I like to make my own sauce and dressing whenever there is time. Doing so not only enables me to control the amount of salt, sugar, etc. I intake more precisely, the process of learning and making something that tastes good and lasts long at the same time is quite satisfying. Additionally, having a few jars of cooked meat/vegetarian sauces at hand can really save your day when trying to add variety to a meal during busy periods of life.
Today's lunch menu: steamed bean sprout topped by meat sauce (self-made with pork, garlic and red onion), scrambled egg with asparagus, chicken ham and potatoes, veggie red bean bread and mango tea
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