Stroke is a common disease among middle-aged and elderly people, with a high prevalence rate in winter. After illness, the quality of life and physical and mental health of patients are seriously affected. In addition to active medication, a reasonable diet is also important for rehabilitation. If patients can have a normal diet, they can eat some ingredients that are very easy to digest and absorb, and are light in taste, low in oil and salt, and have a balanced nutritional diet, moderately increase the intake of protein and vitamins, and eat more fresh fruits and vegetables, freshwater fish, beans and beans. The following strongly recommend some rehabilitation recipes for stroke hemiplegia.

1, jellyfish soup

The key raw materials are jellyfish and horseshoe. Wash the horseshoe first, peel and chop it, and then wash and chop the jellyfish head. Then, put the two raw materials together in a pot, and cook them with water and low fire for ten minutes before eating. This soup is very suitable for patients with yin deficiency and yang hyperactivity and hypertension, but not for patients with thin stool.

2, celery mussel soup

The key foods are celery and dried oysters. Wash the celery and chop it first, then soak the oysters in the morning and chop them. Then put it in the pot and cook soup together. You can eat it once a day for half a month. It is suitable for patients with kidney-qi deficiency, hyperactivity of liver-yang and hypertension.

3, jellyfish radish porridge

The key foods are carrots, jellyfish skins and stem rice. First, the jellyfish skin is soaked and washed, and the carrots are peeled and chopped. Then cook porridge with stem rice until the porridge is completely soft and rotten, which is suitable for patients with cerebral infarction sequelae.

4. Black bean sauce

First, wash and soak the black beans overnight, then put them in a stone pot and cook until they are soft, rotten, thick and sticky, and the patients can eat them. It is very suitable for patients with slurred speech after stroke.

Stroke patients can eat normally if they are awake, but the swallowing function of many patients will be affected, and it is very easy to choke when eating. It is very dangerous if the ingredients enter the lungs in the case of suffocation. Therefore, if you prepare ingredients for patients in advance, you should cook them until they are crisp, some sticky ingredients or semi-liquid ones are the most delicious, and there is no need to give patients dry and hard-to-swallow ingredients.