白袍蝦(xia)(xia)(xia)仁(ren)(ren)(ren)是(shi)(shi)(shi)“淮炒兩(liang)峰”之(zhi)一(yi),名(ming)揚(yang)四海,做好(hao)白袍蝦(xia)(xia)(xia)仁(ren)(ren)(ren),需要注(zhu)意的是(shi)(shi)(shi),這道菜主(zhu)(zhu)要是(shi)(shi)(shi)吃蝦(xia)(xia)(xia)仁(ren)(ren)(ren)的鮮嫩、爽滑,要選(xuan)用活(huo)的蝦(xia)(xia)(xia)仁(ren)(ren)(ren),首先進行(xing)及(ji)時(shi)(shi)冷(leng)凍(dong),冷(leng)凍(dong)以(yi)后才能剝(bo)出蝦(xia)(xia)(xia)仁(ren)(ren)(ren),蝦(xia)(xia)(xia)仁(ren)(ren)(ren)不經過冷(leng)凍(dong)的過程手是(shi)(shi)(shi)剝(bo)不出來(lai)的,蝦(xia)(xia)(xia)仁(ren)(ren)(ren)在(zai)進行(xing)第一(yi)步的時(shi)(shi)候是(shi)(shi)(shi)進行(xing)洗(xi)滌,洗(xi)滌是(shi)(shi)(shi)為了(le)蝦(xia)(xia)(xia)仁(ren)(ren)(ren)的脆(cui)度(du),加(jia)鹽攪(jiao)打(da),使它(ta)的肉質比較緊(jin)實,然(ran)后沖洗(xi)把鹽分洗(xi)掉(diao)。第二步是(shi)(shi)(shi)給蝦(xia)(xia)(xia)仁(ren)(ren)(ren)上漿,蝦(xia)(xia)(xia)仁(ren)(ren)(ren)必須要水(shui)濾凈(jing),碼味(wei)時(shi)(shi)一(yi)定要碼足味(wei),蝦(xia)(xia)(xia)仁(ren)(ren)(ren)鹽加(jia)少(shao)了(le)蝦(xia)(xia)(xia)仁(ren)(ren)(ren)會(hui)出水(shui),所以(yi)我們把蝦(xia)(xia)(xia)仁(ren)(ren)(ren)的水(shui)吐凈(jing)了(le),再進行(xing)漿制(zhi),漿制(zhi)主(zhu)(zhu)要用蛋(dan)清(qing)和生粉,用法要得當(dang),如果蛋(dan)清(qing)放早了(le),蛋(dan)清(qing)會(hui)打(da)發,造成起泡脫漿,把漿制(zhi)好(hao)的蝦(xia)(xia)(xia)仁(ren)(ren)(ren)放入冰箱冷(leng)藏(zang)一(yi)到兩(liang)個小時(shi)(shi)在(zai)使用蝦(xia)(xia)(xia)仁(ren)(ren)(ren)會(hui)更爽滑。在(zai)烹制(zhi)時(shi)(shi),首先要熱(re)鍋冷(leng)油(you)防止粘鍋,蝦(xia)(xia)(xia)仁(ren)(ren)(ren)滑油(you)時(shi)(shi)油(you)溫不宜(yi)太高(gao)。