I'm really strong after the divorce

Chapter 19 The Terrorist Net Profit
Shu Cheng smiled slightly, and said, "Everyone wait a moment, the sale will start right away."

With that said, Shu Cheng walked into the shop and washed his hands first.

After putting some of the previously wrapped buns into the steamer, I quickly started wrapping the buns again.

Outside the store, the grandpa and aunt were amazed at his way of making buns, although at first glance it was not as shocking and astonishing as ramen.

But it still makes people feel pleasing to the eye, never tired of watching.

I often pick up the bun skin and stuffing, and with a slight twist of my hand, a delicately shaped bun is placed beside it. Eighteen wrinkles are evenly and perfectly arranged on it, and the bun skin is also moderately thick.

After a set of movements, even just a second has passed.

"Boss Xiaoshu doesn't know how to practice this technique. There is no extra movement at all. It is simple and beautiful."

"Hey, it's fast and good. I've been making buns for decades, but when I saw him, he thought I've been making them for decades..."

After 10 minutes, the heat in the steamer rises, and the buns put in before are steamed.

"Okay, everyone consciously line up and come one by one."

Everyone consciously maintained the order of the team, and no queue jumping occurred.

This saved Shucheng a lot of effort, he only had to listen to their request and pack the buns.

As the guests left one by one satisfied, the materials that Shu Cheng bought today are also continuously decreasing.

However, the number of customers in the store did not decrease, but increased.

8 points.

Shucheng sold the last 10 pork and leek buns, and 10 beef buns. Then he looked at the long queue and said apologetically:
"Sorry, today's buns are sold out."

The line of thirty or forty people still lined up suddenly exploded.

"What, I've been waiting in line for half an hour, and it's almost time for me. Boss, why do you have so few buns?"

"Boss, pack some more!"

"Sorry, there are really no materials."

Shu Cheng continued to speak apologetically.

"Forget it, my boss, Xiao Shu, has already packed a lot. Come early tomorrow morning, or it would be nice to come early for a meal later."

The people who lined up sighed and left in disappointment.

Of course, there are a few girls in the team and a few female employees who work in nearby companies, so I don't feel too sorry.

I watched the handsome guy for half an hour, but I didn't eat the buns, so I'm in a beautiful mood today~
After all the guests left, Shu Cheng started to tidy up the shop.

Most of the customers pack their bags, and most of the people who eat in the store take out the garbage politely, and there is very little garbage left on the table.

So it was very easy for Shu Cheng to clean up. It took about ten minutes to clean up the shop.

Sitting in a chair and resting for a few minutes, I looked at the earnings of the morning, which was much more than yesterday.

A total of 1800 buns were sold, with a total value of 7200 yuan. Excluding the cost of buying vegetables, the net profit was about 6400 yuan, which was much higher than yesterday morning.

After resting, he took out the steamed stuffed bun specially reserved for Hu Xingfa, gave it to him and returned to the store, ready to start the next round of busy work.

Make pickled radishes.

Wash the white radish first, and cut into strips of almost the same size.

Here you only need to wash the mud on the surface, no need to peel.

Because there are some natural yeast cells on the radish skin, most of the bacteria will be killed during fermentation, so there is no need to worry about being unhygienic.

Then put the radish into the plate, add some salt to force out the moisture in the radish.

There are many details in this step. You must know the water content of each radish in your mind, how much salt to put, and how long to marinate, all based on the experience in your mind.

Only when the most perfect critical point is grasped, the pickled radish will be crisp and refreshing.

Cut pickled peppers into larger cubes and place in a bowl for later use.

In fact, it is best to use the pickled peppers that are pickled by yourself, but if you want to launch the pickled radish in the store in the afternoon, it is too late, so you can only use it reluctantly.

Prepare the water needed for pickling radish.

According to the amount of radish, the sweetness and astringency of the radish itself, and the faint sourness carried by itself, mix salt, sugar, white vinegar, and boiled water according to the most suitable ratio.

Of course, because it is going to be eaten in the afternoon, Shu Cheng slightly increased the ratio.

Finally, put the radish in the altar, pour in the adjusted water, cover the lid, add water to seal it, and it should be ready to eat after opening the lid in the afternoon.

It's not a complicated step, but it tests the eyesight and experience in the details.

This is why the steps of making sour radish in every store are basically the same, but the taste is different.

Shu Cheng took a break.

At 9:30, Shucheng borrowed Hu Xingfa's tricycle again and went to the wholesale market to buy the materials needed for making noodles at noon.

all the best.

At 11:30 noon, the number of people outside the store began to increase.

The workers who came to eat steamed buns yesterday morning walked in.

"Boss, do you still have steamed stuffed buns? Give us 20 each. I miss you so much."

"You're blind, didn't you see that the boss said on the wall that only sells noodles at noon and afternoon?"

"Ah this?"

"Then boss, bring me a big bowl of hoof noodles."

The mentality of the few workers is not bad, they are all here, if you don’t have buns, you can try the taste of the store.

"Let me have a big bowl of pork three delicacies!"

……

After ordering dinner, several workers sat and chatted.

Then, within a few minutes, a long queue began to form outside the store, and all the tables in the store were taken up in a short period of time.

"Wow, boss, is the business in your store so good?"

"You've only been open for two days!"

Shu Cheng stopped pulling the noodles, and smiled slightly: "The neighbors appreciate your face, come and take care of it."

The hearts of those who lined up suddenly moved, and they shouted that it was useful, and they looked at Shu Cheng with more and more satisfied eyes.

Not only is he handsome, but the noodles are delicious. He is also polite and humble. Where can you find such neighbors?

No wonder people can get rich.

At this moment, several workers also vaguely grasped the key point, the movement of Shucheng Ramen is really eye-catching.

After the noodles were ready, they saw that Shu Cheng was too busy, so they consciously went to serve the noodles by themselves without bothering Shu Cheng.

After other guests saw this, they also consciously set this rule in their hearts.

After all, the more Shu Cheng concentrates on ramen, the faster they will eat it in the future. It's just a bowl, so why not do it.

Shu Cheng may have gained something, but they definitely won't lose money.

There were more and more customers in the store, and many customers saw that there was no place in the store, and even stood outside the store with bowls to eat.

This scene has also become another spectacle on the street, much like the scene when Zhong Hai ate food stalls in the 8s and 90s.

At this time, Hu Xingfa saw that Shucheng's business was very good, so he took out the portable benches in the store and put some at the door of Shucheng's store, so that those people could sit and eat.

12 points.

All the noodles prepared in the store are sold out.

At noon, Shucheng's account received 8676 yuan, and the net profit reached 7500 yuan.

The net profit of one morning plus one noon reached almost 1 yuan.

For a small shop of about 70 square meters, a terrifying figure.

(End of this chapter)