"If I want to go the classical route, I'd prefer the Parma ham slices with figs. Young Master Jiang Baishan stretched out his fingertips and rolled up a fig leaf on the table, this text restaurant has always been cool, this theme activity is even more mysterious, I asked the waiter for a long time, I don't know what dishes will be, and when I was waiting, I could only guess by myself.

"What's the matter, you don't take the alternative route today, but you want to take the traditional route like me, an old antique?" Jiang Henglin joked with a smile.

"The fragrance of fig flowers is very special, and it is not easy to control, and if it is not cooked well, it is easy to lose its unique flavor and become a mediocre thing that only leaves sweetness. Thinking about it, I think what you said makes sense, second uncle, or it is more pleasant to eat the recipe that has undergone historical classics. ”

Parma ham is also an ingredient with a long history, with records dating back to BC, and it is also the world's most famous raw ham, with a dark red skin but a tender red flesh inside, like a freshly picked pink rose.

Such a precious ham naturally cannot be rough to use machine cutting, generally by a person with a sharp knife to slice the ham into thin slices, transparent slices can pass through the light, beautiful fat on the meat slices to form a beautiful marble-like pattern, smell of old meat and smoky smell.

This is where the figs come in, and a thin layer of Parma ham is spread or wrapped around the cut figs, which can be roasted a little or eaten as is.

The salty aroma of the ham and the sweetness of the fig contrast with each other when you bite into it, the fat in the Parma ham can slowly dissolve in the mouth, and the flesh inside the fig is soft and delicate, the taste is sweet, rich in floral aroma, the meat aroma and the floral aroma promote each other, sublimate together, forming a long aftertaste that can be reminiscent for a long time, and this combination can leave a deep imprint in your mind as long as you try it once.

This is the case with Jiang Baishan, every time I see a fig or Parma ham, I will have a conditioned reflex in my mind to have a wonderful experience when I tasted it before.

The uncle and nephew sat at the dining table full of anticipation, and the back kitchen of the text restaurant was also busy, except for the two protagonists, Chang Zhaowen and He Chong, because there were too many tedious things, Takeo sent two young waiters to help in the kitchen area.

It was the first time He Chong had seen so many figs when he was so big, this fruit had almost no sense of existence for him, and his impression was still on dried fruits, and he always felt that this was just a kind of dried fruit preserves.

The three huge bamboo baskets in the open space of the kitchen were filled with fruits of different colors and shapes, just like the vineyard in the Word Farm, where different varieties of grapes could be produced on the same vine, because he had only gotten one or two figs at first, and he didn't pay much attention to it, but when the rag took the giant bee colony and brought the fruit from the huge fig tree to the nest, Chang Zhaowen found out.

He Chong took out a stack of more than a dozen empty baskets and lined them up on the ground as instructed by Chang Zhaowen, and began the first stage of work - classification.

This pile of figs is really varied, or green, or yellow, or red, or purple, or black, or large, or small, or round, or long, or drop-shaped, or spindle-shaped, or single fruit, or double fruit, different types also have different tastes and textures, and presented in different forms.

He Chong made a demonstration first, and according to the obvious difference in appearance, he put a different type of fruit into each empty basket.

"You see, the fruit in this basket is very distinctive, elongated drop-shaped, purple in color, and if you find figs that look like this, put them in the first basket in front of me!"

He Chong said as he made a demonstration, the work is very simple, the piles of fruits are sorted into a pile, and the long ones are put into the same basket according to the appearance of the template that Chang Zhaowen placed in each basket.

The two waiters quickly got started, and when they knew that they were going to come to the kitchen to help, they were worried that it would be difficult, but they didn't expect it to be so simple.

In addition, Boss Wen is personally in the kitchen today, and these two waiters are very hard-working, hoping to leave a good impression on the boss.

Half an hour later, although there were still many unsorted figs, there were many baskets lined up on the ground.

"He Chong, let's start! Don't make the guests wait too long. Chang Zhaowen selected a pear-shaped fig with purple and red translusion, this variety is called Louisian purple, with purple skin and white flesh with a light yellow tinge, which is a widely planted fig variety.

Many of these fruits in the basket are not fully ripe, most of them are in a medium-ripe state, and the sweetness of the fruit at this time has not yet reached its peak, and there is still a slight sourness. And this variety of figs does not win for its sweetness, it is characterized by its firm flesh.

It's okay, it's exactly what I want!

Chang Zhaowen first washed the figs and peeled them, in fact, the peel of the fig can be eaten directly, and I have never seen anyone spit out the skin when eating dried figs.

But the peel of fresh figs is a little different from the state of dried fruit, at least the unripe figs in his hand are better peeled.

Chang Zhaowen cut the peeled flesh into fine and uniform particles, this job was not difficult, and He Chong followed suit, and soon this basket of Louis Ann Ziquan that had just been sorted was made into neat small pieces by He Chong.

"Hehe, I used to cut hundreds of catties of minced onions a day when I was in other restaurants!" He Chong smiled, revealing a mouthful of white teeth.

"The fundamentals are solid. After getting Chang Zhaowen's affirmation, He Chong smiled brighter than a chrysanthemum, I don't know why, he is no longer a rookie, but in front of Chang Zhaowen, he always feels like a primary school student, and every time he gets Chang Zhaowen's affirmation, he can be excited for a long time.

He looked up and peeked at Chang Zhaowen, who was bowing his head and playing with a foam incubator, this master is young, but there is a powerful momentum in every gesture, and many of the things he has made are something he can't even think of, the so-called genius is like this, right?

Chang Zhaowen over there had already opened the foam box and beckoned to He Chong: "Have you practiced shelling shrimp before?"

"Hey, this is the right person, when I was in Haizun Building before, the master who took me didn't teach me anything at first, just threw me aside and let me peel the shrimp for three months, I am a good hand at dismantling the shrimp and removing the shell, up to the Australian lobster, down to the millet shrimp, none of them can stump me......"

He Chong was excited when he heard that he was going to peel the shrimp, and he was waiting to show his hand in front of Chang Zhaowen, but when he saw the contents of the foam box clearly, he couldn't help but gasp.