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3 tablespoons
Easy
By Helen Witty and Elizabeth Schneider
Published 1979
To be sure of a fresh blend of this spice mixture for Chinese cooking, mix your own. The recipe doesn’t make a large quantity, as you will use only a little at a time. We recommend, again, using a spice mill to grind separately as many of the whole spices as possible; then grind the mixture again to blend it.