白袍(pao)蝦(xia)(xia)仁(ren)(ren)(ren)(ren)是(shi)(shi)“淮炒兩峰”之一(yi)，名揚四海，做好(hao)白袍(pao)蝦(xia)(xia)仁(ren)(ren)(ren)(ren)，需要(yao)(yao)(yao)(yao)注意的(de)是(shi)(shi)，這道菜主(zhu)要(yao)(yao)(yao)(yao)是(shi)(shi)吃(chi)蝦(xia)(xia)仁(ren)(ren)(ren)(ren)的(de)鮮嫩、爽滑，要(yao)(yao)(yao)(yao)選用(yong)(yong)活(huo)的(de)蝦(xia)(xia)仁(ren)(ren)(ren)(ren)，首(shou)先進行(xing)及時冷(leng)(leng)凍，冷(leng)(leng)凍以后才能(neng)剝出蝦(xia)(xia)仁(ren)(ren)(ren)(ren)，蝦(xia)(xia)仁(ren)(ren)(ren)(ren)不經(jing)過冷(leng)(leng)凍的(de)過程(cheng)手是(shi)(shi)剝不出來(lai)的(de)，蝦(xia)(xia)仁(ren)(ren)(ren)(ren)在(zai)進行(xing)第一(yi)步(bu)的(de)時候是(shi)(shi)進行(xing)洗(xi)(xi)滌，洗(xi)(xi)滌是(shi)(shi)為了(le)(le)蝦(xia)(xia)仁(ren)(ren)(ren)(ren)的(de)脆(cui)度，加(jia)鹽(yan)攪打(da)(da)，使它的(de)肉質比較(jiao)緊(jin)實(shi)，然后沖洗(xi)(xi)把鹽(yan)分洗(xi)(xi)掉(diao)。第二步(bu)是(shi)(shi)給蝦(xia)(xia)仁(ren)(ren)(ren)(ren)上漿，蝦(xia)(xia)仁(ren)(ren)(ren)(ren)必須要(yao)(yao)(yao)(yao)水濾(lv)凈，碼(ma)味(wei)時一(yi)定要(yao)(yao)(yao)(yao)碼(ma)足味(wei)，蝦(xia)(xia)仁(ren)(ren)(ren)(ren)鹽(yan)加(jia)少了(le)(le)蝦(xia)(xia)仁(ren)(ren)(ren)(ren)會(hui)出水，所以我們把蝦(xia)(xia)仁(ren)(ren)(ren)(ren)的(de)水吐凈了(le)(le)，再進行(xing)漿制(zhi)，漿制(zhi)主(zhu)要(yao)(yao)(yao)(yao)用(yong)(yong)蛋清和生(sheng)粉，用(yong)(yong)法要(yao)(yao)(yao)(yao)得(de)當，如果(guo)蛋清放早了(le)(le)，蛋清會(hui)打(da)(da)發(fa)，造成起泡脫漿，把漿制(zhi)好(hao)的(de)蝦(xia)(xia)仁(ren)(ren)(ren)(ren)放入冰箱冷(leng)(leng)藏(zang)一(yi)到兩個(ge)小(xiao)時在(zai)使用(yong)(yong)蝦(xia)(xia)仁(ren)(ren)(ren)(ren)會(hui)更爽滑。在(zai)烹(peng)制(zhi)時，首(shou)先要(yao)(yao)(yao)(yao)熱鍋冷(leng)(leng)油防止粘鍋，蝦(xia)(xia)仁(ren)(ren)(ren)(ren)滑油時油溫不宜太高。
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