If I ask you to take a photo of food, you turn it into a love documentary?

Before Qin Shuyang had time to drink a sip of water, he found that 21 people had placed orders. The order addresses were all at the nearby Dongmao Building. "There are so many people placing orders in one building, so no one has bought a large portion together?" Because the price of a large portion is not cheaper, but at least it can save one person's delivery fee. "Forget it, who cares, so many people have placed orders, it seems that the publicity effect of the video is indeed very good." "I don't know if it was placed by people who gave me good reviews or by black fans who scolded me." "Anyway, after eating my pickled fish, all black fans will turn to fans." Qin Shuyang is confident that he can change these people's attitude towards him through delicious food. After confirming the order, Qin Shuyang took the computer into the kitchen and started making pickled fish.

The main purpose of taking the computer into the kitchen was to facilitate the order.

This time, the 21 servings of pickled fish were done together.

Qin Shuyang lit the fire and added oil to the pot.

Before the oil was heated, another person placed an order.

Qin Shuyang found that 18 people placed orders again this time, and they were from the same place.

"We work in the same building, so no one orders together?"

Qin Shuyang felt that this was really strange.

However, this had nothing to do with Qin Shuyang. Anyway, the delivery fee was paid by the buyer himself, so Qin Shuyang confirmed the order.

Qin Shuyang added a little more oil to the pot.

Qin Shuyang's pot was a big pot.

After all, it was a single dish, and making more at a time could speed up the delivery.

This pot could make up to 50 small servings of pickled fish at a time.

Before the oil temperature in the wok rose, 25 more people placed orders at almost the same time.

"Is the store so popular?"

Qin Shuyang was a little surprised.

When others posted food videos, Qin Shuyang felt that the customer conversion rate was not high.

Why was he so exaggerated?

Logically speaking, a small portion of pickled fish at 75 yuan has not yet gained popularity, and many people should be scared by the price.

"It seems that white-collar workers in Shanghai are rich."

Qin Shuyang felt that the price might be set a little cheap.

However, Qin Shuyang is not a profiteer. Once the price is set, he will not change it casually.

Such a high profit is enough. If it is higher, his conscience will hurt.

Looking at the continuous orders, the first pot is not enough, so Qin Shuyang immediately lit the fire for the second pot.

Qin Shuyang knew that the sales volume at noon must be good, so the second pot was also made according to the limit of 50 portions.

After the oil in the first pot was heated to 60%, Qin Shuyang put in a lot of fish bones and fried them until golden brown.

Ordinary chefs, even chefs, can only judge how hot the oil is by feeling.

Qin Shuyang's recipes are automatically learned by system binding, and his proficiency is beyond the imagination of ordinary people.

Therefore, Qin Shuyang can more accurately judge the temperature of the oil and any detail of cooking, just like the most accurate computer calculation.

After the fish bones are fried just right, Qin Shuyang removes the fish bones and the oil at the same time, leaving only the bottom oil that meets the needs.

At this time, the oil temperature of the second pot has reached the standard, and Qin Shuyang adds the fish bones.

Then Qin Shuyang's attention is returned to the first pot, adding onions, ginger and garlic to stir-fry.

When Qin Shuyang adds onions, ginger and garlic, he will accurately control the amount.

Any seasoning, too much will cover the taste.

Too little will not bring out the freshness of the fish.

After sautéing the scallions, ginger and garlic, Qin Shuyang added the peppercorns and fried them.

Then Qin Shuyang added the fried fish bones and stir-fried them, and then added the sauerkraut that had been blanched in water in advance.

Then pour in the specially prepared broth.

The broth is hot, so it can speed up the serving.

Add a little salt, pepper and white vinegar to season, and cook over high heat.

Qin Shuyang did not add chicken essence or MSG.

Because Qin Shuyang can ensure that the fish soup itself is perfect enough.

Adding chicken essence or MSG will only cover the freshness of the fish, and when you eat it, it will become dominated by the freshness of the seasoning, affecting the taste.

When the soup was cooking, the fish bones in the second pot were fried golden on both sides, so Qin Shuyang took out the fish bones again, and then added scallions, ginger and garlic to the pot to sauté.

After the broth was added to the second pot, the first pot was already cooked, and Qin Shuyang began to turn to low heat to keep the temperature, so that the soup was hot but not boiling.

Qin Shuyang took out the fish bones and pickled cabbage and packed them in takeaway boxes.

There was a lot of soup left in the pot.

At this time, Qin Shuyang added the marinated fish fillets into the fish soup.

When the fish fillets were quickly blanched, Qin Shuyang took out the fish fillets to prevent them from being overcooked, and quickly packed them into the takeaway box in batches.

The whole process took fifteen minutes.

The fish fillets were not overcooked because when the takeaway box was covered, the internal air pressure would rise, and the temperature could not be dissipated, which would allow the fish fillets to be further stewed.

When doing takeaway, the taste of the food after the customer received it would definitely not be comparable to that just out of the pot.

But Qin Shuyang had to minimize the factors that would cause the taste to deteriorate.

Qin Shuyang believed that the taste would not change much if it was delivered to the customer within half an hour.

After Qin Shuyang finished the packaging, the second pot of soup was also cooked.

Qin Shuyang quickly packaged it, then added the fish fillets, and took it out after blanching.

After packing 100 takeout boxes of pickled fish, Qin Shuyang had to pack lunch boxes quickly, lest the takeout guy come over and it would be embarrassing if Qin Shuyang prepared the fish but didn't have lunch boxes.

Qin Shuyang packed lunch boxes in a hurry, and several takeout guys came over.

Because the orders are randomly assigned, even if they are from the same building, they are not ordered by one person, and the orders may be assigned to different takeout guys.

"Boss, I have three pickled fish from Dongmao Building, are you ready?"

"Boss, I have four pickled fish from Global Financial Center, are you ready?"

"Okay, okay."

Qin Shuyang hurriedly took out the packed pickled fish takeout and put it on the table outside.

"Sorry, there are not enough people in the store. You can look at the names on the takeout order and take it yourself."

After that, Qin Shuyang returned to the kitchen to continue making pickled fish.

The four delivery guys who came in were also drunk when they saw that Qin Shuyang's small shop was run by only one person.

"Boss, your pickled fish is so expensive, can you at least hire a few helpers?"

The delivery guy could only go forward to check the name of the takeaway order.

"I'll ask later."

Qin Shuyang never thought that so many people would place orders on the first day of opening.

The 50 black fish that Qin Shuyang killed today weighed about 200 kilograms in total.

This was prepared to be sold in the afternoon and evening.

As a result, when Qin Shuyang was making pickled fish just now, many customers placed orders, and Qin Shuyang estimated that they might all be sold out at noon.

So it was really busy beyond Qin Shuyang's expectations.

Qin Shuyang said so, and the delivery guy had no choice.

But the delivery guy was still quite strange: "They are willing to buy half a catty of pickled fish for 75 yuan. White-collar workers really make money."

They only make a few yuan for each delivery. It is impossible to let the delivery guy eat this half a catty of pickled fish for 75 yuan.

After taking the customer's order, the first four delivery guys left.

Qin Shuyang quickly took the finished pickled fish to the front room, and then started to make the second batch of pickled fish.