100% Wild Organic Black Truffle,Truffle Mushroom,Truffle,Black Truffle,Perigord Truffle,Truffe,truffe Noire,Tuber Melanosporum,perigord Truffle,heisonglu,Tuber Truffle (250grams)

The black truffle, known in Latin as Tuber melanosporum and in English as perigord truffle, is a craggy, wild food fungus that grows underground. The color is between dark brown and black, is small convex, throughout the gray or light black and white texture, its smell is special, indescribable.

• How to eat black truffles? 1. Use a special slicer to cut fresh black truffles into extremely thin slices and sprinkle them over fettuccine or spaghetti with butter and dried Italian cheese.
• 2. Fry eggs with black truffles. Cut fresh black truffles into small pieces and stir well in the eggs.
• 3. Creamy truffle soup Wash and thinly slice the black truffles and put them in a blender, along with the milk, until smooth. Heat the wok, melt the butter, then reduce the heat, add the flour and fry until fragrant. Put the black truffle milk batter into the pan, stir well with the flour, add the chicken stock, salt, chicken essence. Simmer for about half an hour and come out.
• 4. Stew the old Chai chicken for 3 hours, then take the stock and set aside; Wash bamboo sheng foam, put in shrimp gum, soak in pleurotus eryngii shreds and set aside; Wash and cut the melon into strips, put it in the bottom of the soup dish, put the bamboo sheng pleurotus eryngii roll, pour it into the soup base, put the fresh truffle slices and simmer for 15 minutes, season and simmer for another 5 minutes.
• 5. Put the spare flower glue, old chicken and red meat into the steaming oven to stew for 4 hours. Flower glue is very gelatinous and easy to stick to the bottom. Add the truffle mushrooms to the stew, add the seasoning and serve.