Black truffle is a wild edible fungus that grows underground. The smell is very special, indescribable, and the taste is not as spicy as white truffles, but the aroma is more mellow. In addition, black truffles also have a scent similar to earth, and at the same time have the deliciousness of fish soup.
Nutritional value
Modern scientific research data show that black truffles are rich in protein, 18 kinds of amino acids (including 8 essential amino acids that the human body cannot synthesize), unsaturated fatty acids, multivitamins, zinc, manganese, iron, calcium, phosphorus, selenium and other essential trace elements. And a large number of metabolites such as sphingolipids, cerebrosides, ceramides, triterpenoids, androgens, adenosine, trentic acid, sterols, truffle polysaccharides, and truffle polypeptides, which have extremely high nutritional and health value.
Among them, male ketone has a significant effect on yang and conditioning endocrine; sphingolipid compounds have obvious activity in preventing senile dementia, atherosclerosis and anti-tumor cytotoxicity; polysaccharides, peptides and triterpenoids have enhanced immunity and anti-aging, Anti-fatigue and other effects can be used for health care.
Human consumption of black truffles has a history of more than 2,000 years, among which France, Italy and Spain are the most popular. When eating black truffles in Europe, cut the fresh black truffle into a very thin slice with a special slicer, then sprinkle it on the lasagna or Italian hollow powder with butter and dried Italian cheese. It tastes delicious.
The traditional French method of eating is to use black truffle omelet, cut the fresh black truffle into small pieces and put it into the egg and mix well. Leave it overnight and let the black truffle taste fully enter the egg liquid, then cook it regularly. As a famous dish, black truffles with sauce and steak are very famous in French and Italian fine restaurants.
As a famous dish, black truffles with sauce and steak are very famous in French and Italian fine restaurants. The most common of these is the creamy truffle soup.
Cream truffle soup
Raw Material:
200 grams of black truffle, 30 grams of butter, 100 grams of milk, 50 grams of flour, a little salt, a little chicken, a little white pepper, a proper amount of chicken soup
Production:
1. Wash and cut the black truffle into thin slices, put them into the blender, and put the milk into a paste.
2, the pot is on fire, the butter is opened, then a small fire, add flour and saute.
3, pour the black truffle milk paste into the pot, stir well with the flour, add the right amount of chicken soup, salt, chicken essence.
4, a small fire can be simmered for half an hour.
Note:
1. When the fried noodles are small, the flour can't be smeared, and it is better not to have a small smashed smash. Try it a few times and master it.
2, often use a shovel to stir the bottom of the pot when tanning, so as not to paste the pot.
3, it is best to use whipped cream to make this soup, the taste will be more intense.
