Making a recipe is "opening a menu" in popular terms, that is, arranging all the contents of staple food and non-staple food for three meals a day reasonably, and listing the contents of three meals (including meals added) on the menu as a guide for preparing meals and as a basis for providing reasonable nutrition. All dietary plans that meet nutritional requirements can only be reflected through reasonable recipes. In order to make a diet suitable for the pathological, physiological and nutritional needs of patients with coronary heart disease, the following requirements must be met: (1) Dietary content must be balanced: nutritional balance is the key to recipe design, and the dietary content involved must be balanced by users and meet the needs of different ages and different physiological conditions.

(2) The diet should be attractive: the color, fragrance, taste, shape and variety of the food provided in the recipe should be considered. After cooking, it is required that the color is beautiful and the taste is delicious, and the varieties and cooking methods should be diverse and not monotonous, so that diners can use their vision. Smell and taste promote the secretion of digestive juice and produce appetite, so naturally eat happily.

(3) Diet can promote digestion: the preparation of recipes should consider the collocation of each meal, which can not only make people feel full, but also promote digestion. Eat greasy, sticky and indigestible foods as little as possible, or don't concentrate on one meal or one day. Pay attention to the combination of strong food and light food. Also consider the seasonal characteristics, such as hot and sweaty summer, the content of the recipe should be light and cool, and in cold winter, the dishes can be slightly thick and should be kept warm as much as possible.

(4) Reasonably arrange the number and dosage of meals: When making recipes, we should pay attention to the reasonable dining system, that is, reasonably arrange the number of meals in a day, the interval between meals, the dosage and quality of each meal. The interval between meals should not be too long to prevent high hunger, nor too short to avoid affecting appetite and digestion. The interval between meals should be 5-6 hours. Some patients need to eat 5~6 meals a day, so it is necessary to arrange the appropriate meal time reasonably. Eating regularly every day forms a conditioned reflex, which is conducive to strong appetite and digestion and absorption.

The consumption distribution of each meal should be more lunch and less breakfast and dinner, for example, breakfast accounts for 25%~30% of the total heat energy of the whole day, lunch accounts for 35%~40% of the total heat energy of the whole day, and dinner accounts for 25%~35% of the total heat energy of the whole day. In addition to food, breakfast should be accompanied by foods rich in protein, such as milk, eggs, soybean milk or bean products. Lunch is a meal with a slightly higher nutritional balance in heat energy, while dinner is light in nutrition and should not be too greasy and thick, so as not to increase the gastrointestinal burden and increase the blood viscosity.

(5) Formulating recipes according to the characteristics of patients with coronary heart disease: Formulating recipes according to the patient's age, gender, nature of work, height, weight, illness, nutritional status and personal eating habits, and referring to the food nutrition composition table. Firstly, the total calories of food needed by patients 1 day were determined, and then the appropriate staple food and non-staple food were selected according to the proportion of various nutrients, supplemented by appropriate cooking methods, and the eating habits of patients were formulated.