對很多家庭主婦來說，松露醬是廚房和餐桌的好幫手。 要吃到真正的松露料理，真的是所費不貲。松露之所以這麼昂貴，是因為松露產量極不穩定，取決於多種因素如氣候、土壤等。而且松露賞味期短，運送成本也昂貴。其中又以白松露價格最高。按此了解更多關於松露 於是，市場上推出了松露醬，容易保存，用法簡單之餘，更為食物帶出神韻！讓家人在辛勞工作和讀書之後可以享受一下美食，共度晚飯時光。 讓我們立即看看你可以如何出於日常料理中用松露醬！ For many housewives, truffle sauce is a good helper in the kitchen and dining table. It is really expensive to eat real truffle dishes. The reason why truffles are so expensive is that the yield of truffles is extremely unstable and depends on many factors such as climate and soil, as we talked about here. Moreover, the tasting period of truffle is short, with high transportation cost. Among them, white truffle is the most expensive truffle species in the market. Click here to learn more about truffles. Don’t worry! You can now incorporate truffle in your dishes easily. Truffle sauce was introduced in the market, which is easy to store, simple to use. Its attractive aroma brings out the charm of your food! Let the family enjoy a relaxing culinary experience together after hard work and study. Let's see now how you can use truffle sauce in your daily cooking! 1. 假日之選 黑松露炒蛋多士1. Your Holiday Scrambled Egg Toast with Black Truffle 材料：黑松露醬 1湯匙雞蛋 2隻 海鹽 少許黑胡椒 少許 橄欖油 1湯匙 （用牛油都可） 步驟：1. 將黑松露醬，雞蛋，鹽及黑胡椒全部混合2. 平底鍋下油燒熱至出煙後，熄火，立刻把黑松露醬蛋液倒入鍋中。3. 用筷子迅速打散蛋液煎到七分熟就可上碟，因為鍋內餘溫會令蛋至再熟一點。4. 上碟，放上塗牛油烤好的多士上，再放上一點黑松露醬在剛炒好的蛋上，即成！ Ingredients:1 tbsp black truffle sauce2 eggsSea salt littleBlack pepper little1 tablespoon of olive oil (you can also use butter) Step:1. Whisk together the black truffle sauce, eggs, salt and black pepper2. Heat the pan with oil until smoking, and immediately add the black truffle egg mixture into the pan3. Whisk the egg mixture with chopsticks until it is half cooked, let the remaining heat from the pan to cook for a bit more4. Spoon the scrambled eggs over the toast with butter, and ganish with some black truffle sauces. serve hot and enjoy! Reference:https://www.karentsui.net/recipes/?osetin_recipe=%E9%BB%91%E6%9D%BE%E9%9C%B2%E7%82%92%E8%9B%8B%E5%A4%9A%E5%A3%AB%EF%BC%88%E9%99%84%E9%A3%9F%E8%AD%9C%EF%BC%89 2. 台式松露牛肉蛋捲2. Taiwanese Truffle and Beef Eggroll 材料：牛小排 150 g黑松露醬 2 匙無鹽牛油 2 匙黑胡椒 5 g海鹽5g大蒜粉 10 g芫荽籽 10 g西班牙紅椒粉 5 g迷迭香 15 g百里香葉 Thyme 15 g雞蛋 5 隻Parmasan 芝士20 g Ingredients:Beef short ribs 150 g2 tbs black truffle sauce2 tbs unsalted butterBlack pepper 5gSea salt 5gGarlic powder 10 gCoriander seeds 10 gSpanish paprika powder 5 gRosemary 15 gThyme 15 g5 eggsParmasan cheese 20 g 步驟：1. 牛小排灑上海鹽、黑胡椒、大蒜粉、芫荽籽、西班牙紅椒粉、迷迭香跟海鹽，最後淋上橄欖油，醃製至少半小時2. 準備平底鍋並加熱，放入牛小排雙面煎約4分3. 加入松露與牛油並溶化，把溶化後的牛油淋在牛小排上，煮1分鐘後即可離火，靜置備用4. 取另一平底鍋並加熱，將蛋醬倒入並煎成蛋皮狀5. 平均把牛小排包在蛋皮裡面，灑上Parmasan芝士即可享用 1. Whisk together short ribs, salt, black pepper, garlic powder, coriander seeds, paprika, rosemary and olive oil. Marinate for at least half an hour2. Preheat the pan on medium and brush with oil. Add the short ribs and sear each side 4 minutes.3. Melt in butter with truffle sauces. Tilt pan to spoon the butter over the short ribs and cook 1 minutes.4. Add a teaspoon of butter to a skillet over medium heat. Pour the egg mixture into the pan and cook until the eggs just begin to set.5. Spread the short ribs evenly over the egg and sprinkle with Parmesan cheese. Wrap to serve and enjoy! Reference:https://cookpad.com/tw/%E9%A3%9F%E8%AD%9C/10237406-%E4%BD%8E%E9%86%A3-%E7%89%9B%E8%82%89-%E6%9D%BE%E9%9C%B2%E7%89%9B%E8%82%89%E8%9B%8B%E6%8D%B2?ref=search&search_term=%E9%BB%91%E6%9D%BE%E9%9C%B2%20%E9%86%AC3. 意式牛肝菌松露意粉Trffule Pasta with Porcini mushrooms 材料：扁意粉 二人份 牛肝菌 8 片本菇 70 g蒜 (切蓉) 3 粒淡忌廉 50 ml黑松露醬 2 茶匙黑椒 少許鹽 少許Parmasan 芝士20 g Ingredients:Linguine for twoPorcini mushrooms - 8 piecesBeech mushroom - 70 gGarlic - 3 pieces (pureed)Whipping cream - 50 mlBlack truffle sauce - 2 tspBlack pepper - littleSalt - littleParmasan cheese - 20 g 步驟：1. 用熱水浸牛肝菌大概20分鐘。擠出牛肝菌的水份，稍為切開，保留浸完牛肝菌的水，待之後用來燴意粉。2. 扁意粉用水和鹽煮軟，煮的時間要比建議時間短3分鐘，取出加少許橄欖油略拌。3. 鍋子加3茶匙橄欖油，落蒜用中火炒出香味，加入本菇及將牛肝菌入鍋炒熟。4. 加入半碗牛肝菌水，煮沸後加入扁意粉炒至稍為乾身，關火。5. 最後加入淡忌廉、黑松露醬、鹽和黑椒拌勻即可。 其他注意：⁃ 鮮菇類那一種都可以，不一定要本菇。⁃ 因為要再用牛肝菌水煮意粉，所以一開始意粉不用煮太軟。⁃ 忌廉及黑松露醬一定要關火後才加，因忌廉過熱會結塊，而黑松露則會失去香氣。⁃ 這個食譜加入海鮮或雞肉都很夾的。 1. Place the dried porcinis in a bowl and pour in boiling water, and let it soak for 20 minutes. Drain the mushrooms well, reserving all soaking liquid, and roughly chop the porcinis.2. Boil the linguine with salted water for 3 minutes less than the packet instructions. Drain the pasta and mix with olive oil.3. Heat 3 teaspoons of olive oil in a pan. Cook garlic until soften and turns golden. Add beech mushrooms and porcini mushrooms and cook stirring.4. Add a half bowl of reserved porcini mushroom water. When boiled, add the linguine to the mushroom mixture and cook until dried. Then turn off the heat.5. Finally mix with whipping cream, black truffle sauce, salt and black pepper and serve. Enjoy!Remarks:- You can use any type of mushrooms instead of beech mushrooms- Don't overcook the pasta as we will cook again with reserved porcini mushroom water.- The cream and black truffle sauce must be added after turning off the heat. As the cream will become agglomerated when overheated, while the black truffle will lose its aroma.⁃ This recipe also goes well with seafood or chicken. Reference:https://cookpad.com/tw/%E9%A3%9F%E8%AD%9C/7633841-%E7%89%9B%E8%82%9D%E8%8F%8C%E6%9D%BE%E9%9C%B2%E6%84%8F%E7%B2%89?ref=search&search_term=%E9%BB%91%E6%9D%BE%E9%9C%B2%20%E9%86%AC
