No, it needs to be cooked before eating.

Main ingredients: 200g Enoki mushrooms, 200g shredded jellyfish.

Accessories: 20g sesame seeds, appropriate amount of garlic, appropriate amount of coriander, appropriate amount of purple pepper, 1 spoon of light soy sauce, 1/2 spoon of balsamic vinegar, 1 spoon of chili oil, 1 spoon of sesame oil, 1/2 salt spoon, 1/2 spoon of chicken essence.

How to make cold enoki mushroom and jellyfish shreds

1. Wash the enoki mushrooms and jellyfish shreds, drain and set aside.

2. Chop the garlic, dice the pepper, and cut the coriander into small pieces and set aside.

3. Saute sesame seeds until fragrant.

4. After the water in the pot is boiled, add the enoki mushrooms and shredded jellyfish and blanch them for 10 seconds.

5. Drain in cold river and set aside for later use.

6. Put the enoki mushrooms and shredded jellyfish into a bowl, add the minced garlic, chili flakes, coriander segments, cooked sesame seeds and seasonings and mix well.