XLSEAFOOD Yun Nan Premium A+ Wild Mushroom Wide Black Truffle

Origin: Yongren, Yunnan

Grade: Premium A+

Specifications: Wild truffle sliced product

Dried: Sun dried

Color: Black Marble

Taste: Mysterious aroma

Product details

A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Truffles are ectomycorrhizal fungi and are therefore usually found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi .

Some of the truffle species are highly prized as food. French gourmet Jean Anthelme Brillat-Savarin called truffles "the diamond of the kitchen". Edible truffles are held in high esteem in French, Italian, Ottoman, Middle Eastern And Spanish cuisine, as well as in international haute cuisine.

Here is a reminder that the cost of truffles is mainly labor.

Therefore, the truffles in Yunnan, China, have a super-price advantage in the same quality. This is also the reason why 50% of the truffles in the European market are exported from Yunnan, China. Because no matter from the taste and nutritional value, Yunnan truffles are no worse than the French pines in Provence. The Chinese truffles always suffer from the geographical discrimination of the food industry.

But no matter the medicinal value or the taste of truffles, the Yunnan Truffle taste is not inferior to the French truffles.

So please enjoy Yunnan black truffles with confidence.

Nutrition and functioning

A truffle is the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Truffles are ectomycorrhizal fungi and are therefore usually found in close association with tree roots. Spore dispersal is accomplished through fungivores, animals that eat fungi .

Some of the truffle species are highly prized as food. French gourmet Jean Anthelme Brillat-Savarin called truffles "the diamond of the kitchen". Edible truffles are held in high esteem in French, Italian, Ottoman, Middle Eastern And Spanish cuisine, as well as in international haute cuisine.

After washing the dried truffles with clean water, soak them in warm water at 30-40 degrees Celsius for 30 minutes, then settle the soaked water, and use the upper half of the clear water to make soup, because the water is full of fresh black truffles. Fragrance and essence, do not waste. Take out the soaked black truffle slices and control the moisture. It can be used for soup and stir-fry. It depends on what you like. Steaming is also possible. The taste of black truffles is far more pungent and more refined than that of white truffles. Their strong flavor is often described as syrupy sweet. Black truffles are also used to produce truffle salt and truffle honey. The traditional way of eating in France is to fry eggs with black truffles, cut fresh black truffles into small cubes, put them in the eggs and mix well, let them stand overnight so that the taste of black truffles can 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 high-end restaurants. After cleaning the dried truffles by clear water, use 30-40 degrees Celsius water to soap it for 30 minutes, then precipitate the soaked water and take soap water for the soup which is tasty. Then pick up the soaked black truffle slice, which can be used for soups steaming or stir-fry.