各レシピを別々の箱に分けて、私は他のアイデアを探しています

Question

各レシピを別々の箱に分けていきたいと思います。どんな助けも素晴らしいだろう。

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<!-- 
WebChef Recipes 
Author: Randy White 
date: 7/10/2011 

Filename:   meals.xml 
Supporting Files: meals.css 

--> 

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<recipes> 
<heading>Chinese Recipes</heading> 
<recipe> 
    <name>Beggar's Chicken</name> 
    <description> 
    Beggar's chicken is a traditional dish from Hangzhoui. Legend has 
    it that the disk was indeed created by beggars. 
    </description> 
    <ingredients> 
    <ingredient> 
     1 3lb fryer chicken 
    </ingredient> 
    <ingredient> 
     2 teaspoons salt 
    </ingredient> 
    <ingredient> 
     1 teaspoon ginger juice 
    </ingredient> 
    <ingredient> 
     4 tablespoons oil 
    </ingredient> 
    <ingredient> 
     1 chopped scallion 
    </ingredient> 
    <ingredient> 
     4 ounces shredded pork 
    </ingredient> 
    <ingredient> 
     1 tablespoon sherry 
    </ingredient> 
    <ingredient> 
     1 tablespoon light soy sauce 
    </ingredient> 
    <ingredient> 
     1 teaspoon sugar 
    </ingredient> 
    <ingredient> 
     2 ounces preserved Yuanne cabbage, julienne 
    </ingredient> 
    <ingredient> 
     aluminum foil 
    </ingredient> 
    </ingredients> 
    <instructions> 
    <step>Rub cleaned chicked with salt. Rub ginger juice inside of chicken. 
      Set aside. 
    </step> 
    <step>Heat 2 tablespoons of oil in wok. Stir-fry scallion. Add pork. 
      Stir on high heat. Add sherry, sauce, and sugar. Remove to bowl. 
    </step> 
    <step>Heat 2 tablespoons of oil in wok. Stir-fry cabbage. Pour in 
      meat mixture. Stir-fry one minute. 
    </step> 
    <step>Stuff meat mixture into chicken. Wrap in aluminum foil and place 
      in pan. 
    </step> 
    <step>Back chicken 1 hr at 350 degrees. Turn up heat to 400 degrees 
      and bake 15 more minutes. 
    </step> 
    <step>Remove foil. Remove stuffing from chicken to platter. Cut 
      chicken into bit-sized pieces. Arrange on top of stuffing. 
    </step> 
    </instructions> 
    </recipe> 
    <recipe> 
    <name>Chicken with Chestnuts</name> 
    <description> 
    A popular dish from Shanghai, this dish is quick and easy to make. 
    </description> 
    <ingredients> 
    <ingredient> 
     1 pound chestnuts 
    </ingredient> 
    <ingredient> 
     4 tablespoons oil 
    </ingredient> 
    <ingredient> 
     1 slice ginger, 1/8" thick 
    </ingredient> 
    <ingredient> 
     1 scallion, cut into four pieces 
    </ingredient> 
    <ingredient> 
     1 3lb fryer, cut into 2" pieces 
    </ingredient> 
    <ingredient> 
     2 tablespoons sherry 
    </ingredient> 
    <ingredient> 
     1/2 teaspoon salt 
    </ingredient> 
    <ingredient> 
     1/4 cup dark soy sauce 
    </ingredient> 
    <ingredient> 
     2 cups water 
    </ingredient> 
    <ingredient> 
     1 tablespoon sugar 
    </ingredient> 
    </ingredients> 
    <instructions> 
    <step>Cut chestnuts into halves. Cover with water. Simmer 30 minutes. 
      Remove shells and skin. Set aside. 
    </step> 
    <step>Heat oil in wok. Stir-fry ginger and scallions 30 seconds. Add 
      chicken. Stir-fry 1 minute. Add sherry, salt, soy sauce, and 
      water. Cover and simmer 30 minutes. 
    </step> 
    <step>Add chestnuts and sugar. Simmer 10 minutes more. 
    </step> 
    <step>Bring to high heat and cook 5 minutes. Remove to platter. 
      Serve hot. 
    </step> 
    </instructions> 
    </recipe> 
    <recipe> 
    <name>Salted Duck</name> 
    <description> 
    This dish from Nanking is served cold. It works best on a buffet table. 
    </description> 
    <ingredients> 
    <ingredient> 
     1 5-lb duck 
    </ingredient> 
    <ingredient> 
     2 tablespoons salt 
    </ingredient> 
    <ingredient> 
     1 tablespoon ginger juice 
    </ingredient> 
    <ingredient> 
     Water 
    </ingredient> 
    </ingredients> 
    <instructions> 
    <step>Wash and clean duck. Wipe dry. 
    </step> 
    <step>Rub duck with salt inside and out. Wrap in foil. Refrigerate 
      3 days. 
    </step> 
    <step>Rub inside of duck with ginger juice. 
    </step> 
    <step>Put duck in large saucepan. Cover with water. Bring to boil. 
      Simmer 2 hours. 
    </step> 
    <step>Chill. Chop into bite-sized pieces and serve cold. 
    </step> 
    </instructions> 
    </recipe> 
    <recipe> 
    <name>Beef with Onions</name> 
    <description> 
    A quick and easy dish from Shanghai. Best served on a bed of rice. 
    </description> 
    <ingredients> 
    <ingredient> 
     1 lb beef steak, julienne 
    </ingredient> 
    <ingredient> 
     1 teaspoon salt 
    </ingredient> 
    <ingredient> 
     3 egg white 
    </ingredient> 
    <ingredient> 
     3 tablespoons cornstarch 
    </ingredient> 
    <ingredient> 
     4 cups oil for deep-frying 
    </ingredient> 
    <ingredient> 
     4 sliced onions 
    </ingredient> 
    <ingredient> 
     1 tablespoon dry sherry 
    </ingredient> 
    <ingredient> 
     1 tablespoon sugar 
    </ingredient> 
    <ingredient> 
     4 tablespoons dark soy sauce 
    </ingredient> 
    </ingredients> 
    <instructions> 
    <step>Combine beef, salt, egg white and cornstarch. Mix well. 
    </step> 
    <step>Heat oil in wok. Deep-fry beef until seared. Drain. 
    </step> 
    <step>Reheat 2 tablespoons of oil in wok. Add onions. Stir-fry 
      until soft and browned. 
    </step> 
    <step>Add beef, sherry, sugar, and soy sauce. Stir-fry 1 minute 
      until beef is glazed and brown. 
    </step> 
    </instructions> 
    </recipe> 
    <recipe> 
    <name>Szechwan Beef</name> 
    <description> 
    One of the classic chinese dishes. 
    </description> 
    <ingredients> 
    <ingredient> 
     1 lb flank steak, shredded 
    </ingredient> 
    <ingredient> 
     1 teaspoon salt 
    </ingredient> 
    <ingredient> 
     2 egg white 
    </ingredient> 
    <ingredient> 
     2 tablespoons cornstarch 
    </ingredient> 
    <ingredient> 
     4 cups oil for deep-frying 
    </ingredient> 
    <ingredient> 
     1/2 cup shredded bamboo shoots. 
    </ingredient> 
    <ingredient> 
     1/2 cup shredded green pepper 
    </ingredient> 
    <ingredient> 
     1 tablespoon dark soy sauce 
    </ingredient> 
    <ingredient> 
     1 teaspoon chili paste with garlic 
    </ingredient> 
    <ingredient> 
     1/2 ounce mung bean 
    </ingredient> 
    </ingredients> 
    <instructions> 
    <step>Mix beef, salt, egg white, and cornstarch. 
    </step> 
    <step>Heat oil in wok. Deep-fry beef 1 minute. Drain. Remove. 
    </step> 
    <step>Reheat 2 tablespoons of oil in wok. Stir-fry bamboo shoots 
      and green pepper 30 seconds. Add beef, soy sauce, chili paste 
      with garlic, and sugar. Stir-fy 1 minute. Remove. 
    </step> 
    <step>Reheat 2 cups of oil in wok to smoking hot. Deep-fry mung bean 
      1 second. Remove to platter. Pour meat over fried 
      mung bean. 
    </step> 
    </instructions> 
    </recipe> 
    <recipe> 
    <name>Twice-cooked Pork</name> 
    <description> 
    This Szechwan dish is extremely popular. 
    </description> 
    <ingredients> 
    <ingredient> 
     1 lb pork loin 
    </ingredient> 
    <ingredient> 
     2 cups water 
    </ingredient> 
    <ingredient> 
     5 tablespoons oil 
    </ingredient> 
    <ingredient> 
     1 leek, cut into 1" pieces 
    </ingredient> 
    <ingredient> 
     1/2 red pepper, cut into thin strips 
    </ingredient> 
    <ingredient> 
     1/2 green pepper, cut into thin strips 
    </ingredient> 
    <ingredient> 
     1 tablespoon bean sauce 
    </ingredient> 
    <ingredient> 
     1 teaspoon ginger 
    </ingredient> 
    <ingredient> 
     1 tablespoon sherry 
    </ingredient> 
    <ingredient> 
     1 tablespoon dark soy sauce 
    </ingredient> 
    <ingredient> 
     1 tablespoon chili paste with garlic 
    </ingredient> 
    <ingredient> 
     2 gloves minced garlic 
    </ingredient> 
    <ingredient> 
     1 thin slice minced ginger 
    </ingredient> 
    <ingredient> 
     2 scallion, cut into 1" pieces 
    </ingredient> 
    </ingredients> 
    <instructions> 
    <step>Cook pork in water 20 minutes. Drain and cool. 
    </step> 
    <step>Cut pork across grains into paper-thin slices. 
    </step> 
    <step>Heat 2 tablesppons of oil in wok. Stir-fry leek until wilted. 
      Add red and green peppers. Stir-fry 30 seconds. Remove. 
    </step> 
    <step>Heat 2 more tablespoons of oil in wok. Add pork. Stir-fry 
      1 minute. Remove. 
    </step> 
    <step>Heat 1 tablespoon oil in wok. Stir-fry bean sauce under 
      moderate heat. Add sugar. Stir-fry 1 minute. Add pork, leek, 
      and peppers. Cook over high heat for 1 minute. Add sherry, 
      soy sauce, and chili paste with garlic. Add garlic and 
      ginger. Stir-fry thoroughly. Add scallion. Stir fry for 
      another 30 seconds. 
    </step> 
    </instructions> 
    </recipe> 
    </recipes> 

Answer 1

あなたはちょうどあなたがaやdivを希望のように各要素にCSSスタイルを適用する必要があります。データを使用した例については、this jsfiddleを参照してください。