Oyster Mushroom (Ping Gu)
中国で一番身近なキノコ！お肉の味を深める「平たいお耳」
Description
The most common mushroom sold cheaply and massively in Chinese supermarkets/markets. Close to JP 'Hiratake' but characterized by larger gray caps and thicker flesh. Lacking quirks and absorbing meat fat/soup umami well, it's absolutely popular for 'bulking up' and 'adding flavor' to home cooking.
Classification: Everyone, Ingredient, Mushroom, Oyster Mushroom, Ping Gu, Stir-fry, For Soup, Affordable, Popular
Shops selling Oyster Mushroom (Ping Gu)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Pleurotus ostreatus(Oyster Mushroom)
Instructions
- [Typical Uses]
- [Mushroom & Meat Stir-fry]: Hand-torn mushrooms fried with pork and garlic. Mushroom moisture and meat fat mix into the ultimate side dish.
- Egg drop soup (Ping Gu Dan Hua Tang).
- Hot pot ingredient.
Learn more Substitutes, pairings, tips
Key spices
Quirk-free pure mushroom umami; develops an abalone-like elastic texture when cooked
Substitutes at Japanese supermarkets
(Use JP Oyster Mushroom)
Pairing
Pork / Eggs / Soy Sauce
Trivia
The synonymous 'commoner's mushroom' due to its price, but recently re-evaluated as a fiber-rich diet food. Frying 'slightly longer' evaporates moisture and condenses umami.
Eating tips & etiquette
In Chinese homes, the ironclad rule is 'tearing by hand without a knife'. Irregular torn surfaces allow flavors to permeate better.
Allergen
None