"He Xiaowei must be blamed!"

Deng Linhui took a sip of the black sesame paste on the table, moistened his throat, and continued,

"We all know that these seven canteens were originally rented by He Xiaowei to make a gym, and he couldn't do it himself, so he transferred it to Jiang Yu to open these seven canteens.

At the beginning, didn't the two of us keep persuading He Xiaowei to find a way to make Boss Xiaojiang owe us a personal favor or something, in this way, we have a relationship with Boss Xiaojiang, and if we want to come to dinner in the future, isn't it a simple thing?

What did He Xiaowei say at that time?"

Duan Yiming thought about it carefully, as if there was indeed such a thing, and he said:

"He Xiaowei said, don't worry, don't worry, I already have a way."

"That's right! He Xiaowei said that there is a way."

Deng Linhui slapped his palms, and then said, "But Boss Xiaojiang has already opened the No. 7 dining room on the second floor, and even the appointment phone has been started, He Xiaowei, what is your solution?"

"Well, I didn't expect Boss Xiao Jiang's movements to be so fast!"

He Xiaowei raised his hand and scratched his head, and said helplessly,

"I did think of a way at that time, that is, I planned to join forces with Boss Xiao Jiang to open a restaurant on the second floor or something, and I was responsible for paying for the decoration of the restaurant, hiring waiters and other preparations, and Boss Xiao Jiang only needed to come out and cook.

I can divide 60% of the shares, and I will take 40%!

With such favorable conditions, no matter which restaurant he goes to, he can't get it, right? Boss Xiao Jiang will definitely not refuse!

But I didn't expect that before I could find a suitable opportunity to talk to him, he would build the restaurant himself......

Do you blame me?"

At this moment, Zhu Youfeng, who was sitting on the side listening to their chat, suddenly interjected and said:

"Ahem, I've heard that the second floor of the canteen was transformed into a restaurant, and someone sponsored 2 million to build it, but Senior Brother Xiao Jiang didn't spend a penny."

When He Xiaowei heard this, he directly spread his hands and said:

"Look, I'm not wrong, am I? If no one sponsors it, even if this restaurant is going to be built, it is estimated that it will not be so fast, so I don't have a chance?

It's a pity, time doesn't wait for me, and I really can't blame it!"

Deng Linhui pursed his lips and muttered, "Speaking of which, it's not that you're too procrastinating? If you make a move, no one else will have anything to do."

"This matter, since we have already missed it, then we have missed it, and it is useless for us to regret it."

Duan Yiming smiled and spoke,

"I think it's better to think about what we should do to get in touch with Boss Xiaojiang than to waste time regretting the missed opportunity."

"How?"

"Old Duan, among the few of us, you have always had the most flexible brain, what good way do you have?"

"Let's talk about it, if it's really useful, let's all work together!"

「……」

Duan Yiming looked at them all looking eager to try and eager to act immediately, and he couldn't help laughing, he waved his hand, and said with a mysterious expression:

"You really can't help with this, and I'm probably the only one who can handle it." ….

"Oh, what the hell is the solution, you just say it?"

"That's it, if we can help, we'll know if you say it!"

"Speak quickly! Don't look like a man!"

「……」

Seeing everyone's anxious looks, Duan Yiming had no choice but to say:

"Actually, it's very simple, isn't Boss Xiao Jiang making a phone appointment now?

In fact, this is still more troublesome, one is that there needs to be a waiter always on the side of the telephone, and the other is that the waiter has to keep asking guests all kinds of questions, the guests are annoyed, and the waiter is also annoying!

The most important thing is that there is only one appointment phone, one one

People get through, others can't get through at this time, whether you can get an appointment or not, it's completely up to luck, it's not fair and just at all!

What I want is to use my professional ability to help Boss Xiaojiang design and develop a No. 7 dining room box reservation system software, as soon as the set time comes, the box reservation will be automatically opened, and everyone can grab it at the same time, depending on whose network is better and faster.

Moreover, after grabbing the box, guests can also fill in various information according to the form, such as name, mobile phone number, etc., and we can also enter a menu library in advance, marked with a price code, for guests to choose to order in advance.

After the guest fills in all the information and submits it, the system can also automatically generate the reservation number, and the guest can save the screenshot and use it to enter and exit the campus.

Well, that's all I can think of at the moment, what do you think?"

When everyone heard this, they couldn't help but look at each other, Duan Yiming's brain was indeed flexible enough, this booking box had just begun, and he was thinking about designing and developing a box booking software.

After thinking about it again, I immediately felt that this software was really good, at least it was much more convenient than calling to make an appointment.

"Good! Wonderful! Lao Duan is a cow, and as soon as his brain turns, he has an idea!"

"Indeed, this idea is much more reliable than He Xiaowei thought before!"

"With this reservation software, the restaurant can at least save one manpower, and it is impossible for Boss Xiao Jiang not to be impressed!"

"Haha, that doesn't mean that we can come here and order food at any time in the future?"

「……」

Duan Yiming and the others were discussing the booking of the box software in the box, while Jiang Yu was still busy in the transparent kitchen.

Of the four tables of guests at noon today, two of them ordered the dishes on the recommended menu.

There were two other tables of people, probably not locals, nor from the Sichuan-Hunan region, who only ordered a few dishes that did not look spicy in the recommended dishes.

For example, mille-feuille egg tofu, such as smoked chicken feet stuffed with fresh squid, then braised pork with fermented bean curd, baked sea bass with green onions, and of course, cabbage minced pork rolls, and mushroom meat slices soup.

These are not very spicy dishes.

In addition to these dishes, the two tables also ordered several other local dishes.

For example, one of the guests ordered two famous dishes of Jinling, stewed raw knock and anchovy shrimp.

Another table of guests ordered the famous Cantonese dishes of pork knuckles with sand and ginger, stuffed tofu and pineapple sluggling pork.

Jiang Yu had never touched these dishes before, so although he knew how to make them delicious, he also spent a lot of thought. ….

For example, the famous dish of Jinling stewed raw knock, just listening to the name, people who are not familiar with it don't even know what this dish is.

In fact, the main ingredient of "stewed raw knock" is yellow eel.

After summer, the yellow eel is strong and fat, the taste is the most beautiful, and its nourishing function has also reached its peak.

The dish of "stewed raw knocking" is actually very suitable for the tonic consumption of the summer solar term.

It's early spring, and it's actually not the best time to eat the dish of "stewed raw knocking", but since the guests have a request, Jiang Yu will not refuse.

In order to make a good stew and knock this dish, there are actually a few tricks that need to be mastered.

First of all, "life" is the foundation.

After the raw and fat eel is opened, the tip of the knife is cut down along the backbone, and then the fish bones are removed with a flat shovel, requiring the fish bones to be clean and the fish meat intact.

Secondly, "knocking" is kung fu.

Knock the eel meat with the back of the knife in the shape of a "well" until the eel slices curl, and then change the knife into 6-centimeter long oblique pieces.

Again, "fried" by experience.

Fry the oil at 60% until golden brown, remove the "sesame flowers" on the surface of the fish, and fry it again in the pan to make it more crispy.

Finally, "stew" is the essence.

Knock the raw into the pot, pour in the pork belly and fried tiger skin pigeon eggs, when stewing, grasp the heat is the most important, over a point of meat old, less than a point of soup.

After the dish is cooked, the pork belly with skin provides oil and gum for the eel without oil and water, and the tiger skin pigeon eggs absorb the freshness of the eel

The aroma of the pork belly and the soft and moist fish are mouth-watering.

Anchovy shrimp is a traditional famous dish in Jinling, and is known as the "Four Famous Dishes of Jinling" along with squirrel fish, egg siu mai, and beautiful liver.

In the document "Baimen Recipe" written by Zhang Baoheng, a scholar from Jinling in the late Qing Dynasty and early Republic of China, there is a record of anchovy shrimp:

"To the method of anchovy shrimp, the top half of the shrimp is shelled, and the lower half is still left, and when it is fried, it is white on the top and red on the bottom, just like an anchovy."

The key to the production of this dish is to be strict in the selection of ingredients, and must choose fresh river shrimp, supplemented by egg whites, peas, etc.

In addition, duck fat is used when frying shrimp meat.

After this anchovy shrimp is cooked, the shrimp meat is white, the tail shell is bright red, the shape is like an anchovy, and it is lined with green green beans, which is colorful and the shrimp taste is fresh and tender.

Jinling cuisine attaches great importance to the freshness of ingredients, especially good at the fineness of knife work, and its dishes are mainly stewed, stewed, roasted, simmered and other cooking techniques.

Jiang Yu was very careful when making the two famous dishes of Jinling, "stewed raw knock" and "anchovy shrimp", and did not dare to be careless.

In particular, this "stewed raw knock" is a great test of knife skills and heat.

First, cut out the bone in the middle of the eel, and then use the back of the knife to knock the eel meat diagonally.

Knock the eel like a squid knife until the flesh of the eel is a little protruding, and then you can change the knife into small pieces.

Next, the eel meat is cut into small pieces and fried in a pan to fry golden brown, and the temperature of the oil is important.

Not only can the eel roll up as soon as it is in the pan, instantly lock in the moisture, but also cannot be fried, which is also a test of the chef's skills.

After finishing these two famous dishes of Jinling, Jiang Yu continued to make three Cantonese dishes: pork knuckles with sand ginger, stuffed tofu and pineapple sluggling pork.

This dish of pork knuckle with sand ginger can be said to be a very classic Cantonese dish.

Sand ginger is rare in Jiangzhou, and it is even more rare in the north, but in the Liangguang area, sand ginger is one of the soul dishes when cooking.

Sand ginger is also called Yamanai, although it looks no different from ginger in appearance, but there is still a difference between the two.

The texture of sand ginger is crisp and tender, with a unique aroma with a spicy taste, which can not only remove the fishy, but also enhance the freshness and fragrance, which is the characteristic that ginger does not have.

Sand ginger pork knuckle is actually a cold dish, and the recipe is not complicated.

After washing and chopping the pig's feet into small pieces, after simmering and crispy, remove and drain the water until it cools, and then pour the sand ginger sauce on it.

Among them, the most important thing is the preparation of sand ginger sauce.

With a systematic recipe in hand, this dish is not difficult for Jiang Yu to make.

As for stuffed tofu and pineapple sluggling pork, Jiang Yu also spent a lot of effort to complete all these dishes.

After making these dishes, he breathed a long sigh of relief:

"The matter of recruiting people in the kitchen has to be put on the agenda quickly, otherwise, if you continue to be so busy, you will have to get tired sooner or later."

As soon as he sat down on the kitchen chair and took a breath, before he could even take a sip of water, the new waiter, Pony, hurried over:

"Senior brother, there is a guest in the box who said he wants to meet you!"

Thirteen idlers