Friends who like to study food know that we have eight major cuisines that we are proud of, and Shandong cuisine ranks first. Shandong cuisine is the only one with its own system among the eight major cuisines, and it is also the one with the longest history, the richest techniques and the most skillful skills. Shandong cuisine originated from Jiaodong cuisine and Confucian cuisine, but there is another saying that Boshan cuisine in Zibo is the real representative of Shandong cuisine. Shandong cuisine is rigorous, especially in cooking and knife work, especially in the former Shandong restaurant. In the 1980s, video records showed that Fengzeyuan, an old brand of Shandong cuisine, reproduced the first-class knife work of chefs.

Although Fengzeyuan Restaurant is located in Beijing, it is an authentic old-fashioned Shandong cuisine restaurant, operating authentic Shandong cuisine, and many chefs are famous chefs. In the 1980s, there were already many chefs in Fengze Garden. The chefs in those days were different from those now, and they were all brought out by the chefs of the older generation. Without a few years of exercise, they can't work independently. Many chefs need years to hone their knives.

The taste of Shandong cuisine is very fresh in Yuxian. Among them, the "salty" is mainly enhanced by soy sauce and yellow sauce, while the "fresh" comes from the unique "hanging soup" process of Shandong cuisine, that is, the broth further refined from the old soup. Although the types of ingredients used in each dish are not complicated, they need to be fresh and authentic, which is also one of the characteristics of Shandong cuisine. For example, the following "fried squid rolls" are made of squid and coriander as the main ingredients and simple onions, ginger and garlic as the auxiliary materials. Coriander is the name of the north, also known as coriander.

After the dried squid is soaked, it is necessary to start cutting flowers, which is also the time to check the knife work. This dish is called "Fried Squid Roll", and the technique used is "Fried". The cooking of Shandong cuisine needs to be cooked at high temperature in the shortest time, and it usually takes dozens of seconds to serve. Cut squid to make it easier to heat and serve quickly. In this video, the old chef of Fengzeyuan personally cuts the squid in one direction, and the distance between each knife must be very uniform, and then the knife is changed to 90 degrees from the other direction, which is a great test of knife work and patience. The cut squid flower looks very beautiful.

After the cut squid is cut, it should be cut into pieces of uniform size, and then another staple food, coriander, should be operated. After the washed coriander is dried, it is required to be placed neatly on the cutting board and cut three times from the root. The important thing is "three knives and three sections", mainly taking its stems, and the remaining coriander leaves are not suitable for frying, and they are put aside to season other dishes.

The cutting method of onion, ginger and garlic is also very particular. The onion should be cut in the middle, then chopped with a 45-degree oblique knife, ginger should be cut into filaments, and garlic should be sliced. Cut coriander, onion, ginger and garlic into small pieces and put them in a pot, then add seasoning. These seasonings are salt, cooking wine, vinegar, ginger juice and pepper. This is the most wonderful place of Shandong cuisine. Although there is shredded ginger, we still need to add a little ginger juice.

Squid flowers are quickly blanched and then oiled. This process needs a short time and a fast speed. The blanching time is within 10 second, and it is required to take out the pan immediately after putting it in the pan for oiling. These two processes of squid are actually to further heat the ingredients, which is convenient for stir-frying and quick cooking.

It is also a feature of this dish to put cold oil in a hot pot and pour sesame oil. The oil used here is sesame oil. Then put the oiled squid into the pot and stir-fry it twice, then pour the prepared coriander, onion, ginger and garlic into the pot and stir-fry it quickly. The ingredients are heated instantly, and the pot is full of gas. The oil on the side of the pot caught fire when cooking. The whole cooking process is done in one go, and the time is controlled within 10 second.

After the fine processing of the ingredients in the previous knife work and the rapid cooking after frying, a smooth, crisp, salty and delicious "fried squid roll" can be served on the plate. Although this dish is a classic Shandong dish, we can make delicious home cooking at home as long as we have a good command of knife skills. In fact, many old-school practices of classic Shandong cuisine are not complicated to operate as long as they have a good grasp of knife skills and temperature.