How to Eat Fresh Truffles

Truffle is a food with relatively high nutritional value, and many people like to eat truffles very much. There are many ways to make truffles. For example, truffles can be used to make black truffle omelette, French black truffle soup, and shrimp truffle soup. These foods all have a very rich aroma and a satisfying taste. Next, I will introduce to you how to cook these three foods!

1. Black Truffle Omelette:

1. Rinse the black truffle lightly with clean water, take it away quickly, and use a fine-bristled small brush to gently brush off any dirt on the black truffle. Cut into thin slices, add to the beaten eggs and stir briefly, then place in the refrigerator. It is recommended to leave it for at least 4 hours to allow the truffle flavor to fully penetrate the egg liquid.

2. Take the black truffle egg liquid out of the refrigerator and leave it for 10 minutes. Add appropriate amount of salt and chicken powder and stir well.

3. Heat the wok on the fire, pour in vegetable oil, when the oil temperature is 70% hot, pour the black truffle egg liquid into the wok, and turn the wok slightly by hand to make the egg liquid into a round shape. After the bottom of the egg liquid solidifies, quickly turn it over and fry the egg into a round shape with golden brown on both sides. Use a spatula to cut into eight corners and serve on a plate.

2. French black truffle soup:

Ingredients: 1 8g black truffle, 50g wet fish maw, 100g old chicken, 50g red meat

Preparation method:

1. Wash the fish maw first and soak it in cold water overnight. Be sure not to let it get contaminated with fat.

2. Put the old chicken and red meat into boiling water and cook for a while, take them out and soak them in cold water, which is the so-called "cold river".

3. Use a edible brush to clean the truffle skin, then grind it into a velvety state and set aside.

4. Put the reserved fish maw, old chicken and red meat into the steamer and stew for 4 hours. Fish maw is a very gelatinous substance and easily sticks to the bottom. Check it frequently during cooking to prevent it from burning.

5. Put the truffle into the stewed fish maw soup, add seasoning and serve.

3. Shrimp Truffle Soup:

The aroma of truffles goes very well with the fresh shrimps, and the crispness of bamboo fungus makes the taste very fresh. It is very suitable for consumption in spring and summer, and can clear away heat and detoxify, nourish yin and moisturize the skin.

Ingredients: 300g old-fashioned chicken, 5g bamboo fungus, 30g king oyster mushroom, 15g shrimp paste, 5g fresh truffle, 40g Guangdong shenggua

Preparation method:

1. Blanch the old firewood chicken in boiling water, then stew for 3 hours, and set aside the broth;

2. Soak the bamboo fungus, wash it, add the shrimp paste, and roll it with the shredded king oyster mushrooms for later use;

3. Wash and cut the melon into strips, put it in the bottom of the soup pot, put the bamboo fungus and king oyster mushroom rolls in, pour in the soup base, put in the fresh truffle slices and stew for 15 minutes, season and stew for another 5 minutes.