Can truffles be used in drink recipes?

Truffle (scientific name: truffle) is a general term for a mushroom, classified into the genus Truffle (scientific name: Tuber) of the Ascomycetes phylum Truffle.

There are about 10 different varieties, usually annual fungi, mostly grown in the roots of broad-leaved trees, generally under pine, oak and oak trees. Scattered at the base of the tree in a radius of 120 150 cm, the block body is hidden in the ground 3 40 cm. It is distributed in Italy, France, Spain, China, New Zealand and other countries.

Truffles have a special edible smell and are rich in protein, amino acids and other nutrients. Truffles are extremely demanding on the growing environment, and cannot be cultivated artificially, and the yield is scarce, resulting in its rarity and high price. That's why Europeans put truffles alongside caviar and foie gras".Three of the world's most delicacies

The truffle grows in the soil and is a tuber fungus that attaches to the roots of pine treesIt contains a lot of water and trace mineral elements such as potassium, calcium, magnesium, iron, fluorine, etc。It is not as soft and juicy as ordinary mushrooms, but has a firmer texture.

Nutritional value of truffles:

1. Scientific research data show that black truffle is rich in protein, 18 kinds of amino acids (including 8 kinds of essential amino acids that cannot be synthesized by the human body), unsaturated fatty acids, a variety of vitamins, zinc, manganese, iron, calcium, phosphorus, selenium and other essential trace elements;

2. Truffles contain a large number of metabolites such as sphingolipids, cerebrosides, ceramides, triterpenoids, male ketones, adenosine, truffle acid, sterols, truffle polysaccharides, truffle polypeptides, etc., which have extremely high nutritional and health care value.

3. Among them, male ketones have significant effects on helping yang and regulating endocrine; Sphingolipids have significant activity in preventing Alzheimer's disease, atherosclerosis and anti-tumor cytotoxicity. Polysaccharides, peptides, and triterpenes have the effects of enhancing immunity, anti-aging, and anti-fatigue, and can be used for health care.

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The peculiar shape can be as small as a peanut or as large as a handball. The truffle growth cycle is only one year. Its size and age are completely irrelevant. Growth, death and birth only with the change of the seasons. In general, black truffles ripen in about December and continue to reach maturity in March of the following year.

Method 1: Grilled shell powder with truffle salmon.

Material. Shellfish flour to taste","3 tablespoons white truffle sauce","Onion to taste","Broccoli to taste","Salmon steak 2 pieces","Salt to taste","A pinch of chicken powder","A pinch of corn flour","Pepper to taste"

Method. 1: Defrost the salmon steak, add pepper and chicken broth and marinate for about 15 minutes.

2) Add a pinch of salt and coat with corn flour. Add a little oil to the frying pan and fry the salmon over medium-high heat until golden brown. After frying, set aside.

3: Soak the shell powder in hot boiled water until soft.

4) Sauté the onion in a wok until golden brown, then add the broccoli and soaked shell flour and stir-fry.

5: Finally, add the white truffle sauce and stir-fry well.

Method 2: Pumpkin soup with dried scallops and tarpa.

Material. Pumpkin: 1/2 piece","Diced half a small onion","2 garlic cubes, diced","30 grams of cake flour","One bay leaf","Salt to taste","Ground white pepper to taste"Method.

1: Prepare the ingredients.

2) Peel and cut the pumpkin into cubes, put it in an electric pot and steam.

3) Dice garlic, onion and bay leaf in a cold pan with cold oil. Add high-gluten flour and stir-fry to make the flour even.

4: Fry until the flour and oil are fully combined, add a little flour with water, the vegetable material and the flour will clump, continue to stir the flour dry, then add water, then stir the batter, fry the flour dry, add water again, and continue three to four times. Add 500cc of water and cook for 10 minutes, stirring from time to time after the water boils to avoid the batter sticking to the pan.

At this time, the sweetness of the onion is completely integrated into the soup, and the vegetables & batter residue are filtered out for later use, so that the pumpkin soup cooked will have the aroma of onion and garlic, but.

5) Put the steamed pumpkin in a processor, add milk or water and beat for 2 minutes. Bring the beaten pumpkin puree to a boil in the strained onion stock, season with salt and white pepper.

Method three, steamed eggplant with truffle sauce.

Material. 2 eggplants","Coriander 1 plant","3 slices of garlic","1 tsp truffle paste","Salt a pinch of salt","Olive oil a little","Cayenne pepper to taste"

Method. 1) Sauté minced garlic, chilli and truffle paste.

2: Add 1/2 cup of water, add the water to a boil and add the eggplant.

3: Cover the pot for 2 minutes (do not lift the lid halfway).

4: Remove, drizzle with broth and sprinkle with coriander.

Hello, glad for your question. 1. Wash the pork belly, scrape the surface of the meat skin with a knife, the surface of the meat skin is not clean, you must scrape, you will see that the meat skin is actually very dirty. 2. Cut the shaved pork belly into large pieces, and cut the pieces into larger pieces, so that the stew comes out with three layers of flowers, and it is pleasant to eat.

3. Make oil in the pot and stir-fry the green onion and ginger slices to bring out the fragrance, and fry the pork belly pieces in the oil pan until the oil comes out. Pour out the oil, add bay leaves and cumin and continue to stir-fry until the surface of the meat is charred, and pour in a little light soy sauce. 4. Smash rock sugar (you can also use white sugar).

5. Heat a spoonful of oil in a cold pan, pour in the rock sugar, the ratio of rock sugar and oil is 1:1, stir clockwise with a medium hot pot spatula, look at the color while frying, close to the brown and red bubbles coming out, you can turn off the heat. 6. Pour the stir-fried meat and sugar into the enamel pot together, add a little dark soy sauce (because the sugar color has color, don't put too much dark soy sauce) salt, rice wine, water, cover the water and simmer for about 1 hour, until the juice is all wrapped on the meat.

7. Place the black truffle slices on top of the braised pork. 8. When eating, a piece of meat has a piece of black truffle, which is rich and fragrant, and enjoyable. Tip 1, Yunnan fresh wild black truffle fungus pig arch fungus, when eating, it is best to choose the best maturity, cut the all-black pattern, truffles have extremely harsh requirements for the growth environment, can not be cultivated artificially, so not in any season of the year can eat fresh truffles.

In our country, the black truffle is on the market from September, the truffle from September to the end of October is not yet mature, the mushroom meat is white, brown, the fragrance of the truffle is very light, ** is relatively low, and the mushroom meat is black with the highest maturity.

I hope mine can help you, and I wish you a happy life, I hope you will also give me a thumbs up, thank you!

Black truffles have been eaten by humans for more than 2,000 years, with France, Italy, and Spain being the most prevalent.

1. When eating fresh black truffles in Europe, the fresh black truffles are cut into very thin slices with a special slicer, and then sprinkled on lasagna or hollow flour with butter and Italian cheese, which is said to taste great.

2. The traditional French eating method is to use black truffle to omelette eggs, cut the fresh black truffles into small cubes and put them in the eggs and stir evenly, leave them overnight to make the black truffle taste fully enter the egg liquid, and then fry them regularly. As a famous dish, steak with black truffle sauce is very famous in French and Italian fine dining restaurants.

3. White truffles are generally eaten raw, ground and sprinkled on pasta or fried eggs. It can be thinly sliced and grilled in meat, or used to roast foie gras. Truffles are also added to some cheeses.

Black truffles don't have a strong flavor as white truffles and can be made with truffle salt or truffle honey. In the past, truffles had to be peeled, but now they are mostly ground to avoid waste.

Ingredients: 1 egg, 3 truffles.

Knock the eggs into a bowl, wash and slice the truffles, put them in the egg mixture, stir well, cover them with plastic wrap, put them in the refrigerator for 4 hours and take them out.

Heat the pan, pour the olive oil and pour in the truffle egg wash. Fry on low heat for a while, the egg liquid on the surface is in a semi-solidified state, turn over, fry the other side, and then you can get out of the pan.

The aroma of the truffle blends into the egg, and the aftertaste is a little bit of pine nut fragrance, the taste of nature, and the texture is good