白袍(pao)蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)是“淮炒兩峰”之(zhi)一(yi),名揚四(si)海,做好白袍(pao)蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren),需要(yao)(yao)(yao)注意的(de)(de)(de)(de)是,這道菜(cai)主要(yao)(yao)(yao)是吃蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)的(de)(de)(de)(de)鮮嫩、爽(shuang)滑,要(yao)(yao)(yao)選用(yong)活的(de)(de)(de)(de)蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren),首(shou)先(xian)(xian)進行(xing)(xing)及時冷凍,冷凍以后才能(neng)剝出(chu)蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren),蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)不經過冷凍的(de)(de)(de)(de)過程手(shou)是剝不出(chu)來的(de)(de)(de)(de),蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)在進行(xing)(xing)第一(yi)步的(de)(de)(de)(de)時候(hou)是進行(xing)(xing)洗滌,洗滌是為了蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)的(de)(de)(de)(de)脆度(du),加鹽攪打,使它的(de)(de)(de)(de)肉(rou)質(zhi)比較(jiao)緊實,然(ran)后沖洗把(ba)(ba)鹽分洗掉。第二(er)步是給(gei)蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)上漿,蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)必須要(yao)(yao)(yao)水(shui)濾凈,碼味時一(yi)定要(yao)(yao)(yao)碼足味,蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)鹽加少(shao)了蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)會(hui)出(chu)水(shui),所以我們(men)把(ba)(ba)蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)的(de)(de)(de)(de)水(shui)吐凈了,再進行(xing)(xing)漿制,漿制主要(yao)(yao)(yao)用(yong)蛋清和生粉,用(yong)法(fa)要(yao)(yao)(yao)得(de)當,如果蛋清放(fang)早了,蛋清會(hui)打發,造成(cheng)起泡(pao)脫漿,把(ba)(ba)漿制好的(de)(de)(de)(de)蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)放(fang)入冰箱冷藏一(yi)到兩個小時在使用(yong)蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)會(hui)更(geng)爽(shuang)滑。在烹制時,首(shou)先(xian)(xian)要(yao)(yao)(yao)熱(re)鍋冷油防止粘鍋,蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)滑油時油溫不宜(yi)太(tai)高(gao)。