干咖哩天貝香茄羊角豆
原來薄荷葉和咖哩醬如此搭配，真是大開眼界！晚餐就只煮這一道，超下飯。
從媽媽家討了些薄荷葉，只是想拿來煮好菜，放在菜餚上點綴生色，洗好了，放在一旁備用。
干濃香辣的醬汁，搭上最後一分鐘才靈機一動想要加入的薄荷葉，天哪，吃菜的時候才發現辣香配起薄荷香，口齒留香，油而不膩，兩者簡直是天生一對。
黃姜飯只是採用購買回來的黃姜醬料（參考下圖產品照片），撒下幾粒葡萄籽，顏色加分！
Automatic TranslationDry curry 天贝 fragrant eggplant okra
The original mint leaves and curry sauce so match, really an eye-opener it! Dinner would just cook this together with the ultra rice.
From the mother's house to discuss some mint leaves, just want to bring cooked dishes, put the dishes on the dotted color, wash well, put aside spare.
The dry aroma of the spicy sauce, take on a last-minute brainstorm want to join the mint leaves, my God, to eat the dish when it is found spicy with play Mint incense, articulate fragrant oil but not greasy, both of which is simply born with a pair.
Turmeric rice is just used to buy back the ginger sauce（refer to the following figure product photos, sprinkle a few grains of grape seed, color plus!
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