I work as a chef in the university cafeteria

Chapter 184 Developing Box Booking Software (Please subscribe, please ask for a monthly pass)

"It must be He Xiaowei's fault!"

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

"We all know that the Seven Canteens were originally rented by He Xiaowei to build the gym. He couldn't do it by himself, so he transferred them to Jiang Yu to open the Seven Canteens.

Back then, didn't the two of us keep persuading He Xiaowei to find a way to make Boss Xiaojiang owe us a favor or something? In this way, we have something to do with Boss Xiaojiang. Wouldn't it be easy to come to dinner in the future?

What did He Xiaowei say at the time? "

Duan Yiming thought about it carefully, and it seemed that there was such a thing, he said:
"He Xiaowei said, don't worry, don't worry, I already have a solution."

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

Deng Linhui clapped his hands, and then said, "Boss Xiaojiang has already opened restaurant No. [-] on the second floor, and even made appointment calls. He Xiaowei, what's your solution?"

"Uh, I didn't expect Boss Xiaojiang to move so fast!"

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

"I did think of a way at the time, that is, I planned to join forces with Boss Xiaojiang to open a restaurant on the second floor or something. I was responsible for paying for the decoration of the restaurant, hiring waiters and other preparations. As long as Boss Xiaojiang came out to cook, he would OK.

I can share [-]% of the shares with him, and I get [-]%!
With such a favorable condition, 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, I haven't found the right opportunity to talk to him yet, he set up the restaurant by himself...

It's my fault too? "

At this moment, Zhu Youfeng, who was sitting on the sidelines listening to their chat, suddenly interrupted and said:
"Ahem, I heard people say that the transformation of the second floor of the cafeteria into a restaurant was done with a sponsorship of 200 million yuan. Brother Xiaojiang didn't spend any money."

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

"Look, I'm not wrong, right? If no one sponsors, even if this restaurant is going to start up, it probably won't be so fast, so I have a chance?

It's a pity, time waits for me, it really can't be blamed on me! "

Deng Linhui curled his lips, and muttered: "After all, you are too procrastinating? If you make a move early, no one else will have anything to do."

"This matter, since we have already missed it, then we will miss it. It is useless for us to regret it again."

Duan Yiming smiled, and began to speak,
"I think, instead of wasting time regretting the missed opportunity, it's better to think about what we should do to get in touch with Boss Xiaojiang."

"How to do it?"

"Old Duan, among the few of us, you have always had the most flexible mind. What can you do?"

"Tell me, if it's really useful, let's work hard together!"

"..."

Duan Yiming couldn't help laughing seeing them all looking eager to try and want to act immediately. He waved his hand and said mysteriously:

"You really can't help me with this matter, probably only I can handle it myself."

"Oh, what is the solution, you can just tell me clearly?"

"That is, if we can help, we will know after you tell us!"

"Speak quickly! Don't be so masculine as a man!"

"..."

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

"It's actually very simple, didn't Boss Xiaojiang make a phone appointment now?

In fact, this is quite troublesome. One is that there needs to be a waiter who is always on the side of the phone, and the other is that the waiter has to keep asking the guests various questions. Not to mention the troubles of the guests, the waiters are also annoying!

The most important thing is that there is only one telephone number for making an appointment, and if one person gets through, the others can't get through at this time. Whether you can get an appointment or not depends entirely on luck, which is not fair at all!
What I want is to use my professional ability to help Boss Xiaojiang design and develop a No. [-] dining room box reservation system software. When the set time comes, the box reservation will be automatically opened. Everyone can grab it at the same time, it depends on who The better the network, the faster the hands.

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

After the customer fills in all the information and submits it, the system can automatically generate a reservation number, and the customer can enter and exit the campus by taking a screenshot and saving it.

Well, that's all I can think of for now, what do you think? "

When everyone heard this, they couldn't help but look at each other. Duan Yiming's brain is indeed flexible enough. The booking of boxes has just started, and he thought about designing and developing a box booking software.

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

"Okay! Wonderful! The old Duan is Niubi, once you turn your mind, you will have an idea!"

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

"With this booking software, the restaurant can save at least one manpower. Boss Xiaojiang can't help being tempted!"

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

"..."

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

Among the four tables of guests at noon today, two tables ordered the recommended dishes.

There were two other tables of people, probably not locals, nor from the Sichuan and Hunan regions. They only ordered a few non-spicy dishes from the recommended dishes.

For example, tofu with preserved eggs, fresh squid stuffed with smoked chicken feet, braised pork with fermented bean curd, baked sea bass with scallions, and of course, rolls with minced pork and cabbage, and sliced ​​mushroom soup.

These are less spicy dishes.

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

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

Another table of guests ordered the famous Cantonese dishes, ginger pork knuckle, stuffed tofu, and sweet and sour pork with pineapple.

Jiang Yu had never been exposed to these dishes before, so although he knew how to cook them deliciously, it took a lot of thought.

For example, the famous dish of Jinling, stewed raw, just listen to the name, and 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 rice field eel.

After the summer, rice field eels are strong and fat, with the most delicious taste, and their nourishing function has reached its peak.

The dish "Stewed Raw Knock" is actually very suitable for tonic consumption during the summer heat.

It's early spring, and it's actually not the best time to eat the "Stewed Raw Knock" dish, but since the customer has requested it, Jiang Yu will not refuse.

To make a good stewed raw knock dish, in fact, you need to master a few tricks.

First of all, "life" is the foundation.

After the fierce and fat eel is sliced, the tip of the knife is cut down along the back bone, and then the fish bones are removed with a flat shovel. The fish bones are required to be clean and the fish meat is complete.

Second, "knock" is kung fu.

Knock the eel meat with the back of a knife in the shape of a "well" until the eel slices are curled, and then change the knife into [-] cm long oblique pieces.

Again, "fried" is based on experience.

The oil temperature is [-]% and deep-fried until golden. After the "sesame flowers" appear on the surface of the fish, remove it and put it into the pan again to fry it again to make it more crispy.

In the end, "stew" is the essence.

Knock the raw meat into the pot, pour in the pork belly and the fried tiger skin pigeon eggs. When stewing, the most important thing is to control the heat. If the meat is too old, the soup will be too little.

After cooking, the pork belly with skin provides oil and gelatin for the eel without oil and water, and the tiger skin pigeon eggs absorb the freshness of the eel and the aroma of the pork belly. The fish is soft and moist, making people mouth-watering.

The anchovy shrimp is a traditional famous dish in Jinling, and it is also known as the "Four Famous Foods of Jinling" together with squirrel fish, egg siu mai, and beauty liver.

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

"The way to cook shrimp with anchovies is to shell the upper half of the shrimp and leave the lower half. When it is cooked, the upper part will be white and the lower part will be red, just like the anchovy tail."

The key to making this dish is to strictly select the ingredients. Fresh and live river prawns must be used, supplemented by egg whites and peas.

In addition, when frying shrimp, you need to use duck fat.

After this anchovy shrimp dish is cooked, the shrimp meat is white, the tail shell is bright red, resembling an anchovy tail, lined with green peas, the color is bright, and the shrimp tastes fresh and tender.

Jinling cuisine pays great attention to the freshness of the ingredients, especially the fine knife skills. Its dishes mainly use cooking techniques such as stewing, braising, roasting, and simmering.

When Jiang Yu made the two famous dishes of Jinling, "Stewed Raw Knock" and "Phoenix Tail Shrimp", he paid great attention and did not dare to be careless in the slightest.

Especially this "Stewed Raw Knock" is a test of knife skills and heat.

First cut out the bone in the middle of the eel, and then beat the eel meat obliquely with the back of a knife.

Knock the eel like a squid knife until the meat of the eel is slightly bulging, and then it can be cut into small pieces.

Then, fry the eel meat cut into small pieces in a frying pan until golden, and the temperature of the oil is very important.

It can not only make the eel roll up immediately, lock the moisture instantly, but also prevent it from being fried. This is also a test of the chef's skill.

After finishing the two famous dishes of Jinling, Jiang Yu continued to make three Cantonese dishes of pork knuckle with ginger, stuffed tofu and sweet and sour pork with pineapple.

This Sand Ginger Pork Knuckle can be said to be a very classic Cantonese dish.

Sand ginger is rare in Jiangzhou, and even rarer in the north, but in Guangdong and Guangxi, sand ginger is one of the soul dishes when cooking.

Sand ginger is also called Shannai. Although it looks the same as ginger in appearance, there are still differences between the two.

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

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

Wash and chop the pig's feet into small pieces, stew and cook until crispy, remove and drain the water, let it cool thoroughly, and then pour over ginger sauce.

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

With the systematic formula in hand, this dish is not difficult for Jiang Yu to cook.

As for the stuffed tofu and sweet and sour pork with pineapple, Jiang Yu also spent a lot of thought to finish all these dishes.

After finishing these dishes, he let out a long sigh of relief:

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

Just sat on the chair in the kitchen to take a breath, and before he even had time to take a sip of water, the new waiter, Pony, hurried over:
"Brother, there is a guest in the box who wants to meet you!"

　sorry sorry! Chapter 183 set the wrong time, so that it was published before 182. Now it is added, and the editor will help adjust the order.sorry
　　
　
(End of this chapter)