众口难调，家人你爱吃这个，他爱吃那个，犯难的是家里上灶的，经常为了吃啥费脑筋。正好今天家里做了一锅出，主要食材是猪脊骨和鸡蛋，说它是卤吧，还不完全是，说它是炖吧，还更有滋味，反正就是很好吃。而更主要的是，一次可以多做点，冰箱里能冷藏3天左右，想吃啥就拿出来热一下，简单省事还解馋，深受全家人的喜爱。

就这猪脊骨和鸡蛋的做法我家每周都得做一回，这次根据家人的口味又进行了调整，添加了豆腐和玉米，这回荤素都有了，彻底满足全家人的口味。而这道菜可以说是满满的蛋白质，猪脊骨和鸡蛋含动物蛋白，豆腐含植物蛋白，增强体质，提高免疫。再把玉米一搭配，主食也有了，非常值得一试。

其实做这道菜并不复杂，调料几乎是家里有啥放啥，关键的一步是怎样令脊骨和鸡蛋的颜色红润，做个糖色水是少不了的。不过呢，这一招可不白学，以后炖肉、卤肉啥的全都能用得上。

【脊骨杂卤鸡蛋】

需要准备的食材：新鲜的猪脊骨半盆，鸡蛋9个，玉米1根，豆腐1块

需要准备的调料：葱姜蒜，洋葱，白芷，小茴香，干辣椒段，桂皮，八角，花椒，冰糖两把，料酒，甜面酱，生抽，盐

详细做法：

第一步，把刚买回来的脊骨多加水浸泡去血水，中途换水，然后洗净

第二步，把鸡蛋煮熟后剥去外壳，待用

第三步，把豆腐切成稍厚点的片

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第四步，炒锅里加炸油烧热一些，下入豆腐炸至发黄，表面有点硬壳，捞出控油待用。炸过的豆腐易入味还不碎

第五步，煮锅里加水，捞入猪脊骨，加洋葱、姜、料酒，大火烧开，多煮一会，在沸腾状态下撇到浮沫。最后捞出来冲洗干净

第六步，炒锅里的炸油倒出去，锅洗净，重新加点植物油，抓入2把冰糖炒糖色，等完全融化且颜色变深，大泡不断鼓起又变小泡