眾口難調，家人你愛吃這個，他愛吃那個，犯難的是家里上灶的，經常為了吃啥費腦筋。正好今天家里做了一鍋出，主要食材是豬脊骨和雞蛋，說它是鹵吧，還不完全是，說它是燉吧，還更有滋味，反正就是很好吃。而更主要的是，一次可以多做點，冰箱里能冷藏3天左右，想吃啥就拿出來熱一下，簡單省事還解饞，深受全家人的喜愛。

就這豬脊骨和雞蛋的做法我家每周都得做一回，這次根據家人的口味又進行了調整，添加了豆腐和玉米，這回葷素都有了，徹底滿足全家人的口味。而這道菜可以說是滿滿的蛋白質，豬脊骨和雞蛋含動物蛋白，豆腐含植物蛋白，增強體質，提高免疫。再把玉米一搭配，主食也有了，非常值得一試。

其實做這道菜并不復雜，調料幾乎是家里有啥放啥，關鍵的一步是怎樣令脊骨和雞蛋的顏色紅潤，做個糖色水是少不了的。不過呢，這一招可不白學，以后燉肉、鹵肉啥的全都能用得上。

【脊骨雜鹵雞蛋】

需要準備的食材：新鮮的豬脊骨半盆，雞蛋9個，玉米1根，豆腐1塊

需要準備的調料：蔥姜蒜，洋蔥，白芷，小茴香，干辣椒段，桂皮，八角，花椒，冰糖兩把，料酒，甜面醬，生抽，鹽

詳細做法：

第一步，把剛買回來的脊骨多加水浸泡去血水，中途換水，然后洗凈

第二步，把雞蛋煮熟后剝去外殼，待用

第三步，把豆腐切成稍厚點的片

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第四步，炒鍋里加炸油燒熱一些，下入豆腐炸至發黃，表面有點硬殼，撈出控油待用。炸過的豆腐易入味還不碎

第五步，煮鍋里加水，撈入豬脊骨，加洋蔥、姜、料酒，大火燒開，多煮一會，在沸騰狀態下撇到浮沫。最后撈出來沖洗干凈

第六步，炒鍋里的炸油倒出去，鍋洗凈，重新加點植物油，抓入2把冰糖炒糖色，等完全融化且顏色變深，大泡不斷鼓起又變小泡