How much do black truffles cost? A full analysis of the market
The black truffle is a wild edible fungus that grows underground, also known as the truffle, the "motherless fruit" and so on. It is extremely particular about its growing environment: if sunlight, moisture or the pH of the soil changes even slightly, it cannot grow. It is the only delicacy in the world that cannot be cultivated in neat, orderly rows, and its price is very high. Let us take a look below at how much black truffles cost!
How much do black truffles cost?
Black truffles are more expensive than gold by weight, and the price fluctuates every year. The most famous are French black truffles, whose price has stayed stable at about 500 US dollars per kilogram for many years. Yunnan and Sichuan in China, as well as the Middle East, also produce truffles, but the price is much cheaper, usually 200 to 500 per jin on the market. The most expensive are Italian white truffles. Even in a good year, global white truffle production is only 3 tons, making them rarer and more precious than black truffles, whose annual output is about 35 tons. They sell for 5 to 8 times the price of black truffles, and the price fluctuates according to whether the year is good or poor, ranging from 2,200 to 3,500 US dollars per kilogram.
What do black truffles taste like?
The taste of black truffles is very peculiar. The flavors of mushrooms, garlic, wet mud, honey, corn, bedbugs and rotting leaves have all been used to describe the aroma of truffles. Some people also often say they give off the smell of musk, semen and sheets that have not been washed for years. Even professional perfumers describe it as a gasoline smell mixed with some garlic and rotten egg notes, and of course there is the scent of fallen leaves piling up and fermenting in some forest wetlands, mixed with a hint of yeast and honey. As for what it actually tastes like, everyone reaches a different conclusion.
How to eat black truffles
1. Cream of truffle soup
[Ingredients] 200 grams of black truffle, 30 grams of butter, 100 grams of milk, 50 grams of flour, a little salt, a little chicken bouillon, a little white pepper, and an appropriate amount of chicken stock.
[Method] ① First wash the black truffle and cut it into thin slices, put it in a blender, add the milk at the same time, and blend into a paste. ② Put a pan on the heat, melt the butter, then turn to low heat and add the flour, stirring until fragrant. ③ Pour the blended black truffle and milk paste into the pan, stir thoroughly and evenly with the flour, and add an appropriate amount of chicken stock, salt and chicken bouillon. ④ Simmer over low heat for about half an hour, then take it out of the pan.
2. Black truffle and black-skinned chicken soup
[Materials] 15 grams of dried black truffle, one black-skinned chicken, and appropriate amounts of ginger slices, refined salt and cooking wine.
[Method] Soak the black truffle in cold water until rehydrated and wash it clean. After slaughtering and washing the black-skinned chicken, cut it into pieces. Put the black truffle, black-skinned chicken, ginger slices and cooking wine into a pot, add an appropriate amount of water and bring to a boil, then turn to low heat and stew for 1 hour. Before taking it off the heat, skim off the foam and add refined salt.
3. Black truffle omelette
[Materials] One liang of black truffle, three eggs, one spoon of salt, one spoon of chicken powder.
[Method] ① Rinse the black truffle briefly with clean water, take it out quickly, and gently brush away any dirt on the black truffle with a small fine-bristled brush. Cut it into thin slices, put them into beaten eggs and stir briefly, then place it in the refrigerator. It is recommended to leave it for at least 4 hours so that the truffle flavor fully enters the egg mixture. ② Take the black truffle egg mixture out of the refrigerator and let it sit for 10 minutes, add an appropriate amount of salt and chicken powder, and stir evenly. ③ Heat a wok over the heat, pour in vegetable oil, and when the oil is 70 percent hot, pour the black truffle egg mixture into the wok. Slightly rotate the wok by hand so that the egg mixture forms a round shape. After the bottom of the egg mixture sets, quickly flip it over and fry the omelette into a round shape that is golden brown on both sides. Cut it into eight wedges with a spatula, plate it and serve.
4. French black truffle and fish maw soup
[Materials] 1 black truffle weighing 8 grams, 50 grams of wet fish maw, plus 100 grams of old hen meat and 50 grams of lean pork.
[Method] ① First wash the fish maw clean and soak it in cold water overnight; be sure not to let it touch fat or oil. ② Put the old hen meat and lean pork into boiling water and cook for a while, then take them out and soak them in cold water, which is the so-called “crossing the cold river”. ③ Use a food brush to scrub the surface of the truffle clean, then grind it into a paste and set aside. ④ Put the prepared fish maw, old hen meat and lean pork into a steaming stove and stew for 4 hours. Fish maw is extremely gelatinous and tends to stick to the bottom, so it must be checked frequently during cooking to prevent burning. ⑤ Put the truffle paste into the stewed fish maw soup, add seasonings and it is ready to serve.