2, wet pickled parsnips: parsnips washed and blanched; after that, dry the surface water; make pickling liquid, brown sugar, white wine, vinegar mix; after that, mix the parsnips with fine salt; after that, sprinkle salt layer by layer, pickling liquid; after that, then put a little bit more salt and pickling liquid on the top layer; sealed and stored in the shade; after a week can be eaten, shelf life of one year.
3, curd pickled parsnips: first blanch the parsnips and dry them in the shade, then sprinkle salt and mix them well; after that, lay the parsnips and curd in the container one by one; after that, cover the parsnips with the top layer of curd; so it is done.
4, vegetable oil pickled parsnips: first blanch and dry parsnips chopped; then add salt and sugar and mix well; then mix chili powder, pepper powder, sesame seeds and salt; after that pour 90 degrees canola oil, make mature oil and then let it cool; put the parsnips into the container, pour the cooked oil and then seal it.