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Fresh lemon, how to squeeze juice? I don't have any tools.

1. Press and hold the lemon in your palm and roll it back and forth on the table, kneading and loosening the pulp inside the lemon, which is conducive to the extrusion of lemon juice later. When you knead and press the lemon to feel the flesh soften, use a sharp knife to cut a depth of about 2cm in the middle of the lemon and a width for the straw to insert. Cut one end of the straw into a bevel with a sharp angle.

2. Rub it soft with your hands all the time, and then cut it into two halves. Pay attention to the container when cutting, because lemon juice will flow out at this time; then squeeze half a lemon with your hand, and there will also be lemon juice flowing out; if it is still not enough, you can peel them into small pieces and put them in a spoon to squeeze them thoroughly.

Manual lemon juicer: this is the most traditional and common method. A manual lemon juicer usually consists of two hemispherical containers with sharp protrusions designed to pierce the lemon peel and squeeze the juice. When in use, cut the lemon in half, put the section on the raised part of the juicer, rotate and squeeze hard, and the lemon juice will flow out from the nozzle of the container. This method is simple and effective, but requires a certain amount of physical strength.

How to squeeze out the lemon juice

1. Press and hold the lemon back and forth with the palm of your hand in order to loosen the pulp inside, which is beneficial to squeeze out the lemon juice for a while. When you feel the flesh inside the lemon soften, use the root of the knife to cut a cut in the lemon that is about 3cm long and about 1cm deep. Cut one side of the straw into a bevel with a pointed tip so that it can be easily inserted into the lemon. Insert the straw into the lemon, squeeze it with your hand, and the lemon juice will be squeezed out of the straw.

2. First of all, press and hold the lemon back and forth with the palm of your hand to make the pulp loose, which is conducive to the squeezing out of lemon juice. When you feel the flesh inside the lemon soften, cut the sides of the lemon, then let the lemon body lie down in the middle, and then cut open the remaining sides. Squeeze with your hands so that lemons can be squeezed to the maximum.

3. How to squeeze lemon juice by hand before cutting the lemon, roll the lemon firmly back and forth on the table. To disperse some of the juice in the lemon juice, try pressing the lemon down hard as the lemon rolls back and forth on the table. This will help you get the most juice when squeezing lemons. Cut lemons horizontally along the center line please turn your lemon with the tip part outward on both sides of your front.

4. insert the straw, or insert it directly with a hard straw, and then squeeze it, and the lemon juice will flow out with the straw, which is very easy and labor-saving, and it is very hygienic and can control the juice output of the lemon. The unfinished lemon can be wrapped in cling film and put in the refrigerator for next use.

5. It is very important to knead the lemon thoroughly. Only when the pulp is loosened can the lemon juice be squeezed out more easily. The cut of lemon should be as deep as possible so that the juice can be better sucked out. Be sure to use straws. Lemon juice can be squeezed out without straws, but the flesh exposed outside should not be preserved for a long time.

6. Hand squeeze: hold the half-cut lemon in your hand, squeeze it hard, and catch the dripping juice with the other hand. This method is simple and straightforward, but it may not completely drain the lemon. Use juicers: electric or manual juicers are a more efficient option. Place the half-cut lemon at the opening of the juicer and rotate or press until most of the juice is squeezed out. Use a fork: if you don't have a juicer, you can use a fork to help squeeze.

How to squeeze lemon juice is convenient and clean

1. Press and hold the lemon back and forth with the palm of your hand in order to loosen the pulp inside, which is beneficial to squeeze out the lemon juice for a while. When you feel the flesh inside the lemon soften, use the root of the knife to cut a cut in the lemon that is about 3cm long and about 1cm deep. Cut one side of the straw into a bevel with a pointed tip so that it can be easily inserted into the lemon. Insert the straw into the lemon, squeeze it with your hand, and the lemon juice will be squeezed out of the straw.

2. Press and hold the lemon in your palm and roll it back and forth on the table, kneading and loosening the pulp inside the lemon, which is conducive to the extrusion of lemon juice later. When you knead and press the lemon to feel the flesh becomes soft, use a sharp knife to cut a depth of about 2cm in the middle of the lemon and a width for the straw to insert. Cut one end of the straw into a bevel with a sharp angle.

3. First of all, press and hold the lemon back and forth with the palm of your hand to make the pulp loose, which is conducive to the squeezing out of lemon juice. When you feel the flesh inside the lemon soften, cut the sides of the lemon, then let the lemon body lie down in the middle, and then cut open the remaining sides. Squeeze with your hands so that lemons can be squeezed to the maximum.