"Male?"

Jianguo looked incredulous, just now he was as excited as a deer.

Now after listening to Xu Zhuo's words, the little deer in his heart was directly killed.

"Really, fakely, how can you tell it?"

Xu Zhuo reluctantly clicked on the consignee information of a message.

The name and mobile phone number were immediately displayed.

Probably ordering takeout on campus is worried that too publicized names will easily cause misunderstandings, so college students who order food use their own real names.

So when Xu Zhuo saw names such as Zhigang, Hongwei, and Junjie, he immediately felt bored.

In fact, the gender of these people is on the homepage.

Xu Zhuo's mini program is made in imitation of the takeaway platform, and even the contact settings of the delivery address are also in accordance with the rules of the takeaway platform.

In order to protect the privacy of the customer, only the customer's last name is displayed on the front-end of the platform.

Then, according to the gender set at the time of registration, the system will automatically generate titles such as Mr. or Miss.

It's just that I was too excited to see the founding of the country just now.

Now after seeing the gender of the other party, Jianguo suddenly lost interest.

Xu Zhuo smiled: "I thought you would be ecstatic." ”

Jianguo gave him a blank look.

I really want to say: dog, you have changed.

But thinking that Xu Zhuo was the boss, Jianguo had to hold back the words that came to his lips.

Turn around and go back to the kitchen to get back to work.

As soon as the two of them broke up, Xu Zhuo found that the takeaway orders continued to increase, and they had exceeded one hundred and fifteen.

He originally thought that it would be good to have fifty or sixty takeaways in the morning, but he didn't expect it to be so fierce.

It's not even nine o'clock, and by noon, maybe we'll be able to break through the 500 mark.

With more than 500 daily orders, this is definitely a dark horse in the takeaway industry.

Xu Zhuo didn't know about other places, but near the medical school, there were less than five takeaways with more than 500 daily orders.

Two of them also make cold drinks and snacks.

This achievement is definitely something to be proud of, and it can even be blown up.

And this is the noon sales, if you count the evening, maybe it can exceed 1,000.

It's so cool!

However, the dishes he bought today didn't seem to be enough, so he looked at the most popular dishes in the background.

The most popular is the lo-mei in the store, and the other is the braised pork rice.

Other stir-fried dishes are hot and sour shredded potatoes and minced eggplant.

Xu Zhuo looked at it, according to the calculation of five hundred takeaways, the dishes that Jianguo bought today were a bit insufficient.

In addition, some will be consumed in the store, and the vegetables bought by Jianguo today are estimated to be just enough for the morning.

In order not to let the dishes in the store run out of stock, Xu Zhuo called Jianguo out and asked him to buy some more ingredients, so as to save the dishes in the store from running out after noon.

In addition, Xu Zhuo also went to Lao Luo's tofu shop and ordered a few more plates of tofu.

Now the store is fully staffed, and we can sell as many as we can.

After going back, Xu Zhuo didn't wander around anymore, and hurriedly made braised pork and steamed rice.

Originally, he thought that not many people would eat braised pork rice, but looking at the current situation, it is estimated that the two major pots of braised pork are not enough to sell.

At ten o'clock, Zheng Jia broke into the kitchen with a shout: "Boss, today's takeaway order has officially exceeded five hundred, let's send it!"

Xu Zhuo calculated, 500 takeaways seems to be a lot, but after putting away labor, delivery staff and other costs, the profit is at most 3,000 yuan.

Takeaway is really a low-profit and high-turnover industry.

I hope that dinner can reach so much, and the profit from takeaway will reach 5,000 a day.

In this way, it is slightly closer to the courtyard houses in the capital.

With so many takeaways, braised pork rice accounts for at least half.

The rest is lo-mei like sheep's hoof and rabbit's head.

And there are more than 100 servings of stir-fried and rice bowls.

At this time, Feng Weiguo was hurrying to prepare side dishes, and planned to start stir-frying at half past ten.

Not long after Xu Zhuo made the good pot of braised pork, the chicken soup had already been boiled.

Taking advantage of the fact that he was not too busy at this time, the old man planned to teach Xu Zhuo the tofu and egg soup.

As for when Xu Zhuo can make it, it is unknown.

The difficulty of this dish is not in the cooking, but in the side dishes.

The few ingredients that need to be used are cut into diamond-shaped slices like tofu.

This is not only beautiful, but also makes it easier to bring out the fragrance.

For example, shiitake mushrooms are thinly sliced and slightly stirred with hot oil to bring out the fragrance.

After cutting the luncheon meat and shiitake mushrooms into diamond-shaped slices, Xu Zhuo began to cut the tofu.

Compared with luncheon meat and shiitake mushrooms, slicing tofu into thin slices is more of a test of knife skills.

Xu Zhuo took the slicing knife and dipped it in water.

Then gently slice off the old skin on the surface of the tofu.

Next, cut the tofu into thick slices one centimeter thick.

Once you've cut it, take a slice of tofu and place it flat on a cutting board and start slicing it vertically.

Cut this thick slice of tofu into a millimeter thick slices.

This step not only tests the knife work, but also the color of the tofu.

When you cut tofu of average quality, it will immediately show its original shape.

Not to mention cutting into thin slices one millimeter thick, even if it is two millimeters thick, you can't make tofu of poor quality.

Although Xu Zhuo has skills in hand, he is still a little nervous when he cuts this step.

It's not so easy to turn a one-centimeter-thick tofu slice into a one-centimeter-wide and one-millimeter-thick sheet.

And you have to make sure that the tofu slices can't be broken and don't have obvious flaws, which can stump many chefs.

However, Xu Zhuo also has skills.

Although I was a little nervous, I still cut all the tofu slices unhurriedly.

After cutting, use a kitchen knife to carefully take four or five slices of tofu and stack them together.

First, cut it with an oblique knife so that the head of the tofu slice becomes beveled.

Then cut the tofu into a diamond shape by cutting the knife parallel to this angle.

After all the chopping is done, boil water in a pot and prepare to blanch the tofu.

However, this tofu slice is too thin, so the blanching should also be "gentle".

After the water boiled, Xu Zhuo sprinkled a spoonful of salt into the pot and turned off the heat.

When the water in the pot is no longer boiling, carefully add the tofu and gently push it with a spoon to spread out the small tofu slices.

The tofu slices are too thin, and if you blanch them in boiling water, many of them will break.

Therefore, you can only blanch the water by boiling water to remove the beany smell in the tofu.

After soaking for 10 minutes, Xu Zhuo took out the tofu in the pot with a colander and set it aside to control the water.

Taking advantage of the water control, Xu Zhuo scooped a few spoonfuls of chicken soup into the pot and slowly boiled over low heat.

Then pour in the dried tofu and simmer slowly over low heat.

Doing so replenishes the water lost in the tofu.

After soaking in salt water, the water in the tofu will be driven out, and the tofu will become gluten, and the blanched tofu is not easy to break.

After simmering in the chicken broth, the chicken broth is refilled into the tofu as water.

The reason why this dish tastes so delicious is the secret.