Steps:

1. Press the lemon with the palm of your hand and roll it back and forth on the table to knead the pulp inside the lemon to loosen and soften it. This will help squeeze out the lemon juice later.

2. When the lemon pulp becomes soft when you press it, use a pointed knife to cut a hole about 2 cm deep in the middle of the lemon and wide enough for a straw to be inserted.

3. Cut one end of the straw into a sharp angled opening.

4. Insert the sharp end into the lemon and squeeze evenly and slowly with your hands. The lemon juice will slowly come out of the straw.

5. Squeeze as much as you need. After squeezing, wrap the incision with plastic wrap and put it in the refrigerator to refrigerate before squeezing again.

Tips:

1. It is very important to knead the lemon thoroughly to soften it. Only when the pulp is kneaded loosely can the lemon juice be squeezed out more easily.

2. The cut of the lemon should be as deep as possible so that the juice can be sucked out better.

3. Be sure to use a straw. Although lemon juice can be squeezed out without a straw, the pulp should not be stored for a long time if it is exposed.