The Japanese love this root vegetable that helps detoxify the liver and is available in many Vietnamese markets at super cheap prices. On rainy days, try these irresistible dishes.

GĐXH – This is a root vegetable that is abundant in the fall, helps detoxify the liver but many people ignore it. On rainy days, dishes made from this root vegetable are even more delicious, you can refer to the dishes below.

According to research from the National Institute of Nutrition of Japan, Daikon (white radish) contains the enzyme myrosinase which helps digest fat, reducing the burden on the liver. White radish is also alkaline, helping to balance the pH in the body, reduce inflammation and support the liver detoxification process.

Radish is an ingredient used to make many delicious dishes with a refreshing taste. People can use it to cook soup, eat it raw with soy sauce or make pickles.

This fall is the time when radishes are crispy and delicious. When cooked with meat, it is perfect. The refreshing and sweet aroma of radishes can neutralize the fatty taste of meat, making it very rich. Especially on stormy days, the sweetness and freshness of radishes and the flavor of meat blend together to make it even more delicious.

Pickled radish is extremely simple to make and can be eaten after a few hours. Ms. Hoa ( Hanoi ) instructs, to make it you prepare a soaking water including 1200ml of water, 200ml of rice vinegar, 7 tablespoons of sugar, 2/3 tablespoon of salt. Boil, let cool completely; 3 radishes, 2 carrots, clean, cut into small pieces, marinate with 2 tablespoons of salt for 20 minutes then squeeze out all the water, the drier the better. Then check the soaking water to see if you need to adjust anything to suit your taste, pour in the soaking water, cover tightly and after about 3 hours it is ready to use.

Radish rolls with meat: You make this dish like traditional spring roll filling. The outer shell is made from radish. After washing the radish, you thinly slice it lengthwise. Thickly sliced ​​radish is difficult to roll, so you can use green onions to tie it in place. After preparing, you just need to steam the radish rolls with meat, dipping them with fish sauce, garlic and chili on rainy days is great.

Radish mixed with soy sauce: Wash the radish, cut into 0.5mm pieces, mix in 50gr of salt, squeeze well and let it ferment for 2 hours. After fermenting, wash it with water twice and use boiled water to cool it down for the last time, then squeeze out the water. Pour the radish into a large bowl, add garlic, chili, rock sugar (ratio 50gr/500gr radish), 80ml soy sauce/500gr radish and mix well. Put it in a jar, cover tightly and leave in the refrigerator for about 1-2 days to soak. Radish mixed with soy sauce is very delicious with boiled meat.

Source: https://giadinh.suckhoedoisong.vn/loai-cu-duoc-nguoi-nhat-ua-thich-giup-thai-doc-gan-co-nhieu-o-cho-viet-gia-sieu-re-ngay-mua-thu-ngay-nhung-mon-nay-ngon-kho-cuong-172250826162457499.htm