Among them, androsterone has obvious effects of supporting yang and regulating endocrine; Sphingolipid compounds have obvious anti-Alzheimer's disease, atherosclerosis and anti-tumor cytotoxicity; Polysaccharides, peptides and triterpenoids have the functions of enhancing immunity, anti-aging and anti-fatigue, and can be used for health care.
How to eat black truffles?
The history of eating truffles is more than 2000 years, and various methods of eating truffles have been created. When eating fresh truffles in Europe, the fresh truffles are first cut into extremely thin slices with a special slicer, and then sprinkled on lasagna or pasta coated with butter and Italian cheese. It is said that it tastes great. The traditional French way of eating is to fry the eggs with black truffles, cut the fresh black truffles into small squares, put them in the eggs, stir them evenly, leave them overnight, so that the flavor of the black truffles can fully enter the egg liquid, and then fry them as usual.
The season of fresh truffles is very short, only about three months a year. At present, some domestic truffle production enterprises use freeze-drying technology to produce dried truffles, and the edible methods of dried truffles can be summarized as follows:
Black truffle black chicken soup
Ingredients: dried black truffles 15g, black-bone chicken, ginger slices, refined salt and cooking wine.
Practice: black truffles are washed with cold water; Slaughtering black-bone chicken, cleaning and cutting into pieces; Put black truffles, black-bone chicken, ginger slices and cooking wine into a pot, add appropriate amount of water to boil, simmer for 1 hour, skim the floating foam, take out the pot, and add refined salt.
Tea brewed with truffles is boiled with freeze-dried truffle slices, and then traditional tea is brewed with truffle boiling water. The most wonderful thing is to brew Pu 'er tea with pine dew. The dark taste will bring you unprecedented feelings.
Truffle pieces: freeze-dried truffle pieces are used as daily health pieces, two to three pieces each time, brewed in boiling water once or twice a day.
Soaking wine with truffles: Truffles have been closely related to wine since their discovery, both in Europe and China. The difference is that Europeans are only stingy to introduce a small amount of truffle gas into wine to raise the price of wine, while China people are kind enough to soak wine with a large amount of truffles, which is probably a concrete manifestation of the different understanding of truffle and food culture between East and West. Both fresh and dry products can be used for soaking wine. The dry product can be 15-30g /500ml, and the fresh product can be 80% by volume of wine and 20% by volume of truffles. The best wine is grain wine, the degree of which is about 50 degrees of the original wine, and it is about 35-40 degrees after soaking. Of course, if you like highly alcoholic wine, that's fine. Soak in truffles for 15 days, and the taste and effect will be better when the color turns to wine red. How much you drink every day varies from person to person. It is recommended to drink one or two a day.