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Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole...
Source du modèle
Description de la source
Hey guys! Hope you love using this new LoRA as much as I loved making it. Just a quick word of advice: try not to go overboard stacking a ton of LoRAs together, or they will just fight each other and ruin the whole look. I put my own time and effort into making these, so I really hope you can respect that and not repost it on other sites without my permission.
You can find all the necessary Trigger Words listed right on the right-hand side, and you'll see some weight recommendations right underneath them. Oh, and sometimes I pop a little bit of extra info into the About this Version section right next to it, too.
And of course, I left a real recipe from my collection at the very bottom as a little treat for you! Happy prompting! 🥰
~ Vixon's recipe for Vietnamese Rice Paper Shrimp Rolls ~
Ingredients
Sources
1 sourceArtefacts du modèle
1 artefactDarkDancerHighHeelsAnima.safetensors
safetensors · BF16 · 31,7 MB · SHA-256 fa5e885d72f4…5aaf · Civitai
TéléchargerExtraits de sources
1 extraitSource context: 700 downloads · Type LORA · Base model Anima
Rice Paper Shrimp Rolls
15 sheets of round rice paper
55 small shrimp, cooked - 3 shrimps per roll
1 pack of dried vermicelli noodles
15 portioned lettuce leaves
Peanut Sauce
1⁄2 cup smooth peanut butter
1 tbsp sugar
4 tbsp hoisin sauce
1 tbsp soy sauce
2 small garlic cloves, minced
2 tbsp lime juice
Instructions
Cook the shrimp and noodles. Get a large bowl and fill with warm water. Place your rice paper into the water to soak until they're soft.
Place three shrimps, a leaf of lettuce, and your noodles onto your rice paper and roll them up as pictured above (sides first then roll in from the bottom).
For the dipping sauce, start with 2 tbsp of water and add in all the peanut sauce ingredients. As you mix, add additional water until the consistency is just a bit thicker than ketchup.
