How much is the black truffle?

Black truffle is a kind of wild edible fungus growing underground, also known as truffle, no mother fruit, etc., is very picky about the growth environment, as long as the sun, water or soil pH value changes slightly, it cannot grow. It is the only delicacy in the world that cannot be planted in a neat and orderly manner. The price is very expensive. Let's take a look at how much the black truffle costs.

How much is the black truffle?

The price of black truffle is more expensive than gold, and the price fluctuates every year. The best-known black truffle is the French black truffle, which has been stable at about $500 a kilogram for years. Truffles are produced in Yunnan, Sichuan and the Middle East in China, but the price is much cheaper, usually at 200 to 500 jin on the market. The most expensive is the Italian white truffle. Even in the harvest years, the global production of the white truffle is only 3 tons, which is more precious and rarer than the black truffle with an annual output of about 35 tons. The price is 5 to 8 times that of the black truffle, and the price varies according to the year of the harvest. Between $2200 and $3,500 per kilogram.

What does black truffle taste like?

The taste of black truffle is very peculiar. The smell of mushroom, garlic, wet mud, honey, corn, bedbugs and rotten leaves has been used to describe the smell of truffle. It is also often said that they smell of musk, semen and unwashed bed sheets. Even professional perfumers describe the smell of gasoline mixed with the smell of garlic and rotten eggs, of course, the smell of fermentation of fallen leaves in some woods and wetlands. Mix a hint of yeast and honey. Everyone comes to a different conclusion about what it tastes like.

Edible method of black truffle

1. 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 essence, a little white pepper, and the right amount of chicken soup.

[practice] ① first wash the black truffle and cut it into thin slices, put it in a blender, put in the milk and beat it into a paste. Heat the ② pan, melt the butter, then reduce heat, add flour and stir-fry until fragrant. ③ will beat the black truffle milk paste into the pot, mix well with the flour, add the right amount of chicken soup, salt, chicken essence. Boil the ④ over low heat for about half an hour.

2. Black truffle black chicken soup

[materials] dry black truffle 15 grams, a black chicken, ginger slices, refined salt, cooking wine appropriate amount.

[practice] wash the black truffle in cold water, kill and wash the black chicken, cut it into pieces, put the black truffle, black chicken, sliced ginger and cooking wine into the pot, add proper amount of water to boil, simmer over low heat for 1 hour, remove the floating foam before starting the pot, and add refined salt.

3. Fried eggs with black truffle

[materials] one or two black truffles, three eggs, one spoonful of salt and one spoonful of chicken powder.

[practice] ① rinses the black truffle slightly with clean water, takes it away quickly, and gently brushes off the black truffle or dirt with a small fine brush. Cut into thin slices, put the eggs into the mix and stir slightly, then put them in the freezer. It is recommended to leave it for at least 4 hours to let the flavor of truffle fully enter the egg liquid. ② put the black truffle egg out of the refrigerator for 10 minutes, add the right amount of salt and chicken powder, stir evenly. Heat the ③ wok and pour in the vegetable oil. when the oil temperature is 70%, pour the black truffle egg into the frying pan and turn the frying pan slightly by hand to make the egg round. After the bottom of the egg is solidified, turn it quickly and fry the egg into golden circles on both sides. Cut into eight corners with a spatula and serve on a plate.

4. French black truffle soup

[materials] 8 grams of black truffle, 50 grams of wet flower gum, and 100 grams of old chicken and 50 grams of red meat.

[practice] ① wash the flower gum first, soak it in cold water overnight, do not get fat. ② boils the old chicken and red meat in boiling water for a while and soaks them in cold water, the so-called "super-cold river". ③ use a food brush to clean the truffle skin and grind it into a fluffy shape. Set aside. ④ stews the spare flower gum, old chicken and red meat in a steamer for 4 hours. The flower gum is extremely gelatinous and easy to stick to the bottom. It should be checked frequently when cooking to prevent it from burning. ⑤ put matsutake into the stewed flower gum soup, add seasoning and serve.