Truffle is a mushroom that grows underground. Old leaflets, garlic, musk, and even semen have been used to describe the smell of truffle. This "aroma" that fascinates Europeans is the charm of truffles.

Humans have been eating truffles for thousands of years. It is said that truffles have aphrodisiac effects, so in Europe, truffles have always been regarded as a delicacy like an aphrodisiac. The French are particularly obsessed with truffles. The famous courtesan Eureni in Paris in the 19th century even left a famous saying: "I love men because I love truffles." In the past, it was an indispensable top ingredient for French nobles to drink and have fun, which gave truffles a mysterious image of luxury.

If you want to eat truffles, you must first go hunting for truffles. The so-called truffle hunting does not mean going to the forest to hunt with live ammunition, but taking hunting dogs to the oak forest to find truffles growing underground. The person who picks truffles is called a truffle hunter (Caveur).

Every year during Christmas, France launches a kind of "truffle" chocolate-chocolat Truffe. This kind of truffle, which the French call "black gold", is abundant in southern France and is a very shy fungus. It hides in the soil and dare not show its face. You have to use the sensitive nose of a dog or pig to find it. The price per kilogram is as high as more than 500 euros, making it one of the most expensive ingredients in Europe. Because of its strong aroma, it is highly praised by French chefs. This kind of chocolate is coated with a layer of chocolate powder. When placed in the mouth, it is delicate, smooth and melts quickly in the mouth, giving it an excellent taste.

This kind of chocolate can be bought in major supermarkets, chocolate shops or large shopping malls in France, but it is only available around Christmas. Depending on the brand, the price ranges from a few euros to dozens of euros per kilogram.

Appetizers: Spread a layer of truffle sauce on sliced ??bread to make a bite to eat with wine; bake potatoes or scrambled eggs with a little truffle oil or truffle shavings; fry fresh foie gras or duck liver jelly, also Serve with a few truffle flakes or crumbs.

Salad: High-end people use truffle slices or truffle shavings to mix salad; use truffle oil or truffle chopped truffle to make salad vinegar.

Soup Cup: Add a few drops of truffle oil to the thick soup to enhance the freshness and aroma.

Pasta or risotto: Use chopped truffles to make pasta sauce; store the truffles in a rice vat to infuse the rice grains with flavor, and then use them to make truffle risotto.

Main dish: Fry the steak in truffle oil, or use chopped truffles to make the sauce, and garnish with truffle slices; the truffle sauce can also be paired with chicken, duck, and lamb chops; or truffle slices can be used to garnish it. It is a classic French dish that is put under the skin of a spring chicken and grilled until it is fragrant and cooked.

Dessert: Truffles go well with grapes or apples, and even milk and egg pastries, if you are willing to spend a lot of money to try them.

French Truffle Foie Gras Author: Weng Zheyu

Remove the skin and blood vessels of the fresh foie gras, sprinkle with coarse salt, pepper, and cardamom powder, and put it in dry food after 30 minutes Marinate in brandy for about 2 hours. Put it into the oven at 150 degrees and bake for 1 hour. When done, press down the foie gras gently and put it in the refrigerator to refrigerate. Serve with toast.

Some people compare truffle foie gras to an 18-year-old girl, who is young and unrestrained. Once frozen, the spiciness subsides and a tenderness appears, which is just right to neutralize the richness of the foie gras. Special reminder: Eat foie gras just like eating steak. Cut it one bite at a time. Don't spread it on the whole piece of bread like spreading jam, which will destroy the original structure and deliciousness.