How to eat:
1. Truffle sashimi: Clean the fresh truffle and slice it for later use, put mustard, balsamic vinegar, soy sauce or soy sauce, oil pepper, sesame oil and other seasonings in the dipping dish, and dip the prepared truffle slices in the seasoning and eat it directly;
2. Cold-mixed truffles: clean truffles, slice them, prepare materials, add appropriate amount of seasonings such as shredded ginger, mint leaves, soy sauce and balsamic vinegar according to personal taste, stir them evenly, and then put them in a tasteless place to dry for 20 minutes before eating;
3. Stir-fry truffles: clean truffles, generally with a brush, slice or shred them, stir-fry them in hot oil for 5 to 10 minutes, and stir-fry them with marinated ham oil and shredded ham to make them taste better;
4. Wuji Truffle Soup: Materials: fresh bacteria 100g or dried truffle 50g, hen 1500g, onion, ginger slices, refined salt, monosodium glutamate and pepper; Production method: Wash fresh products and slice them according to the thickness of 1 cm, or soak dried truffles in warm water and wash them. Put the slaughtered chicken into a pot, add about 3kg of water, add onion and ginger slices to boil, add truffles, cover the pot, boil and heat for about 3h, and add seasonings.