白(bai)袍(pao)蝦(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)是(shi)“淮(huai)炒兩(liang)峰”之(zhi)一(yi)，名(ming)揚四(si)海(hai)，做好(hao)白(bai)袍(pao)蝦(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)，需要(yao)(yao)(yao)(yao)(yao)(yao)注意的(de)(de)(de)(de)(de)是(shi)，這道菜(cai)主要(yao)(yao)(yao)(yao)(yao)(yao)是(shi)吃(chi)蝦(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)的(de)(de)(de)(de)(de)鮮嫩(nen)、爽滑，要(yao)(yao)(yao)(yao)(yao)(yao)選(xuan)用(yong)活的(de)(de)(de)(de)(de)蝦(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)，首先(xian)進(jin)(jin)(jin)行及時(shi)(shi)冷(leng)凍(dong)，冷(leng)凍(dong)以后(hou)才(cai)能(neng)剝(bo)(bo)出(chu)蝦(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)，蝦(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)不(bu)經(jing)過冷(leng)凍(dong)的(de)(de)(de)(de)(de)過程手(shou)是(shi)剝(bo)(bo)不(bu)出(chu)來(lai)的(de)(de)(de)(de)(de)，蝦(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)在進(jin)(jin)(jin)行第(di)一(yi)步(bu)的(de)(de)(de)(de)(de)時(shi)(shi)候是(shi)進(jin)(jin)(jin)行洗(xi)滌(di)，洗(xi)滌(di)是(shi)為了(le)(le)(le)蝦(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)的(de)(de)(de)(de)(de)脆度(du)，加鹽(yan)攪打，使它的(de)(de)(de)(de)(de)肉質比(bi)較(jiao)緊實，然后(hou)沖洗(xi)把(ba)鹽(yan)分洗(xi)掉。第(di)二步(bu)是(shi)給蝦(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)上漿，蝦(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)必須要(yao)(yao)(yao)(yao)(yao)(yao)水(shui)濾凈，碼(ma)(ma)味(wei)時(shi)(shi)一(yi)定要(yao)(yao)(yao)(yao)(yao)(yao)碼(ma)(ma)足味(wei)，蝦(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)鹽(yan)加少了(le)(le)(le)蝦(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)會出(chu)水(shui)，所以我們把(ba)蝦(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)的(de)(de)(de)(de)(de)水(shui)吐凈了(le)(le)(le)，再(zai)進(jin)(jin)(jin)行漿制(zhi)，漿制(zhi)主要(yao)(yao)(yao)(yao)(yao)(yao)用(yong)蛋(dan)(dan)清和生粉，用(yong)法要(yao)(yao)(yao)(yao)(yao)(yao)得(de)當，如果蛋(dan)(dan)清放早了(le)(le)(le)，蛋(dan)(dan)清會打發，造成起泡脫漿，把(ba)漿制(zhi)好(hao)的(de)(de)(de)(de)(de)蝦(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)放入冰箱(xiang)冷(leng)藏一(yi)到兩(liang)個小時(shi)(shi)在使用(yong)蝦(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)會更(geng)爽滑。在烹制(zhi)時(shi)(shi)，首先(xian)要(yao)(yao)(yao)(yao)(yao)(yao)熱(re)鍋冷(leng)油(you)防(fang)止粘鍋，蝦(xia)(xia)(xia)仁(ren)(ren)(ren)(ren)滑油(you)時(shi)(shi)油(you)溫不(bu)宜太高(gao)。
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