Black truffle-the “black Diamond” on the table

The black truffle (Tuber melanosporum) is known as the “black diamond” on the table and is a wild edible fungus that grows underground.Its color is between dark brown and black, with a small bulge, and it has a gray or light black and white texture.Black truffles are extremely demanding on the growing environment, and their production is rare and extremely rare and expensive.

Black truffles not only have a unique and rich taste, but also have rich nutritional value.It is rich in protein, amino acids and a variety of mineral elements, especially its high content of androgen ketone, which makes it have the effect of helping yang and regulating endocrine.Traditional Chinese medicine believes that black truffles have a sweet and flat taste, belong to the kidney, liver, spleen, and large intestine meridians, and have the effects of promoting intestines, strengthening the stomach, nourishing qi, and nourishing the kidney.

In cooking, black truffles are highly respected for their unique aroma and delicious taste.Whether it is used as sashimi, stewed soup or as an embellishment for other dishes, black truffles can add a luxurious and unique flavor to the dishes.Its high price and rare production also make it a treasure on the table.