Vegetable soup

Mixed-vegetable broth — the order of adding ingredients decides the final texture.

Method

Stock: simmer chicken bones/bones for 30 min, skim.
Vegetable order: potato (8 min) → carrot (5 min) → green/long bean (3 min) → greens & scallion (1–2 min).
Sautéed garlic + pepper goes in at the end so the aroma stays alive.

Quality & safety

Vegetables cooked but still textured — overcooked loses vitamin C and looks limp. Serve ≤3 hours, hot-hold ≥60 °C.

Production scaling

All vegetables linear ×N; stock/water f=0.9; seasonings f=0.9. For N>1000 split across several pots — even stirring is impossible in one giant tank.