1. Ingredients: half a catty of mushrooms, appropriate amount of salt, 2 tablespoons of cooking oil, 2 tablespoons of dry flour, appropriate amount of barbecue ingredients or cumin powder.

2. Tear open the washed mushrooms and squeeze out the gouache.

3. Sprinkle a little salt evenly, mix well, and let it sit for 15 minutes. The mushrooms will continue to release water, so squeeze them dry again. The less moisture the mushrooms have, the crispier the baked product will be.

4. Pinch dry mushrooms twice and sprinkle with 2 tablespoons of dry flour.

5. Add dry flour and mix well.

6. Pour another two tablespoons of cooking oil and stir evenly so that the flour absorbs the oil and becomes more fragrant after roasting!

7. The air fryer does not need to be preheated. Spread aluminum foil and put all the mushrooms in. You can add a little more. It's okay to stack 2 layers because the mushrooms will shrink when cooked. First fire, 200 degrees for about 7/8 minutes.

8. After the first 7/8 minutes at 200 degrees, take it out and stir it so that the mushrooms that have turned yellow and have crispy shells are facing down, and the soft sides that are not crispy are facing up. Continue at 200 degrees for 7/8 minutes.

9. Before serving, sprinkle with cumin powder, chili powder, or use barbecue ingredients directly. Shake it and it's ready to go.