xia)仁(ren)(ren)(ren)會(hui)更(geng)爽滑(hua)。在烹制時(shi)(shi),首(shou)先(xian)要(yao)熱鍋(guo)冷油(you)防止粘鍋(guo),蝦(xia)(xia)仁(ren)(ren)(ren)滑(hua)油(you)時(shi)(shi)油(you)溫不宜太高。