白袍(pao)蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)是(shi)(shi)(shi)“淮炒兩峰”之一(yi)，名(ming)揚(yang)四海，做(zuo)好(hao)白袍(pao)蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)，需要(yao)(yao)注(zhu)意的(de)是(shi)(shi)(shi)，這道菜主要(yao)(yao)是(shi)(shi)(shi)吃蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)的(de)鮮(xian)嫩、爽(shuang)(shuang)滑(hua)，要(yao)(yao)選用活的(de)蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)，首先(xian)進(jin)行(xing)及時冷凍(dong)，冷凍(dong)以后(hou)才(cai)能剝出(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(bu)經過(guo)冷凍(dong)的(de)過(guo)程(cheng)手是(shi)(shi)(shi)剝不(bu)出(chu)來的(de)，蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)在進(jin)行(xing)第一(yi)步(bu)的(de)時候是(shi)(shi)(shi)進(jin)行(xing)洗(xi)(xi)滌(di)，洗(xi)(xi)滌(di)是(shi)(shi)(shi)為了蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)的(de)脆度，加鹽攪打，使它的(de)肉質比較緊實，然(ran)后(hou)沖洗(xi)(xi)把鹽分洗(xi)(xi)掉(diao)。第二步(bu)是(shi)(shi)(shi)給蝦(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(bi)須(xu)要(yao)(yao)水(shui)濾凈，碼味時一(yi)定要(yao)(yao)碼足味，蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)鹽加少了蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)會(hui)出(chu)水(shui)，所以我們(men)把蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)的(de)水(shui)吐(tu)凈了，再進(jin)行(xing)漿制，漿制主要(yao)(yao)用蛋清和(he)生(sheng)粉，用法要(yao)(yao)得當，如果蛋清放早了，蛋清會(hui)打發，造成(cheng)起泡脫漿，把漿制好(hao)的(de)蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)放入冰箱冷藏一(yi)到(dao)兩個(ge)小時在使用蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)會(hui)更爽(shuang)(shuang)滑(hua)。在烹制時，首先(xian)要(yao)(yao)熱(re)鍋(guo)冷油防止(zhi)粘鍋(guo)，蝦(xia)(xia)(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)(ren)滑(hua)油時油溫(wen)不(bu)宜太(tai)高。
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